Sample Menus
Taco Bar
Organic red leaf lettuce salad with housemade creamy cilantro lime dressing , served
with carrot, pepitas, feta cheese and pickled red onion
Slow cooked pork shoulder with toasted cumin & coriander, simmered in apple cider,
guajillo and ancho chili and sautéed onion.
Pollo verde: green chicken slow cooked with onion and cilantro, shredded
Pollo rojo: chicken simmered in puréed tomato and chili sauce
Carne asada (skirt steak) with housemade asada sauce, made with chipotle chili,
guajillo & ancho chili, fresh squeezed lime and orange juice & more
Slow cook beef birria with oxtail and chuck roast, simmered in chili sauce
Organic roasted yams & zucchini and other seasonal roasted vegetables
Slow cooked pinto or black beans, seasoned with dried chili, oregano, cumin and
coriander
Flour & corn tortillas
House made salsas: tomatillo, roasted tomato, pineapple, mango, pico de gallo, spicy
habanero
Sour cream, shredded cheese, pickled jalapeños & red onions
Guacamole made fresh with cilantro, lime and red onion
Mexican wedding cookies
Southeast Asian Inspired
Thai style chicken soup with ginger, lemongrass, kaffir lime leaf, shitake mushrooms,
baby bok choy & coconut milk (rice noodle on the side) (GF)
vegetarian)
Wild Jumbo Shrimp and quinoa salad (Vietnamese style) with carrot, bell pepper,
cucumber, lime and cilantro ( can also make quinoa salad without shrimp for
vegetarian)
Lettuce Cup platter with organic butter lettuce, cellophane noodles, sauteed ground pork with ginger and garlic, sauteed sesame tofu, pickled radish and carrot, chopped cilantro served with tamari sesame & ginger sauce
Chicken & pork meatball with onion, cilantro, ginger and garlic served with sweet chili
sauce
Chicken satay with peanut dipping sauce (GF)
Veggie satay with peanut dipping sauce (can be made with cashew or almond butter if needed)
Rice pudding with mango
Ginger cookies with fresh fruit
Omnivore’s Delight
Organic red leaf lettuce salad with roasted golden beets, feta cheese, rainbow carrots, Oregon roasted hazelnuts & pickled red onion served with housemade honey Dijon dressing
Chicken breast butterflied and pounded thin, pan sautéed in avocado oil served with
lemon sage butter sauce garnished with flat leaf parsley
Reverse seared tri tip of beef, seasoned & slow cooked and seared at the end, served
medium rare with choice of housemade BBQ sauce, chimichurri or shallot au jus
Roasted garlic & rosemary crispy potatoes or Yukon gold mashed potato
Seasonal organic vegetable roasted in Olive oil and fresh herbs
Housemade roasted garlic focaccia
Lemon bars with fresh fruit
By the Sea
Organic red and green cabbage salad with carrots, dried nori and housemade sesame
ginger vinaigrette
Clam & fish chowder, made with pancetta, wild salmon, clam and potato finished with
milk and cream garnished with parsley and lemon
Jumbo wild Shrimp served with housemade cocktail sauce, heavy on the horseradish
OR Pan seared with garlic, white wine, lemon & butter garnished with flat leaf parsley
Pacific Ling cod served with a lemon tarragon butter sauce OR Wild silver salmon
served with a tamari miso glaze
vegetable broth
Pasta prepared with organic cherry tomatoes, lemon, white wine, garlic and
parmigiano reggiano garnished with fresh basil OR shallot rice prepared in hearty
vegetable broth
Organic seasonal vegetables roasted in olive oil
Key lime pie with graham cracker and Oregon hazelnut crust topped with chantilly
cream