Vista Regional Inspirations

28 items

drizzled with Balsamic Vinegar and Micro Greens

on Pumpernickel and Cream Cheese with Dill Shallots, Capers, and Caviar

Baked Oysters on the Half Shell — with Spinach. Onions and Bacon, topped with Buttered Breadcrumbs

with Chipotle Cream

Romaine Leaves with Feta Cheese, Sweet Onions and a Zinfandel, Tarragon-Infused Dressing

Goulash Soup — Slow-cooked Beef with Paprika and Sour Cream
Juneau Garden Salad — Mixed Greens with Red and White Radishes, Cucumbers and Creamy Ranch Dressing

topped with Hoisin-glazed Cod Filet and sweet Bok Choy with a light Ginger Sauce

with Port Wine Glazed Shallots, Whole-Roasted sweet Carrots, and Green Asparagus over Wild Rice with Natural Jus

with smashed Red Bliss and Feta Cheese Potatoes, Sautéed Spinach, Garlic Shrimp and a Red Wine Jus

Breaded Pork Loin stuffed with Ham and Gruyère Cheese served with Snow Peas and Roasted Potatoes

Roasted Alaskan Cod Filet — on Crushed New Potatoes with Spinach, Buttered Asparagus and a Whole-Grain Mustard Sauce
Pearl Barley Cakes — with Shallots, Leeks, and a Rosemary Tomato Broth

Sautéed in Truffled Sage Brown Butter, Seasonal Vegetables, and Parmigiano-Reggiano

served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Grilled Steak Salad — with Watercress and Field Greens, Port Wine Roasted Shallots, Fennel, Tomatoes, and Goat Cheese with a White Balsamic Vinaigrette
Grilled Grain-fed Sirloin Steak — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato
Baked Filet Of Salmon — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato