Marmalade Restaurant & Wine Bar menu

Chai Spiced No-No Cake

Caramel Corn Creme Brulee

Peanut brittle ice cream

Warm Bananaamd Butterscotch Bread Pudding

Brazilian nutamd aged rum ice cream

Coffeeamd Donut

Almond crusted chocolate beignets served alongside a dark chocolate pot de creme laced with raspberry happy dunking

Milk Chocolate Mousse

Passion fruit sauceamd hawaiian macadamia nut ice cream

Ice Creamsamd Sorbets

Peanut brittle ice cream chocolate olive oil macadamia nut raw coconut-verbena with tropical fruits lemon-hamomile tea sorbet

R3

Market selection of organic radish carpaccio, roquefort cheese and red apples all dressed with apple cider vinegar, raw honey and petite peppery sprouts

Ceviche

Red snapper cured with fresh lime, avocado and jicama orange-chipotle dressing and basil infused tostones

Pacific Yellowtail Poke

Sashimi grade raw west coast fish served island style with ginger, lemongrass and organic soy mixed with compressed watermelon

Heirloom Golden Beets

Raw hearts of palm, haas avocado, organic radish carpaccio, goat cheese grapefruit and almond vinaigrette

Chioggia Red Beets

Carpaccio style candy stripe beets served with shaved fennel, moro blood orange vinaigrette, and baby peppery lettuces

Jamon Iberico

Honey grilled pears with spanish cabrales blue cheese resting beneath pata negra ham, local baby arugula dressed with a mustard seed vinaigrette

Popcorn Shrimp

Cilantro and garlic grilled shrimp lacquered with anejo tequila rest atop pablano guacamole and heirloom ancho-chili spiced popcorn

Tiny White Bean Soup

Scallions, black truffle oil and pancetta dust

Paella

“sushi esque” bite size pieces of crispy andulusian style paella filled with smoked chicken, peas and peppers flavored with a saffron-garlic espuma and a chorizo-tomato sauce

Organic Baby Kale Salad

Massaged with a garlic and mustard seed vinaigrette, grilled red onions and californian pomegranates red grapes, fall pears and walnuts

Marmalade Style Bolognese

Homemade red pepper-garlic buccatini tangle with grilled lamb sausage broccoli rabe and salty feta cheese

Homemade Gnocchi

Mild horseradish, cabernet braised beef ribs, wilted peppery greens and crispy beetroot

Hand Rolled Black Truffle Tagliatelle Pasta

Wilted spinach, fall truffle and marsala butter

Risotto Of Lobster

Maine lobster, green onions and roasted lobster espuma

Foie Gras

Pan roasted with a warm black berry sauce confit sausage and toasted brown bread

R3

Market selection of organic radish carpaccio, roquefort cheese and red apples all dressed with cider vinegar, raw honey and petite peppery sprouts

“Super Food Minestrone

Loaded with organic kale, local pumpkin and chayote squash, finished with sprouted organic black quinoa and “vaca negra montebello”

Babaganoush

Harissa marinated castelvetrano green olives, crumbled feta cheese fresh pomegranates with homemade flatbread

Heirloom Golden Beets

Raw hearts of palm, haas avocado, with a grapefruit and almond vinaigrette

Chioggia Red Beets

Carpaccio style candy stripe beets served with shaved fennel,moro blood orange vinaigrette and baby peppery lettuces

Organic Baby Kale Salad

Massaged with a garlic and mustard seed vinaigrette, grilled red onions and californian pomegranates, red grapes, fall pears and walnuts

Spiced Cauliflower Mezze

Crushed raw heirloom cauliflower seasoned with persian flavors rests atop a spiced puree of sprouted red lentil and crispy mustard green chips

Macaroni and Cheese

House made organic-gluten free sun-dried tomato gemelli pasta,roasted artichokes and goats feta cottage cheese

Hand Rolled Black Truffle Tagliatelle Pasta

Wilted spinach, summer truffle and marsala butter

Oregon Porcini Mushrooms

Risotto style with italian parsley puree, kalamata olives and a reduction of chianti wine

Grass Fed Organic Lamb Tagine

Moroccan-french style braised lamb with ras el hanout pomegranate tabouleh with cucumber and marcona almond homemade minted yogurt

Wild Alaskan Halibut Cheeks

Spanish style one pot stew combines little neck clams with garlic, onions and paprika all gently stewed with aged chorizo

Kurobuta Pork Belly

Resting on a bed of barbequed black bean puree with garlicky greens roasted peanut and lime emulsion and a californian peach-pablano marmalade

Sicilian Style Swordfish

Cilantro grilled on a bed of crushed chick peas and finished with a relish of golden raisins, green olives and caper berries lacquered with a lemon-white wine sauce

Queen Red Snapper

Poached in a thai style curry and coconut broth served over a bed of jasmine rice and finished with a spiced steamed shrimp sesame dumpling

Sea Bass

Wild pacific hawaiian sea bass resting on a bed of organic green bamboo rice with a pineapple-papaya marmalade and lime-ginger emulsion

Grass Fed Organic Beef Tenderloin

Roasted garlic and three cheese scallop potatoes, caramelized onion and mushroom ragout and cabernet sauvignon sauce