Chef Greg Lutes in Partnership with Riverdog Farm and the Berkeley Farmers Market

First

organic winter greens – shinko pear/ Laura Chanel goat cheese /  toasted walnuts / sherry vinaigrette

Monterey calamari- artichoke/ Meyer lemon /cured olive/ beluga lentils/tat soi

wild mushroom taglitelle- caramelized brussels sprouts/Fiscalini smoked scamorza/ truffled crème friache

Second

pan seared California swordfish- local Dungeness crab- butternut squash hash- bouillabaisse sauce/smoked sweet onion relish

Organic pork tasting – faro and rutabaga risotto style/pickled kumquat, dino kale /curry leaf jus

Organic winter vegetable market tasting

Dessert

apple -oat and flax seed crisp/ maple yogurt

3 Courses $39

5 courses $55

One Comment

  1. 2-3-2012

    Can I make a reservation for this Sat. night, Feb. 4th at 7:00pm?

    Thank you,
    Ed Ramos
    510.610.5223 cell

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