Food For Thought…
Duo’s menus are a reflection of what the growers of the central coast are harvesting in each particular season. Stressing the importance of seasonality and the use of locally grown organic ingredients whenever possible is paramount. Each menu is crafted with three primary factors in mind. First and foremost is the vision of the client, second is the particular season of the event, focusing on what produce is reaching its peak flavor at that time, and finally how best to integrate the two.
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Tasting Menu
Windrose Farm Smoked Tomato and White Bean Soup
Crispy Pancetta
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Summer Green Salad
Shaved Fennel, Arugula, Frisee, Toasted Almonds,
California Chevre, Santa Rosa Plum Vinaigrette
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Pan Seared Casitas Pass Squab Breast
Grilled Green Onion and Sichuan Peppered Peach Salad
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Yellow and Black Mustard Seed Dusted California Yellowtail
Green Romanesca Beans, Happy Canyon Lardons
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Lemon-Lime Spritzer
Candied Zest, Salted Rim
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Grilled Kobe Flat Iron
Wilted Spinach, Sweet Corn, Sweet Onion, and Cherry Tomato Salad
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A Study in Local Honey
Orange Scented Honey Pana Cota, Honeycomb Two Ways, Bee Pollen
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A Sampling of Three Cheeses
Stone fruit Marmalade
Buffet Menu
Late Summer/Early Fall 2009
Passed Hors D’oeurves
Santa Barbara Channel Oysters
Kaffir and Ginger Mignonette
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Heirloom Tomato Conserva
Frisee and Bacon Salad, Herbed Crostini
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Sichuan Dusted Venison Reuben
Rye Bread, House Mustard, Cabbage and Carrot Slaw
Seasonal Buffet
Slow Roasted California Leg of Lamb
Honey, Rosemary, and Lavender
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Seared Wild Salmon
Caramelized Sherry Lavender Red Onions
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Pilaf of Bamboo Rice
Toasted Almonds, Santa Rosa Plums
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BD Farms Beet and Apple Gratin
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Warm Vegetable Salad
Rosefin Potatoes, Tutti Fruiti Farms Bell Peppers, Italian Squash, Artichokes
Toasted Garlic Vinaigrette
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Farmers Market Arugula Salad
Roasted Gravenstien Apples, Chevre, Toasted Pine Nuts
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Individual Peach Tatins
Brown Sugar Whipped Mascarpone
Sample Hors D’oeuvre Menu
September 2009
Yellow Watermelon and Ahi Sashimi
Gingered Yuzu Syrup
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Pan Seared Maine Diver Scallop
Hand Cut Potato Chip, Heirloom Tomato Conserva
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Crudo of Local Halibut with Vanilla and Rosemary
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Crisp Almond and Bamboo Rice Balls
Smoked Tomato Emulsion
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Tempura Sweet Potato
Chayote and Soy Bean Salad
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Habanero, Rosemary and Lemon Dusted Chicken Micro kebob
Fennel Confit
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Tartar of Wagyu Beef
Fried Capers, Mustard Seed and Caraway Cracker
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Pulled Lamb
Red Lentils, Curried Windrose Farms Lamb, Naan, Cucumber Raita
PASSED DESSERT
Bite Sized Pie
Regier Farms Peach and Sichuan Peppercorn
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Marcona Almond and Chocolate Tart
Sweetened Cream
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Mocha and Pistachio Profiterole
Sample Plated Dinner
Spring 2010
Passed Hors d’Oeuvres
Local Halibut Ceviche
Avocado Tempura
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Braciola of Rancho San Julian Flat Iron Steak
Sundried Tomatoes, Parmesan Cracker
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Provencal Style Tuna Tartare
Candied Olives, Preserved Lemon, Herbed Lavash
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Wild Mushroom Vol au Vent
Fines Herbes Cream
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Duck Rillette
Artichoke Crouton, Spring Citrus, Celery and Rue
Seasonal Menu
Asparagus and Frisee Salad
Lardons, Poached Egg, Citrus and Tarragon Vinaigrette
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Seared Diver Scallop
Meyer Lemon Potato Puree, Morel Mushrooms, Parsley Cream
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Carpenter Ranch Squab Breast
Salad of Polenta Croutons, Wilted Greens, Pinot Noir Demi Glace
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Slow Roasted California Lamb Shank
Textured Cauliflower, Soffritto
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Cheese and Chocolate
A Composed Tasting of Domestic Cheeses and Handmade Chocolates
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