- October 11th, 2017
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Fall/Holiday Menus Have Arrived!
Executive Chef Hector Zamora has released his latest collection of Dinner entrees and appetizers
complete with fresh autumnal flavor profiles and a nod to the upcoming holiday season!
RACK OF LAMB
grass-fed australian lamb, green lentil ragout, confit heirloom
tomatoes, pomegranate seeds, red wine reduction
herb-marinated branzino, pea puree, braised
kale, sumac onions, citrus gremolata
MESQUITE-GRILLED WILD SALMON
roasted squash puree, baby bok choy, fig marmalade, brodetto
NATURAL GRASS-FED BEEF SHORT RIB
boneless short rib, celery root puree, cipollini
onions, charred baby carrots, bordelaise
BONE-IN FREE RANGE CHICKEN BREAST
herbs de provence, roasted brussels
sprouts, marble potatoes, chicken jus
parmesan risotto, grilled artichokes, peas, vanilla bean sauce
mushroom duxel, watercress salad, olive oil, crushed macadamia nuts
ground veal, pork, beef, house-made sauce, shaved parmesan
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