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Summer's Bounty at the Grove

  • spencerhochman
  • Nov 9, 2018
  • 1 min read





Menu


Biscuits

Prosciutto, Plum and Rosemary Mostarda


Scallop crudo

Blueberries, buttermilk, lemon verbena, poppy seeds


Grilled Watermelon Salad

Micro Kale, Pickled Rind, Salted Cucumber, Goat Cheese Espuma, Aleppo Roasted Almonds, Mint-Shallot Vinagrette


Pan Roasted Salmon

Corn “Chowder,” Dehydrated tomatoes, Tempura Fried Maitake Mushrooms, Grilled Peaches, Chives


Strawberry w Whipped Balsamic Sabayon,Amaretti Cookies, Basil







 
 
 

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Sonoma * Napa * Marin * San Francisco * East Bay
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Spencer Hochman // Private Chef

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