Menus
Grilled Grass-Fed Strip Loin
Sous-vide and grilled grass-fed strip loin, charred tomato red chimichurri. Grilled summer vegetable salad with squash, onions, corn, peppers, eggplant, wilted Swiss chard and kale, maple-cider vinaigrette.
Sous-vide and grilled grass-fed strip loin, charred tomato red chimichurri. Grilled summer vegetable salad with squash, onions, corn, peppers, eggplant, wilted Swiss chard and kale, maple-cider vinaigrette.
Pork Banh Mi Lettuce Wraps
Pork banh mi meatballs, pickled vegetables, jalapeño, Boston bib lettuce, Vietnamese dipping sauce. Roasted peanut kale crunch slaw.
Pork banh mi meatballs, pickled vegetables, jalapeño, Boston bib lettuce, Vietnamese dipping sauce. Roasted peanut kale crunch slaw.
Day 2 dinner:
Summer Niçoise Salad & Chilled Soup
Chilled farmer’s market soup with cucumber herb salsa. Summer Niçoise salad with seared ahi tuna, butter lettuce, haricot verts, new potatoes, Niçoise olives, hard-boiled egg, cherry tomatoes, roasted corn, tarragon Dijon vinaigrette.
Chilled farmer’s market soup with cucumber herb salsa. Summer Niçoise salad with seared ahi tuna, butter lettuce, haricot verts, new potatoes, Niçoise olives, hard-boiled egg, cherry tomatoes, roasted corn, tarragon Dijon vinaigrette.
Day 1 dinner:
August 20
Day 3 dinner:
Grilled Jalapeño Peach Chicken
Grilled quarter chicken, peach chili glaze, cilantro peach tomatillo jalapeño salsa. Pecan chickpea quinoa salad with arugula, feta, avocado, cilantro, lime vinaigrette.
Grilled quarter chicken, peach chili glaze, cilantro peach tomatillo jalapeño salsa. Pecan chickpea quinoa salad with arugula, feta, avocado, cilantro, lime vinaigrette.
Day 3 dinner:
Homemade Ramen & Watermelon Salad
Homemade ramen with crispy pork belly, 64-degree egg, ramen or rice noodles, pickled vegetables, bean sprouts, Thai herbs. Side of watermelon salad with fried shallots, herbs, chili, and toasted coconut.
Homemade ramen with crispy pork belly, 64-degree egg, ramen or rice noodles, pickled vegetables, bean sprouts, Thai herbs. Side of watermelon salad with fried shallots, herbs, chili, and toasted coconut.
Day 2 dinner:
Slow-Roasted Salmon with Citrus Salsa Verde
Braised fennel and leeks, grilled asparagus. Slow-roasted salmon, citrus salsa verde. Arugula salad with grilled corn, pickled cherries, caramelized spiced pecans, roasted lemon Dijon vinaigrette.
Braised fennel and leeks, grilled asparagus. Slow-roasted salmon, citrus salsa verde. Arugula salad with grilled corn, pickled cherries, caramelized spiced pecans, roasted lemon Dijon vinaigrette.
Day 1 dinner:
September 3
Pulled Pork Enchiladas
Housemade heirloom corn tortillas, pulled pork, poblano pumpkin seed sauce, cumin lime crema, queso fresco. Elote corn slaw with creamy jalapeño lime yogurt dressing, crispy corn strips, cabbage, kale, pickled onions
Housemade heirloom corn tortillas, pulled pork, poblano pumpkin seed sauce, cumin lime crema, queso fresco. Elote corn slaw with creamy jalapeño lime yogurt dressing, crispy corn strips, cabbage, kale, pickled onions
Day 3 dinner:
Mediterranean Cowboy Caviar & Grilled Chicken
White bean salad with feta, cucumber, sun-dried tomatoes, herbs, red onion, olives. Cross-hatched charred summer squash, caper salsa verde. Lemon herb grilled quarter chicken, creamy feta yogurt sauce.
White bean salad with feta, cucumber, sun-dried tomatoes, herbs, red onion, olives. Cross-hatched charred summer squash, caper salsa verde. Lemon herb grilled quarter chicken, creamy feta yogurt sauce.
Day 2 dinner:
Halibut en Papillote
Halibut baked in parchment with cherry tomatoes, charred lemon, asparagus, herb citrus butter sauce. Arugula salad with pine nuts, shaved parmesan, roasted lemon vinaigrette, parmesan tuile crisps.
Halibut baked in parchment with cherry tomatoes, charred lemon, asparagus, herb citrus butter sauce. Arugula salad with pine nuts, shaved parmesan, roasted lemon vinaigrette, parmesan tuile crisps.
Day 1 dinner:
September 17
Spinach and Ricotta Stuffed Zucchini Ravioli with Italian Sausage–Fennel Ragu.
Roasted & marinated beet salad with arugula, pickled cherries, pistachios, chèvre, puffed millet and citrus vinaigrette.
Roasted & marinated beet salad with arugula, pickled cherries, pistachios, chèvre, puffed millet and citrus vinaigrette.
Day 3 dinner:
Grilled Beef Kofta & Shirazi Salad
Grilled beef kofta, cucumber-tomato salad with sumac dressing, whipped white bean feta purée, crumbled feta, lemon Greek yogurt cucumber sauce.
Grilled beef kofta, cucumber-tomato salad with sumac dressing, whipped white bean feta purée, crumbled feta, lemon Greek yogurt cucumber sauce.
Day 2 dinner:
Spicy Shrimp Aguachile
Chilled shrimp, lime-serrano-cucumber-cilantro aguachile, avocado, cucumber, red onion, jicama-mango slaw. Crispy tostadas or plantain chips. Tropical Pineapple–Mint Guacamole.
Chilled shrimp, lime-serrano-cucumber-cilantro aguachile, avocado, cucumber, red onion, jicama-mango slaw. Crispy tostadas or plantain chips. Tropical Pineapple–Mint Guacamole.
Day 1 dinner:
October 1
*Menus subject to change depending on availability
