We're celebrating Farm-to-Fork Restaurant Weeks by preparing these special dishes. They will be available for your enjoyment until September 27.
Farm-to-Fork Restaurant Weeks is produced by the California Restaurant Association Sacramento Chapter. We're blessed by the bounty of seasonal ingredients available in this region, and it's restaurant's dream to find tasty and creative ways to prepare these dishes to the delight of our High Steaks foodie fans.
A portion of all proceeds made during the two week event will be donated to the Food Literacy Center.
Local Baby Spinach and Arugula Salad
Brandied Soaked California Cherries, Goat Cheese Crumbles, Radish Chiffonade
and Pear Garnish, Warm Bacon Dressing
Oven-Roasted Maple Flavoured Squash Soup
with Honey Crème Fraiche
Bacon Wrapped Pork Filet Tournedos
Filled with Farmers Market Walnut and Cheese stuffing
Peach Demi Glaze - Pear & Parsnip Puree
Fresh McIntoch Apple Crepe
Infused with Mascarpone Cream
and Spiced Wine Reduction