November 1st: 1931 with a twist

Come join us on November 1st as we twist some classics menu items from 1931.

Menu:

Amuse:
Butternut Squash Bisque with Petite Toast Points, Micro Greens, and Chili Oil


Appetizer:
Redwood Hill Farms and Rainbow Orchards Waldorf Salad

Entree:
Truffle Scented Golden Scallop Meuniere over Cauliflower Puree

Dessert:
Baked Brie en Croute with Ginger Apple Butter and Acme Bakery Crisps

October 25th Anderson Farms Chili Dinner

Menu:  Anderson Farms is Gibson Anderson's greenhouse in Saratoga CA.  No pesticides are used on his heirloom chilis.  Gibson instead uses beneficial Insects such as lady bugs to take care of his insect problems.  What started out as a hobby to grow chilis for his chef son, has grown to a passion including setting up an automatic internal sprinkler system to give the plants the exact amount of water and nutrients they need to give you the chili flavor you love. This was especially instrumental in this years crop of Naga Jalokia(Ghost chili) the world record holding hottest chili in the world.

Amuse:
Gazpacho:  Red Jalapeno, torpedo onion, end of the season heirloom tomato
First:
Salad:  Bitter Chicories, sweet pickled Cayenne Ring of Fire, Goat cheese, Croutons

Main:
Chili, Chili, Chili: Naga Jalokia(Ghost Chili) Braised Brisket, Tabasco sauteed greens, Cayenne Ring of Fire Mac and Cheese

Dessert:
Mexican Chocolate Pot de Creme:  Tabasco, Cinnamon, Mace, Sightglass Coffee, Ghiradelli Chocolate

October 18th: Old School Italian

Menu:

Amuse:
Insalata di Pulpo: Red Wine braised octopus, lemon zest, shaved chili, wild oregano, heirloom potato salad


First:
Tagliatelle: Colonel Bill Newsom Country ham, poppy seeds, black pepper,crema

Main:
Scallopini: Long and Bailey Farms pork cutlets, fried brussels sprouts with chili and sherry, brown butter caper sauce

Dessert:
Affogato; vanilla bean ice cream, Sightglass Espresso, toasted cake croutons

Sign up now. First 30 guests will be sent directions and a password.
Cost is $45 per person. 




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Speak Easy Dinner October 11th

Menu:

Amuse:
Roast Button Mushrooms with Foraged Mushroom Pate and Mushroom Consume


First:
Shaved Breakfast Radish, Baby Squash, and Frisse Salad with Shallot Champagne Vinaigrette

Main:
Duck Confit with Le Puy Lentils, Braised Celery, and Pickled Mustard

Dessert:
Cream Sherry Sponge Cake with Glazed Raspberries and Lemon Curd