Spring Dinner Family-Style

Passed Appetizers 
Ham croquette, tomato jam
Green garlic soup shots, extra virgin olive oil
Serrano ham, membrillo, manchego crostini
Deviled quail eggs, shaved bottarga

 

Family Style Dinner
Frisee salad, pickled beets, goat cheese, marcona almonds, sherry vinaigrette
Flatiron steak, chimichurri
Spanish style garbanzo beans ragout, tomato, Bloomsdale spinach
Papas bravas, aioli
Asparagus, charred spring onions, romesco
Grilled trumpet mushrooms, soft cooked egg, shaved manchego
Warm baguette, Spanish olive oil

 

Dessert
Creme caramel
Chocolate sea salt shortbread

Summer Sit-Down Dinner

Passed Appetizers 

Smashed fig, fromage blanc, saba, house made walnut-cherry crisp

Smoked chicken salad, pickled jalapeno, lime, crema, plantain chip

Wagyu beef tartare, pistachio, pecorino, mustard seeds, shallots, seeded cracker

BLT – smoked pork belly, spicy tomato jam, butter lettuce cup

 

First Course 
Wild arugula salad, shaved corn, avocado, cherry tomatoes, burrata, red wine vinaigrette
Artisanal bread and butter

 

Entree
Alaskan halibut, tomato brodo, potatoes, capers, parsley, sweet peppers

or

Summer squash, parm frico, ricotta gnocchi, San Marzano tomato sauce

 

Dessert

Tarragon shortcakes, compressed peaches, vanilla bean chantilly, brown sugar caramel

Fall Sit-Down Dinner

Bar Snacks 
Fried citrus almonds
Marinated cavalstrano olives
 

Passed Appetizers 
Kefta meatballs, labneh
Harissa roasted prawns, preserved lemon relish
Berbere chicken liver mousse, rye toasts
Falafel, tahini, pickled cucumbers

Dinner

First Course 
Wild arugula salad, avocado, shaved cucumbers, feta, orange
Warm zat’ar pita, whipped hummus

Entree
Roasted rack of lamb, merguez patties, saffron braised garbanzo beans, swiss chard, olives, garlic
OR
Cauliflower steak, zhug, Israel couscous, swiss chard, olives, garlic
 

Dessert
Pear ginger date cake, candied walnuts, chilled vanilla bean cream

Winter Buffet Dinner

Stationary Appetizers 

Winter vegetable crudité platter with buttermilk herb dip

Local cheese, fresh and dried fruits, toasted and candied nuts, seeded crackers, crostini

Local charcuterie, cornichon, pickled red onions, whole grain mustard, baguette

Butternut squash tart with leeks and thyme

Rosemary, chili, lemon, and garlic marinated prawns with lemon aioli

Dinner Buffet

Baby kale salad with pomegranate seeds, pumpkin seeds, goat cheese, apple cider-mustard vinaigrette

Milk braised pork shoulder, salsa verde

Squash ravioli, sage brown butter, parmesan

Roasted sunchokes, brussel sprouts, field mushrooms, sunchoke puree

Haricot verts, dried cranberries and walnuts

Dessert Station
Chocolate pot de crème, kumquat cream, cocoa crumble
Spiced apple tartlet