SAMPLE MENU WITH THREE ENTREES

Starters

Chipotle Mango Quesadillas
Grilled Homemade tortillas combined with an assortment of melted
Mexican cheeses, Hand select fresh carved Mango, key lime zest, cilantro, mild Chipotle Salsa,

A lightly Toasted Bruscetta of
 Santa Barbara Haas Avocado, Fresh Basil, Sweet Roma Tomatoes,
aged Balsamic Vinegar, Asiago P.D.O.

Main

Carnitas
Mexican Pork Roast, Wet Roasted, then grilled on a cast iron comal,
served with a savory hunters gravy

Cedar Plank Alaskan King Salmon
A dry rub of Brown Sugar, Coffee, Cumin and Sea Salt cased
over a fillet of King Salmon,  placed on a soaked Red Cedar plank
then grilled on an open mesquite flame

Grilled New York
Prime–cut New York of Beef, qued Med-rare with Spices with Kosher Salt, Black Pepper, Cumin and Fresh Herbs

Sides

Medley of Roasted Seasonal Veggies
Chef’s choice of only the best available organic farmers’ market vegetables roasted and grilled to perfection

Chefs Choice of Grilled Organic Greens

Salad

Arugula, Water Cress and Baby Greens
Balsamic Vinegar,  Japanese Rice Vinegar, Lemon Zest, Honey,
Candied Walnuts, Dried Cranberries