Charcuterie Boards
Beautiful, custom charcuterie boards featuring local cured meats & cheeses and homemade jams from foraged fruits aesthetically displayed
Wild Leek Biscuits
Decadent handmade cheddar and wild leek biscuits; often paired with seasonal soups or pork green chili stew
Cream of Wild Mushroom Soup
Creamy wild chanterelle mushroom soup topped with fresh herbs, bacon, and fried chanterelles
Carnitas Veggie Bowl
Slow braised Root Down Farms pork carnitas on top of a bed of seasonal cumin root vegetables and kale; topped with guacamole, fresh cilantro, and pepitas
Tandoori Pizza
Wood fired pizza with a coconut-curry sauce, mozzarella, slow braised tandoori chicken, red onion, and fresh local and foraged herbs; drizzled with coconut-curry and chili sauces
Mini Turkey Pot Pies
Delectable Root Down Farm turkey pot pies in a flakey phyllo dough crust filled with mashed potatoes, gravy, carrots, peas, and fresh, foraged greens & herbs
Wild Leek & Onion Quiche
Phyllo crust quiche made with local La Honda eggs, cheddar & gruyere cheeses, wild leeks and red onions; topped with fresh herbs and red peppercorns
Blackened Salmon Quinoa Bowl
Fresh– never farmed– salmon with blackened, cajun seasoning under a bed of organic quinoa, local kale and cabbage, and seasonal root vegetables; topped with a creamy greek yogurt garlic sauce and pepitas
Trail to Table 