One of the things that you can always count of with restaurateur and St. Francis founder Aaron Chamberlin, is that his menu is going to be full of farm fresh veggies. His new lunch menu is no exception to this and while many of us, like myself, might go for a heftier meal option, I encourage you to taste some of his lighter options. One of the things I hear people say, is they want to eat healthy but they don’t want to feel like they’re eating healthy. Or maybe I just say that but either way, Chamberlin has created some dishes that are healthy but are packed with flavor and don’t bore your tastebuds.
So next time your in for lunch, I see you all in there anyway, order up their carrot ginger soup to start, it’s a savory, vitamin-packed soup made from roasted local carrots, fresh ginger and crème fraiche.
One of my favorite items was the fire roasted eggplant dip and typically I don’t care all that much for eggplant, so that’s saying something! It’s pureed, fire-roasted local eggplant that is completely charred on the outside and delivers a smokiness reminiscent of a summer campfire, layered over yogurt and pine nuts for a cool and creamy dip served with warm house-made bread.
The roasted carrot and avocado salad was another treat to come to our table. A labor of love, local carrots are oven-roasted, seared and tossed with sliced avocado, local goat cheese, house-made croutons, mixed greens and topped with orange poppy seed vinaigrette.
That creamy California burrata cheese and those fresh local heirloom tomatoes made this dish impossible to not consume entirely. It comes with cucumbers and shaved red onion on top of a crostini, and drizzled with red wine vinaigrette. We hear of all the new dishes, Aaron would eat this one every day!
For our entree we were treated to the pan seared rainbow trout with purple sweet potato, green beans and an almond brown butter lemon caper sauce. This is technically on the new dinner menu, so you can’t get it for lunch but we wanted to try it out, since it was new.