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© 2018 by Get Scrappy. 

Serving Sonoma County & Beyond

P: 415-572-0451 | E: info@letseatsonoma.com

SUMMER MENUS

Farewell Spring, Hello Summer

 

On My Knees (Signature Cocktail)

If you're a fan of Lavender Lemonade, but looking for more "punch" then sip your way through this twist on a "Bees Knees" with St. George's Botanivore Gin. Take one, maybe two.

Poached Peaches & Mascarpone (Appetizer)

The tastes of (almost) summertime are vibrant in this dish of poached stone fruit with Mascarpone and more hints of Lavender season.

Pea Bisque with Creme Fraiche & Wildflowers (Starter)

Segue to your greens in this savory dish of pureed spring Peas, hints of Bacon, Lavender and Creme Fraiche. Topped with edible wildflowers, it's like spring in a bowl.

Lavender Pasta Primavera (Entree)

How can such simple ingredients taste so good? This dish features a combination of hand-crafted Spaghetti tossed in Olive Oil, Roasted Vegetables and more hints of Lavender that will tease your taste buds. Topped with roughly chopped Swiss Chard and freshly grated Parmesan it's also is a work of art on your plate.

 

Green Beans With Lavender Bacon & Almond Slivers (Side)

Streamed then blanched, these summer Green Beans deliver with a crunch and added flavors of Lavender infused Bacon and Almond slivers.

Lavender Pound Cake (Dessert)

Clean your palette with this citrus forward finale of the evening with more Honey, Lemon and Lavender. You'll want two slices and the recipe.

 

A Backyard BBQ
 

Watermelon Martinis (Signature Cocktail)

This martini is friendly on the palette with a combination of farm fresh watermelon, lemon, vodka and a hint of dill.
 

Heirloom Tomatoes With Burrata & Crostinis (Starter)

Start off the main courses with a rainbow of mouth watering, same-day-garden tomatoes with burrata, fresh herbs, sea salt and crostinis.
 

Summer Corn Salad with Prawns (Starter)

Summer corn takes the front seat on this salad laced with citrus undertones, Spinach, Avocado, Cherry Tomatoes, Black Beans and Shallots. Topped with sauteed Prawns and a dash of Cayenne Pepper you're bound to ask for more.


Open Faced Pulled Pork & Coleslaw (Entree)

This slow cooked pork is served open-faced with toasted rye bread and has the perfect blend of sweet and spicy with a homemade barbecue sauce and fresh coleslaw. Quintessential "summertime on a plate".

Butternut Squash Mac and Cheese (Side)

This side dish might as well take the front seat of the dinner. It's THAT good. Enjoy this Vegan twist on our favorite comfort food and summer BBQ sidekick. (To go boxes included.)

Key Lime Tarts with Wildflowers (Dessert)

A terrific palette cleanser post BBQ, the citrus notes of this bite size tart will leave you craving more. While you're at it, take some pictures of the wildflowers.


A Southern Summer
 

 

Gunpowder Martini (Signature Cocktail)

The shot can't be seen in this martini masterpiece, but it's most definitely laced with local St George's Gin, fresh squeezed Lemon and Lime juice, Korbel Champagne and Cayenne Pepper.

White Gazpacho (Starter)

Most people think tomato when they hear gazpacho, but there’s no tomato in sight here. This healthy recipe calls for Cauliflower, Cucumber and Almonds. Add a hit of heat with Cayenne Pepper and your feast is off to a great start.

Spring Peas with Potatoes & Bacon (Side)

Farmer's market English peas like you've never seen them before in this southern dish. Served fresh with roasted potatoes, shallots, bacon bits and a savory vinaigrette.

 

Slow Cooked Pork & Collard Greens (Entree)

Nothing accentuates Southern style eating more than slow cooked pork. Complimented by collard greens, Sonoma bacon, iron skillet cornbread and seasonal fruit this dish will leave you wanting more.
 

Key Lime Tarts (Dessert)

Hello Southern living. Dinner wouldn't be complete without palette cleansing Key Lime Tarts
accompanied by a Rhubarb puree and Wild Flowers.

Summer in Railay
 

Lychee Sake Martini (Signature Cocktail)
Simple, elegant and smooth is how this classic Thai-American cocktail goes down. It's also an excellent, soft send-off to a dinner full of heat and spices.

Spicy Minced Pork & Lettuce Wraps (Starter)

Like most Thai food, the number of spices that is blended with the Minced Pork is "many". But overriding them all is the Garlic and Chili Oil. Topped with Black Sesame Seeds and fresh Mango, you'll be coming back for seconds. 

Ginger Lemongrass Beet Root Gazpacho (Starter)
Cool to the touch, but full of flavor and heat. This Gazpacho goes through a three hour plus prepping process to bring out the gorgeous hues of Beet Root, the medicinal value of fresh Ginger and Lemongrass, and the heat of a few Jalapenos. Topped with Cucumber, Beet Stalks and Sprouts dipped in Rice Vinegar. 

Green Curry & Prawns (Entree)

The curry is a personal, homemade recipe. So personal that I'm not sure any two dishes taste exactly the same. But every time there are Green Peppers and Cilantro to provide the green hues, and a nice dose of Cumin, Coriander, Garlic, a hint of Tumeric, and countless other spices combined with Coconut Milk and served with organic, gluten-free Jasmine Rice and fresh Prawns. #tasty

 

Coconut Lavendar Creme Brulee with Seasonal Berries (Dessert)

After several heat-forward dishes, a Creme Brule infused with Lavender and topped with torched Coconut Sugar is a pleasant and cool finish to the meal. 

Summer in Santorini 
 

Whiskey Go Go (Signature Cocktail)
Like all Mediterranean beverages this one is packed with fresh herbs (Mint leaves), Citrus (Lemon), and a hint of Ginger in the housemade simple syrup. Combined with a local Rye Whiskey, this cocktail makes you wish you were sipping by the sea.  
 

Fig & Golden Beet Salad (Starter)

The dinner continues with one last decadent side of Mission Figs with Golden Beets, Watercress, a smidge of Mint Leaves, Sherry Vinegar and Olive Oil, Sea Salt and Black Truffle Goat Cheese. Easy on the eyes and tasty going down. 

Lamb Chops with Mint Pesto and Roasted Eggplant (Entree)
Braised then roasted, this Lamp Chop with housemade Mint Pesto is the MAIN affair of any dinner party. Plated on top of Roasted Eggplant with green Figs, you just can't go wrong. 

Baklava Cheesecake (Dessert) 

Ripe, crystalized summer fruit tops this traditional Greecian dessert. Served individually. 

Summer in Oaxaca

 

 

The Paloma (Signature Cocktail)

This twist on a traditional Paloma is just, well, tasty. Kick off your evening festivities with a mix of mezcal, fresh squeezed grapefruit juice, jalapeno simple syrup, lime juice and basil. You'll want more than one. Promise.

Avocado Cups (Starter)

Enjoy a California Avocado served in it's shell with diced Cucumbers, Radishes, White Miso, Lime juice, fresh grated Ginger and Sesame seeds. This one's dressed to impress.

Mole, Mole, Mole! (Entree)

Three variations on mole - Poblano, Negro and Verde  - are the centerpiece of this meal ranging with choices between chicken, skirt steak and seasonal veggies all served on warm corn tortilla shells with seasonings and sides.

Kamut Berry Salad (Side)

This side dish is colorful, zesty and nourishing with Kamut Berry, Black Beans, Roasted Corn, Tomatoes, fresh Jalapeños, Celery, Lime juice, and a pinch of Balsamic Vinegar and Ground Cumin dressing.

Churros & Chocolate (Dessert)

Cinco de Mayo wouldn't be a holiday without this traditional Mexican dessert of the gods. Made 100% from scratch, day-of and served with warm Dark Chocolate. Start licking your fingers.
 

Summer Tasting Menu 

 


The Bees Knees (Signature Cocktail)
If you're a fan of a refreshing sweet and sour Lavender Lemonade, you're in for a treat with this spiked version made with St. George's Botanivore Gin, fresh squeezed Lemon juice, and a hand-crafted simple syrup with Meek's Honey & Lavender. Sip and savor.

 

Garden Fresh Heirloom Tomatoes with Burrata and Crostinis (Appetizer)
Tantalize your taste buds with explosive freshly picked Heirloom Tomatoes, a hand-crafted Vinaigrette, Eatwell Farm Heirloom Tomato Sea Salt, and Burrata with Crostinis.

 

Pea Bisque & Wildflowers (Starter) 
Segue to your greens in this savory dish of pureed spring Peas, hints of Bacon, Lavender and Creme Fraiche. Topped with edible wildflowers from just over center-field at The Garden, it's like spring in a bowl.

 

Curried Stone Fruit Chutney with Braised Pork Chops (Entree)
The highlight of this dish - the chutney - is simmered, stewed and prepared several days prior to maximize flavor. Complemented by a GMO free Pork Chop, more (roasted) stone fruit and blanched Kale will leaving you feeling like you already had dessert. But wait, there's more...

 

Green Beans with Lavender Honey Bacon & Almond Slivers (Side)
Streamed then blanched, these summer Green Beans deliver with a crunch and added flavors of Lavender infused Bacon and Almond slivers.

 

Strawberry Shortcake with Mint Leaves (Dessert)
If you didn't grow up up eating strawberries out of fields, freshly stewed and on summer birthday cakes....here's your chance. For the grand fiinale, enjoy fresh picked Strawberries set with fresh Mint and Honey-based Whipped Cream on top of a white cake that just crumbles when you go to take a bite.