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first course

heirloom greens with sherry marinated plums, caramelized onions and hemp seeds

cider-honey vinaigrette

heritage mendocino grain breads

baba ghanoush, olive oil, and chevré

family style

poached solé with beurre blanc and olive gremolata

roasted summer vegetables with potatoes, peppers, squash, carrots, onions and arugula

herbed heirloom tomato platter

pumpkin seed, cilantro, lemon sauce

dessert

walnut crumble with apples and berries