Menu of local and organic ingredients

First course 

Mixed summer greens, crispy onions, plums, pears, & red walnuts
Buttermilk poppyseed dressing

Grainsong bread
Pureed beet za’atar with yogurt, cumin,
Paprika & chickpeas

Family style

Bowls of Mendo ferment

Petrale sole roulade over bed of chard & kale with Piment D’ville and garlic sauce

Roasted sweet potatoes & potatoes, sweet pepper, scallions & herbs

Local quinoa, cucumber, tomato, shaved onions, parsley & lemon vinaigrette

Beef meatballs simmered with smoked tomatoes, onion, paprika, & confit of summer squashes

Prepared by Olan & Lia Cox of Mendough’s Wood Fired Catering

Dessert

Mendo cookie

Mendocino grain project rye and quinoa, cherries, dark chocolate, poppy and sea salt

Prepared by Bree & Michael Kesterson of Patrona Restaurant