Past Menus…
- Warm fingerling potato salad, sausage, and arugula
- Spy apples, raw milk cheddar, and local honey
- housemade acorn squash ravioli w/ pesto and maple cream
- pistachio cake and apple cake, acorn squash ice cream, cider caramel
- Eggplant Chips w/ Roasted Garlic Chevre
- Octopus Salad w/ dinosaur kale and chickpeas, black bean paint
- Apple and Celery Root Soup
- Cornmeal crusted Hangar Steak w/ Sunchokes and Crimini Mushrooms
- Spiced Chocolate Cake w/ Cinnamon Ice Cream and Pumpkin Seed Brittle
- Mulled Apple Cider
- Pao de Queijo (Brazilian cheese bread), Michigan quail eggs, bacon, herb salad
- Donut peach and summer berry salad w/ honey and coconut
- Smoked Twin Oaks pork Feijoada w/ black beluga lentils
- Plantain-crusted Grouper w/ summer squash and aji amarillo reduction
- Espresso Pot de Creme w/ rum and dulce de leche
- Scrapple and johnny cakes w/ cape gooseberry jam
- String bean and potato salad
- Corn Soup w/ zucchini yeast bread and sage butter
- Grilled whole duck rolled roast w/ pork sausage, wheat berries and wild rice, braised collard greens
- Jersey Mac apple and caramel trifle
- Amuse: Caprese Lollipop
- Summer Gazpacho, shrimp w/ prosciutto jackets
- Blossoms and greens, Saxon creamery cheese
- Fettucini w/ zucchini and wild mushrooms
- Grilled herbed Chicken, pole beans, potato terrine
- Olive oil almond cake, grilled peaches, peach ice cream
- Coq au Vin Blanc Chicken and Waffles
- Urban Greens and Peaches, Plum Vinaigrette, blue cheese
- Oyster mushroom crab ravioli, chicken consomme
- Cobia Etouffee w/ Pearl Barley
- Blueberry Moonpie, Blueberry Ice Cream
- Pickled oysters w/ cucumber cappellini and golden caviar
- Rocket salad w/ local baby beets and chevre chaud
- Ancho linguini w/ roasted corn, squash, huitlacoche, and Saxon creamery cheese
- Octopus w/ white beans, purslane, and avocado mousse
- Flourless chocolate cake, white chocolate sweet corn ganache, huitlacoche frozen custard
- Peruvian Causa Parfait, potato and aji amarillo puree, crab and aioli, avocado cream, plantain chips
- Open quesadilla, local cheese, habanero and peach salsa, pickled carrots
- Rack of Lamb w/ fall melon, curried quinoa and golden raisins
- Saffron Custard w/ berries, mango merengue
- Hamachi tartare, caviar, pickled carrot, radish, beet
- Beet greens and pasilla fettucini, snow peas and oyster mushrooms, Saxon creamery Meadows
- Heirloom Tomatoes 2 ways, Tomato Galette, Tomato Salad
- Pacific Halibut, baby bok choy, white beans
- Juneberry Buckle, creme fraiche custard
The Pleasant Ridge Reserve Menu
- Cheese tasting
- Scallops on on the half shell, buffalo butter grits, heirloom tomato salsa
- Baby lettuce, duck cracklins, pear and cheese
- Duck confit ravioli, green garlic, shaved cheese
- Braised beef short ribs, eggplant and cheese, tomato fennel sauce
- Saffron Pot du Creme, Lavender Caramel
- Grana padano crisp, queso fresco mousse, local chives
- Homemade lingini, morita and ramp pesto, cotija from jalisco (suggested pairing – Bergevin Lane Viognier)
- Asparagus and endive salad w/ caprioli pearls (suggested pairing – Bonny Doon vin gris de cigare)
- Open faced beef short rib burger w/ local cheddar, green garlic potatoes (suggested pairing – Littlestone Cabernet Sauvignon)
- Meyer lemon pound cake with rhubarb cream cheese ice cream
- Grilled honey and herbed quail, oyster mushroom
- Confit duck and asparagus salad
- Chilled english pea soup
- Braised and grilled lamb shank w/ potato and celeriac terrine
- Catalan Creme w/ orange and violet
- Antipasto – Crudo, Fresh bass, frisee, tuscano beans, caper mustardo
- Insalata – Fresh Greens, Grana Padano, Vinaigrette
- Primi – Pappardelle, Wide semolina noodle, rabbit and wild mushroom ragu, bitter greens
- Secondi – Lonza al Latte con Finnochio, Milk braised pork shoulder, fennel gratin, crostini
- Dolce – Cassata Italienne
- Chips and 2 Salsas
- Flautas w/ Lamb Chorizo and Potato
- Spanish Mackerel Ceviche, cured w/ lime and grapefruit
- Chicken Tortilla Soup
- Birria de Chivo, served in roasted poblano
- Tres Leches Torte
- Gorgonzola stuffed dates w/ Pancetta
- Curly Endive and Frisee Salad, bacon vinaigrette, farm fresh egg
- Pumkin and Pork Belly Raviolis, pumpkin seed cream sauce
- Rack of Lamb, root vegetable puree, jalapeno jelly
- Blackberry Chocolate Cake, ganache w/ chile piquin
The Iris Chacon/Edra Soto Menu
- Pumpkin, Taro, and Plantain Pasteles filled w/ Roast Pork
- Baby Lettuce, Crisped Plantain Strips, Banana Vinaigrette
- Black Bean Soup w/ Smoked Chorizo and Grilled Squash
- Roast Quail, Carrot and Plantain Sofrito, Yuca and Turnip Gratin
- Pineapple and Coconut Cream Pie, Tamarind Rum Sauce
- Spaghetti Squash Empanadas, Goat Cheese, Seasonal Bean Salad
- Warm Pear and Gorgonzola Salad
- Roasted Sweet Corn Chowder, Tomatillo Sour Cream
- Braised Pear-Stuffed Pork Loin, Pumpkin Seed Sauce, Turnips and Carrots
- Pear and Almond Tarta, Fig Compote and white balsamic reduction
- Swiss Chard and Japanese Eggplant Bundles, Baby Lima Bean Puree, Basil Vinaigrette
- Heirloom Winter Squash Soup, Pear Cream and Bacon
- Pork Belly Ravioli, Oyster Mushroom, Sage Brown Butter
- Golden Trout, Corn and Cubanelle Sauce, Late Summer Succotash
- Honey Crisp Apple Cheesecake, Cider Caramel, White Chocolate Whipped Cream
- Italian Caponata, toasted baguettes
- Baby Greens, Heirloom Cherry Tomatoes w/ Basil Vinaigrette, baked cheese
- Pork Belly Tortellini w/ Pesto Oyster Mushrooms
- Crispy Duck Breast, Oregano Infused Apricot Glaze, roasted beets and pototoes
- Goat shank Osso Bucco
- Peach plum cobbler w/ honey lemon ice cream
- Stacks of Japanese Eggplant and Baby Beets layered with Local Artisan Goat Cheese and Crushed Peanuts, Spicy Green Fennel Curry
- Pork Stuffed Shrimp, Napa Kimchee, Heirloom Cherry Tomatoes, Lime Basil Vinaigrette
- Crab and Baby Leek Gyoza Dumplings in Shrimp and Oyster Mushroom Broth
- Grilled Cobia over Sweet Curry Potato Gratin, Golden Plum Ginger Glaze and Lemongrass Salad
- Green Tea Cheesecake with Poached Pears in Season
- Nigiri-Style Shrimp and Grits with White and Red Remoulade
- Summer Melon Bloody Mary w/ Pickled Summer Vegetables and Grilled Louisiana Shrimp
- Cajun Pasta: Housemade Fettucini w/ Andouille, Wild Shrimp, Crawfish, and Catfish
- Coconut Shrimp Macaroon, Praline Ice Cream, Cayenne Blueberry Sauce
- New England Scallops on the Half Shell, Polenta, Seasonal Salsa
- Purple Haze Carrot and Jicama Salad w/ Cinnamon and Chile Piquin, Lime Vinaigrette and Watermelon
- Grilled Romansco Squash and Avocado Soup
- Melange a Trois: Eggplant stuffed w/ Local Cheese and Swiss Chard, Sweet Pepper stuffed w/ Ground Piedmontese Beef, Spring Onion, and Green Garlic, Squash Blossom stuffed w/ Local Cheese and Fresh Favas, Grilled Fennel and Heirloom Tomato Concasse
- Saffron Pot du Creme, Lavender Caramel, Dried Peaches, Candied Lilac Petals
The Humboldt Park Menu
- Yellowtail Jack and Lime Ceviche, Grilled Avocado, Papaya Ginger Vinaigrette
- Grilled Zucchini, Tomato, Cucumber, and Radish Salad, Lemon Cilantro Vinaigrette
- Kale and Mushroom Soup w/ Chives, Thyme, and Green Garlic
- Flash smoked and Slow Braised Piedmontese Beef Short Ribs, Roasted Succotash of Fingerling Potatoes, Leeks, Arugula, Knob Onions, and Poblano Chile
- Chocolate Cake with Cascabel Chile, Raspberry Basil Sorbet
The Rooftop Menu
- Ceviche of Black Cod, lemon juice, Summer Radish, Serrano Chile, Chives, chamomile vinegar
- Heirloom Tomato Gazpacho, Maine Shrimp Sauteed w/ Green Garlic and Achiote, Candied Lime
- Grilled Baby Bok Choy Salad, Roasted Pumkin Seeds and Pear, Citrus balsamic vinaigrette
- Housemade Escarole Fettucini, Applewood smoked pork, Local Mushrooms and Spring Onions
- Black Forest Juneberry Cheesecake w/ Cocoa Jelly Petals and Tuille Cookie
- Beef Salad, Grilled Skirt Steak Strips over Butter Lettuce and Wild Watercress, Cilantro Lime Vinaigrette
- Roasted Asparagus, Corn, and Onion Soup
- Grilled Cobia with Poblano Potatoes, Arugula and Spring Radishes
- Strawberry Rhubarb Tart with homemade vanilla ice cream (featuring Neighborhood-Grown Rhubarb)
- Coffee with tequila and honey
- Foie Gras Crostini, Seared Scallop, Smoked Poblano crème fraiche, Baby Caesar w/ Homemade Cotija Cheese
- Cream of Chayote and Roasted Cauliflower Soup
- Crispy Duck Breast Mole w/ Tempranillo, Pasilla, Pistachio, and Piloncillo, Yuca and Gorgonzola au gratin
- Chocolate Cake, Cinnamon Chocolate Mousse, Roasted Pine Nut Brittle, Tamarind Chocolate Ganache, and Crystallized Rose Pedal Dust
- Honey Chocolate Elixir w/ Earl Grey and Tequila Reposado
The FoiX GraX West Menu
- Seared Foie Gras, sliced seared apple slices infused with lavender honey, sour cherry compote
- Leek and endive soup w/ foie gras crouton and gruyere
- Braised Pork Shoulder Roast w/ purple yams and rutabaga, cognac and foie gras caramel
- Viognier poached pear filled w/ fuyu persimmon custard, pistachio ice cream w/ vanilla foie caramel
- Smoked Wild Boar Empanada, Onion and Cherry Chutney, and Grilled Fennel Slaw
- Cream of Leek and Parsnip Soup w/ Red Kale and Smoked Halibut
- Braised Buffalo Short Ribs, Foix Grax Studded Cornbread
- Banana Bread Pudding w/ smoked pineapple compote and crispy caramelized pineapple chips
- Spiced Red Lentils and Zucchini, Grilled Tomato Slice, Pan Seared FoiX GraX, Herbed Sherry Vinaigrette
- FoiX GraX Gnocchi w/ Sage and Basil Pesto, Crunchy Pancetta and Manchego
- Wild Boar Shoulder Roast w/ Root Veggies and Greens, Burnt Cognac Caramel w/ Rioja FoiX Reduction
- Hazelnut Sponge Cake, Amontillado Soaked Figs Filled w/ Honey FoiX GraX Mousse, Balsamic FoiX Reduction, FoiX GraX Cotton Candy
