California Cuisine, Gluten-free, Healthy Menu Options, Salubrious Suppers

Salubrious Suppers

Just in time for the new year: Why just dine when you can eat your way towards good health and enjoy amazing food, all at the same time? ! I became intrigued with ingredients that do more than “no harm”, herbs, spices, vegetables, fruits and proteins that actually improve longevity, energy, digestive health and counter many of the harmful elements we encounter on a daily basis. I decided to incorporate them a deliberate manner in my dishes. The result is “Salubrious Suppers”, delicious meals that do good! The following menus are also gluten-free.

crudite-with-hummus

Baby Shower Party Menu

(loaded with extra folate/iron, beta-carotene and vitamin A)

Amuse Bouche of Roasted Eggplant/ Ricotta / Chickpea Crisps

Roasted Beet / Carrot / Ginger Soup

Arugula and French Lentil Salad / Goat Cheese / Toasted Hazelnuts

Sous-vide Filet Mignon Guava-Red Wine Jus

Roasted Brocollini / Smokey Paprika / Almonds / Garlic

Leek & Sweet Potato Terrine

Ruby Red Grapefruit Bruleé

Avocado Mousse

 

Salubrious Supper Menu

Sam-Gye-Tang

Korean Chicken Soup with Ginseng, Garlic and Ginger

Ginseng is well known for its curative properties: it is widely used to boost the immune system, build strength and counter fatigue. Garlic is used to treat heart disease, regulate blood pressure and cholesterol levels, and ginger helps with digestion and also reduces pain and inflammation associated with arthritis.

Massaged Kale / Sweet Potatoes / Pomegranate / Avocado / Walnuts

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Sweet potatoes are rich in vitamins and minerals (a single sweet potato provides over 100% of your daily needs for vitamin A, as well as 37% of vitamin C, 16% of vitamin B-6, 10% of pantothenic acid, 15% of potassium and 28% of manganese). Pomegranate has roughly 3x the anti-oxidants of green tea, and Walnuts are rich in omega-3 fatty acids, which significantly boost memory and recall. They reduce inflammation and promote more relaxed, dilated blood vessels, which can turn back the time on heart disease.

OR

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Shaved Asparagus/ Carrots / Ricotta Salata / Lemon

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells; as well as the the amino acid asparagine, which serves as a natural diuretic, which means it helps rid the body of excess salts.

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Pistachio-crusted Wild Alaska Salmon/ Coconut-Chile-Bacaopa Chutney

Pistachios contain l-arginine, which can make the lining of your arteries more flexible and potentially reduce heart attack and stroke risk, and salmon, of course, is high in Omega 3 fatty acids and essential amino acids. It is served with a side of Bacopa Chutney, made from a micro-green which studies say appears to help people process information faster and which herbal practitioners have been using for years to promote emotional well-being, endurance and a healthy immune system.

served with

Brocollini /EVO / garlic

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Chiptole Chocolate Flourless Torte

Just a hint of chile (high in capsicum, known for its anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties) and of course, cacoa is from the same antioxidant group as green tea and wine (polyphenols) which improve cardiovascular health.

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Healthy Menu Options, Salads

Healthy and hearty and just in time for summer (but good all year round!): main course salads

Celebrate summer by offering a buffet of salad options and keep the heat out of the kitchen. Can be served as a plated (restaurant-style) dinner as well, allow me to recommend how many courses and pair a cold soup and appetizer with your salad entrée

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Frisée and Radicchio/ House-cured Gravlax/ Organic Strawberries/ Blood Orange Vinaigrette

Called Palta Relleno in Peru, the concept of stuffed avocados present a variety of culinary options to play with:

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Avocados Stuffed with Ahi Tuna* G

Vegetable Salad-filled Avocado G

with fresh peas, corn kernels and roasted poblanos

Avocados Stuffed with Shrimp or Crab Salpicon G

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Massaged Kale or Traditional Caesar*

(add chicken or shrimp)

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Corpus Christi Salad, photo by Adriana Almazan Lahl G

:
75 - Corpus cristi salad

ESCABECHE
Escabeche is combined with crispy carnitas, butter lettuce and red onions, served with cilantro/lime vinaigrette. G

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Escabeche, photo by Adriana Almazan Lahl G

CARNE APACHE SALAD*

Traditional Yucatan preparation in which premium grass-fed beef is marinated in lime juice with a hint of japaleño until “cooked” (similar to how ceviche made)

tossed with arugula and topped with Queso Cotija

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GRILLED CHICKEN JICAMA MANGO SALAD
with baby organic spring greens and a raspberry/chipotle vinaigrette G

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(TRADITIONAL OR) LAMB PANZANELLA
Seasoned, roasted lamb in a twist on traditional bread salad: crusty baguette, heirloom tomatoes, cucumbers, sweet peppers, served with a rosemary vinaigrette

SIZZLING STEAK PEAR ARUGULA SALAD
Warm steak does a beautiful job a creating wilted greens in this unusual salad, served with lemon and Napa Valley extra virgin olive oil, topped with parmigiano Reggiano G

SHRIMP AND SALAD RAW ARTICHOKE SALAD
with baby arugala and Napa Valley EVO G

83 - Salpicon
SALPICON DE RES o  CANGREJO
A Mexican favorite, combining cold grilled tri-tip with yellow fingerling and red Bodega potatoes, radish coins, and red onions. Traditionally served on a crispy tostada with a slice of avocado. Also available as Crab Salpicon or made with Bacalao (salt cod) G

GLUTEN FREE

* 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.

Healthy Menu Options

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

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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

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

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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
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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

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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

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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.

Healthy Menu Options, Latin Cuisine, Mexican Specialties, Vegetarian

Vegetarian Mexican Dinner Menu

 Allow our sommelier to recommend a wine pairing (service available upon request).

APPETIZERS

Black Bean Dip topped with Pico de Gallo and Panela Cheese

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Empanadas- filled w/sweet potato/goat cheese, chopped pecans

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and a hint of green onion, baked to a golden brown, served with chipotle aoili

SOUP

Sopa de Lentejas on Piña, Peras y Plantanos

Lentil Soup with Pineapple, Pears and Plantain

OR

Chilled Avocado Soup

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(made without cream)

OR

Mexican Gazpacho

SALAD

Roasted Mushroom Salad

with sun-dried tomato/chipotle vinaigrette

OR

Kale Caesar

photo (62)

(did you know that the Caesar Salad was invented in Tijuana?!)

ENTREE

Pipian Verde con Verduras y Chochoyotes 

Similar to Mexico’s famous moles, the term “pipianes” in its broadest use refers to sauces made with seeds, nuts or grains. This dish combines raw (green) pumpkin seeds, tomatillos, jalapeños, and sesame seeds. We serve it with chayote, calabaza (Mexican white zucchini), green beans and carrots with Masa dumplings

OR

Vegetable Paella

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Saffron rice, house-roasted red and yellow peppers, sugar snap peas, wild mushrooms, cauliflorets, and roast artichoke hearts

Enchiladas de Espinaca y Queso de Cabra 

Enchiladas with Spinach and Goat Cheese. For this dish (recipe courtesy of Iliana de la Vega of Austin’s El Naranjado) we add pinenuts for texture and top off our enchiladas with a salsa made from chiles moritas

OR

Calebazita Rellena

25 - Calabacitas rellenas (1)

Stuffed Mexican White Zucchini

Served with Frijoles Negros a la Olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor)

and

Arroz Verde

White rice flavored with mild poblano chiles and cilantro

Handmade Corn Tortillas

(see photos top of page)

DESSERT

Flan de Elote (Corn custard)

Cafe a canela