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Grilled kabocha, arugula, grilled zucchini, wild and basmati rice, quinoa, cashew, crispy onions, cherries with citrus wine garlic dressing.
Chopped red leaf greens, chicken, hearts of palm, pine nuts, tomatoes, avocadoand lemon mustard vinaigrette.
Over arugula with goat cheese, hazelnuts and balsamic reduction.
Arugula, cucumbers, kalamata olives, cherry tomatoes, feta cheese and lemon vinaigrette.
Quinoa, garbanzos, roasted corn, Israeli couscous, lentils, cherry tomatoes, tuscan kale, grilled scallions and pesto.
Lightly poached tuscan kale, baby carrots, almonds, avocado, fingerling potatoes, fennel, roasted corn, piquillo peppers, and sesame dressing.
Mozzarella, fontina, wild arugula, dates, caramelized walnuts and olive oil.
Corn cauliflower dough, chickpea spread, plant based sausage, caramelized leeks, roasted cornand aioli with aleppo Chile (spicy).
Fontina, taleggio, mozzarella, thyme, assorted mushrooms.
Shredded pork confit, cilantro pesto, avocado, red onions, mozzarella, fontina.
San Marzano tomato sauce, mozzarella, basil micro greens.
Shrimp, garlic, sottocenere with black truffle flakes, mozzarella, fontina.
San Marzano tomato sauce, zucchini blossoms, fresh burrata.
Beef meatballs and tomato swiss chard sauce with toasted ciabatta.
Ahi tuna with crispy potato chips, avocado, ponzu citrus, cilantro.
Roasted, sauteed and dressed in a sweet apple cider glaze.
Our take on a classic dish.
Sauteed string beans, rapini, asparagus, broccolini, baby carrots, shiitake mushrooms, garlic, caramelized cipollini onions and baby carrots.
Chopped tomato, basil, garlicand olive oil on toasted ciabatta.
On the cob with vegan butter, thyme and reggiano parmigiano.
Hummus with curried caramelized onions, crispy cauliflowerand olive oil, served with la loggia's focaccia.
Lightly breaded in rice flower with salsa brava.
Seared in a leek and lentil mascarpone sauce.
Assorted market veggies cooked bourguignon style on corn tortillas, topped with avocado.
Thigh and leg fricassee' on a bed of creamy cabrales orzo and mushrooms.
Grass-fed patty with bacon, melted Gruyere, aioliand cornichons, caramelized onions and fried egg on toasted sourdough bread.
Grilled strips of prime ribeye steak, patatas bravas, tomato, red onions, roasted peppers, cilantro and crispy rice cake.
Braised 8 hours and served over creamy white polenta with bordelaise sauce.
5 Ounces rib-eye over garbanzos and creamy rice, topped with light tomato sauce and a fried egg.
Stuffed with assorted mushrooms in a lemon butter sauce with pecorino cheese.
In a brown butter sauce with sage and reggiano parmigiano.
3 black Angus certified beef and lamb sliders with avocado, cabrales cheese, capers remoulade, crispy onions and a side of skinny fries.
Almond coated scottish salmon on a bed of mixed grains and veggies in ponzu citrus sauce.
Aged manchego, triple cream, olive tapenadeand cabrales, served with tupelo honey and marcona almonds.
Burrata platter with jamon iberico, asparagus, crostiniand oven roasted peppers.
Marinated moroccan style chicken skewers and cucumber aioli dip.
Gluten-free rice flour fried croquettes with plant based sausage and avocado aioli dip.
Creamy burrata with pesto sauce, roasted cherry tomatoes and crostini.
Zucchini stuffed with catalan style spinach with raisins, romesco sauce and melted manchego.
Flourless chocolate cake with freshly whipped cream and mixed berries.
With chocolate chunks, vanilla ice cream and vanilla Jack daniels sauce.
Crispy apple tart served a la mode.
With sea salt, caramel, homemade whipped cream and side of pine nut cookies.
Menu for The Village provided by Allmenus.com
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