Spring Menu

  • Smoked Salmon, Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette, & Green Oil
  • Smoked Salmon, Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette, & Green Oil
  • French Radish, Pencil Asparagus, Basil, Arugula, Quail Egg, & Fennel
  • Corn Beef, Sauerkraut, Swiss Cheese & Russian Dressing
  • Charred Leeks, English Peas, & Truffled Croutons
  • Onion Jam, Roasted Cherry Tomatoes & Chevril
  • Ginger Chicken Meatballs with Sriracha Cream
  • Truffled Potato Gratin, Gruyere Creamed Spinach & Bordelaise Sauce
  • Cauliflower Veloute Fava Beans, Heirloom Tomatoes & Afila Cress
  • Black Bread, Creme Fraiche & Dill
  • Marigold Gremolata, Spinach Bavarois, Honey Roasted Baby Carrots & Tellicherry Peppers
  • Fennel & Truffle Salad, Chives & Micro Celery
  • Green Goddess, Warm Potato Salad, Herbs & Greens
  • Squash Cup

Local Growers, Global Trends and Community

This past seasons tumultuous events have given pause only briefly to a dedicated crew of chefs, farmers, party planners, activists and community educators, in a never ending cycle of craft and service.

As we gain our footing in what is sure to be an interesting next few years, we push forward with our menus, research and development.

Our focus this coming season continues with ambitious planting schedule up at Katchkie, round table discussions with farmer Bob and the GP chefs, field trips to local farms and growers with Stefani Zaitz, our new Sustainability Coordinator, and junkets with our chef team to Kalustians. Always hungry for the next global trend. Middle Eastern grains, southeast Asian street food, African heat and spice, and our southern neighboring chilies.

Mushroom stems, chicken trim, salmon belly, a bumper crop of cabbage. Tomatoes in such excess, we run out of preservation ideas. Oven dried, oil cured, all-purpose marinara, tomato soup. Clear gazpacho, tomato vinaigrette, tomato jam, ketchup, and pesto. Tomato, tomato. Sauerkraut, kimchi, beer braised cabbage.

This exercise we go thru at GP every growing season to put into our menus what we plant in our fields, sets not just our work schedule but the "bar" from which we measure our commitment to our farm and CSA, To our community thru sustainability practices but also to our cafes, restaurants, and our catering company with delicious food.

This coming season, look for our Rueben fritter made from Katchkie sauerkraut, a porcupine chicken meatball, salmon rillet and pesto palmier all made from the trim and scrap in our day to day production.

We will have a Whole Head Vegetable Carvery Station, utilizing as much of the plant as possible. Portions of protein will be moving into second place as craft, texture and flavor takes center of the plate with vegetable, sauces and grains.


Hors D'oeuvres

Fava Bean & Zucchini Crudo   Squash Cup

Rueben Fritters   Corn Beef, Sauerkraut, Swiss Cheese & Russian Dressing

Savory Tarte Tatin   Onion Jam, Roasted Cherry Tomatoes & Chervil

Salmon Rillette   Black Bread, Crème Fraiche & Dill

Tartufo Panini   Fennel & Truffle Salad, Chives & Micro Celery

Boneless Lamb “Chop”   Pretzel Stick & Mint Chimichurri

First Course

Polka Dot Carpaccio  Smoked Salmon, Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette & Green Oil

Poached Maine Lobster Polka Dot Carpaccio   Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette & Green Oil

Beet Tartare  French Radish, Pencil Asparagus, Basil , Arugula, Quail Egg & Fennel

Charred Leeks  Truffle Leek & Pea Vinaigrette, English Peas & Truffled Croutons

Succotash Mille Fuille   Cauliflower Veloute Fava Beans, Heirloom Tomatoes & Afila Cress

Entrée

Slow Roasted Arctic Char   Marigold Gremolata, Spinach Bavarois, Honey Roasted Baby Carrots & Tellicherry Peppers

Corn & Quinoa Crusted Chicken   Green Goddess, Warm Potato Salad, Herbs & Greens

Grilled Prime Beef Entrecote   Truffled Potato Gratin, Gruyere Creamed Spinach & Bordelaise Sauce

Plated Dessert

Dark Chocolate Sheba Tart   Praline Cremeux, Candied Hazelnut, Hibiscus Sorbet & Chocolate Mirror Sauce

Elder Cordial Mousse   Light Almond Cake & Calamansi Crème

Bunuelo   Cinnamon Crust, Dulce de Leche Custard, Roasted Rhubarb-Berry Compote & Buttermilk Ice Cream

Rice Au Lait   Honey, Red Currant Coulis & Peach Pate de Fruit

Apricot Amaretto Trifle   Lady Finger Cookie, Mascarpone, Sugar Glazed Apricot & Espresso

Petits Fours

Mixed Berry Cones

Ricoatta, Pistachio Tartlett

Chocolate Apricot Bar

Rhubarb Oat Tart

Calamansi Coconut Flake Bite