FALL/HOLIDAY MENUS HAVE ARRIVED!

FALL/HOLIDAY MENUS HAVE ARRIVED!

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!

ENTREES

RACK OF LAMB
grass-fed australian lamb, green lentil ragout, confit heirloom
tomatoes, pomegranate seeds, red wine reduction

PAN-FRIED BRANZINO
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

PAN-ROASTED SCALLOPS
parmesan risotto, grilled artichokes, peas, vanilla bean sauce

 BRAISED LEEKS
mushroom duxel, watercress salad, olive oil, crushed macadamia nuts

LINGUINE BOLOGNESE
ground veal, pork, beef, house-made sauce, shaved parmesan

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