Chef Dawn Bryan
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​BREAKFASTS
Blueberry Pancakes with maple cream, english butter and lavender-honey cured bacon

Collagen Berry smoothie

~~~
Black olive and oregano breakfast sausage with sauteed chard and cilantro-pesto sauce

Strawberry-banana-coconut smoothie

~~~
Farinata Wraps: Yucca root flour crepe filled with ground turkey, Swiss chard,
pine nuts, butternut squash and caramelized onion

“Bulletproof” coffee

~~~
Yogurt Parfait : Coconut milk yogurt, fresh berries, chia seeds, acai powder topped with nut and fruit granola

Fresh pressed citrus juice with sparkling mineral water

~~~
Bacon-Apple Pie Porridge: Grated apples with crispy bacon and nut topping, hemp hearts, butter, maple syrup

Green juice and pineapple smoothie

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Prosciutto meatloaf muffin with fig jam

Pina colada smoothie bowl

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Breakfast risotto with greens

Hot Chai Mocha Latte

​
LUNCHES

Smoked salmon, ribboned asparagus salad with fresh baby and micro greens
Watercress-dill vinaigrette and toasted pine nuts
~~~
Chicken teriyaki, cauliflower rice and broccoli bowl with lemon cashews, scallions & cilantro
~~~
Herb marinated grilled skirt steak with arugula, watermelon & cucumber salad
with ​caramelized maui onion-cilantro dressing
~~~
Pineapple-mint lamb kabobs with red cabbage, cucumber, avocado and jicama salad

Beef bone broth with roasted kale and garlic

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BLAT sandwich wraps: Crispy bacon, avocado, roasted turkey breast, wrapped in
paleo flatbread with ​chive mayo

Carrot-ginger and turmeric soup

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Waldorf Chicken salad (grapes, apples, celery) in lettuce cups
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Zucchini Fettuccine with parmesan, pine nuts,
sauteed Key West Prawns and baby roasted artichokes

DINNERS
Classic Caesar Salad with deep fried sardines with a lemon anchovy dressing, croutons

Grass fed Barley finished Oak Ridge Angus Ribeye Steaks

Celeriac and Yukon gold mash sauteed Swiss chard with pine nuts and crispy shallots
~~~
Butter chicken, cauliflower rice, broccolini and sunburst squash stir fry
With toasted pine nuts
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Garden salad of julienne carrots. avocado, baby greens, sunflower sprouts, grated daikon, carrot-ginger dressing

Teriyaki glazed wild Alaskan salmon baby bok choy, shiitake mushrooms and Japanese yam

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Cream of asparagus soup with Meyer lemon olive oil fennel pollen
 
Foraged walnut finished roasted pork tenderloin with chanterelle mushrooms
Blistered Romanesco, cauliflower, toasted shallots and pancetta & honey roasted walnuts
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Salad of arugula, strawberries and toasted almonds with a balsamic vinaigrette

Braised chicken with sumac, Jerusalem artichokes & preserved lemon
Zucchini fettuccine with mushrooms, caramelized maui onion and pancetta
~~~
Raw spinach and Cremini mushroom salad with warm bacon dressing

Roasted wild sea bass, basil pesto vinaigrette, grilled seasonal vegetables

and lemon-saffron roasted jicama

DESSERTS
​

Orange blossom panna cotta with rhubarb compote
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Strawberry-Nut tartlets  bittersweet chocolate sauce
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Warm caramelized bananas rolled in toasted almonds with coconut ice cream
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Prosciutto wrapped grilled peach with caramelized walnut ice cream
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Rosemary-grapefruit sorbet with 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