Healthy Cuisine (partial listing)

While all of our menus are prepared with healthy eating in mind (we use no transfats, cook with a minimal of salt and prefer other seasonings to bring out the flavors in our food, use sustainably-raised, fresh organic produce and range-free meats and chicken whenever possible and bake rather than fry our empanadas, tostadas, etc), the following items are prepared without added oils and lend themselves well to a healthy-eating lifestyle:

APPETIZERS

Endive Wraps
Filled with light feta, almond slivers, diced jicama and pear and pomegranate

OR

House-cured Gravlax and non-fat Greek yogurt

Crudite Platter with Hummus

crudite-with-hummus

Jicama/Watermelon Puzzle
with crushed basil, ancho chile salt, Napa extra virgin olive oil

Screen shot 2012-05-15 at 7.22.39 PM

Ceviche*
halibut or scallops, marinated until tender in lime/coconut with mango, Spanish white onion, hint of serrano, or chile, orange salt from Sal de VidaGourmet

Screen shot ceviche

Melon Bites
sweet, ripe cantaloupe wedges with a hint of chile and lime, wrapped in Iberico ham thinly sliced

Screen shot 2014-01-16 at 9.20.43 AM

ANTIPASTO PLATTER

Roasted Baby Asparagus with Parmesan
Roasted Sweet Red Peppers
Tapenade
Fennel
Breadstick and Crostini

HEALTHY SOUPS

(many of these can be prepared as vegetarian)
73 - Sopa de flor de Calabaza 2 (1)

Sopa de Flor de Calebaza
Squash Blossom Soup, these beautiful, edible flowers are available seasonally

Rosemary Potato Soup
made without cream and with
Yellow Fingerling and Bodega Red potatoes and a hint of dry sherry

Classic Tortilla Soup
made with chicken broth, Mexican white zucchini, chayote, topped with queso fresco

Lentil Soup
this unusual mild, slightly sweet soup is made with pineapple, pears and plantain

Classic Minestrone

SALADS

Please refer to our “SALADS” tab, any of our salads can be prepared with a lowfat or no-fat dressing

ENTRÉES
pecan-crusted-salmon-2
Bodega Bay Wild Pecan-crusted Wild Salmon

45 - Pescado pibil
Pescado Pibil
traditional Yucatan-style fish (prepared with chef’s choice of locally-available sustainable fish) wrapped in banana leaf, served with Pickled Red Onion

ENTREE SALADS

Niçoise

nicoise2

Roasted Lamb and Feta Panzanella
A Greek version of an Italian classic: bread salad,
made with crusty Acme baguette, Napa Valley feta, organic heirloom tomatoes
and roast lamb (can be prepared with Baby Organic Greens instead of baguette)

Warm Steak Salad with Wilted Greens*

carneapachesalad

4505 Meats Filet Mignon is grilled on site, served over watercress and arugula with Shitake dressing, topped with low fat Feta

DESSERT

6354197927_fc35156bae_z
photo by neenahkay

Poached Pear

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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