Sample Menu by Chef Annie

Because we buy locally and seasonally, every week’s menu is as different as the produce and ingredients that come to us.  However, we thought it might be fun to give you an idea of what a typical menu might look like in any given day.  Needless to say, there is lots of food to choose from.  It’s always plentiful, and it’s always delicious.  
Riggin Food Photos by Douglas Merriam
Breakfast – Savory Dutch baby with leeks, local mushrooms, and Fontina, homemade scones with creme and house-made chai strawberry jam, home fries with smoked paprika, and butchers cut bacon.  Granola, yogurt, fruit platter.
Lunch – House-made ramen with local sesame chili pork belly; Annie’s home-raised eggs, Napa cabbage ginger and sesame slaw; cilantro, carrot, and lime salad; blueberry lemon and lime pound cake
Appetizer – local raw oysters with lime and horseradish mignonette, house made stirato with house made butter, sea salt almonds fried in duck fat
Dinner – Roasted Cornish game hens with smoked shrimp and brandy stuffing, leek and carrot gratin; seared clementine and fennel couscous; arugula salad with cranberries, pears, and shaved Parmesan; olive oil, fig and sea salt challah; triple ginger and mango crème brûlée