|
Dinner |
|
DINNER MENU |
| |
|
STARTERS |
| Salade de
Tomates 14 |
| with local Crow's
Dairy goat cheese served with crostini (v) |
| Brie Brulee 22 |
| melted brie with
apples and dried fruits (v) |
| Salmon Rillettes* 19 |
| with brioche toast
points |
| Baked Chevre 20 |
| with olives,
roasted shallots and tomatoes, and fresh thyme served with crostini
(v) |
| Burrata with
Prosciutto 22 |
| burrata, sliced prosciutto, served with local arugula,
Campari tomatoes, baguette croutons and pistou (gf, v) |
| Pate de
Campagne 18 |
| country pork pate
with cornichons, French mustard and toasts |
| Roasted Yukon
Gold Potato Wedges 16 |
| with garlic aioli
and fresh herbs 16 |
| Bacon, Gruyere
and Leek Tartlet 18 |
| on baby greens with
tarragon dressing |
| Shrimp and Crab
Louie Salad Stack 22 |
| served with
gazpacho (gf) |
| Artisanal
Cheese Plate 18 |
| selection of
French cheeses including Roquefort, Gruyere, and Chevre, served with
fig jam and dried fruits (v) |
| |
|
PRIX FIXE |
| Enjoy
a 3-course dinner, with your choice of starter, entree and dessert. |
| $55 per person |
|
Add a curated wine tasting |
| $30 per person |
| |
|
ENTREES |
| Slow Roasted
Lemon and Thyme Chicken 29 |
| local Two Wash
Ranch chicken served with jus and baby potatoes (gf) |
| Seared Faroe
Island Salmon 30 |
| with roasted
fennel, leeks, potatoes, arugula and tarragon vinaigrette (gf) |
| Beef
Bourguignon 32 |
| with roasted
cipollini onions, organic carrots, and cremini mushrooms, served
with potato puree (gf) |
| Warm Layered
Grilled Vegetable Napoleon 24 |
| with tomato coulis
(gf, v) |
| Chicken, Wild
Mushroom and Leek Crepes 23 |
| with roasted
chicken, sauteed leeks, baby spinach, goat cheese and bechamel sauce
with fresh herbs |
| Two Lump Crab
Cakes 28 |
| served over baby
greens with remoulade sauce |
| |
|
DESSERTS - $9 each |
| |
| Carrot Cake
|
| carrot cake
layers, raisins, pineapple, walnuts, cream cheese icing, toasted
walnut garnish |
| Sprinkle Cake |
| yellow cake
layers, vanilla bean pastry cream filling, vanilla buttercream,
rainbow sprinkles |
| Chocolate
Raspberry Cake |
| rich devil's food
layers, chocolate mousse, fresh raspberry, chocolate buttercream |
| Tuxedo Baby
Cake |
| yellow cake
layers, vanilla bean pastry cream filling, vanilla buttercream,
rainbow sprinkles |
| Coconut Cream
Cake |
| coconut cake
layers with fresh coconut cream filling, vanilla whip, and coconut
garnish |
| Strawberry
Shortcake |
| fresh strawberry
scone, vanilla bean whipped cream and fresh strawberries |
| Lime Tart |
| with coconut
creast and fresh berries |
| Chocolate
Mousse |
| with whipped cream
(gf) |
| Vanilla Bean
Creme Brulee |
| with fresh berries
(gf) |
|
v = vegetarian, ve
= vegan, bz = Blue Zone, gf = gluten free, df = dairy free |
|
Menu items and
prices subject to change without notice. |
|
Lunch |
|
LUNCH MENU |
| |
|
SMALL PLATES |
| Baked Goat
Cheese Dip 20 |
| local Crow's Dairy
Goat Cheese, caramelized shallots, oven roasted tomatoes, thyme,
kalamata olives, crostini (v) |
| Crab and Shrimp
Tower 22 |
| with avocado,
micro greens, tomatoes served with provencal gazpacho (gf) |
| Smoked Salmon
Rillettes* 19 |
| fresh and smoked
salmon pate with shallots and chives served with toasted crostini |
| Pate de
Campagne 18 |
| country-style pate
with cornichons and grainy mustard, served with local greens and
toasted baguettes |
| Caramelized
Brie & Apples 22 |
| wedge of melted
brie cheese, topped with sliced caramelized Granny Smith apples,
served with dried fruits and grilled bread (v) |
| Burrata with
Prosciutto 22 |
| imported burrata
with prosciutto served with local arugula, baguette croutons and
basil olive oil |
| |
|
SANDWICHES |
| All
sandwiches served with choice of White Bean Salad (bz), Arcadia Potato Salad
with Bacon OR Salad of
Field Greens with Raspberry Vinaigrette |
| Croque Monsieur
18 |
| French ham, melted
gruyere cheese and bechamel on country bread with apricot conserve |
| Parisian
Monsieur 18 |
| turkey, melted
Gruyere cheese and bechamel on country bread with apricot jam |
| Grilled
Vegetable 18 |
| red peppers,
zucchini, eggplant, red onions, creamy goat cheese spread and hummus
spread on Noble whole wheat flax roll (bz, v) |
| Warm Smoked
Turkey and Brie 18 |
| with sliced Granny
Smith apples and fig jam and fresh baked Noble walnut bread |
| Herb Roasted
Chicken Sandwich 18 |
| local Two Wash
Ranch chicken, roasted artichokes, oven roasted tomatoes, fresh
basil and herbed goat cheese spread on baguette |
| Albacore Tuna
Salad Sandwich 18 |
| chopped pecans,
jicama, scallions, cucumbers and tomato on whole wheat bread |
| Smoked Salmon
Club* 18 |
| with sliced
cucumbers, tomatoes and pickled red onions with herb caper spread on
multigrain bread |
| Warm Beef
Tenderloin Sandwich 24 |
| with caramelized
onions and horseradish aioli on toasted baguette ... add gorgonzola
+2 |
| Chicken
Veronique Salad on Croissant 19 |
| chicken veronique
salad with pulled chicken breast, grapes, celery and tarragon aioli
on fresh baked croissant |
| |
|
SALADS |
| Mediterranean
Salad 17 |
| romaine,
cucumbers, pickled red onions, tomatoes, kalamata olives, feta
cheese, toasted pin nuts, and feta vinaigrette (v) |
| Chicken Cobb
Salad 20 |
| diced chicken
breast, avocado, tomato, bacon, egg, romaine, blue cheese crumbles
and blue cheese vinaigrette (gf) |
| Pesto Shrimp Salad* 19 |
| baby lettuces,
avocado, tomato, goat cheese, grilled corn, lime vinaigrette, topped
with frizzled tortilla strips (bz) |
| Raspberry and
Goat Cheese Salad 17 |
| Warm Crow's Dairy
goat cheese medallions, field greens, julienned jicama and carrots
with raspberry vinaigrette topped with candied pecans (v) |
| Arcadia Farms
Signature Strawberry Chicken Salad 17 |
| sliced grilled
chicken, vine-ripened strawberries, mixed baby greens, toasted
sliced almonds and poppyseed vinaigrette (bz, df, gf) |
| Chopped
Vegetable Salad 19 |
| romaine
lettuce, asparagus, roasted red peppers, zucchini, grilled corn,
radicchio and avocado with lime vinaigrette, topped with crumbled
goat cheese (bz, v) |
| French Country
Chicken Salad 18 |
| roasted chicken,
romaine and arugula, avocado, Campari tomatoes, grilled corn, Sphinx
dates, local goat cheese, toasted almonds and tarragon-mustard
vinaigrette (bz, gf) |
| |
|
THE CLASSICS |
| Chicken, Wild
Mushroom and Leek Crepes 22 |
| with roasted
chicken, sauteed leeks, baby spinach, goat cheese and basil beurre
blanc |
| Warm Salmon Nicoise
Salad
24 |
| local greens,
tomatoes, green beans, potatoes, hard boiled eggs and tarragon
vinaigrette (bz, gf) |
| Fresh Lump Crab
Cakes* 26 |
| two lump crab
cakes on baby lettuce with jicama, carrots, mango salsa, rice
noodles and lime vinaigrette (bz) |
| Wild Mushroom
Tart 18 |
| with caramelized
leeks, baby spinach, smoked mozzarella and goat cheese, served with
salad of organic baby greens (v) |
| |
|
DESSERTS |
| SAMPLE MENU
ONLY - Ask for daily selection of fresh baked desserts! |
| |
| Seasonal Fresh
Fruit Compote 9 |
| with agave lime
dressing (bz) |
| Sprinkle Baby
Cake 9 |
| Carrot Baby
Cake 9 |
| Tuxedo Baby
Cake 9 |
| Chocolate
Raspberry Baby Cake 9 |
| Coconut Cream
Baby Cake 9 |
| Vanilla Creme
Brulee 9 |
|
v = vegetarian, ve
= vegan, bz = Blue Zone, gf = gluten free, df = dairy free |
|
Menu items and
prices subject to change without notice. |
|
 |
|
Brunch |
|
BRUNCH MENU |
| |
|
ARCADIA FAVORITES |
| Museli 13 |
| rolled oats,
yogurt, apples, golden raisins, chopped pecans and seasonal berries
(v) |
| Smoked and
Fresh Salmon Hash 22 |
| with roasted
potatoes, caramelized onions and peppers, fresh dill and topped with
creme fraiche and avocado |
| Blueberry
Crepes 17 |
| with orange
mascarpone filling and berry compote (v) |
| Gruyere and
Parisian Ham Crepes 20 |
| with mornay sauce
... Add an egg +3 |
| Potato Frittata
18 |
| caramelized onions
and peppers, thinly sliced Yukon Gold potatoes, creamy eggs and
fresh herbs baked with gruyere cheese, served with arugula and
provencal tomato (v) |
| Short Rib Beef
Hash 23 |
| with short ribs,
roasted poblanos, caramelized onions, cilantro and Yukon Gold
potatoes, topped with Mexican crema and served with housemade salsa
and tortillas. |
| Ham and Cheddar
Cheese Quiche 18 |
| with fresh thyme
served with baby arugula and provencal tomato |
| Mezze Brunch
Board 28 |
| Marcona almonds,
olives, Manchego cheese, avocado spread, hard boiled egg, dried
apricots, Campari tomato, fig jam and sourdough toasts (bz, v) |
| Peach French
Toast Casserole 19 |
| with praline pecan
caramel sauce topped with whipped cream (v) |
| Patisserie 4.50
each |
| butter croissant,
almond croissant, strawberry cream scone, cinnamon pecan roll |
|
Menu items and
prices subject to change without notice. |
|
-Private Dining Rooms & Catering Available
at all Arcadia Farms locations.
|
| |
