Menu for August 18, 2011: Hot Like Fire
Variety is the spice of love. – Helen Rowland
Notes from the Chef
Though it may be a chilly San Francisco summer day outside, today’s meal will warm you right up! Gastronaut is tickling your taste buds with a meal featuring lots of spice. Enjoy the grilled tri tip with Jorge’s tomatillo salsa, and the vegan entrée is served on a bed of organic sautéed dandelion greens from Route 1 Farms along the Santa Cruz coast. Also be sure to help yourself to a serving of roasted organic Willey Farms red potatoes with sambal vinaigrette. T & D Willey Farms in Madera, California is a family farm that has been producing fine organic produce since 1987. We hope you enjoy your lunch!
Nate Keller, Executive Chef
@gastronaut
Today’s Menu
Grilled Tri Tip
Grilled tri tip, served with **Jorge’s Tomatillo Salsa [on the side]
**Grilled Portabella Mushroom
Grilled portabella mushroom on a bed of sauteed Route 1 dandelion greens, served with **Vegan Avocado Aioli [on the side]
**Roasted Potatoes (allergens: alcohol [vinegar])
Organic red potatoes tossed with caramelized onions & sambal vinaigrette
**Steamed Broccoli
**Black Bean Salad (allergens: alcohol [vinegar])
Black beans with pickled jalapeños, red onions, fire-roasted Rundle Family Farms red bell pepper, fresh parsley & chipotle vinaigrette
**Fiery Mixed Green Salad (allergens: wheat [crouton])
Mixed greens with oven-roasted mixed olives, sweet onions, cucumbers & cayenne croutons, served with **Sweet & Spicy Vinaigrette (allergens: alcohol [vinegar]) [on the side]
All of the food produced at Gastronaut is seasonal, local and organic whenever possible
*=Vegetarian
**=Vegan