Forest2Table ~ Seasonal Sample Menus
Spring
Borscht Salad
Beet Puree & Black Truffle Puree, Salt Roasted Golden Beet, Pickled Turnip, Dill, Buttermilk Snow, Crème Fraiche, Caviar, Rye Crumble
Hamachi Crudo
Rhubarb Leche de Tigre, Oro Blanco Grapefruit, Avocado Mousse, Crispy Quiona, Spring Onion
Handmade Cavatelli
Roasted Asparagus, Fennel Pollen Mascarpone, Pancetta, Ramps, Black Pepper
Lamb Loin Roulade
Morel Mushroom, Fava Beans, Baby Carrot, Pickled Pearl Onion, Chili Threads, Green Garlic Lamb Jus
Orange and Thyme Blossom Pavlova
Strawberry & Rhubarb Preserves, Lemon Curd, Vanilla Whip
Summer
San Francisco Bay Halibut Crudo
Melon Agua Chile, Ice Plant, Pickled Fresno Chile, Cucumber, Cilantro, Corn Nuts
Tian
Roma Tomato, Baby Summer Squash, Eggplant, Tomato Confit, Fennel & Spring Onion Puree, Shaved Parmesan, Parsley, Basil Oil
Handmade Angel Hair Pasta
Tomato Water, Calabrian Chile, Parsley, Belper Knoll, Garlic Oil, Opal & Cirtus Basil
Smoked Pork Tenderloin
Fresh Corn Polenta, Bearnaise, Pickled Blackberry, Green Beans, Herb Salad
Peaches & Cream Tart
Duck Fat Tart Shell, Peach Preserves, Cinnamon Marshmallow Fluff, Candied Pecan, Cherry and Ume Boshi Jam, Shiso
Fall
Sicilian Octopus Salad
Braised Octopus, Shaved Fennel & Celery, Finger Lime, Crispy Sunchoke, Parsley Oil, Micro Parsley
Celery Root Carpaccio
Salt & Herb Cured Celery Root, Crispy Shallot, Caper, Giardiniera, Mustard Aioli, Mustard Greens
Wild Mushroom Risotto
Arborio Rice, Chantarelle, Matsutake, Sage, Parmesan Foam, Lemon Zest
Oakridge Angus Ribeye
Smoked Ribeye Steak, Sweet Potato “Bravas”, Creamed Kale, Huckle Berry Jus, Water Cress