SITK 2019 Menu
smart in the kitchen retreat
at the vintage round top:
fall 2019 menu
Saturday Lunch
Healthier Artichoke-Jalapeño Dip Served With Crudités and Seeded Crackers
Yellow and Green Tomato Gazpacho
Lentil Salad with Oven Dried Tomatoes, Sheep's Milk Feta, Herbs and Arugula
Strawberry Basil Lemonade
Prepare Greek Yogurt "Ice Cream" for Sunday Brunch
Saturday Late Afternoon Cocktails & Appetizers
Nectarine Crostini with Burrata, Honey and Thai Basil
Tuna Tartare with Cucumber Rounds
Kyoto Sours
Saturday Night Dinner & Dessert
Simple Green Salad with Shaved Fennel and Apple Cider Vinaigrette
Nona's Risotto with Pecorino and Parmesan
Grilled Red Snapper with Meyer Lemon Salsa
Carrot Harissa Mash
Potato and Thyme Gratin
Instant Pot Cannelini Beans with Extra Virgin Olive Oil
Blueberry Cobbler and Maple Whipped Cream
Sunday Morning Brunch
Brussels Sprout Hash with Bacon and Shallots
Loaded Cast Iron Frittatas
Homemade Granola
Strawberry Yogurt "Ice Cream" Topped With Granola and Berries
Grapefruit and Orange Mimosas