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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