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Appetizers - Salads |
| Flax and Raw Crackers or Crostini Olive Tapenade, Pesto, Macadamia Nut “Cheese” |
11 | |
| Grilled Portobello Mushroom Arugula, Pesto, Organic Apricot Sauce, Crostini |
14 | |
| Beef Tartar Soft Boiled Egg, Soy Mustard, Parika Remoulad, Capers, Espellete Coated Fingerling Potatoes and Crispy Toast |
17 | |
| Pan Seared Diver Scallops
Farmers Market Succotash, Miso Piquillo Puree and Petite Greens |
17 | |
| Maggies Farm Greens Organic Baby Greens, Fresh Herbs, Spiced Walnuts, Fig Crouton and Lemon Thyme Vinagrett |
10 | |
| McGrath’s Heirloom Beet Salad Watercress, Mach, Blue Cheese, Apple Plumped Cranberries and Pistachious Dust |
13 | |
| Seventh Ray Soups Non dairy Soup of the Day ...by Chef’s inspiration |
10 | |
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Seventh Ray Soups Created Daily Upstairs Using the freshest of locally farmed organic vegetables |
Salads |
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| Maggies Farm Greens Organic Baby Greens, Fresh Herbs, Dehydrated Walnuts, Flowers and Lemon Thyme Vinaigrette |
9 | |
| Heirloom Tomato & Burrata Cheese Salad Shaved Vegetables, 25 year old Balsamic and Zoe Olive Oil |
12 | |
| McGrath’s Heirloom Beet Salads Watercress, Mache, Marcona Almond, Montrachet Goat Cheese |
12 | |
| Little Gem Salad Asparagus, Cherry Tomatoes, Violet Artichokes, Duck Crisp and White Balsamic Vinaigrette |
12 | |
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Entrées |
| Farmers Market Melange Du Jour Winter Squash, Grilled Asparagus, Tofu Cheese and Herb Cous Cous, Sunchoke Puree and Lemon Oil |
23 | |
| Crispy Vegan Duck Herbed Soba Noodles, Baby Bok Choy, Organic Carrots and Ginger Apple Cider Emulsion |
27 | |
| Crab Angel Hair Arrabiatta Blue Crab, Trio of Basil, Tomatoes, Chili flake and Zoe Extra Virgin Olive Oil Can be Vegetarian |
28 | |
| Oven Roasted Loch Duart Salmon Vodavon Smashed Fingerling Potatoes with Heirloom Carrot and Sugar Snap Peas, Cucumber Fennel with a whole Grain Mustard Yogurt, Tomato Emulsion |
29 | |
| Poached Black Cod in Vegetable Daube Slow Roasted and Fresh Tomatoes, Cipollini Onion, Chantrelle Mushroom, Aromatic Brothn |
31 | |
| Free Range Jidori Chicken Breast Pumpkin Gnocchi, Glazed Beets, Chestnuts, Brussel Sprouts, Sauteed Mushrooms |
34 | |
| Oven Roasted Piedmontese Filet Mignon Potato Goat Cheese Artichoke Cake, Carmelized Sherry Cippilini Onions and Truffle |
40 | |
| Domestic Colorado Lamb Chops Winter Vegetable Ragout Sauteed Swiss Chard, Mushroom Duxelle |
41 | |
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Raw Food |
| Flax and Hemp Seed Crackers Olive Tapenade, Bitter Greens Pesto and Macadamia Nut “Cheese” |
11 | |
Velouté Of Heirloom Baby Carrots And Coconut |
9 | |
Raw Vegetable Salad Mâche, Miso Dressing |
10 | |
Pavé Of Portobello Mushrooms Mint, Soy with a White Asparagus “Cream”, Sweet Corn |
20 | |
Parsnip Risotto |
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 33.00 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 37.00 |
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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 |
12 | |
Duck Bacon Aumlette Chives, apple, shallot, Brie cheese |
13 | |
Shrimp Aumlette Lentils, tomato, fennel, saffron
and creme fraiche |
13 | |
Frittata With seasonal roast vegetables |
11 | |
Scramble With lox, scallions, goat cheese |
13 | |
Poached Eggs Two range free and range fed eggs, kale, white bean stew,
grilled bread, shaved Mohama tuna |
13 | |
Vegetarian Quiche By Sundays sunrise, and chefs inspiration |
12 | |
Goat Cheese Quiche Naturally good with fresh goat cheese |
12 | |
Warm Brown Rice Avocado, dried sea vegetables, garlic chips, sesame seeds, Braggs liquid amino acids |
12 | |
Wild Mushroom Flatbread Wild Mushrooms, Organic Spinach, Crème Fraîche, Gruyere Cheese |
14 | |
Grilled Black Cod Sandwich Turnips, Cucumber, Radish, Citrus - Pink Peppercorn Vinaigrette |
17 | |
Belgian Waffles With pure Vermont maple syrup, yogurt/berry sauce With fruit and whipped cream Add With fruit and vanilla ice cream Add |
9 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 |
6.00 3.00 |
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| Bagels With traditional cream cheese or our own tofu cream cheese With Gravlox, tomato and onions |
3.50 9.50 |
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| Cinnamon Rolls Made with pure Vermont maple sugar | 2.50 | |
| Traditional English and Vegan Scone | 2.50 | |
| Poppy Seed Cake | 2.50 | |
| Fruit and Nut Breads | 2.50 | |
| Vegan Apple Persimmon Cake | 2.50 | |
| Basket Assorted Rolls and Bagel | 7.00 | |
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Dessert All desserts made with fruit sweetener, pure maple sugar or other natural sweeteners |
| Strawberry Rhubarb Vanilla Cake Srawberry and Rhubarb Compote, Strawberry Ice Cream |
10 | |
| Maple Cheese Cake Champagne Macerated Berries and Fresh Mint Cream |
10 | |
| Cinnamon Sugar Banana Beignets Cardamom Semi-Fredo, Pineapple Rum Relish |
10 | |
| Apple Crisp Inn Made Granola Crumble, Lavender Ice Cream |
9 | |
| Artisan Cheese
Chefs Selection of California Artisan Cheeses. Berries, Quince Paste, Honeycomb |
18 | |
| Trio Of Ice Creams And Cookies * Selection of Seasonal Ice Creams |
9 | |
| Almond Milk Brulee * Soaked, Blended California Almonds, Evaporated Sugar Cane Juice Crystals and Pudwil Farms Organic Berries |
9 | |
| Chocoless Hazelnut Cake * Espresso Sorbet, Cocoa Shell Tuile |
9 | |
| Trio Of Raw Ice Cream * Chef’s selection of Market Influenced Raw Frozen Treats |
9 | |
* Indicates Vegan |
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Dessert in a Glass |
| Dessert Wines | ||
| Chaucer’s Ollaliberry | 8 | |
| Chaucer’s Raspberry | 6 | |
| Chaucer’s Mead | 6 | |
| Quady “Elysium“ 07 Black Muscat | 8 | |
| Port Style Wines | ||
| Madeira, Cossart-Gordon 5 yr Malmsey | 10 | |
| Tawny Port, Quinta do Infantado | 7 | |
| Tawny Port, Quinta do Infantado 10 y | 15 | |
| Madeira, Cossart-Gordon “Charleston” | 15 | |
| White Dessert Wines | ||
| Domaine Pinnacle Ice Apple Wine, Canada | 8 | |
| Steele Select Late Harvest Chardonnay ‘97 | 8 | |
| Mendolsohn Pinot Gris ‘99 Napa Valley | 10 | |
| Hafner “Essencia” TBA 02’ Burgenland, Austria | 15 | |
| Raymond- Lafon ‘03 Sauternes, France | 20 | |
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Tasting Menu |
Sausalito Watercress Pan Seared Chilean Sea Bass Intermezzo Wagyu Beef Rib eye Steak New Zealand Rack of Lamb Cheese Selection Vermont Maple Cheesecake Seventy Five Dollars
Vegetarian Sausalito Watercress Homemade Parpardelle Pasta Intermezzo Grilled Eggplant Manicotti Marinated Vegan Duck Cheese Selection Vermont Maple Cheesecake Sixty Dollars
Raw Tasting Available forty 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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