Project Description

First Course (choice of)

Sizzling Shrimp · sweet peppers · paprika garlic oil · sourdough toast (GF w/out toast)

Butternut Squash Fritters · roasted squash plank · chive crème fraiche · squash puree

Bison Tenderloin Skewers ∙ corn cakes ∙ wojape ∙ apple pepita brittle GF

Beet Carpaccio ∙ mixed greens ∙ beet chips ∙ Humboldt Fog ∙ orange vinaigrette GF

Second Course

Roasted Corn Soup

Main Course (choice of)

Arctic Char (Depends on Market) · pearled couscous · confit tomato · corn & poblano succotash · garlic parsley coulis

Ahi Tuna (Depends on Market) · kimchi rice · sautéed snap peas · wasabi gel · ponzu (GF w/out ponzu)

Kabocha Squash · rice herb stuffing · maple sage roasted carrots & cauliflower · lavender chevre · corn cakes · sorrel sauce GF, VEG

Flat Iron Steak & Pommes Paillasson · charred tomatoes · greens · chimichurri · lemon thyme emulsion GF

Rack of Lamb ·$5 additonal charge · white bean purée · ratatouille rosettes· sous vide cippolinis · sundried tomato demi GF

Dessert (choice of)

Key Lime Pie · blueberry compote · candied ginger

Warm Bittersweet Chocolate Truffle Cake · espresso ice cream · chocolate espresso tuile GF

Coconut Lime Panna Cotta · house granola · blackberry granita · DF

  • Sugarbeet dining room
  • Sugarbeet appetizer
  • Sugarbeet dessert
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