7 Course Menu offered on August 2, 2008

Amuse Bouche:

• Mesquite Seared, Roasted and Pulled Rabbit on an Acorn Tortilla

Appetizer

• Wild Caught King Salmon Tartare
• With Dulse Flakes,  Elderberries,  Allium, Sunflower oil, diced sun chokes and jicama
• Served with Yucca  chips

First Course

• Amaranth Ravioli with Hazel Nut Hummus and Wild Sage Brown Butter

Second Course

• Native Fruit Soup:  Cold Mango, Chia, Chile Soup

Buffet

Salad Course

• Native and Wild  Greens based upon availability such as: Dandelion Greens,  Purslane, Nasturtium leaves, Amaranthus, Crabapples, Wood sorrel, Mint
• Sea Vegetable Salad with oysters, onions, pepitos, white wine verjus

Entrée

• A Trio of Native Game
• Venison Medallions with Berry Catsup
• Muscovy Duck Breast with Elderberries and Apples
• Wild Mushroom and Bison Pate’  with Blueberries, Pine Nuts served on a bed of Popped Wild Rice

Sides

• Native Root Gratin
• Sea Palm and Pine Nuts
• Yucca cakes
• Tepary Bean Terrine

Cheese Course

• A selection of distinguished Artisan Northern California Cheeses

Dessert

• Prickly Pear Brulee
• Huckleberry Ice Cream with a sweet Acorn cracker
• Acorn Brownies
• Pumpkin Seed Brittle