SAMADHI

LUNCH 1:

Tomato Gazpacho Soup

Hot Apple Wood Smoked Salmon Filet Avocado, Fennel and Cucumber Salad
Harissa Taziki

Turkey Artickoke MeatBalls
Spinach, Pine nuts and Balsamic

Heirloom Carrot, Kalamata Olive and Feta Salad with Dukah

Lentil Salad with Caramelized Shallot Vinaigrette 

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 2:

 Chicken Roulade, Prosciutto, Spinach and Garlic Quark

Tarragon Horseradish Mustard Broiled Cod

Arugula Beet and Chèvre Salad, Savory Pistachio Granola, Citrus Vinaigrette

Spaghetti Squash Salad, Spiced with Dukkah, Tomatoes and Parsley

Baked Sweet Potato Cottage Fries

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 3:

Olive Rosemary Focaccia

Grilled Mahi Mahi, Basil Pesto 

Oven Baked Buffalo Chicken Wings, Point Reyes Blue Cheese Dressing

Grilled Eggplant and Blistered Tomato Parmesan Salad

Roasted Pepper, Artichoke and Mozzarella Cauliflower "Flatbread"

Tossed Green Salad

 Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 4:

Crispy Thai Coconut Curry Chicken Salad, Boston Bib lettuce, Watermelon Pickle Slaw

Grilled Shrimp Asparagus Brochettes,  Passionfruit Sauce

Chilled Raw Vegetable Noodle Pad Thai Salad

Fresh Ahi Tuna Poke Salad

Butternut Tom Yum

Bamboo Rice Cakes

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 6:

Organic Grass Fed Beef Burger on Freshly Made Brioche Bun

Gridled Bratwurst with Sides of Caramelized Onion and Sauerkraut

Sea Scallops with  Tequila Tomato Relish

Pineapple Cole Slaw

Blistered Corn and Broccoli Salad

Sweet Vidalia Onion Rings and Hand Cut French Fries

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 7:

Vietnamese Spring Rolls with Sweet and Spicy Plum Sauce

Bahn Mi Steamed Buns with Sliced Tenderloin, Chili Aioli and Pickled Vegetables

Swordfish Fish Cakes, Fire Cracker Sauce and Crispy Shallots

Sesame Scallion Egg Noodle Fritatta

Green Papaya Salad

Chefs' Assorted Sorbets and Bite Size Treats

DINNER 1:

Greek Salad

Grilled Haloumi, Figs and Walnuts

Spinach and Feta Chicken

Greek Baked Octopus

Roasted Side of Hake, Fennel and Green Olive 

Local Gem Squash Stuffed with Eggplant and Tomatoes

Grape Leaf and Rice Stuffed Peppers 

Lemon Garlic Potatoes

Pine Nut Tart, Seared Apricots, floral Honey, Apricot -Black Pepper Sorbet

DINNER 2:

Chips Salsa Guacamole

Chanterelle and Blistered Corn Tamale

Cucumber-Avocado Gazpacho

Chicken Mole

Grilled Cod Tacos with Chipotle Slaw

Cauliflower Enchilada Pie with Black Beans

Roasted Baby Sweet Peppers and Patty Pan Squash

Spanish Rice

Jicama and Watermelon Radish Salad with Cilantro Vinaigrette and Pepita Seeds

Baked Key Lime Custard with Graham Crisp and Strawberry Mojito Sorbet

DINNER 3:

Chef Made Buffalo Milk Ricotta Stuffed Zucchini Flower, Petite Green Salad and Basil Vinaigrette

Local Royal Durade with Green Pea – Lemon Gremolata and Saffron Essence

Roasted Rack of Lamb, Tomato and Prune Chutney

Cauliflower Flat “Bread” with Grilled Vegetables and Parmesan

Garlic French Green Beans and Cannelloni Beans

Steamed Wild Grain Rice

Coconut Panna Cotta, Lime Syrup, Champagne Fruit and Almond Biscotti

DINNER 4:

Farm Green Caesar Salad

Slow Roasted Grass Fed Beef Tenderloin, Summer Figs and Cabernet Jus

Local Bronzino Filets, Fried Capers, Lemon and Parsley

Fresh Pesto Troffie Pasta

Raw Zucchini Puttanesca, Pine nuts and Blistered Cherry Tomatoes

Chanterelle and Porcini Focaccia Pizza

Margarita Focaccia Pizza

Quinoa Salad with Almonds, Fresh Peas, Basil and Mint

Chocolate Whoopie Cakes, Marcona Almond and Rosemary Brittle, Cheese Cake Gelato with Melted Balsamic Fudge

DINNER 5:

Roasted Butternut and Truffles Artichokes tossed with Morning Market Greens and Crispy Chevre

Local Seafood Bouillabaisse

Slow Roasted Suckling Pig served with Socca Crepe,  Pistou and Dijon Remoulade

Ratatouille

Wilted Garlic Lemon Greens

Potato Gratin with Comte Cheese 

Ganache Black Bottom and Vanilla Crème Brulee, Fresh Berries and Raspberry Pistachio Sugar Cookie

DINNER 6:

Tomato Avocado Salad with Mint

Tandori Chicken with Spicy Mango Chutmey

Tamarind Prawns

Roasted Cauliflower and Garbonzo Beans with Dukah 

Dahl

Eggplant Feuille Be Brick Cigars

Smoked Basmati Rice

Naan, Poppadum and Raita

Summer Ripe Stone Fruit Tart with Almond Custard

DINNER 7:

Heirloom Corn Chowder

Sugar Snap and Arugula Salad, Poppy Seed Vinaigrette

Barbequed Pork Ribs

Buttered Cold Water Lobster with Sherry Herb Essence

Broccoli Slaw with Dried Cranberry and Sunflower Seed 

Potato Onion Latki 

Manjari Chocolate Truffle Cake, Caramel Popcorn, Buttered Popcorn Ice cream and Salted Caramel Sauce