Farm-to-Fork Restaurant Weeks Prix Fixe Dinner Menu 2015

SEPTEMBER 10TH – 26TH


first course
CHILLED WATERMELON GAZPACHO
HEIRLOOM TOMATO PICO DE GALLO, SMOKED OLIVE OIL


second course
WHOLE ROASTED PASSMORE RANCH TROUT
ROASTED HATCH CHILE AND ROMANO BEAN SUCCOTASH, BLISTERED TOMATILLO, SMOKED TROUT RILLETTE, SWEET CORN JUS


dessert course
ALMOND MILK PANNA COTTA
FIGS, POMEGRANATE SHORTBREAD

 

$45 PER PERSON
PRICE EXCLUSIVE OF TAX AND GRATUITY
(no substitutions please)

$5 of every Prix Fixe Menu purchased will be donated to the Food Literacy Center.


RESERVATIONS RECOMMENDED
PLEASE CALL
916.443.3772

Thank you to our local artisans, farmers and ranchers for providing the ingredients for our menus. A special thanks for this Farm-To-Fork Menu too, including: Vierra Farms, Ray Yeung, The Smoked Olive, Passmore Ranch, Del Rio Botanicals, Azolla Farm, Dwelley Farms and Twin Peaks Orchards.

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