Tasting Menu for 4-26-2013

Published on by Quin Robinson.

Breakfast

market fresh berries, nuts, greek yogurt, san marcos farms honey

burrito: free range eggs, yukon gold potato, applewood bacon, fire roasted poblanos, queso fresco, roasted tomato salsa

Lunch

vietnamese shrimp “banh mi” sandwich: pickles, cilantro, spicy aioli

coconut-lime-red curry soup, carrots, baby bok choy

Afternoon / Happy Hour (select one for the boat)

white fish ceviche: onions, citrus, chilies, cilantro, potatoes, tortillas

antipasto: cured meats, marinated vegetables, cheese, artisanal bread

Dinner

little gem lettuce, grapefruit, drake family farms goat cheese toasts, green goddess dressing

herb marinated free range chicken breast, parsley pesto, spring vegetable ragout, toasted israeli couscous

chocolate “earthquake” cake, berry sauce, caramel sauce, sea salt

Late Night

individual mac & cheese, hot sauce