From The Cooking Place

Duck and Pork Firecracker
Crisp "Spring" Rolls with Hoisin Sauce and Jicama-Apple Slaw  10.00

Lamb "Patis"
Pulled Lamb rolled in Phyllo with Mint-Cilantro Chutney  9.00

Lentil "Pastilla"
Lentil-filled Phyllo Pockets with Sweet-and-Sour Sauce  7.00

Maize and Sweet Potato "Tamales"
Herbed Maize Pudding and Truffled Sweet Potato Mash with Shredded Goat Cheese in Corn Husk Boat  8.00

Kalamata Olive Flatbread
With Four Cheeses and Laura Chenel's Soft Goat Cheese  9.00

Bacon-Arugula-Tomato Flatbread
With Midnight Moon Goat Cheese and Cilantro-Yogurt Drizzle  9.00

Kenyan Coffee Barbecued Chicken
Flatbread with Grilled Onions, Apple Julienne, and Four Cheeses  10.00

Taste of Africa
Kalamata Olive Hummus, Durban Tikka Masala, and Malay Spinach-Lentil Dip, with Lentil Papadam, Whole-Wheat Lavosh, and Flax Seed Naan Bread  9.00

Appetizers

Roasted Brentwood Corn Soup
With Spinach Chiffonade, Sour Cream, Brick-roasted Corn Kernels, and Sagh Dhal  7.00

Earthbound Farm Organic Field Greens
With Buttermilk-Carrot Dressing  7.00

Lemon-Cumin Marinated "Ahi" Tuna
With Heirloom Beans and Zough Yogurt  13.00

Cucumber, Tomato, and Red Onion Salad
With Organic Arugula, Cottage Cheese, and Watermelon Vinaigrette  8.00

Entrees

Wood-grilled Pork Tenderloin
With Sweet Potato Dumplings and Mushroom Ragout  26.00

Chermoula-roasted, Tanglewood Chicken
With Red Skin Mashed Potatoes, Preserved Lemons, Kalamata Olives, Roasted Garlic, Herbs, and Harissa  26.00

Durban Curry Shrimp
With Artichokes, Tomatoes, Sweet Peas, and Colusari Rice  27.00

Broiled Filet of Wild King Salmon
With Avocado, Edamame, Black Chick Pea, Vine Ripened, Heirloam, and Pear Tomato Salad, Peppadew Vinaigrette and Yogurt   26.00

Tamarind-braised Beef Short Rib
With Idaho and Sweet Potato Gratin and Onion-Garlic Sauce  27.00

Maize-crusted and Seared Pacific Halibut
With Vegetables of the Moment, Tomato-Butter Sauce, and Crispy Sweet Potatoes  30.00

Seared Jumbo Scallops
With Golden Brown Mealie "Pap" and Spicy Tomato-Onion "Chaka-Laka"  29.00

Wood-grilled Filet Mignon
With Macaroni & Cheese and Red Wine Sauce  34.00

Berbere-braised Lamb Shank
With Toasted Couscous, Baby Spinach, and Berbere Sauce  27.00

Grains, Peas, and Vegetables
Black Garbanzo Peas, Kamut, Quinoa, Pearl and Black Barley, and Wheat Berries with Roasted Vegetables and Seared Tandoori Tofu  19.00

Jiko Cheese Selection
Cypress Grove's Humboldt Fog and Mt. McKinley Chevre, Portuguese Bica de Queijo, Laura Chenel's Cabecou, and French Abbaye de Belloc with Spiced Fruit Jam and Crostini  14.00

Desserts

"Expedition Everest" Sundae
Caramelized Banana "Split" with Three Ice Creams: Vanilla, Coffee, and Chocolate with Chocolate-Amarula Sauce, Roasted Peanuts, Whipped Cream Peaks, and Chocolate Wisps  9.00

Green Apple Mascarpone "Trifle"
With Roasted Granny Smith Apples, Apple-Caramel Sauce, Whipped Cream, and Praline Bits  8.00

Pistachio Crème Brulee
With a Chocolate-layered bottom  8.00

Flourless Chocolate-Mocha Cake Stack
With Peanut Butter Ice Cream and Chocolate-Caramel Sauce  8.00

Stone Fruit Napoleon
Pomegranate Molasses Roasted Peaches and Plums, with Cardamom-Coconut Rice Pudding, Phyllo Pillows, and Pear Tree Green Tea  8.00

Menu as of August 2006
 

TIPS AND SNEAKY TRICKS