The Purple Palm Restaurant • Dinner Menu

APPETIZER

Soup du Jour 12
the chef makes this evening's soup from the freshest ingredients

Chef's House Salad 12
baby spinach, housemade pancetta lardons, red onion and sun-dried tomato vinaigrette

Caesar Salad 13
baby romaine, endive shaved parmesan, garlic croutons

Salad of Braised Leek with Roquefort 13
local dates, young celery, walnuts and sherry vinaigrette

Beef Carpaccio 15
blood orange-kalamata olive salsa wild baby arugula, gruyere

Couscous Salad with Poached Prawns 15
english peas, red peppers red wine vinaigrette

ENTRÉE
Sautéed Jidori Chicken Supreme 30
Rice pilaf, caramelized granny smith apples calvados jus

Chef's Organic Choice 25
asparagus and red pepper risotto with organic vegetables

Seared Loch Duart Salmon 32
pommes purée, haricort verts parmesan brodo

Grilled Black Angus Hanger Steak Frites 30
sausalito springs watercress salad Cabralas blue cheese, red wine jus

Grilled Pacific Prawns 33
housemade fettuccine , english peas, garlic chili butter

Roasted Saddle of Colorado Lamb 35
organic bean stew, baby broccoli, natural jus

FARMER'S MARKET SIDES 8
cauliflower and truffle gratin
asparagus with champagne sabayon
potato gnocchi with braised pork and fennel tomato ragout
pommes frites - fresh cut

DESSERT 11
Cypress Grove Chevre: Humbolt Fog
organic honey, local dates

A Selection of Sorbets
pear, tangerine, peach

Molten Chocolate Cake
tahitian vanilla gelato
raspberry coulis

Crème Brulée
fresh organic berries

Orange cheesecake
orange reduction, valhrona chocolate