SAMPLE DINNER MENUS FROM
SEQUOIA HIGH SIERRA CAMP
Salad Starters
Baby Spinach with warm bacon vinaigrette, green apple matchsticks, gorgonzola cheese and spiced Mississippi pecans
Roasted Beet Salad with shaved red onion, baby arugula and local goat cheese
Italian-style Antipasti with grilled vegetables (fennel,
zucchini, summer squashes, red peppers), pine nuts and balsamic vinaigrette
Grilled Endive Salad with hearts of palm, applewood bacon and summer melon
Entrees
Filet of Tillapia "en cartocco" (in a foil basket) with aromatic vegetables (baby tomatoes, fennel, shallots, capers, kalamata olives) on a bed of Yukon gold potatoes with garlic, butter and white wine sauce
Alaskan Halibut garnished with a lime/avocado chutney,
chevre and mint risotto, steamed baby vegetables, saffron beurre blanc sauce
Muscovy Duck Breast with wild mushroom polenta cake, spring asparagus, black mission fig and port reduction sauce
Wild King Salmon with tomato, caper, kalamata olive relish, Israeli couscous pilaf and lemon butter sauce
Prime 12 oz. Veal Chop with house made goat cheese gnocchi, steamed haricot verts and Brie cream sauce
Local Sequoia River Trout Almondine with wild rice pilaf, fresh grilled vegetable medley and toasted almond butter sauce
10 oz. Gorgonzola Stuffed Filet Mignon with truffle mashed potatoes, fresh asparagus and wild mushroom demi-glace
Freshly Made Desserts
Warm Chocolate Moulten cake with homemade
vanilla bean ice cream
Crème Brulée garnished with local berries
Warm Berry Crumble with homemade ice cream
Warm Bread Pudding with cinnamon, nutmeg and spiced New Orleans rum sauce