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Hello June! Farm-to-Table Supper Menu

Posted by Elissa Oblath-Johnsrud on

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.

Hors d'oeuvres
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
We hope that you can join us for a wonderful evening at the Ranch to support our summer student paid-internship program!

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