Join us for our first Farm-to-Table Supper of the 2015 Season!
We are excited to announce our first Muir Ranch Farm-to-Table dinner is here with a fabulous menu by chef Job Carder of Plate 38. Come celebrate spring at Muir Ranch on Saturday, June 6, 2015 from 5-8pm. Enjoy a locally grown and harvested, sustainable, plant-based supper, while supporting Muir Ranch summer student paid-internships. Chef Job will be cooking up a special menu featuring Muir Ranch garden veggies and generous support from our friends at LA Specialty Produce.
Endive spears: Blue cheese, baby heirloom tomatoes, candied walnuts, champagne walnut vinaigrette
Eggplant purée with roasted cauliflower: Potato crisp, micro find herbs
Garden vegetable salad: Mesclun mix, shaved beets, watermelon radishes, cherry tomatoes, jicama, cucumber and carrots, sherry vinaigrette
Traviso & frisée salad: Candied hazelnuts, raspberries, shaved Parmesan, cherries, white balsamic vinaigrette
Braised swiss chard: Spanish onion, vegetable broth
Roasted cauliflower: Pine nuts, caramelized honey, Chambord
Mushroom linguini: Crimini, button and shimeji mushrooms, Dino kale, baby heirloom tomatoes, shallot white wine sauce
Key lime pie: Chantilly cream, fresh blueberries
Watermelon cilantro agua fresca