Organic, Slow Food Bistro in Southern California Wine Country

There are all kinds of menu's to subscribe to or create as a chef. Sometimes I get so bogged down with all the creative dishes that swim through my head, that I can't manage to write. Then it hits me.. we are in a NEW season! Summer is upon us and in full swing. The tomatoes, Armenian cucumbers, baby fennel (yes, still growing), summer squash, artichokes..The Farmers Market! I can't stand it. So much to choose from. I feel like a kid in a candy store.

So faced with the new task of getting our summer menu written, broken down, ordered and implemented.. I have decided to go light. Chef Daragh and I both are heavily (and dear to my heart/Julia Child's) influenced and immersed in French cooking. It seems as if we are cheating on our lover, and almost perverse for us to venture out of our realm. I am already missing my butter, my heavy cream, and.. oh, gasp.. "where did you put the demi glaze!". We have made the commitment, we are ready to take the plunge.. But wait.. I have to keep my Mediterranean blood boiling with a small tribute to a classic Spanish sandwich, 'Bocadillos'.

More of an open faced or 'no dressing' sandwiches like,
Jambon, sangria infused fig, manchego cheese & arugula
Rare Brandt Beef, blue cheese & shaved purple sweet onion
Spicy Tuna with organic farm egg, arugula & EVOO

Then to spice it up a bit..
Carpaccio’s
Portobello Mushroom Carpaccio…, Grilled asparagus, ricotta salata & chimichurri
Smoked Wild Alaskan Salmon… Sweet purple onion, dill cream cheese &
caperberries
Brandt Beef Carpaccio shaved pecorino romano & spicy arugula leaves with
lemon aioli

I am also taking the Libations quite seriously:
House made chocolate ganache blended with Thomas Hammer Espresso, Leonesse
Cellars Port Wine & Cream.
Stage Ranch Organic Lime Pinot Grigio Mojito
Blood Orange & Chardonnay Mimosa (ooohh sundays never looked so good)
House-made Lemonade with Organic Mint from Sage Mtn. Farms.
Summer Peach White Sangria with Leonesse Viognier

The rest of the menu continues on with rockin' salads, charcuterie, cheese plates and flat bread pizza'a.

I have to say I'm diggin it. Keeping the saute line a little quieter for the hot months of summer, isn't such a bad thing. Things are shaping up, the creative juices are flowing and summer never tasted so good!

Doing what I do best, because I know how to be so fresh!

Come, Dig In, Eat, Hang out with us!
FRIDAY, SATURDAY & SUNDAY FROM 11:30A-5PM
MONDAY-THURSDAY OPEN BY RESERVATION ONLY!