Menus_Inn of the Seventh Ray

About the water you drink at the Inn. It is ionized by Ionway. It's as good as it gets and we have fallen in love with it. We would like to share our good find with you so here is a link to the company that makes it. "Ionways"

in the beginng
Prepared with organic cold pressed olive and grape seed oils

	St.Germains Soup Created through the vibrations of each day	9
	Raw soup Created through the vibrations of each day	9

from the garden
Prepared with organic cold pressed olive and grape seed oils

	Seventh Ray Salad Maggie’s Farm Organic Baby Greens, Herbs, Olive Oil Poached Grape Tomatoes, Crispy Shallots, Lemon Thyme Vinaigrette With Range Fed Chicken With Steak	12 15 17
	Cashew Crusted Tofu Salad Baby Bok Choy, Spring Onion, Bean Sprouts, Miso Piquillo Purèe, Truffle-Tamari Vinaigrette	14
	Inn made Crudite and Cheese Blue Cheese Stuffed Green Olives, Goat Cheese Filled Peppadew Peppers, Feta Cheese Stuffed Kalamata Olives, Artichoke and Smoked Duck, Grilled Crostini, Lemon Oil and Ricotto Cheese	12
	McGrath Farms Trio of Roasted Beet Watercress, Forme de amber Bleu Cheese, Candied Walnuts, Walnut Oil	15

from land and sea

	Warm Brown Rice Avocado, Dried Sea Vegetables, Garlic Chips, Sesame Seeds, Braggs Liquid Amino Acids	13
	Wild Mushroom Flatbread Wild Mushrooms, Organic Spinach, Crème Fraîche, Gruyere Cheese	14
	California Flatbread Avocado, Heirloom Tomato, Kalamata Olives, Red Onion, Feta Cheese, Oregano, Purslane With Range Fed Chicken	14 17
	Angel Hair Arrabiatta Heirloom Cherry Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Chili Flakes With Tofu, Range Fed Chicken or Wild Salmon	15 18
	Bouchot Mussels With White Wine, Fresh Garlic, Fine Garden Herbs and Grilled Bread	16
	Achiote Rubbed Chicken Wrap Arugula, Tomato, Red Onion, Cucumber, Feta Cheese and Lemon Yogurt	14
	Oven Roasted Turkey and Artichoke Panini Gruyère Cheese, Basil, Arugula and Cranberry Rosemary Aioli	14
	Grilled Mahi Mahi Sandwich Heirloom Tomatoes, Aioli and Butter Lettuce and Vegetable Chips	16
	Pan Seared Salmon Grilled Asparagus, Truffle - Lemon Beurre Noisette	18
	Grilled Lamb Sliders with Chipotle Mayo Goat Cheese, Red Onion, Spinach, Balsamic Glaze and Grilled Piquello Peppers	16
	Inn Made Beef Burger Farmers Market Tomato, Tillamook Cheese, Butter Lettuce	15
	Steak Sandwich Hanger Steak, Caramelized Onions, Watercress, Garlic Aioli, Fingerling Potato Salad	17

Entrées

	Warm Brown Rice Avocado, dried sea vegetables, garlic chips, sesame seeds, Braggs liquid amino acids	12
	Pan Seared Sockeye Salmon Roast market vegetables, olives, capers, tomato sauce and a fennel walnut herb salad	20

Appetizers - Salads

	Raw Flax Crackers or Crostini Olive Tapenade, Pesto, Macadamia Nut “Cheese” and Arugula Pestol	12
	Market Figs Local Honey, Goat Cheese Textures, Chai Ash, Blackberry	13
	Maggie's Farm Greens Organic Baby Greens, Spiced Walnuts, Fig Crouton and Lemon Thyme Vinagrettet	10
	Farmers Market Salad Heirloom Tomato, Compressed Cantaloupe,Olive, Feta, Heirloom Cucumber and Apple Cider Vinaigrettee	14
	Potato and Egg Jar 63 degree Local Topanga Egg, Truffle Potato Foam and Toasted Bread Crumbs	12
	Smoked Yellowtail Spread Radish, Red Onion, Smoked Sea Salt, Grilled French Bread and Tabasco Pipettel	13
	Octopus and Olives Grilled Arugula, Piquello Peppers, Tomato Emulsion, Olive Oil Dust	17
	Diver Scallops and Pumpkin Pumpkin, Chorizo, Sage and Maple	19
	Beef Tartar 65 degree Egg, Soy Mustard, Paprika Remoulade, Capers, Espellete Coated Fingerling Potatoes and Crispy Toast	19
	Chefs Selection of Artisan Cheese From Andrews Cheese Shop, Santa Monica Berries, Quince Paste, Honeycomb	19
	Seventh Ray Soups Non dairy Soup of the Day ...by Chef’s inspiration	10

Seventh Ray Soups
Created Daily Upstairs
Using the freshest of locally farmed organic vegetables

	Salads
	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 Almonds, Montrachet Goat Cheese	12
	Little Gem Salad Asparagus, Cherry Tomatoes, Violet Artichokes, Duck Crisp and White Balsamic Vinaigrette	12

Entrées

	Artichoke Variations Sunchoke, Poached Artichokes, Crispy Artichoke, Quinoa, Barigoule	27
	Crispy Vegan Duck Herbed Soba Noodles, Baby Bok Choy, Organic Carrots and Ginger Apple Cider Emulsion	29
	Vegetarian Angel Hair Arrabiatta Trio of Basil, Tomatoes, Chili flake and Zoe Extra Virgin Olive Oil	23
	Crab Angel Hair Arrabiatta Blue Crab, Trio of Basil, Tomatoes, Chili flake and Zoe Extra Virgin Olive Oil Can be Vegetarian	31
	Poached Loch Duart Salmon Squid Ink Arancini, Pea and Shiso Emulsion, Tomato, Asparagus	32
	Mussels and Shrimp Fennel, Grilled Sourdough, Saffron, Pernod Froth	23
	Chicken Breast with Achiote Essence Soft Polenta Crème Fraîche, Spring Pea tendrils, Turnips, Roast Beets, Ramps, Pimento Granulate and Himalayan Rock Salt	32
	Prime Hanger Steak Huiltacoche Potato, Morel Mushroom Duck Bacon and Napa Cabbage Slaw, Whole Grain Mustard Yogurt	34
	Miso Braised Short Rib Inn Made Kimchi, Smoked Shiitake Mushrooms, Fingerling Potato, Hoisen and Wagyu Jerky	36
	Charcoal Crust Prime Filet Mignon Watercress, Baby Leeks and Carrots, Balsamic Onion, Black Garlic, Potato Foam	44

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 Parsnip “rice”, Raw Crème Fraîche, Chanterelles, King Trumpettes, Asparagus. Available with Raw Goat Milk Smoked Cheddar from Redwood Hill Farms, Sonoma, California	22
	Carob Ganache Dessert In Cinnamon With A Powdered Almond Coconut Crust And Fig Fool	9

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 • Rice Pasta Salad • Papaya Salad • Cucumber Salad with Non Dairy Feta • Endive Salad with Roasted Walnuts • Chopped Raw Salad • Corn Asparaus Salad with Rosemary Oil • Pickled Beet Salad • Arugula Salad with Candied Walnuts• Swiss Chard Salad • Buhdda Salad • Israeli Couscous Salad • Marinated Eggplant Salad with Roasted Bell Peppers • Broccoli Salad • Broccoli Almond Quiche • White Bean Stew • Assorted Pates & Spreads including Yogurt Ollaliberry Wine, Fresh Berry Sauce • 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 Eggs Benedict • Belgian Waffle Bar with Pure Maple Syrup, Creme Fraiche and Real Whipped Cream • Fresh Scrambled Eggs • Turkey Sausage • Snow Crab Quiche • Chicken Salad • Poached Salmon • Alaskan King Crab Legs • Naturally Raised Rosemary and Barbecued Chicken • Lox 37.00

The buffets as shown is representitive of the items we may be serving but is subject to change, especially with the change of seasons

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

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
	Bagels With traditional cream cheese or our own tofu cream cheese With Gravlox, tomato and onions	3.50 9.50
	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

Dessert
All desserts made with fruit sweetener, pure maple
sugar or other natural sweeteners

	Butterscotch Coffee Butterscotch Pudding Chocolate Java Cake , Cocoa Nib, Smoked Sea Salt	9
	Trio Of Ice Creams And Cookies Selection of Seasonal Ice Creams	9
	Blueberry Financier Cake Ginger Ice Cream, Caramel and Cinnamon Blueberry Creme Fraiche	10
	Maple Cheese Cake Champagne Macerated Berries and Fresh Mint	18
	Persimmon and Brown Butter Apples Five Spice Granola, Vanilla, Persimmon Ice Cream	10
	Potted "Carrot Cake" Carrot Cake, Vanilla, Ginger Root Ice Cream and Pop Rocks	10
	Artisan Cheese Chefs Selection of Artisan Cheeses. Berries, Quince Paste, Local Honeycomb	19
	Trio Of Raw Ice Cream * Chef’s selection of Market Influenced Raw Frozen Treats	9
	Almond Milk Cream Brulee * Soaked, Blended California Almonds, Evaporated Sugar Cane Juice Crystals and Organic Berries	9
	* Indicates Vegan

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

Tasting Menu

Traditional

Saint Andre & Shrimp Strudel
Green Apple, Scallions, Sesame Buerre Blanc
Sparkling Wine, Crement de Limoux, “Cuvee les Comtes” NV Languedoc, France

Sausalito Watercress
Belgian Endive, Spicy Pecans Lady Gala Apples,
Shaved Manchego
Sauvignon Blanc, Sancerre, Hippolyte Reverdy ’06

Pan Seared Chilean Sea Bass
Chanterelle Mushrooms, Fava Beans, White Asparagus, Lemon Olive Oil
Chardonnay, Navarro ’05, Mendocino

Intermezzo
Champagne Blackberry Sorbet

Wagyu Beef Rib eye Steak
Sausalito Watercress Salad, Roasted Fingerling Potatoes
Cabernet Sauvignon, Sequoia Grove ’04, “Rutherford Bench Reserve,” Napa

New Zealand Rack of Lamb
Merguez Sausage, White Bean-Oven Roasted Tomato Ragout
Syrah, Ojai Vineyard ’04, “Verna’s,” Santa Barbara

Cheese Selection
Dried Fruit, Marcona Almonds, Honeycomb, French Bread

Vermont Maple Cheesecake
Strawberry Balsamic Syrup
Saint-Croix-du-Monte, Chateau Roustit ’03

Seventy Five Dollars

Vegetarian

Portobello Mushroom Carpaccio
Wild Rocket, Humboldt Fog, Organic Apricot Sauce
Soy Mascarpone for Vegans
Sparkling Wine, Crement de Limoux, “Cuvee les Comtes” NV Languedoc, France

Sausalito Watercress
Belgian Endive, Spicy Pecans, Pink Lady Gala Apples,
Shaved Manchego
Sauvignon Blanc, Sancerre, Hippolyte Reverdy ’06

Homemade Parpardelle Pasta
Oven Roasted Tomatoes, Herbs, Wild Mushrooms, Pine Nuts
Beaujolais Nouveau, Domaine Dupeuble ’08,
Beaujolais, France

Intermezzo
Champagne Blackberry Sorbet

Grilled Eggplant Manicotti
Macadamia Nut “Cheese”, Fresh Marinara, Petite Basil
Gabrielle Collection, “Vertex 611” Napa Valley

Marinated Vegan Duck
Brandied Cran-Cherry Vincotto, Braised Fennel, Caramelized Pear
Syrah, Semler Estate ’05, Saddlerock-Malibu

Cheese Selection
Dried Fruit, Marcona Almonds, Honeycomb, French Bread

Vermont Maple Cheesecake
Strawberry Balsamic Syrup
Saint-Croix-du-Monte, Chateau Roustit ’03

Sixty Dollars

Raw Tasting Available

forty five dollars

Wine Flight

Thirty Five Dollars

	Featuring Food and Wines from Organic, Biodynamic and Sustainable Farmers
	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 make individual selections For Reservations 310.455.1311

Lunch

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Dessert

Wine List

Special Events

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