Chef Dawn Bryan
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3 SQUARES Keto / Paleo menus


BREAKFASTS

Buckwheat and Blueberry Pancakes
maple cream, english butter and  lavender-honey cured bacon 

Quiche Muffins
Pasture raised egg, ​uncured ham cubes​, tomato confit, 
​braised fennel and leeks, 
spinach and feta    

 
Farinata Wraps
Yuca root flour crepe filled with ground turkey,
Swiss chard,
pine nuts, roasted bell peppers and Sonoma pepper jack cheese 


Yogurt Parfaite 
Coconut milk yogurt, fresh berries, chia seeds, acai powder 
topped with nut and seed granola
 
Apple Pie Porridge
Flaxseeds and grated apples with
chia seeds, hemp hearts, butter, maple syrup and 
toasted pecans
​


LUNCHES

Frittata of smoked salmon & blanched asparagus
with dill, pasture raise eggs
 with a white yam crust
on bed of fresh baby and micro greens with lemon vinaigrette


~~~
Chicken teriyaki, cauliflower rice and steamed broccoli bowl 
with chili toasted cashews, scallions, and cilantro


~~~
Marinated watermelon, goat feta, and cucumber salad 
with pea shoots, red onion, romaine, with a ​creamy yogurt-dill dressing

 ~~~
Mint-Pineapple Lamb meatball kabobs with root vegetable confit 
and a cucumber-tomato and oregano salad

~~~
BLAT sandwich wraps:
Crispy bacon, avocado, tomatoes, roasted turkey breast 
wrapped
in lettuce with lemon-pepper mayo

~~~
Chicken bone broth with kale

Waldorf Chicken salad (grapes, apples, celery) in lettuce cups

 ~~~
Garlic and butter sautéed Key West jumbo prawns,

Zucchini Fettuccine with ​roasted tomatoes, 
​caramelized maui onion & pine nuts

~~~



DINNERS

 Classic Caesar Salad with deep fried sardines
with a lemon anchovy dressing and shaved Asiago


Grass fed Barley finished Oak Ridge Angus Ribeye Steaks with a Cabernet reduction
Celeriac and Yukon gold mash sauteed Swiss chard with pine nuts and crispy shallots

~~~ 
Carrot-ginger and turmeric soup
 
Butter chicken (coconut milk, lemongrass, tomato, yogurt, ginger and coriander)
Broccolini and sunburst squash stir fry


~~~~
Garden salad of julienne carrots. avocado, baby greens, sunflower sprouts,
g
rated daikon, carrot-ginger dressing

Teriyaki glazed wild Alaskan salmon baby bok choy, shiitake mushrooms
​and
japanese eggplant 
 ~~~

Cream of asparagus soup with Meyer lemon olive oil
and a poached egg with fennel pollen


Foraged walnut finished roasted pork tenderloin with chanterelle mushrooms
Blistered Romanesco, cauliflower, red quinoa, toasted shallots and pancetta 

~~~
Salad of arugula, strawberries, chevre and toasted almonds 
with a balsamic vinaigrette

Braised chicken with sumac, Jerusalem artichokes & preserved lemon
Zucchini fettuccini with mushrooms, baked sweet 100's, 
caramelized maui onion and pancetta 


~~~
Raw spinach and Cremini mushroom salad with warm bacon dressing

Lemon-Saffron roasted wild sea bass filet with za'atar spiced grilled vegetables
oven roasted yam wedges with tomato 
confiture 
~~~
​
​
DESSERTS
 
Vanilla Bean Panna Cotta with Rhubarb Compote
​~~~
Strawberry tartlettes (almond-sorghum crust)
 bittersweet chocolate sauce

~~~
Warm caramelized bananas rolled in toasted sesame seeds
with coconut ice cream

~~~
Prosciutto wrapped grilled peach with
goat cheese caramelized walnut ice cream

~~~
Rosemary-grapefruit sorbet,
coconut-almond lace cookies



  All copy rights reserved including  all text, images and photography by Dawn Bryan, Chef Dawn and Portola Valley Chef ™.  No reproduction or reuse permitted without exclusive permission. Copyright 2001-2022
  • Home
  • Meet the Chef
  • FOOD GALLERY
    • Appetizers/First Course
    • Casual Dining
    • Formal Dining
    • Sweets
    • INSTAGRAM
  • Resources
  • CONTACT