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Appetizer |
| Goat Cheese Stuffed
Portobello Mushroom Red cabbage marmalade and apricot puree |
12 | |
| Carpaccio Of White Button Mushrooms And Jumbo Artichoke Fresh Black Truffle Vinaigrette, Wild Arugula, Beet and Peas |
14 | |
| Seared Blue Fin Tuna And Watermelon Avocado Cream, Kumquats, Himilayan Red "Rice Crisp" |
16 | |
| Roast Baja Scallop And Langoustines Tomato Tartare and Black Garlic, Verbena Emulsion |
17 | |
| Artisan Cheeses Selection of four artisinal cheeses. Prepared as Appetizer or After Dinner |
16 | |
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Seventh Ray Soups Created Daily Upstairs Using the freshest of locally farmed organic vegetables |
| Non dairy Soup of the Day ...by Chef's inspiration | 9 | |
| Velouté Of Heirloom Baby Carrots And Coconut |
9 | |
Salads |
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| Coleman Farms Organic Green Salad And Fresh Herbs Lemon Thyme and Pear Vinaigrette, Grain Mustard |
10 | |
| Baby Arugula, Whipped Laura Chenel Goat Cheese Salad Roast baby Beets and Vanilla |
13 | |
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Entrées |
| Farro Risotto Eggplant Velouté, Wild Mushrooms, Alfalfa Sprouts |
25 | |
| Provencal Vegetables Casserole Toasted Baquette, Olive Tapenade, Bitter Greens Pesto |
26 | |
| Local Striped Bass Parsnip and Vanilla, Braised Leeks, Dark Cherry Vinegar, Non Dairy “Tarbais” Bean Cream, Aromatique Lemon Thyme Infusion |
27 | |
| Shetland Organic Salmon Snap Peas Purée, Pea Sprouts, Daikon Cubes, Vandouvan |
30 | |
| Pan Seared Scallops From Baja Fried Angel Hair Pasta, Lobster and Clams |
34 | |
| Naturally Raised Chicken Breast Oregon Morels, Fig Chutney, Baby Corn, Cooking jus |
29 | |
| Roast Breast Of Duck Duy Puy Lentils, Local Corn, California Cherries |
31 | |
| Duo Of Sonoma Lamb, Braised And Roasted Wheat Noodls, Bitter Greens, Baby Onion Bulbs, Young Grape Mustard |
33 | |
| Filet Of Naturally Raised Beef Young Carrots, Oregonzola Tart, Shallots in Skin, Watercress and Apples |
35 | |
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Raw Food |
| Flax and Hemp Seed Crackers Olive Tapenade, Bitter Greens Pesto and Macadamia Nut “Cheese” |
11 | |
Heirloom Tomato Terrine And Thai Basil Fermented Sweet Garlic, Mâche, Dark Cherry and Rawmesan |
13 | |
Velouté Of Heirloom Baby Carrots And Coconut |
9 | |
Watermelon And Citrus Salad Micro Shiso and Chervil, Grated Horseradish, Fresh Passion Fruit, Organic Olive Oil |
11 | |
Pavé Of Portobello Mushrooms Mint, Soy with a White Asparagus “Cream”, Sweet Corn |
20 | |
Gnocchi And Truffle |
22 | |
Carob Ganache Dessert In Cinnamon With A Powdered Almond Coconut Crust And Fig Fool |
9 | |
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A day of reflection
......a time for sealing the past and creating anew. To be refreshed and energized by the universal spirit of Nature, to feel lifted within the music and nourished by the cosmic energy within the food Sunday Buffet Vegetarian Gourmet Vegetarian, Vegan and Raw Food Salads, including Watercress Daikon Salad • Corn Cilantro Pearl Pasta Salad • Green Papaya Salad • Asparagus Salad • Cucumber Salad with Non Dairy Feta • Endive Salad with Roasted Walnuts • Oyster Mushroom and Fennel Salad • Corn Asparaus Salad with Rosemary Oil • Pickled Beet Salad • Brussel Sprout Salad with Sun Dried Tomato • T ofu Rice Pasta Salad • Green Bean Salad • Penne Pasta Salad • Marinated Eggplant Salad with Roasted Bell Peppers • Broccoli Salad • Broccoli Almond Quiche • Assorted Pates & Spreads including Yogurt Ollaliberry Wine, Fresh Berry Sauce • Tofu Quiche • Hummus • Cocktail Sauce • Dill Sauce and Caesar Dressing • Tofu and Real Cream Cheese • Pure Maple Syrup • Our Own Granola with Regular or Soy Milk • Organic Seasonal Fruits • Homemade Sweet Breads • Cinnamon Buns • Apple Crisp • Carob Brownies • Hazelnut Torte • Strawberry English Triffle • Traditional Scones and Vegan Scones • Poppyseed Cakes • Apple Persimmon Cake, Assorted Bagels 31.00 Full Buffet All of the Vegetarian PLUS Belgian Waffle Bar • Buddha Salad with Chicken • Fresh Scrambled Eggs with Gravlox • Snow Crab Quiche • Poached Irish Salmon • Dungeness Crab • Lox and Naturally Raised Chicken Rosemary 35.00 |
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From the Downstairs Kitchen Served with your choice of whole wheat sticky bun or whole wheat fat free scone |
Spinach Aumlette Fresh spinach and Portobello |
11 | |
Duck Bacon Aumlette Chives, apple, shallot, Brie cheese |
12 | |
Shrimp Aumlette Lentils, tomato, fennel, saffron
and creme fraiche |
12 | |
Frittata With seasonal roast vegetables |
10 | |
Scramble With lox, scallions, goat cheese |
12 | |
Poached EggsTwo range free and range fed eggs, kale, white bean stew,
grilled bread, shaved Mohama tuna |
12 | |
Seasonal Fruit Salad With a yogurt berry dressing |
10 | |
Vegetarian Quiche By Sundays sunrise, and chefs inspiration |
10 | |
Goat Cheese Quiche Naturally good with fresh goat cheese |
11 | |
Warm Brown Rice Avocado, dried sea vegetables, garlic chips, sesame seeds, Braggs liquid amino acids |
11 | |
Marinated Grilled Portobello Sandwich With Inn cured pepperoncini, arugula, aiol |
11 | |
Wild Seabass Sandwich Horseradish Aioli, Caramelized Onion, Coleslaw and Paprika
Dusted Vegetable Chips |
15 | |
Belgian Waffles With pure Vermont maple syrup, yogurt/berry sauce With fruit and whipped cream Add With fruit and vanilla ice cream Add |
8 3 3 |
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From the Upstairs Kitchen |
| Organic Hot Cereal Dairy Free with cinnamon and pure maple syrup, Inn dried fresh raisins, roast almonds, soy or whole milk With seasonal fruit topping Add |
4.50 2.00 |
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| Bagels With traditional cream cheese or our own tofu cream cheese With Gravlox, tomato and onions |
2.50 7.50 |
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| Cinnamon Rolls Made with pure Vermont maple sugar | 2.00 | |
| Traditional English and Vegan Scone | 2.00 | |
| Poppy Seed Cake | 2.00 | |
| Fruit and Nut Breads | 2.00 | |
| Vegan Apple Persimmon Cake | 2.00 | |
| Basket Assorted Rolls and Bagel | 6.00 | |
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Dessert All desserts made with fruit sweetener, pure maple sugar or other natural sweeteners |
| Mascarpone Cheesecake Strawberry balsamic sorbet and black pepper strawberry soup |
11 | |
| Pineapple Three Ways Pineapple polenta upside down cake. Pina Colada and pineapple in the raw | 12 | |
| A Study in Sweet White Corn White corn ice cream, cornmeal cake, cracker jacks and sweet baby corn |
12 | |
| Roasted Banana Apple calvados ice cream, banana chips and caramel | 12 | |
| Ice Cream Sandwich Three Ways Lavendar, Pistachio, Rum Raisin | 10 | |
| Chocoless Cake Espresso Ice Cream, hazelnut biscotti
and Irish cream foam |
10 | |
| Almond Milk Brulee * | 9 | |
| Raw Carob Ganache * In cinnamon with almond coconut crust | 9 | |
| Organic Fruit Crisp *Seasonal fruit crisp with soy vanilla ice cream topping |
9 | |
| Soy Vanilla Ice Cream * | 9 | |
| Sorbets * Passion fruit and Blackberry Champagne | 9 | |
* Indicates Vegan |
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Dessert in a Glass |
| Graham Six Grapes Porto | 8 | |
| Bargetto Fruit Wine and Mead | 6 | |
| Bonny Doon Vin de Glaciere Muscat | 28 | |
| Grgich Hills Violeta (375 ml) | 58 | |
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Tasting Menu |
Heirloom Tomato And Goat Cheese Langoustine Shetland Organic Salmon Duck Breast Selection of Todays Cheese Cookie Pudding
Seventy Five Dollars
Vegetarian Roast Baby Beets Heirloom Tomato terrine Pressed Portobello Mushrooms Farro’sotto Harry’s Farm Stone Fruit Soup Sixty Dollars
Fifty Five Dollars
Wine Flight |
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Featuring Food and Wines from Organic, |
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Krista Conley will be presenting American Artisinal and Farmstead Cheeses from “The Big Cheese Shop”. Executive Chef Jacob Rojas of the Inn of the Seventh Ray will present hors d’oeuvres especially prepared for this event. The wines will be presented from the Inn’s award winning wine list by Travis Brazil, Wine Director. January 17, 2008 6:00 to 7:30 $125 per person If you can stay for dinner, Chef Jacob Rojas will have a Prix Fixe three course dinner for $60 Gift baskets will be available if you would like to For Reservations |
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