Guest Chef Night at Lung Shan Restaurant,in San Francisco,CA on February 26, 2009

A  Night of  Winter Eating with Ingredients Native to California & the Americas

Appetizers

• Traditional California Small Game
• Rabbit Rillette
• Rabbit is rolled in Amaranth and Mesquite flours, slow roasted in its fat, meat is pulled  and pounded, rillette style, with toasted hazel nuts.

Served with Acorn tortillas,Dinner Menu for Mission Street Foods

• Great Lakes and Canada
• Popped Wild Rice with Pine Nuts and Cranberries

• Soup
• Northern California’s First Health FoodAcorn Soup (Nupa)
• Acorn flour is cooked with mushrooms, stock, and salmon

• Salad
• Native and introduced Greens, Sunchokes, Toasted Pepitos, Sunflower Sprouts with Douglas Fir Tip Vinaigrette

• Entrees
• The Plains
• Bison or Venison Stew
• Bison meat, Acorn Flour, Field Onions, Juniper Berries, Dried Fruit, Diced Tomatoes
• Served with Bannock Bread

• Coastal California
• Mussels in a Black Walnut Broth
• Winter Root Gratin, Sea Palm and Pine Nuts

• California
• Amaranth and Nettle Gnocchi with Hazel Nut Hummus Sauce, Sage and Dry Jack Cheese

• All California Dessert
• Elderberry Ice Cream on a  Sweet Chia Cake

• Mesquite Cookies