2020 0803

Grilled Chicken breast. Fresh mango jalapeno salsa. Spinach studded Cauliflower Rice (steamed and ready to eat hot or cold).  Local green & radish salad, Honey lime vinaigrette.

Balsamic Glazed Flank steak.  Heirloom Tomato, Cucumber, Red Onion & Herb Gazpacho salad. Wedge of Humboldt Fog Goat cheese & Ciabatta Rolls.

Jumbo Shrimp & Andouille jambalaya pasta:  Sweet local peppers, celery & onions in a creamy Cajun tomato sauce. On Corkscrew pasta.  Avocado green goddess on local salad greens. (can be made vegetarian by substituting soy curls and/or smoked butternut squash)

Blackened Lake trout.  Classic Remoulade.  Grilled wild rice & sweet onion stuffed zucchini halves.  Summer peach cabbage and root slaw. 

Sweet potato coconut milk curry.  Long grain basmati rice.   Shredded Kale salad with shaved candy cane beets, pepita vinaigrette & toasted coconut chips.

Braised chickpea, cherry tomato, caper & garlic confit stew.  Yogurt flatbreads (cooked in cast iron pan, or dough ready for you to cook fresh). Broccoli salad with tahini vinaigrette & crispy onions.