Beyond the Garden
"The greatest delight the fields and woods minister
is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."
Ralph Waldo Emerson
Tender baby Spinach with shaved hard-poached Egg, julienne of Shii-take Mushroom & Red Onion... Warm Neuske's Applewood Smoked Bacon Dressing
Hot smoked Breast of Hudson Valley "aged" Magret Duck,
creamy Wisconsin Brie from Wisconsin Master Cheesemaker Jake Niffenegger, and kiln-dried Cherries... Granny Smith Apple Cream Dressing
Brutus Salad... Crisp Romaine, Parmigiano Reggiano Vacche Rosse, White Anchovy, and oven-dried Tomato Caesar dressing garnished with a lanced Heart of Artichoke
Warm Goat Cheese Salad with Kalamata Olives, sweet Red Onions and Fines Herbes, emulsified VSOP Balsamic Vinaigrette, nestled on a bed of Micro-Greens
Kona Blue Hawaiian Kampachi Yellowtail Sashimi with pickled Celery Salad, Cristiano Creminelli "hot" Capicola and Black Lava Salt
Southwestern Taco Salad... Mélange of baby Greens
speckled with Apple smoked Garlic Sharp Cheddar, vine ripened Tomatoes, Guacamole, Sour Cream, oil cured Kalamata Olives, Red Onion and Salsa de Tomate Verde Cocida, Ancho-Honey Dressing
Char-broiled Noisette of Lamb, Carr Valley
Goat Feta, slivered Kalamata Olives, concassé of vine-ripened Heirloom Tomato, sweet Onion, Fresh Mint Vinaigrette
Grilled Breast of Chicken, oven-dried Heirloom Tomatoes and Sally Jackson Chèvre... Arran Whole Seed Herb Mustard Vinaigrette with Glengoyne
Chioggia and Bull's Blood Heirloom Beets coupled with Red and Yellow Endive, poached Crimson Pear, Montforte Blue Cheese, and smoked Almonds
"Waldorf Salad" with toasted Georgia Pecans and Cognac Park Vieille Fine Champagne macerated Currants tossed in a Raspberry infused Mayonnaise
Baby Joseph Coat and Molten Fire "Spinach" garnished
with poached Seckel Pear; La Valle, Wisconsin smoked Ba Ba Blue; shaved Shii-take Mushroom; and caramelized Georgia Pecans painted with warm
Granny Smith Vinaigrette
Grape Tomatoes paired with Cave Brother's Mozzarella
fresca ciliegine with chiffonade of Basil, Il Signore di Toscana Olio Extra Vergine di Oliva and Villa Mandori Acetco Balsalmico di Modena
Slow braised Sonoma Artisan Magret Duck Confit
on a nest of Dandelion, Watercress, and Red Endive with poached Harglow Apricot... Edmond Fallot Moutarde de Dijon Vinaigrette
Niçoise Salad with pan seared "Sashimi" Hawaiian Ahi Tuna,
roasted Garlic, micro Celery, European Cucumber, roasted Fingerling Potato, Haricot Vert and Niçoise Olive splashed with a Delouis Fils Moutarde Forte Aux
Herbes De Provence Vinaigrette
Pablo’s and Auggie’s House with Rosemary Crustini schmeared sun-dried Tomato Tapanade, English Cucumber, marinated Vidalia Onion, and Roma Tomato
Choice of Dressing: Soy Lime, Balsamic, Ancho-Honey, Garlic Bleu Cheese, Peppercorn Ranch, Apple Cream, Honey Mustard or 1000 Island
