September 12, 2009
Chef Rich Mead
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Grilled Pizzas
Burrata cheese, Cob oven roasted South Coast Farms veggies,
Heirloom cherry-tomato jam
Cob Oven Roasted Carlsbad Aquafarm Mussels
Panko, Herb butter
South Coast Farms Melon & MM Livestock Ham
Fresh mint, Extra virgin olive oil
Santa Barbara Spot Prawns & Local White Sea Bass
Herb polenta, Tomato verbena broth, Extra virgin olive oil
Herb Grilled MM Livestock Chicken
South Coast Farms cob oven roast zucchini, squash,
bell peppers & Weiser Farms pee-wee potatoes, Poulet jus
Grilled J & J Grassfed Beef Sirloin
Grilled corn, Caramelized sweet Bermuda onions, McGrath Farms
fresh Mexican red beans, Padron peppers, Beef jus, Grilled tomatillo sauce,
Mixed greens, Fresh corn tortillas florales
White Cheddar Goat Cheese & Winchester Farms Jalapeno Gouda Cheese
Wild Arugula, Toasted walnuts, Fig port reduction
Grilled Tenerelli Orchards Peach Cobbler
Burnt honey sauce, Vanilla Cre’me Fraiche
WINE AND BEER
Each course is paired with the appropriate wine
Attended By:Teri Williams
Best Bite:Santa Barbara Spot Prawns & Local White Sea Bass
