Archives

LCDQ Legends Power Lunch at Marge Carson

market salads in chinese take-out boxes

israeli couscous, roasted mushrooms, kale, charred red onion, lemon vinaigrette

spiced hummus with farmers market vegetable crudite

coleman farms’ lettuces with shaved golden and candystripe beets,  avocado, and

goat cheese-buttermilk dressing

sandwiches

niman ranch b.l.t.c. (bacon, lettuce, tomato, and cheddar) on ciabatta with guajillo crema and arugula

free-range chicken skewers with sesame, soy, and scallions

marinated broccolini, cannellini bean purée, mozzarella, and giardiniere vinaigrette on rustic sourdough

assorted kettle-style chips

sweets

triple chocolate chocolate chip cookies

fig and almond granola squares

coconut macaroons

sea salt chocolate truffles

Comment

Bistro de Mayo

to start

pissaladière tarts with caramelized onions, nicoise olives, and anchovy

salt cod fritters with citrus-cucumber salsa and aioli

roasted bacon-wrapped dates stuffed with aged gouda

spring pea soup with crème fraîche, mint, and pancetta

fried squash blossoms stuffed with ricotta, goat cheese, and mint with pesto

rustic wooden antipasto boards for the table

pork rillettes in mason jars

cornichons, marinated olives

two artisanal cheeses and seasonal accompaniment

plated first course

late-season citrus and arugula salad with chevre, toasted almonds, mint, and red wine vinaigrette

family-style main course

slow-roasted wild salmon with beluga lentil vinaigrette and basil

red wine-braised niman ranch beef short rib with tomato confit, pecorino, and calabrian chili

family-style sides

roasted brussels sprouts with rosemary, bacon lardons, toasted breadcrumbs, and aged balsamic vinegar

celery root and yukon gold potato purée late night snacks

passed snacks

chicken tacos, carnitas tacos, (and avocado) tacos with onions, cilantro, and salsa negra

potato and poblano rajas taquitos with tomatillo salsa and cotija

sweets

honey-ginger creme brûlée

meyer lemon custards

farmers market fruits with fresh whipped cream and berries served in verterra palm leaf boats

Comment