A delicious sojourn, as we explore our local culinary bounty. West Marin is blessed, as many family farms, small producers and artisanal food makers have made their home on our lovely coast.
We will cook with shellfish from Hog Island, Star Route Farms produce, and dairy products from Straus, Cowgirl and Pt. Reyes Blue, grass fed beef and organic poultry. We will use McEvoy Olive Oil and Big Paws Vinegars.
We will use local and organic products to create a sumptuous six-course dinner that will keep you healthy and happy!
*Actual recipe preparation will depend upon seasonal and local availability
$90 par pers.
Date libre · 6pm
Restent 8 places
Choose one in each category:
Dungeness Crab and Avocado Shooters with Coconut Milk and Jalapeno Shooters
Hog Island Oysters with Mignonette
Zuckerman Farms Roasted Asparagus with Hobb’s proscuitto, phyllo and parmesan
Wild Mushroom Tartlets – with thyme, shallots and Madeira
Roasted Beet and Sonoma Goat Cheese Napolean – with Fig Vinaigrette and Little Gem Lettuce
Draper’s Farm Heirloom Tomatoes with Pt. Reyes Mozarella and Pesto Vinaigrette
Sweet Corn Chowder with Shitake Mushroom Cake Garnish
Roasted Butternut Squash and Pink Lady Apple Bisque
Grilled Fish with Salsa Verde Herb Sauce – served with roasted Little Farms German Butter Potatoes and Spinach Parmesan Cakes
Grilled West Marin Leg of Lamb – marinated in red wine and garlic and served with a feta and olive vinaigrette over couscous
Risotto with Spring Greens, Caramelized Garlic and Rancho Gordo White Beans
Roasted Pesto Stuffed Chicken Breasts with White Wine Pan Sauce- served over soft herbed polenta with sesame broccolini
Mixed Berry on Almond Orange Shortcakes with Lemon Verbena Ice Cream
Molten Chocolate Cakes with Cognac Ice Cream
Santa Rosa Plum and Almond Tart with Vanilla Bean Crème Anglaise
Gingerbread with Spiced Apple Compote