This delicious lunch for 20 came from our Seasonal Menu for August. It was a colorful and flavorful Drop-Off delivered to Ojai for a work retreat. How better to reward those you are thankful for than with good eats. Here’s more:
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House-Cured Prosciutto Wrapped Figs
With Bleating Heart “Double Down” Blue Cheese, Saba Dressing, Olive Oil, and Salt
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Rutiz Farm Spinach & Chino Farm Egg Salad (GF)
With Lone Daughter Ranch Reed Avocados, Munak Ranch Cherry Tomatoes, Olive Oil Cooked Rutiz Farm Cranberry Beans, Blanched Blue Lake Beans, Roasted Fat Uncle Farm Almonds, Red Wine Vinaigrette, and Crumbled Goat’s Milk Cheese
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Wild Mushroom Tacos (V)
With Roasted Peacock Farm Poblano Peppers, McGrath Farm White Bean Puree,
Pickled JF Organic Farm Radishes and Lemon, Mustard Seed, and Avocado Smash,
served with House-Made Flour Tortillas
(Gluten Free Option Available)
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Koda Rice Casserole
Koda Farm Brown Rice, Gruyere Cheese, Braised Garden Greens, Roasted Peacock Farm Eggplant, and Jimenez Farm Sweet Corn
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Braised McGrath Farm Cannellini Beans & Jimenez Farm Cabbage
With Pickled Murray Family Farms Grapes, English Thyme, and Parsley Leaf Salad
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Fresh Ricotta & Rosemary Bread Pudding
With Shaved JF Organic Farm Watermelon Radishes, and Sautéed Radish Greens
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Mango and Passionfruit Tart
Almond Pate Sucre filled with Coconut Pastry Cream and topped
with Valdivia Farm Dragon Fruit and Heirloom LA Garden Passionfruit
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Sticky Toffee Pudding
With Fresh Flying Disc Ranch Dates and Murray Farm Figs
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