Some Sampler
Menus
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 honeyBlueberry Banana Cashew Waffle Parfait
Multigrain and seed waffle topped with whole milk yogurt, blueberries, banana, cashews and raw honeyRoasted Vegetables & Greens
Roasted potato and yams, sautéed collards and chard, soft-boiled egg and chimichurriFresh squeezed juice
Grapefruit, Valencia orange, ginger, and parsleyMatcha Green Tea
Lunchtime
Curried Lentil Pâté
With marinated red onions, olives, crudités and naanPan-Seared Wild Salmon Spinach Salad
With red peppers, fennel and tomato, tossed with roasted shallot Dijon vinaigretteRoasted Chantrelle Mushroom and Leek Pizza
With arugula pesto and pecorino cheese, baked on a multi-grain crust and topped with black truffle oilHoneydew Mint Sorbet
Passionfruit Lemonade
Blended with a strawberry
Family Dinner
Tomato Cucumber Salad
Tomato, cucumbers, red onion, jalapeño, olive oil, cider vinegarRoasted Vegetable Vindaloo
Mild Goan curry dish, loaded with vegetablesRed Quinoa and Brown Rice
Seasoned with sesame seeds, sesame oil and kelpMango Strawberry Bread Pudding
Served warm with garam masala coconut creamLemon Mint Water
Dinner Party
Bacon-wrapped Dates
Merjool dates soaked in maple syrup and cayenne pepper, wrapped in uncured bacon and oven-roastedOven-Roasted Asparagus and Brussel Sprouts
Served with almonds, lemon and pimentónSmoked Trout Niçoise Salad
Smoked trout, potato, green bean, egg, Oregon white anchovy, heirloom tomatoes, niçoise olives, capers, mixed green, red wine vinaigretteBlack-Eyed Pea Romesco Salad
With heirloom tomatoes, grilled corn, red onion and arugula, tossed in Romesco vinaigretteCoq 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 riceWild Mushroom Farro Rissotto
Wild mushrooms, leeks, cashew cheese, sherry, and farro, cooked risotto-style and served over spinachChocolate Hazelnut Tart
Dark chocolate, cashew milk, hazelnut liqueur, toasted hazelnuts and fresh raspberries