Menu

Lodge Dinner 9.0 Sunday August 21st

1st Course

Fig and Goat Cheese salad with pickled red onion, bread crumbs and arugula

 

2nd Course

Coctel Mixto-  Spicy tomatillo tomato water with fresh avocado, corn, red onion, cilantro flower, lime & lightly poached shrimp in lemon herb water

 

3rd Course

Vegetable Medley- Pan fried and smashed fingerling potatoes, green beans, & mushrooms with a sunchoke beet puree

 

 Entrée

Citrus & soy glazed halibut with coconut rice

 

 Dessert

Avocado green tea panna cotta with candied orange peel & pomegranate seeds

 

Lodge Dinner 8.0 Sunday July 10th

 

1st Course

Santa Barbara Spot Prawn crudo, chilled corn Tagliarini, Serrano

 

2nd Course

Bone Marrow, Feta, Campari

 

 3rd Course

Asparagus, Chanterelles, Mustard, Egg, Parmesan

 

4th Course

Black Risotto, Wild mushrooms, Chili, smoked Ricotta Salata

 

 Entrée

Quail, Ricotta, Potato puree, smoked Yogurt

 

 Dessert

Dulce de Leche Semifreddo

 

Lodge Dinner 7.0 Sunday January 31st

 

“The Pink Lady”

1st Course

Charcoal, Scallop, Black Sesame, Water Chestnut, Red Onion

 

2nd Course

Smoked Trout, Mizuna, Pearl Onion, Root Vegetable, Dashi

 

3rd Course

David Shaner’s Farm Egg, Truffle, Lentil, Mushroom Broth, Salsify

 

4th Course

Rye Bread, Mustard Seed, Sea Urchin Pâté, Pears, Coriander

 

Entrée

Squab, Pumpkin, Gizzard,  Kohlrabi, Buttermilk, Chive

 

Dessert

Carrot, Coffee, Buckwheat, Ricotta, Robust Herbs

 

 

Lodge Dinner 6.0 Sunday October 5th

 

1st Course

Frisée & Arugula salad with farm yolk, seared mushrooms & smoke shallot vinaigrette

 

2nd Course

Bincho grilled squid with Burrata, Coffee, Lime & Basil

 

3rd Course

Carrot risotto with charred onions, Hazelnuts & Carrot tops

 

Entrée

Pressed short Ribs with Ember Fennel & Potato espuma

 

Dessert

Corn brûlée with Sage Caramel Corn & corn juice caramel

 

 

Lodge Dinner 5.0 Sunday June 8th

 

1st Course

Seared Octopus with Chickpeas, chili & chervil

 

2nd Course

Butter lettuce salad with burnt herb vinaigrette, Feta, Pistachio & fennel

 

3rd Course

Seared tuna with goddess Aioli, warm tomato viniagrette, Nameko mushrooms, shaved radish & herbs

 

Entrée

Lamb with marinated Ricotta, Stone fruit, Treviso, Pecans, & Salsa verde

 

Dessert

Stone Fruit financier with Maple, Bourbon whip cream.

 

Lodge Dinner 4.o Sunday March 9th 2014

 

First Course

Roasted Baby Heirloom Beets, vanilla infused Goat Cheese, Blood orange, Sunflower sprouts, Pumpkin seed oil

 

Second Course

Marinated Scallops, Asparagus, Cauliflower coulis, Tomato-caper vinaigrette, Herb salad

 

Third Course

Kaesekrainer Sausage – Swiss cheese infused with tarragon mustard and fresh horseradish, Pretzel bread

 

Entrée

Braised Pork Belly, Kale, Wild mushrooms, farmers market root vegetables

 

Dessert

Chocolate filled Buchtel (Brioche-Dumpling) with Vanilla Ice Cream and rhubarb compote

 

 

Lodge Dinner 3.0 Sunday January 19th

 

“It Is What It Isn’t”

First Course

“BLT”

Lettuce Soup, Oven Dried Tomato Mousse, Bacon Condiment, Tomato Crème Frâiche, Hint of Apple Wood

 

Second Course

“Ceviche”

Avocado filled with Shrimp Ceviche, Tabasco gel, Avocado Mousse, Tortilla, Sorrel, Cilantro oil

 

Third Course

“Mac N Cheese”

Squid Ink gnocchi, Aori Ika, Parmesan, Grilled Cebolla Chutney & Uni Cream

 

Entrée

“Steak and Eggs”

Braised Beef Cheek, Red Wine, Soft Poached Egg, Cippolini, Frisée Salad

 

Dessert

“Caramel Apple”

Apple, Rosemary, Sage, Caramel, with Vanilla Ice Cream

 

 

Lodge Dinner 2.0 Sunday Sept. 22nd 2013

 

1st Course

Octopus, Potato puree, Linguiça lardons

 

2nd Course

Kale, presunto, Almonds, Golden Raisins, São Jorge

 

3rd Course

Sardines, Molho cru

 

Entrée

Pork belly, Clams, Crispy Potato

 

Dessert

Creme de leite, Orange, Cinnamon

 

 

Lodge Dinner 1.0 Sunday June 9th 2013

 

1st Course

Pan Tomate, Seared Black Cod, Frisée, Aioli

 

2nd Course

Grilled Peach, Burrata, Arugula, Balsamic Reduction

 

3rd Course

Rabbit Braise, Pappardelle, Broccolini, Carrots

 

Entrée

Berkshire Pork Loin, Cippolini, Cannellini, Mostarda

 

Dessert

Dark Chocolate Mousse, Olive Oil, Sea Salt

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s