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At Dropping Beets, we craft our custom-tailored menus fresh and just for you. However, in order to appreciate the flavor we'll bring to your table, here's an offering of a few sample menus:

Breakfast of Champs

  • Overnight Steel-Cut Oats with Chia, Flax and Berries

    Steel-cut oats seasoned with cardamom and cinnamon, topped with mixed fresh berries, chia seed, flax and raw honey
  • Blueberry Banana Cashew Waffle Parfait

    Multigrain and seed waffle topped with whole milk yogurt, blueberries, banana, cashews and raw honey
  • Roasted Vegetables & Greens

    Roasted potato and yams, sautéed collards and chard, soft-boiled egg and chimichurri
  • Fresh squeezed juice

    Grapefruit, Valencia orange, ginger, and parsley
  • Matcha Green Tea


  • Curried Lentil Pâté

    With marinated red onions, olives, crudités and naan
  • Pan-Seared Wild Salmon Spinach Salad

    With red peppers, fennel and tomato, tossed with roasted shallot Dijon vinaigrette
  • Roasted Chantrelle Mushroom and Leek Pizza

    With arugula pesto and pecorino cheese, baked on a multi-grain crust and topped with black truffle oil
  • Honeydew Mint Sorbet

  • Passionfruit Lemonade

    Blended with a strawberry

Family Dinner

  • Tomato Cucumber Salad

    Tomato, cucumbers, red onion, jalapeño, olive oil, cider vinegar
  • Roasted Vegetable Vindaloo

    Mild Goan curry dish, loaded with vegetables
  • Red Quinoa and Brown Rice

    Seasoned with sesame seeds, sesame oil and kelp
  • Mango Strawberry Bread Pudding

    Served warm with garam masala coconut cream
  • Lemon Mint Water

Dinner Party

  • Bacon-wrapped Dates

    Merjool dates soaked in maple syrup and cayenne pepper, wrapped in uncured bacon and oven-roasted
  • Oven-Roasted Asparagus and Brussel Sprouts

    Served with almonds, lemon and pimentón
  • Smoked Trout Niçoise Salad

    Smoked trout, potato, green bean, egg, Oregon white anchovy, heirloom tomatoes, niçoise olives, capers, mixed green, red wine vinaigrette
  • Black-Eyed Pea Romesco Salad

    With heirloom tomatoes, grilled corn, red onion and arugula, tossed in Romesco vinaigrette
  • Coq Au Bière

    Free-range chicken braised in beer, with onions, uncured bacon, carrots, herbs and bone broth. Served with potato parsnip puree and braised kale.
  • Mixed Seafood Puttanesca

    Wild-caught fish and shellfish cooked in a spicy puttanesca sauce, served with brown jasmine rice
  • Wild Mushroom Farro Rissotto

    Wild mushrooms, leeks, cashew cheese, sherry, and farro, cooked risotto-style and served over spinach
  • Chocolate Hazelnut Tart

    Dark chocolate, cashew milk, hazelnut liqueur, toasted hazelnuts and fresh raspberries

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