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
The Lodge Dinners 