Table Nectar Menu

June - September

• Chicken & Seasonal Vegetable Ratatouille
  Sweet peppers, eggplant, green beans, potatoes, and mushrooms, simmered with tomatoes, white wine, and herbs d'provence. Served with (select one of the following) creamy parmesan polenta, sprouted whole-grain pilaf, quinoa, or bulgar-wheat pilaf.
• Chicken and Summer Vegetable Curry
  A light tomato-based aromatic coconut curry sauce with a medley of seasonal summer vegetables. Served with your choice of: rice, sprouted whole-grain pilaf, quinoa, or bulgar-wheat pilaf.
• Creamy Chicken & Sundried Tomato Penne Pasta
  With crimini mushrooms, spinach, fresh herbs, white wine, and parmesan.
• Chicken Pesto Farfalle
  Bowtie pasta with cherry tomatoes, grilled corn, shaved red onions, and house-made pesto.
• Rigatoni Bolognese
  House-made bolognese with pastured beef, sweet italian sausage, fresh herbs, and parmesan.
• Chicken & Sausage Jambalaya
  A creole dish with sweet peppers, onions, tomatoes, herbs, spices, and rice (wild caught prawns available upon request.)
• Housemade Lasagna Bolognese
  Fresh pasta, mozzarella, ricotta, parmesan, spinach and pastured beef bolognese (25 serving minimum order.)
• Housemade Roasted Vegetable Lasagna
  Fresh pasta, smoked mozzarella, ricotta, parmesan, spinach, mushrooms, zucchini, eggplant, and herbed marinara (25 servings minimum order.)

• Ancho Chile & Maple Glazed Chicken Thighs or Whole Quartered Pieces
  Pairs well with: savory summer corn bread pudding and braised greens with bacon.
• Smokey Sweet Bbq Chicken Thighs or Whole Quartered Pieces
  Pairs well with: baked mac and cheese and corn-on-the-cob with finger suckin' butter.
• Herb Roasted Chicken Thighs with Citrus & White Wine or Whole Quartered Pieces
  Pairs well with: summer squash gremolata and warm rosemary potato salad.
• Hearty Chicken Skewers
  Tender breast and thigh meat (46oz "meat only" skewers) with your choice of marinades. Please select one of the following options: caribbean "finger suckin'" rub, orange curry marinade, or classic citrus herb marinade.
• Chicken Chili Verde
  Chicken thighs slow cooked with tomatillo, chile verde, cilantro, garlic, and onions. Pairs well with: savory summer corn bread pudding and black beans mole.
• Mary's Roasted Chicken Breasts
  With crimini mushrooms, caramelized onions, white wine, and thyme au jus.
• Coconut Braised Pork Shoulder
  Finished with smoked paprika, brown sugar, rum. Pairs well with: warm black bean salad or braised seasonal greens.
• Niman Ranch Rosemary & Red Wine Braised Beef
  With tomatoes, fresh herbs, and garlic. Pairs well with: garlic mashed potatoes and grilled asparagus.
• Seasonal Fresh Made Ravioli
  Please select from the following pasta filling options. Your pasta choice will be paired with one of chef kim's housemade sauces. Butternut squash; green olive arrabiata; spinach & ricotta; sundried tomato; delta asparagus; portabella mushroom.
• Curried Red Lentil & Seasonal Vegetable Samosas
  Served with tamarind chutney and mint yogurt raita.
• Stuffed Sweet Peppers
  Garam masala-scented quinoa, currants, cilantro, and fresh feta.
• Stuffed Portobello Mushrooms
  Smoked mozzarella, braised seasonal greens and veggies, quinoa, and balsamic-soy marinade.
• Truffled Meyer Lemon & Arugula Arancini
  Crispy italian rice fritters stuffed with mozzarella and parmesan cheeses.

• Mesquite Grilled Niman Ranch Tri-Tip
  Cured with our house blend of herbs and spices, lightly smoked, and served with fresh chimichurri.
• Salt and Spice Cured Round Sirloin Tip Roast
  Remarkably rich in flavor, 100% grass fed beef, slow roasted, thinly sliced, and custom seasoned to pair with your menu. Served with natural au jus.
• Niman Ranch Red Wine and Rosemary Braised Beef Short Ribs
  With tomatoes, fresh herbs, and garlic.
• Niman Ranch Polpette Masala
  Lamb and beef croquettes with toasted masala spices, panko, and smoked sweet pepper cashew cream. (Polpette size is customized to fit your menu).
• Stuffed Chicken Breasts
  With pancetta, aged gouda, golden raisins, caramelized shallots, and wild baby arugula.
• Citrus Brined Homestead Pork Loin
  With apricot-mustard glaze or heirloom tomato-peach compote.
• House-Smoked Baby Back Short Ribs
  Served with our house made spicy sweet bbq sauce or seasonal fruit chutney.

• Pork Tenderloin Medallions
  With a rosemary-balsamic reduction and grilled peach salsa.
• Pasture Raised Beef Tenderloin Medallions
  Wonderfully tender and buttery, served with porcini mushroom, rosemary, and red wine au jus.
• Seared Rosen Farm Lamb Chops
  Rosemary, mustard, roasted garlic, natural au jus.
• Pan Seared Halibut
  With slow roasted heirloom tomatoes, garlic confit, and basil oil.
• Grilled Passemore Ranch Sturgeon
  With lemon-arugula pesto drizzle and crumbled bacon garnish.
• Fresh Blue Crab Cakes
  Served with salsa verde and lemon aioli.
• Seared Wild Coho Salmon
  With tomato-peach and basil salsa or fresh herbed chimichurri, sauce and balsamic drizzle.
• Baked Passemore Ranch Trout or Arctic Char
  With orange butter, garlic bread crumbs, and mixed herb gremolata.
• Sesame Crusted Seared Wild Ahi Tuna
  With ginger, lime, and tamari vinaigrette and mango-avocado salsa.

• Crudité Platter
  Ripe cherry tomatoes, armenian cucumber wedges, carrots, and broccoli florettes, over baby greens, served with your choice of one (1) dips or dressings: smoked sweet pepper hummus, honeybasil balsamic, or creamy blue cheese dip.
• Seasonal Fruit Skewers
  An assortment of the sweetest ripest fruits of the summer season artfully skewered with fresh mint and dusted with lavender sugar.
• Grilled Summer Vegetable Antipasti Platter
  Summer squash, grilled asparagus, portobello mushrooms, tender eggplant, sweet peppers, and blackened red onions with balsamic-herb vinaigrette and parmesan cheese. Served with crusty sliced baguettes.
• Middle East Falafel Platter
  Crispy chickpea croquettes with smoked sweet pepper hummus and house-made pita crisps.
• Bruschetta Bar
  An assortment of 3 seasonal spreads to pair with your menu served with crispy crostini and sliced fresh baguettes so that you and your guests can build your own bruschetta.
• Artisanal Cheeses
  An assortment of wedged goat, sheep, and cow cheeses, both pungent and smooth, aged and fresh, with toasted nuts, dried fruits, pickled veggies, olives, and figbalsamic jam. Served with sliced baguettes and fruit and nut crisps.
• Charcuterie Platter
  Molinari dry italian salami, proscuitto, duck confit, housepickled vegetables, sweet onion relish, french triple cream brie, manchego, whole grain mustard, sea salt grissini, and sliced baguettes.

• Cucumber-Watermelon Gazpacho
  A refreshing and seasonal chilled soup with a hint of mint and basil, garnished with lime andcitrus oil.
• Gazpacho Andaluz
  A traditional chilled spanish soup with heirloom tomatoes, cucumber, avocado, and fresh herbs, garnished with lemon scented crème fraiche.
• Asparagus Bisque
  With lemon and tarragon and garnished with crème fraiche.
• Simple Summer Squash Soup
  With lemon, capers, and olive oil, garnished with toasted sunflower seeds and yogurt.
• Fresh Pea Soup
  Served hot or chilled, with green garlic and fresh mint.

• Red Shack White Peach Salad
  Baby spinach, butter lettuces, browned butter pecans, fresh feta, lemon-lavender vinaigrette.
• Classic Caesar
  Crisp romaine, parmesan, roasted garlic-sourdough croutons, and house-made caesar dressing-add grilled chicken or salmon for a lunch entrée.
• Grilled Caesar
  Smokey grilled romaine lettuce hearts, parmesan, roasted garlicsourdough croutons, and house-made caesar dressing-add grilled chicken or salmon for a lunch entrée.
• Charred Corn, Radish & Sweet Pepper Salad
  On crisp romaine with jicama, cilantro, and honey-lime vinaigrette.
• Grilled Peach & Prosciutto Salad
  Over wild baby arugula and spinach with rosemary-white balsamic vinaigrette.
• Greek Salad
  Crisp romaine and baby spinach, cherry tomatoes, cucumber, fresh feta, kalamata olives, lemon-oregano vinaigrette.
• Insalata Caprese
  Heirloom tomatoes, fresh mozzarella, basil, extra virgin olive oil, sea salt, cracked pepper, balsamic drizzle.
• Strawberry Arugula Salad
  With honey-coriander walnuts, crumbled feta, golden balsamic and thyme vinaigrette.
• Blueberry Fields Salad
  Ripe blueberries, crumbled blue cheese, pickled balsamic onions, toasted walnuts, orange vinaigrette.
• Garden Salad
  Baby greens, shaved red onion, carrot, cucumber, cherry tomato, sunflower seeds, basil-balsamic vinaigrette.
• Fresh Fig & Bacon Salad
  Wild baby arugula and spinach, goat cheese, toasted almonds, golden balsamic vinaigrette.
• Asian Summer Slaw
  Napa and red cabbages, shredded carrots, cucumbers, fresh herbs, pineapple, and sesame-ginger dressing.
• Raw Kale Salad
  Tenderized dark leafy greens, red and green cabbage, shredded carrot, shredded raw beets, toasted sunflower seeds, lemon-tahini dressing.
• Pickled Garden Salad
  South fork farm field greens, house-made pickled vegetables, crispy shallots, fresh feta, stone-ground mustard and tarragon vinaigrette.
• Roasted Rainbow Beet Salad
  Mild gorgonzola cheese, candied walnuts, south fork farm field greens, extra virgin olive oil, balsamic drizzle.

• Seared Caribbean Corncake Wedges
  Served with smoked sweet pepper cashew cream or fresh herbed salsa verde.
• Parmesan Polenta Wedges
  Savory seared wedges of polenta flecked with fresh basil and parmesan cheese.
• Soft Parmesan Polenta
  Creamy polenta flecked with herbs and parmesan cheese.
• Steamed Quinoa Pilaf
  Steamed quinoa and fresh herbs paired with your entrées.
• Scented Turmeric Rice
  Simmered in stock with onions, bay, and savory spices.
• Coconut Cilantro Rice
  Simmered in stock with fresh herbs and a hint of lime.
• Bbrowned Butter Whole Grain Pilaf
  A medley of sprouted whole grains with browned butter and fresh parsley.
• Bulghar Wheat or Quinoa Tabouleh
  Ripe tomatoes, armenian cucumbers, extra virgin olive oil, toasted pumpkin seeds and lemon-garlic-oregano vinaigrette.
• Warm Roasted Summer Vegetable Salad
  Summer squash, eggplant, crimini mushrooms, sweet peppers, red potatoes and red onions tossed with our balsamic-herb vinaigrette and parmesan cheese.
• Pesto Green Beans
  A refreshing salad of blanched green beans tossed with fresh pesto and cherry tomatoes.
• Grilled Asparagus
  With shaved parmesan, garlic infused olive oil, and fresh leMon.
• Sauteed Green Beans & Roasted Radishes
  With roasted garlic oil, caramelized onions, and brown butter panko.
• Warm Black Bean Salad
  With fire roasted summer corn, cherry tomatoes, fresh cilantro and scallions.
• Moroccan Honey Glazed Carrots
  Honey-coriander roasted carrots, lemon, fresh herbs, moroccan spices.
• Braised Seasonal Greens
  Mixed kales, collards, and chard, bacon, caramelized onions, roasted garlic.
• Summer Squash Gremolata
  Roasted summer squash and zucchini with browned butter panko, roasted garlic, and gremolata.
• English Pea & Almond Pasta Salad
  With fresh mint, feta, lemon, and extra virgin olive oil.
• Warm Rosemary Potato Salad
  Red potatoes, celery, fresh herbs, and a tangy-sweet rosemary vinaigrette.
• Roasted Yukon Gold Potatoes
  Roasted garlic olive oil, sea salt, fresh herbs.
• Potato Gratin
  Creamy red potatoes layered with gruyere, parmesan, fresh herbs, and toasted garlic breadcrumbs.
• Rustic Roasted Garlic Mashed Potatoes
  Russet potatoes, roasted garlic, butter, and fresh herbs.
• Warm Moroccan Chickpea & Roasted Zucchini Salad
  With fresh parsley, lemon, garlic, olive oil, and smoked paprika.
• Savory Summer Corn Bread Pudding
  Baked to golden brown with fresh herbs and sweet cream butter.
• Black Beans Mole
  Black beans slow simmered with cinnamon, tomatoes, and our house blend of spices.
• Baked Macaroni & Cheese
  With crispy garlic bread crumbs, smoked paprika, and sharp cheddar cheese.
• Fire Roasted Corn on the Cob
  Local corn smothered with our house-made "finger suckin" butter.

February - May

• Chicken & Seasonal Vegetable Ratatouille
  With creamy parmesan polenta, toasted cous cous, or bulgur wheat pilaf.
• Chicken, Pumpkin & Cauliflower Curry
  With brown basmati or jasmine cilantro rice or herbed quinoa.
• Creamy Chicken & Sundried Tomato Penne Pasta
  With crimini mushrooms, spinach, fresh herbs, white wine, and parmesan.
• Rigatoni Bolognese
  House-made bolognese with pastured beef, sweet italian sausage, fresh herbs, and parmesan.
• Chicken & Sausage Jambalaya
  A creole dish with sweet peppers, onions, tomatoes, herbs, spices, and rice (wild caught prawns available upon request).
• Niman Ranch Beef & Seasonal Vegetable Pot Roast
  With pappardelle pasta or creamy parmesan polenta.
• Housemade Lasagna Bolognese
  Fresh pasta, mozzarella, ricotta, parmesan, spinach and pastured beef bolognese (25 serving minimum order).
• Housemade Roasted Vegetable Lasagna
  Fresh pasta, smoked mozzarella, ricotta, parmesan, spinach, mushrooms, eggplant, and herbed marinara (25 serving minimum order).
• Rigatoni Bolognese
  House-made bolognese with grassfed beef, sweet italian sausage, fresh herbs, and parmesan.
• Meyer Lemon, Chicken & Spring Asparagus Risotto
  With parmesan cheese and crispy garlic breadcrumbs.

• Ancho Chile & Maple Glazed Chicken Thighs or Whole Quartered Pieces
  Pairs well with: parsnip-potato puree or baked macaroni and cheese and braised greens with bacon.
• Burbon, Sausage & Apple Roasted Chicken Thighs or Whole Quartered Pieces
  Pairs well with: celeriac potato puree and roasted fennel and heirloom carrots.
• Herb Roasted Chicken Thighs with Citrus & White Wine or Whole Quartered Pieces
  Pairs well with: creamy parmesan polenta and pesto green beans or green beans and roasted radishes.
• Hearty Chicken Skewers
  Tender breast and thigh meat (46oz "meat only" skewers) with your choice of marinades. Please select one of the following options: caribbean "finger suckin'" rub, orange curry, or classic citrus herb.
• Coq Au Vin
  Red wine marinated chicken braised with bacon, pearled onions, mushrooms, carrots, and garlic confit. Pairs well with: browned butter whole grain pilaf or potato gratin.
• Mary's Roasted Chicken Breasts
  With crimini mushrooms, caramelized onions, white wine with thyme au jus.
• Chicken Chili Verde
  Chicken thighs slow cooked with tomatillo, chile verde, cilantro, garlic, and onions. Pairs well with: coconut cilantro rice, black beans mole or finger suckin' sweet potatoes.
• Cider Braised Homestead Pork Shoulder
  Tender succulent braised pork with dried cherries, fennel, and celery root. Pairs well with: roasted garlic mashed potatoes or blackened brussels sprouts.
• Coconut Braised Pork Shoulder
  Finished with smoked paprika, brown sugar, rum. Pairs well with: coconut corncake wedge, black beans mole or finger suckin' sweet potatoes.
• Niman Ranch Tunesian Braised Beef
  Carrots, parsnips, yams, figs, apricots, red wine and an exotic blend of moroccan spices. Pairs well with: brownedbutter wholegrain pilaf or moroccan chickpea & cauliflower salad.
• Niman Ranch Rosemary & Red Wine Braised Beef
  With tomatoes, fresh herbs, and garlic. Pairs well with: potato gratin or slow-roasted fennel & delicata squash.
• Seasonal Fresh Made Ravioli
  Please select from the following pasta filling options. Your pasta choice will be paired with one of chef kim's housemade sauces. Butternut squash; green olive arrabiata; spinach & ricotta; sundried tomato; three cheese; portabella mushroom.
• Curried Red Lentil & Seasonal Vegetable Samosas
  Served with tamarind chutney and mint yogurt raita.
• Stuffed Portobello Mushrooms
  Smoked mozzarella, braised seasonal greens and veggies, quinoa, and balsamic-soy marinade.
• Stuffed Winter Squash
  Garam masala-scented quinoa, currants, cilantro, and fresh feta.
• Meyer Lemon & Arugula Arancini
  Crispy italian rice fritters stuffed with mozzarella and parmesan cheeses.

• Mesquite Grilled Niman Ranch Tri-Tip
  Cured with our house blend of herbs and spices, lightly smoked, and served with fresh chimichurri.
• Salt & Spice Cured Round Sirloin Tip Roast
  Remarkably rich in flavor, 100% grass fed beef, slow roasted, thinly sliced, and custom seasoned to pair with your menu. Served with pan jus.
• Niman Ranch Red Wine & Rosemary Braised Beef Short Ribs
  With tomatoes, fresh herbs, and garlic.
• Niman Ranch Polpette Masala
  Richly seasoned lamb croquettes with toasted masala spices, panko, and smoked sweet pepper cashew cream. The size of the polpette can be customized to fit your menu.
• Tunesian Braised Lamb
  Carrots, parsnips, yams, figs, apricots, red wine and an exotic blend of moroccan spices.
• Applewood Smoked Turkey Breast
  Rosemary-brined and carved to order with house-made gravy and cranberry-orange sauce.
• Stuffed Chicken Breasts
  With pancetta, aged gouda, golden raisins, caramelized shallots, and wild baby arugula.
• Apple & Thyme Brined Homestead Pork Loin
  With a dijon, molasses and apple butter glaze.
• House-Smoked Baby Back Short Ribs
  Served with our house made spicy sweet bbq sauce or seasonal fruit chutney or salsa.

• Pork Tenderloin Medallions
  With a rich and savory mushroom marsala wine reduction.
• Pasture Raised Beef Tenderloin Medallions
  Tender and buttery, served with porcini mushroom, rosemary, and red wine jus.
• Confit Duck, Garlic Sausage & White Bean Cassoulet
  A comforting and savory cold weather dish served with crusty bread.
• Seared Rosen Farm Lamb Chops
  Rosemary, mustard, roasted garlic, natural au jus.
• Pomegranite Coriander Leg of Lamb
  Slow roasted and thinly sliced with pomegranate, lemonmint gremolata, and lamb jus.
• Grilled Passmore Ranch Sturgeon
  With lemon-arugula pesto drizzle and crumbled bacon garnish.
• Dungeness Crab Cakes
  With seasonal aioli and house-pickled vegetable garnish.
• Seared Wild Steelhead Salmon
  With fresh herbed chimichurri sauce and balsamic drizzle.
• Baked Passmore Ranch Trout or Arctic Char
  With orange butter, garlic bread crumbs, and mixed herb gremolata
• Sesame-Crusted Seared Wild Yellowfin Tuna
  With gingered-orange reduction and sweet onion compote.

• Mediterranean Roasted Seasonal Vegetable Platter
  Thymescented winter squash and fennel, balsamicsoy portobello mushrooms, spring asparagus, and blackened red onions served with sliced baguette and sundried tomato-fennel tapenade.
• Middle Eastern Falafel Platter
  Crispy hand-made falafel balls with smoked sweet pepper hummus and pita bread.
• Bruschetta Bar
  An assortment of three seasonal spreads and flavorfull toppings served with crispy crostini and sliced fresh baguettes so that you and your guests can build your own bruschetta.
• Pancetta Wrapped Asparagus Platter
  Spring asparagus wrapped with shaved pancetta and drizzled with an orange vinaigrette.
• Artisanal Cheeses
  An assortment of wedged goat, sheep, and cow cheeses, both pungent and smooth, aged and fresh, with toasted nuts, dried fruits, pickled veggies, olives, and fig-balsamic jam. Served with sliced baguettes and fruit and nut crisps.
• Charcuterie Platter
  Molinari dry italian salami, proscuitto, duck confit, housepickled vegetables, sweet onion relish, french triple cream brie, manchego cheese, whole grain mustard, sea salt grissini,and sliced baguette.

• Caramelized Celery Root & Fennel Bisque
  Garnished with meyer lemon infused olive oil and gremolata.
• Creamy Bacon-Potato-Leek Soup
  Garnished with chives and crispy bacon.
• Creamy Roasted Cauliflower-Parsnip Bisque
  Garnished pumpkin seed oil and garlic bread crumbs.
• Brazillian Sweet Potato, Kale & Sausage Stew
  Garnished with yogurt and garlic bread crumbs.
• Dungeness Crab Bisque
  Garnished with creme fraiche and chives.
• Asparagus Bisque
  With lemon and tarragon and garnished with crème fraiche.

• Strawberry Arugula Salad
  With honey-coriander walnuts, crumbled feta, golden balsamic and thyme vinaigrette.
• Classic Caesar
  Crisp romaine, parmesan, roasted garlic-sourdough croutons, and house-made caesar dressing. Add grilled chicken or salmon for a lunch entrée.
• Grilled Caesar Salad
  Smokey grilled romaine lettuce hearts, parmesan, roasted garlic-sourdough croutons, and house-made caesar dressing. Add grilled chicken or salmon for a lunch entrée.
• Roasted Fig & Bacon Salad
  South fork farms field greens, roasted local figs, bacon, chevré, toasted almonds, golden balsamic and thyme vinaigrette.
• Sugar Snap Pea Slaw
  Blanched snap peas, mixed cabbages, shaved breakfast radishes, ricotta salata, fresh mint, citrus-sumac, vinaigrette.
• Cherry-Gorgonzola Salad
  Baby spinach and arugula, toasted slivered almonds, vanilla-balsamic vinaigrette.
• Strawberry, Rhubarb & Toasted Hazelnut Salad
  Bloomsdale spinach, fresh mint, orange-cointreau vinaigrette.
• Spinach-Apple Salad
  Baby spinach, local apples, honey-coriander walnuts, dried cranberries, mild gorgonzola cheese, stone-ground mustard and tarragon vinaigrette.
• Raw Kale Salad
  Tenderized dark leafy greens, red and green cabbage, shredded carrot, shredded raw beets, toasted sunflower seeds, lemon-tahini dressing.
• Pickled Ramp, Heirloom Carrot & Chiogga Beet Salad
  South fork farm field greens, fresh cotija cheese, stone-ground mustard and tarragon vinaigrette.
• Greek Salad
  Crisp romaine and baby spinach, plum tomatoes, cucumber, fresh feta, kalamata olives, sourdough croutons, lemon-oregano vinaigrette.
• Roasted Rainbow Beet Salad
  Mild gorgonzola cheese, candied walnuts, south fork farms field greens, extra virgin olive oil, balsamic drizzle.
• Apricot, Fennel & Toasted Pistaccio Salad
  Baby arugula, cabbage, shaved shallots, and golden balsamic vinaigrette.
• Portobello Mushroom, Quinoa & Kale Salad
  Tenderized kale, balsamic roasted portobello mushrooms and red onions, quinoa, crumbled walnuts, shallot and thyme vinaigrette.

• Seared Caribbean Corncake Wedges
  Served with smoked sweet pepper cashew cream or fresh herbed salsa verde.
• Parmesan Polenta Wedges
  Savory seared wedges of polenta flecked with fresh basil and parmesan cheese.
• Soft Parmesan Polenta
  Creamy polenta flecked with herbs and parmesan cheese.
• Steamed Quinoa Pilaf
  Steamed quinoa and fresh herbs paired with your entrees.
• Scented Turmeric Rice
  Simmered in stock with onions, bay leaf, and savory spices.
• Coconut Cilantro Rice
  Simmered in stock with fresh herbs and a hint of lime.
• Browned Butter Whole Grain Pilaf
  A medley of sprouted whole grains with browned butter and fresh parsley.
• Warm Roasted Spring Vegetable Salad
  Crimini mushrooms, green beans, red potatoes, asparagus, celery root, roasted radishes, and ramps tossed with our balsamicherb vinaigrette and parmesan cheese.
• Pesto Green Beans
  A refreshing salad of blanched green beans tossed with fresh pesto and garnished with slivered almonds.
• Grilled Asparagus
  With shaved parmesan, garlic infused olive oil, and fresh leMon.
• Sautéed Green Beans & Roasted Radishes
  With roasted garlic oil, caramelized shallots, and brown butter panko.
• Moroccan Honey Glazed Carrots
  Honey-coriander roasted carrots, lemon, fresh herbs, moroccan spices.
• Roasted Cauliflower
  Browned cauliflower florettes, shaved almonds, yellow raisins, manchego cheese.
• Slow Roasted Fennel & Heirloom Carrots
  Sweet local carrots and fennel, herbed mustard butter, garlic breadcrumbs.
• Roasted Rainbow Beets & Braised Chard
  Red and golden beets, braised local chards, gorgonzola dolce, balsamic drizzle.
• Braised Seasonal Greens
  Mixed kales, collards, and chard; bacon; caramelized onions; roasted garlic.
• Asparagus, Green Bean & Wax Bean Salad
  With chive vinaigrette.
• Finger Suckin' Sweet Potato Wedges
  Oven-roasted sweet potatoes fries with our caribbean spice blend and fresh lime.
• Roasted Yukon Gold Potatoes
  Roasted garlic olive oil, sea salt, fresh herbs.
• Potato Gratin
  Creamy red and yukon gold potatoes with gruyere and parmesan cheeses, fresh herbs, and toasted garlic breadcrumbs.
• Creamy Parsnip & Potato Mash
  Riverdog farm parsnips, yukon gold potatoes, scallions, garlic, butter.
• Celeriac Potato Puree
  Caramelized celery root and yukon gold potatoes pureed with butter and nutmeg.
• Rustic Roasted Garlic Mashed Potatoes
  Russet potatoes, roasted garlic, butter, and fresh herbs.
• Black Beans Mole
  Back beans slow simmered with cinnamon, tomatoes, and our house blend of spices.
• Baked Macaroni & Cheese
  With crispy garlic bread crumbs, smoked paprika, and sharp cheddar cheese.
• Warm Moroccan Chickpea & Roasted Cauliflower Salad
  With fresh parsley, lemon, garlic, olive oil, and smoked paprika.

October - February

• Chicken & Seasonal Vegetable Ratatouille
  With creamy parmesan polenta, toasted cous cous, or bulgur wheat pilaf.
• Chicken, Pumpkin & Cauliflower Curry
  With brown basmati or jasmine cilantro rice or herbed quinoa.
• Creamy Chicken & Sundried Tomato Penne Pasta
  With crimini mushrooms, spinach, fresh herbs, white wine, and parmesan.
• Rigatoni Bolognese
  House-made bolognese with pastured beef, sweet italian sausage, fresh herbs, and parmesan.
• Chicken & Sausage Jambalaya
  A creole dish with sweet peppers, onions, tomatoes, herbs, spices, and rice (wild caught prawns available upon request).
• Niman Ranch Beef & Seasonal Vegetable Pot Roast
  With pappardelle pasta or creamy parmesan polenta.
• Housemade Lasagna Bolognese
  Fresh pasta, mozzarella, ricotta, parmesan, spinach and pastured beef bolognese (25 serving minimum order).
• Housemade Roasted Vegetable Lasagna
  Fresh pasta, smoked mozzarella, ricotta, parmesan, spinach, mushrooms, eggplant, and herbed marinara (25 serving minimum order).
• Rigatoni Bolognese
  House-made bolognese with grassfed beef, sweet italian sausage, fresh herbs, and parmesan.
• Butternut Squash Risotto
  With pancetta, parmesan cheese, sage, and crispy garlic breadcrumbs.

• Ancho Chile & Maple Glazed Chicken Thighs or Whole Quartered Pieces
  Pairs well with: parsnip-potato puree or baked macaroni and cheese and braised greens with bacon.
• Burbon, Sausage & Apple Roasted Chicken Thighs or Whole Quartered Pieces
  Pairs well with: celeriac potato puree and roasted fennel and heirloom carrots.
• Herb Roasted Chicken Thighs with Citrus & White Wine or Whole Quartered Pieces
  Pairs well with: creamy parmesan polenta and pesto green beans or green beans and roasted radishes.
• Hearty Chicken Skewers
  Tender breast and thigh meat (46oz "meat only" skewers) with your choice of marinades. Please select one of the following options: caribbean "finger suckin'" rub, orange curry, or classic citrus herb.
• Coq Au Vin
  Red wine marinated chicken braised with bacon, pearled onions, mushrooms, carrots, and garlic confit. Pairs well with: browned butter whole grain pilaf or potato gratin.
• Mary's Roasted Chicken Breasts
  With crimini mushrooms, caramelized onions, white wine with thyme au jus.
• Chicken Chili Verde
  Chicken thighs slow cooked with tomatillo, chile verde, cilantro, garlic, and onions. Pairs well with: coconut cilantro rice, black beans mole or finger suckin' sweet potatoes.
• Cider Braised Homestead Pork Shoulder
  Tender succulent braised pork with dried cherries, fennel, and celery root. Pairs well with: roasted garlic mashed potatoes or blackened brussels sprouts.
• Coconut Braised Pork Shoulder
  Finished with smoked paprika, brown sugar, rum. Pairs well with: coconut corncake wedge, black beans mole or finger suckin' sweet potatoes.
• Niman Ranch Tunesian Braised Beef
  Carrots, parsnips, yams, figs, apricots, red wine and an exotic blend of moroccan spices. Pairs well with: brownedbutter wholegrain pilaf or moroccan chickpea & cauliflower salad.
• Niman Ranch Rosemary & Red Wine Braised Beef
  With tomatoes, fresh herbs, and garlic. Pairs well with: potato gratin or slow-roasted fennel & delicata squash.
• Seasonal Fresh Made Ravioli
  Please select from the following pasta filling options. Your pasta choice will be paired with one of chef kim's housemade sauces. Butternut squash; green olive arrabiata; spinach & ricotta; sundried tomato; three cheese; portabella mushroom.
• Curried Red Lentil & Seasonal Vegetable Samosas
  Served with tamarind chutney and mint yogurt raita.
• Stuffed Portobello Mushrooms
  Smoked mozzarella, braised seasonal greens and veggies, quinoa, and balsamic-soy marinade.
• Stuffed Winter Squash
  Garam masala-scented quinoa, currants, cilantro, and fresh feta.
• Meyer Lemon & Arugula Arancini
  Crispy italian rice fritters stuffed with mozzarella and parmesan cheeses.

• Mesquite Grilled Niman Ranch Tri-Tip
  Cured with our house blend of herbs and spices, lightly smoked, and served with fresh chimichurri.
• Salt & Spice Cured Round Sirloin Tip Roast
  Remarkably rich in flavor, 100% grass fed beef, slow roasted, thinly sliced, and custom seasoned to pair with your menu. Served with pan jus.
• Niman Ranch Red Wine & Rosemary Braised Beef Short Ribs
  With tomatoes, fresh herbs, and garlic.
• Niman Ranch Polpette Masala
  Richly seasoned lamb croquettes with toasted masala spices, panko, and smoked sweet pepper cashew cream. The size of the polpette can be customized to fit your menu.
• Tunesian Braised Lamb
  Carrots, parsnips, yams, figs, apricots, red wine and an exotic blend of moroccan spices.
• Applewood Smoked Turkey Breast
  Rosemary-brined and carved to order with house-made gravy and cranberry-orange sauce.
• Stuffed Chicken Breasts
  With pancetta, aged gouda, golden raisins, caramelized shallots, and wild baby arugula.
• Apple & Thyme Brined Homestead Pork Loin
  With a dijon, molasses and apple butter glaze.
• House-Smoked Baby Back Short Ribs
  Served with our house made spicy sweet bbq sauce or seasonal fruit chutney or salsa.

• Pork Tenderloin Medallions
  With a rich and savory mushroom marsala wine reduction.
• Pasture Raised Beef Tenderloin Medallions
  Tender and buttery, served with porcini mushroom, rosemary, and red wine jus.
• Confit Duck, Garlic Sausage & White Bean Cassoulet
  A comforting and savory cold weather dish served with crusty bread.
• Seared Rosen Farm Lamb Chops
  Rosemary, mustard, roasted garlic, natural au jus.
• Pomegranite Coriander Leg of Lamb
  Slow roasted and thinly sliced with pomegranate, lemon-mint gremolata, and lamb jus.
• Grilled Passmore Ranch Sturgeon
  With lemon-arugula pesto drizzle and crumbled bacon garnish.
• Dungeness Crab Cakes
  With seasonal aioli and house-pickled vegetable garnish.
• Seared Wild Steelhead Salmon
  With fresh herbed chimichurri sauce and balsamic drizzle.
• Baked Passmore Ranch Trout or Arctic Char
  With orange butter, garlic bread crumbs, and mixed herb gremolata.
• Sesame-Crusted Seared Wild Yellowfin Tuna
  With gingered-orange reduction and sweet onion compote.

• Mediterranean Grilled Seasonal Vegetable Platter
  Thyme-scented winter squash, balsamic-soy portobello mushrooms, garlic eggplant, and blackened red onions, served with sliced baguettes and sundried tomato-fennel tapenade.
• Middle East Falafel Platter
  Crispy hand-made falafel balls with smoked sweet pepper hummus and pita bread.
• Bruschetta Bar
  An assortment of three seasonal spreads and flavorfull toppings served with crispy crostini and sliced fresh baguettes so that you and your guests can build your own bruschetta.
• Artisanal Cheeses
  An assortment of wedged goat, sheep, and cow cheeses, both pungent and smooth, aged and fresh, with toasted nuts, dried fruits, pickled veggies, olives, and fig-balsamic jam. Served with sliced baguettes and fruit and nut crisps.
• Charcuterie Platter
  Molinari dry italian salami, proscuitto, duck confit, housepickled vegetables, sweet onion relish, french triple cream brie, manchego, whole grain mustard, sea salt grissini, and sliced baguettes.

• Gingered Pumpkin-Apple Bisque
  Garnished with creme fraiche and toasted pumpkin seeds.
• Creamy Bacon-Potato Leek Soup
  Garnished with chives and crispy bacon.
• Creamy Roasted Cauliflower-Parsnip Bisque
  Garnished pumpkin seed oil and garlic bread crumbs.
• Brazillian Sweet Potato, Kale & Sausage Stew
  Garnished with yogurt and garlic bread crumbs.
• Dungenous Crab Bisque
  Garnished with creme fraiche and chives.

• Satsuma Mandarin & Bloomsdale Spinach Salad
  With dried cranberries, blue cheese, and vanillabalsamic vinaigrette.
• Classic Caesar
  Crisp romaine, parmesan, roasted garlicsourdough croutons, and house-made caesar dressing - add grilled chicken or salmon for a lunch entrée.
• Grilled Caesar
  Smokey grilled romaine lettuce hearts, parmesan, roasted garlicsourdough croutons, and house-made caesar dressing- add grilled chicken or salmon for a lunch entrée.
• Roasted Fig & Bacon Salad
  South fork farm field greens, roasted local figs, bacon, chevré, toasted almonds, golden balsamic and thyme vinaigrette.
• Pomegranate & Persimmon Salad
  South fork farm field greens, local cinnamon persimmons and pomegranate seeds, feta, honey-coriander walnuts, golden balsamic and thyme vinaigrette.
• Pear & Browned Butter Pecan Salad
  South fork farm field greens, local asian pears, browned butter pecans, shaved manchego, citrus vinaigrette.
• Spinach-Apple Salad
  Baby spinach, local apples, honeycoriander walnuts, dried cranberries, mild gorgonzola cheese, stoneground mustard and tarragon vinaigrette.
• Raw Kale Salad
  Tenderized dark leafy greens, red and green cabbage, shredded carrot, shredded raw beets, toasted sunflower seeds, lemontahini dressing.
• Pickled Garden Salad
  South fork farm field greens, housemade pickled vegetables, crispy shallots, fresh feta, stoneground mustard and tarragon vinaigrette.
• Greek Salad
  Crisp romaine and baby spinach, plum tomatoes, cucumber, fresh feta, kalamata olives, sourdough croutons, lemon-oregano vinaigrette.
• Roasted Rainbow Beet Salad
  Mild gorgonzola cheese, candied walnuts, south fork farm field greens, extra virgin olive oil, balsamic drizzle.
• Spiced Pumpkin Salad
  Garam masala-roasted kabocha pumpkin, south fork farm field greens, tamari toasted pumpkin seeds, chevré, honeysesameginger dressing.
• Portobello Mushroom, Quinoa & Kale Salad
  Tenderized kale, balsamic roasted portobellos and red onions, quinoa, crumbled walnuts, shallot and thyme vinaigrette.
• Smoked Trout, Blood Orange & Arugula Salad
  With napa cabbage, avocado, pumpkin seeds, and a light citrus vinaigrette.

• Seared Caribbean Corncake Wedges
  Served with smoked sweet pepper cashew cream or fresh herbed salsa verde.
• Parmesan Polenta Wedges
  Savory seared wedges of polenta flecked with fresh basil and parmesan cheese.
• Soft Parmesan Polenta
  Creamy polenta flecked with herbs and parmesan cheese.
• Steamed Quinoa Pilaf
  Steamed quinoa and fresh herbs paired with your entrees.
• Scented Turmeric Rice
  Simmered in stock with onions, bay, and savory spices.
• Coconut Cilantro Rice
  Simmered in stock with fresh herbs and a hint of lime.
• Bbrowned Butter Whole Grain Pilaf
  Medley of sprouted whole grains with browned butter and fresh parsley.
• Blackened Brussels Sprouts
  Roasted brussels sprouts, bacon, garlic confit, orange zest.
• Roasted Brussels Sprouts & Delicata Squash
  Butter, roasted garlic, thyme, sea salt, and pepper.
• Root Vegetable Roast
  Sweet potatoes, beets, carrots, celery root, and parsnips, seasoned with cinnamon, cumin and coocnut oil.
• Roasted Parsnips & Apples
  Browned butter, sage, thyme, citrus zest.
• Moroccan Honey Glazed Carrots
  Honey-coriander roasted carrots, lemon, fresh herbs, moroccan spices.
• Roasted Cauliflower
  Browned cauliflower florettes, shaved almonds, yellow raisins, manchego cheese.
• Slow Roasted Fennel & Delicata Sqush
  Local squash and fennel, roasted garlic oil, fresh lemon, parsley.
• Roasted Rainbow Beets & Braised Chard
  Red and golden beets, braised local chards, gorgonzola dolce, balsamic drizzle.
• Braised Seasonal Greens
  Mixed kales, collards, and chard, bacon, caramelized onions, roasted garlic.
• Finger Suckin' Sweet Potato Wedges
  Oven-roasted sweet potatoes fries with our caribbean spice blend and fresh lime.
• Roasted Yukon Gold Potatoes
  Roasted garlic olive oil, sea salt, fresh herbs.
• Potato Gratin
  Creamy red and yukon gold potatoes layered with gruyere, parmesan, fresh herbs, and toasted garlic breadcrumbs.
• Creamy Parsnip & Potato Mash
  Riverdog parsnips, yukon yold potatoes, scallions, garlic, butter.
• Celeriac Potato Puree
  Caramelized celery root and yukon gold potatoes pureed with butter and nutmeg.
• Rustic Roasted Garlic Mashed Potatoes
  Russet potatoes, roasted garlic, butter, and fresh herbs.
• Warm French Lentil & Yam Salad
  Sprouted french lentils and roasted yams seasoned with dijon, maple, and toasted spices.
• Black Beans Mole
  Black beans slow simmered with cinnamon, tomatoes, and our house blend of spices.
• Baked Macaroni & Cheese
  With crispy garlic bread crumbs, smoked paprika, and sharp cheddar cheese.
• Warm Moroccan Chickpea & Roasted Cauliflower Salad
  With fresh parsley, lemon, garlic, olive oil, and smoked paprika.