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3 Cards in this Set
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Heirloom Grain Bowl (Lunch Style) |
Seasonal roasted vegetables, romesco, pickled onion. Heirloom grains will consist of farro and tri color quinoa, we will cook it in water. This will be served cold and dressed in the house champagne vinaigrette. We will garnish the dish with roasted carrots, delicata squash, broccoli, bolted cauliflower etc. (these change weekly based on availability on the farmers.) we will spoon over Romesco sauce (contains nuts) **Vegan/Vegetarian *Shellfish *Dairy Free *Gluten allergy:omit farro, just quinoa *Nut allergy: Omit RomescoGrilled |
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Grilled Salmon |
Carrot romesco, roasted carrot salad, delicata squash 6oz. Piece of salmon, skin off, cooked on plancha. Carrot romesco is made from carrots, shallots, garlic, red pepper, ancho chili, EVOO, Tomato, almonds, red wine vinegar; we roast the vegetables until they are dark in color then blend them down. The carrot salad is made from fully roasted baby carrots, shaved carrots, carrot tops and roasted delicata squash. *Nut Allergy: Omit Romesco |
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Local Rock Crab Linguini |
Calabrian Chili, capers, tomato soffrito Rock crab is locally caught in San Diego, about 3.5-4oz. Of meat will be with this dish. The tomato sofrito will be garlic, onion, box grated tomato, Calabrian chili, fennel, EVOO cooked down until tender. We add the crab and a little shellfish stock, finished with capers, chives, and butter. *Gluten allergy *Dairy Allergy *Shellfish Allergy *Egg Allergy: Egg in the pasta |
