Nourishment

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We’re continuing to offer a special menu in The Village Restaurant, Wednesday - Sunday by Mercado Sagrado guest chef
Greg Arnold of of Darkhorse with Sproutcraft Creamery. Sample menu offerings posted below.

WEDNESDAY & THURSDAY
BREAKFAST 8 - 11AM

LUNCH 11 - 3PM

FRIDAY
BREAKFAST 8 - 11AM

LUNCH 11 - 3PM

DINNER 5:30 - 9PM

SATURDAY
BRUNCH 10 - 3PM

DINNER 5:30 - 9PM

SUNDAY
BRUNCH 10 - 3PM

Restaurant reservations can be made by calling the Village at 831.667.5128


LUNCH / BRUNCH

SOCCA LAHAMAJOUN- BISON OR MUSHROOM MINCE. RASEL HANOUT. SAN MARZANO. GRILLED RAPINI, ZAMORANO, GRAN TAHINI, HERBS, FLOWERS.

HEN OF THE WOODS TARTINE- GRILLED SOURDOUGH. CONFIT OF GARLIC. CHARDONNAY. ORGANIC FRENCH CREME FRAICHE. PARSLEY. THYME. CHERVIL. NASTURTIUM.

INJERA PLATTER- FERMENTED TEFF INJERA. RED LENTIL, MISER WOT, AND CARROT WOT. AZIFU. BEETROOTS. POTATO AND CABBAGE ALICHA. GOMEN.

ETHIOPIAN SALEFA- HEIRLOOM TOMATO. PADRON PEPPERS. RED ONIONS. SAMPHIRE. GEM LETTUCE. MINT. SUMAC. SUF FITIFIT.


TRADITIONAL OR JACKFRUIT TACOS- FERMENTED CASHEW CREME. ORGANIC MASA TORTILLAS. CILANTRO. PICKLED CARROT. FERMENTED JALAPENO. RADISHES.

CHARRED ROMANESCO SALAD- RYE BREAD CRUMBS. MULBERRIES. HAZELNUT. WILD ARUGULA. SERVED OVER CACAO AND CAYENNE BLACK BEAN.


SMOKED PASTRAMI ON CHARRED SOURDOUGH- TURMERIC SAUERKRAUT. FERMENTED DIJON. PICKLED CUCUMBER WITH GRILLED POTATO AND HERB SALAD

CHILLED SOUR CHERRY SOUP- FENNEL. TOMATO DASHI. TOASTED SUNFLOWER. SUMMER HERBS. CREME FRAICHE.

DINNERS

RAGOUT OF BISON WITH LABNE LASAGNA- GF PASTA. SAN MARZANO. HERBS D’ FINE. PECORINO ROMANO. PICKLED BEETROOT.

CHARRED HARICOT VERT- SHALLOTS. CAPERS. SMOKED ALMOND. CORIANDER ALEPPO AND PARSEDLY.

SALAD OF BRAISED BEEF- GRILLED CARROT. APPLE. RADICCHIO. MOROCCAN OLIVES. BLACK VINAIGRETTE. PICKLED MUSTARD. CASHEW CHEESE. DILL.

OYSTER MUSHROOM BOUILLABAISSE- HEIRLOOM TOMATO. ORANGES. MANZANO CHILI. OYSTER MUSHROOM CRACKLIN. PATTY PAN. CUCUMBER. DULSE. BLACK BASI. PINK ROSES.

SUMMER GARGOUILLOU- A MARRIAGE OF RAW, FERMENTED AND COOKED VEGETABLES. FRUITS. FLOWERS AND HERBS WITH ROMESCO SALMARILLO, SMOKED TAHINI AND VINAIGRETTES

PATATAS BRAVAS- SMASHED WEISER FARMS PURPLE POTATO, WILD BLUEBERRIES. ROMESCO. CHIVE BLOSSOM.


BEEF BOURGUIGNON- ORGANIC GRASS FED CHUCK BRAISED IN A NATURAL RED BURGUNDY WITH CARROT, SHALLOT, BACON, MUSHROOM. SERVED OVER CREAMED HEIRLOOM GRITS.

ASPARAGUS AND STRAWBERRY SALAD- RADICCHIO, ALMOND, BLACK RADISH, KUMQUAT, LEEK, MACADAMIA YOGURT, NASTURTIUM, AND FERMENTED PLUM VINAIGRETTE.

BLACK SUCCOTASH- BLAACK CRIM TOMATO. BLACK BASIL. BLACK MOROCCAN OLIVES. OKRA. SWEET SUMMER CORN. PADRON. PATTY PAN. SUMMER HERBS D’FINE. LEMON. FLOWERS.


CHORIZO AND WHITE BEAN CHILI- FRIED EGG. MUSTARD GREEN. SUMMER HERBS.

WHOLE AVOCADO SALAD- GRILLED STONE FRUIT. GEM LETTUCE. PURSLANE. CHARCOAL VINAIGRETTE. PEPITAS. DILL. CRESS, URFA BIBER.

GRILLED BROCCOLI RABE- ROASTED HEIRLOOM TOMATO. PICKLED ROMANESCO. THIN SOURDOUGH. MOROCCAN OLIVES. HERBS.


Greg Arnold is a chef from Los Angeles who focuses primarily on plant-based cuisine. He’s the creator of Mesa Verde restaurant in Santa Barbara and founder of Darkhorse, a line of hand-crafted ancient modern ferments and high vibration, ormus infused pantry provisions.

Sproutcraft Creamery began as a vision of creating artisanal dairy-free cheeses that rivaled the taste, aroma and texture of quality artisan dairy cheeses. Using organic ingredients and traditional cheesemaking techniques like cellar aging, selection of  specific bacterial culture strains, humidity, brining, and temperature control, a revolutionary product was created.

CANYON COFFEE AND SUN POTION TONICS ARE ALSO AVAILABLE ALONG WITH TEA BY LEAVES & FLOWERS, DELICACIES BY BOTANICA, LOCO LOVE CHOCOLATE + MORE

 

Locals discount : $10 off.
Show ID with local address on arrival or email hello@consciouscityguide.com with your ID to receive a discount code to pre purchased your ticket.