Nirvana Grille, known for itsapproachable and uncomplicated cuisinefeaturing responsible ingredients thoughtfully prepared for a delicious farm-to-table dining experience,will launch its new summer menu on June 24, 2014. To celebrate the season and the restaurant’s recent six-year anniversary, executive chef Lindsay Smith-Rosales and her husband/co-owner Luis Rosales invite guests to enjoy any of the new dishes at half price and select wines at 25% off fromTuesday, June 24 through Sunday, June 29.Additionally, the rooftop Bliss Bar Patio and Lounge will openJuly 1for the summer season nightly offering bar, lounge and rooftop dining.
–Housegrown Organic Roasted Figs Honey goat cheese stuffed Turkish figs, parma de prosciutto, wild arugula, balsamic reduction
–Burrata and Heirloom Tomato Salad Heirloom tomatoes, burrata, balsamic reduction, basil pesto, kalamata olives, micro arugula, olive oil, smoked black salt, pepper
–Sunflower and Beet Salad Sunflower sprouts, arugula, feta, roasted beets, ruby grapefruit, roasted sunflower seeds, preserved lemon and balsamic Dijon vinaigrette
–Pistachio Dijon Rack of Lamb Pistachio panko crust, rosemary demi-glace, goat cheese mashed Yukon gold potatoes, broccolini with shallot butter
–Coriander Spiced Black Cod Asparagus, fennel, tomato, citrus and herb saffron cream sauce, organic jasmine and grain rice with baby daikon and garbanzo
–Cashew Almond Salted Caramel Pie Lecuma macadamia and almond crust, pink Himalayan salted caramel, raw cacao chocolate, cashew almond and coconut milk custard (vegan, gluten-free, raw and organic)
–Glazed Seasonal Fruit – A seasonal offering of fruit (apricots or housegrown organic figs depending on availability) glazed with Grand Marnier and vanilla sugar, served atop housemade goat cheese maple ice cream