Fresh Rolled Cavatelli

We like having fresh rolled cavatelli on our dinner menu, but can’t seem to find a roller that is resilient enough to last more than a few batches. About a year ago we purchased a vintage roller and haven’t had any issues since! We just got another backup roller that came in some really funny, though maybe not politically correct, packaging. Today it's hard to imagine a time in America when families were actually making fresh cavatelli for dinner.

House cured Charolais Cecina with Pickled Chanterelles 

and Wild Watercress Puree

Sometimes a daily changing menu can be challenging! Each week at Sierra Mar we have over 100 new dishes based on the Big Sur seasons. In the fall we are always scrambling to keep up with our garden, taking off tomatoes and pepper and transitioning to winter squash and root vegetables.

Passion Fruit

 
 The Big Sur Indian summer has given us a bunker crop of passion fruit this year! The vines are loaded and even hanging down into the chicken coop. It is one of the only times we have actually seed the passion fruit fully ripening into dark purple skins with sweet-yellow seeds inside.

Seafood Sausage

Experimenting with making a seafood sausage stuffed inside of Geoduck Clam skins.