12 - 10 - 2016

SADDLEROCK GARDENS MENU - PRESENTED BY CHEF DAVID WILCOX

Appetizers

Saddlerock Ranch Braised Greens on toasted bread - smoked almonds - savory, lemon butter - Fire Roasted Hope Ranch Mussels - fennel - fingerling potatoes - meyer lemon - Smoked Saddlerock Ranch Carrots - fermented black beans - rapini pesto - sesame

Main

Leg of Lamb cooked slowly over the fire - brussels sprouts - pistachio rice - chermoula

Desert

Heirloom Apple Tart vanilla bean creme fraîche - candied walnuts