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