DINNER MENU
SANTA BARBARA CUISINE BY CHEF JOHN DOWNEY, USING SOME
OF THE FINEST ORGANIC FOODS OF LOCAL PRODUCERS
TOM SHEPHERD, B.D. FARMS, DOMINGO FARMS.B. MARICULTURE AND F/V “MYSTERI”
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APPETIZERS |
Menu Changes Daily |
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Downey’s Prosciutto with Cantaloupe, Arugula & Fresh Ginger-Lime Dressing |
12 |
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Grilled Squab Salad with Caramelized Garlic, Mustard Greens & Balsamic Dressing |
15 |
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Local Mussels with Tiny “Beluga” Lentils, Tomatoes & Light Curry Dressing |
12 |
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Smoked Salmon & Avocado with Tomato-Basil Vinaigrette |
14 |
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Artichoke Heart Salad with Fresh Herb Vinaigrette |
12 |
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Lobster & Angelhair Salad with Asparagus, Sundried Tomatoes, Olives & Basil |
17 |
SECOND COURSE
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Fresh Tomato Soup with Pesto Crème Fraiche |
9 |
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Tom Shepherd’s Greens with Choice of Two Dressings |
9 |
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9 |
Watercress
& Belgian Endive Salad with Tom’s Strawberries &
Roasted Hazelnuts
ENTREES
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Grilled Duck with Fresh Peach Chutney, Exotic Grains & Ginger Sauce |
34 |
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Arctic Char with Meyer Lemon-Basil Sauce, Leafy Greens & Potatoes |
29 |
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28 |
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Braised Pork Loin with Sundried Apricots, Swiss Chard & Roast Potatoes |
33 |
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“Natural” Ribeye Steak with Balsamic Sauce & Roasted Summer Vegetables |
38 |
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Local Seabass with Shrimps & Mussels in Light Curry Sauce with Tiny Lentils, Tomatoes & Leeks |
30 |
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Colorado Lamb Loin with Rosemary Sauce, Grilled Eggplant & Roasted Peppers |
37 |
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8 |