Bull & Dragon Carta

Past Example Menu 1

• Whole Roasted Moroccan Lamb
  Free range grass finished organic lamb, pit roasted with Moroccan spices and served with Cinnamon Au Jus
• Tabouleh
  Bulgur and quinoa seasoned with lemon, olive oil, sundried tomatoes, parsley, mint and cucumbers
• Harissa Lentils
  Cooked in vegetable broth and served with a lemon-roasted garlic yogurt
• Summer Squash Salad
  A grilled and marinated mélange of summer squash and fresh herbs
• Chickpea Salad
  Greens, pickled mustard greens, and chickpeas

• Maple Grits & Eggs
  Spicy sweet organic grits braised in bone broth and topped with sous vide eggs and fresh herbs
• Bull & Dragon's Signature Breakfast Sausage
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Grilled Mojo Chicken
  Grilled, garlic citrus marinated chicken
• Stewed Black-Eyed Peas
  Vegetable broth, chilies, onion, parsley and fermented amaranth shoots
• Cuban Three-Grain Salad
  Forbidden rice, red quinoa, and amaranth tossed with cilantro, Spanish olives Cuban spice and olive oil
• Compressed Mellon Salad
  Fresh basil, pickled rind, queso fresco

• Ribeye & Porter House
  Twenty one day dry aged short-loin and rib-loin cut into five pound steaks, seasoned with rosemary and fennel, grilled, and served family style with rosemary bordelaise
• Smoked Turmeric-Lemon Cauliflower
• Fire Roasted Truffle Potato Salad
• Eggplant Parmesan
• Grilled Salad
  Grilled ancho peppers, spring onions, and red bell peppers marinated in champagne vinegar and roasted garlic then tossed with avocado, blue cheese and mixed greens

• Bull & Dragon Benny
  Grilled English muffin, black garlic spinach and sundried tomatoes, topped with a classic hollandaise sauce
• Venice Cured Ham
  Prepared in Venice, this Jamon Ibérico style of ham is made from free range Mangalitsa pigs that eat a diet of mainly acorns as they roam free and forage their whole life's
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Rock Shrimp Tigers Milk
  Rock shrimp ceviche in a coconut yuzu marinade with rocoto chili, red onion and red pepper
• Fresh Corn Tamale
  With plantain
• Lima Salad
  Lima beans, cherimoya, hearts of palm, hominy
• Greens Salad
  Tamarind dressing

• Steak Fajitas
  Grilled chimi churri marinated flank steak, peppers and onions
• Grilled Flour Tortillas
• Panzanella Salad
  Mexican "chop" salad with Panela Cheese and croutons
• Maple Chili Butternut Squash
• Three Bean Salad
  Herb braised pinto beans and black beans with pickled long beans
• Spanish Rice
  Valencia rice cooked with achiote, Spanish olives, and tomatillo

• Scrambled Eggs
• Bull & Dragon's Signature Maple Smoked Bacon
• Potatoes Lyonnaise
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Hamburgers
  House ground, 21 day dry aged, grass fed and finished, hormone and antibiotic free ground beef patties, sprouts, horseradish cream, cheese, and mustard

• Roasted Nuts
• Fresh Whole Fruits
  Seasonal assortment such as bananas and apples
• Daily Bone Broth
  Served with garnishes appropriate to each broth
• Fresh Bread
  With home made jelly and peanut butter
• Cheese Plate
• Grilled Veggie Platter
• Hummus & Pita

Menu

• Prosciutto and Pear
  Bull & Dragon's signature Mangalitsa Venice cured ham, pear
• Chicharron & Salumi
  Crispy Mangalitsa pork skin and porcini Salumi, house made ricotta
• Nduja
  Cured Mangalitsa pork belly and Calabrian Peppers, air baguette, pickled amaranth
• Smoked Tea Egg
  Fermented Chinese long beans and braised whit beans
• Shrimp Risotto
  Sweet rock shrimp carpaccio, cured shrimp rice, compressed Chioggia beats
• Tagliolini
  Fresh hand cut onion ash tagliolini, fire roasted eggplant, sorrel
• 48-Day Dry Aged Ribeye
  Cardoon and sausage, fava, rosemary bordelaise
• Burnt Super Nova Cream Caramel

Sample Menu 2

• Oysters
  A variety of seasonal oysters with traditional toppings such as mignonette and hot sauce, as well as fun garnish such as coconut green Currie clouds or vodka green olive shaved ice. Lets collaborate here and have some fun
• Shrimp
  Compressed wild caught white shrimp, three ways: Thai Salad Bites, Butter Lettuce Cups, and Cocktail Shots… Again, a place it might be fun to do some collaboration if desired

• Lamb Medallions
  Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb loin, roasted whole and served as medallions with cucumber mint yogurt sauce
• Lamb Sliders
  Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb shoulder, pit roasted and served Barbacoa style with brioche rolls and quick pickled cucumbers

• Crudit´e
  Seasonal farmers market veggies, Bull & Dragon hummus, and fresh herb house organic ranch
• Eggplant Caponata Bruschetta
  Confit heirloom eggplant, heirloom tomato jam, cappers and fresh basil

• The Pig
  Filipino style Winkler Family Farm foraged suckling roasted pig stuffed with apples and lemon grass and salt and pepper crispy skin
• Cilantro Salad
  Lime quick pickle cucumber, shredded carrot, cilantro, and shaved apple
• Sarsa & Chilis
  Two traditional sauces for a Filipino style roast pig. Sarsa or Kawali, is a traditional sweet savory sauce and the birds eye chilies will be served marinated in mirin and rice wine vinegar

• The Pig
  Slow pit roasted Winkler Family Farm foraged suckling pig, done in traditional southern BBQ style
• Nappa Slaw
  Shaved Napa cabbage and parsley tossed in in a cumin-lime yogurt dressing
• Bone Broth Bbq
  Bull & Dragon's signature apple-molasses BBQ sauce, made from a rich pork bone broth reduction

• Guanciale Mac & Cheese
  Winkler Family Farms Mangalitsa cheeks, house cured and sautéed in a pecorino and fontina mac & cheese
• Blistered Green Beans
  Blue lake beans, salt and pepper steamed, finished over a wood fire and tossed with slivered almonds
• Roasted Fingerlings
  Weiser Family Farms fingerling potatoes roasted with garlic and fresh herbs
• Forage Salad
  Seasonal foraged greens, flowers, chives, herbs, and shaved artichokes, tossed in a Meyer lemon dressing

Sample Menu 3

• Tar-Tare
  Fourteen month Venice cured Mangalitsa from Winkler waterscapes with chicory and reggiano
• Papaya & Prawns
  Santa Barbara spot prawns, fermented papaya, papaya juice, uni
• Nduja Arancini
  Smoked tomato
• Pumkin Wonton & Consume
  A both rich and delicate bone broth, pumpkin wonton and bone marrow
• Lamb
  House butchered Marin Sun Farms grass fed lamb, with celery root puree, beats, amaranth and a classic Bordelaise
• Chocolate Souffle

• Fourteen Month Venice Cured Mangalitsa From Winkler Waterscapes
  with chicory and reggiano
• Nine Month Venice Cured Lamb Vialino
  with smoked manchego and olives

Sample Menu 4

• El Guapo Horchata
  Mexican rice milk with maca, yohimbe, Mira Pauma, cinnamon, vanilla, cacao and Grand Marnier
• Erizo de Mar
  Sea Urchin, sweet potato lattice, avocado cream, passionflower sea foam
• Ostras y Champån
  Shigoku oyster shooter with sweet pickled fennel and champagne
• Panzanella
  Shaved artichoke hearts, pea shoots, nasturtium, croutons, cucumber, pimento, radicchio, cotija, ylang-ylang citronella
• Spopes de Pato
  Mini sopes filled with duck confit, candied lemon, and cayenne duck glacé
• Peta de Pato
  Cured duck breast, duck crackling, Walnut mash, cilantro and rosewood oil
• Sorbete de Anacardo
  Cashew fruit sorbet with caramelized persimmon and licorice

Sample Menu 5

• Sea Foam Oyster Bellini
  Fresh peaches juiced with Pouilly Fuisse foamed over fresh oysters
• Cucumber Plum Gazpacho
  Cold cucumber plum soup garnished with chicory
• Octopus Carpaccio
  Compressed octopus sliced thin and garnished with saffron potatoes and olives three ways
• Heirloom Eggplant Caponata
  Baby heirloom eggplant from the Bull & Dragon garden, salt cured and mixed with tomato basil jam, and cappers
• Forbidden Rice
  Portuguese style purple rice with mussels, clams, and grilled yellowtail collar
• Black Cod Bacalhau
  Fresh local line caught black cod, salt cured and served with traditional Portuguese ingredients
• Blueberry Pecan Tart

Sample Menu 6

• Tarragon Cured Smoked Salmon
  Served on a sweet potato chip with tarragon sour cream and truffle honey
• Wild Mushroom Bruschetta
  Seasonally foraged mushrooms and sage on bruschetta
• Roasted Beats Tart
  Mini tart shells filled with roasted beats cappers and honey goat cheese

• Cock- A-Leeky Soup
  A centuries old potato leek soup made with organic chicken broth
• Address To a Haggis
  Traditionally prepared Haggis garnished with roasted turnips and greens
• California Black Cod
  Pan roasted line caught wild black cod, served with truffled garden salad

• Orange-Whiskey Tripple Chocolate Pudding

Post-Modernist Eco-Cuisine

• Chef Aaron uses modernist techniques and equipment to elevate his eco-conscious, comforting and exciting soil to table cuisine.
• Have us create a custom menu for your event or festival
  inspired by any cuisines you desire, using only the most environmentally responsible and vibrantly flavorful ingredients, and old world from scratch cooking blended with modernist techniques.
• Contact us to get started planning a menu for your
  Wedding, Dinner party, Cocktail party, special event, weekend gathering, festival, or any other occasion you want the food to be very special.

Wedding Menu

• Oysters
  A variety of seasonal oysters with traditional toppings such as mignonette and hot sauce, as well as fun garnish such as coconut green Currie clouds or vodka green olive shaved ice. Lets collaborate here and have some fun
• Shrimp
  Compressed wild caught white shrimp, three ways: Thai Salad Bites, Butter Lettuce Cups, and Cocktail Shots… Again, a place it might be fun to do some collaboration if desired

• Lamb Medallions
  Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb loin, roasted whole and served as medallions with cucumber mint yogurt sauce
• Lamb Sliders
  Marin sun farms, pasture raised and finished, hormone and antibiotic free lamb shoulder, pit roasted and served Barbacoa style with brioche rolls and quick pickled cucumbers

• Crudit´e
  Seasonal farmers market veggies, Bull&Dragon hummus, and fresh herb house organic ranch
• Eggplant Caponata Bruschetta
  Confit heirloom eggplant, heirloom tomato jam, cappers and fresh basil

• The Pig
  Filipino style Winkler Family Farm foraged suckling roasted pig stuffed with apples and lemon grass and salt and pepper crispy skin
• Cilantro Salad
  Lime quick pickle cucumber, shredded carrot, cilantro, and shaved apple
• Sarsa & Chilis
  Two traditional sauces for a Filipino style roast pig. Sarsa or Kawali, is a traditional sweet savory sauce and the birds eye chilies will be served marinated in mirin and rice wine vinegar

• The Pig
  Slow pit roasted Winkler Family Farm foraged suckling pig, done in traditional southern BBQ style
• Nappa Slaw
  Shaved Napa cabbage and parsley tossed in in a cumin-lime yogurt dressing
• Bone Broth BBQ
  Bull & Dragon's signature apple-molasses BBQ sauce, made from a rich pork bone broth reduction

• Guanciale Mac&cheese
  Winkler Family Farms Mangalitsa cheeks, house cured and sautéed in a pecorino and fontina mac&cheese
• Blistered Green Beans
  Blue lake beans, salt and pepper steamed, finished over a wood fire and tossed with slivered almonds
• Roasted Fingerlings
  Weiser Family Farms fingerling potatoes roasted with garlic and fresh herbs
• Forage Salad
  Seasonal foraged greens, flowers, chives, herbs, and shaved artichokes, tossed in a Meyer lemon dressing

Pop-Up Menus

• El Guapo Horchata
  Mexican rice milk with maca, yohimbe, Mira Pauma, cinnamon, vanilla, cacao and Grand Marnier
• Erizo De Mar
  Sea Urchin, sweet potato lattice, avocado cream, passionflower sea foam
• Ostras Y Champån
  Shigoku oyster shooter with sweet pickled fennel and champagne
• Panzanella
  Shaved artichoke hearts, pea shoots, nasturtium, croutons, cucumber, pimento, radicchio, cotija, ylang-ylang citronella
• Spopes De Pato
  Mini sopes filled with duck confit, candied lemon, and cayenne duck glacé
• Peta De Pato
  Cured duck breast, duck crackling, Walnut mash, cilantro and rosewood oil
• Sorbete De Anacardo
  Cashew fruit sorbet with caramelized persimmon and licorice

• Sea Foam Oyster Bellini
  Fresh peaches juiced with Pouilly Fuisse foamed over fresh oysters
• Cucumber Plum Gazpacho
  Cold cucumber plum soup garnished with chicory
• Ocotpus Carpacio
  Compressed octopus sliced thin and garnished with saffron potatoes and olives three ways
• Heirloom Eggplant Caponata
  Baby heirloom eggplant from the Bull & Dragon garden, salt cured and mixed with tomato basil jam, and cappers
• Forbidden Rice
  Portuguese style purple rice with mussels, clams, and grilled yellowtail collar.
• Black Cod Bacalhau
  Fresh local line caught black cod, salt cured and served with traditional Portuguese ingredients
• Blueberry Pecan Tart

• Proscuito
  Fourteen month Venice cured Mangalitsa from Winkler waterscapes with chicory and reggiano. Nine month Venice cured Lamb Vialino with smoked manchego and olives
• Tar-Tare
  Fourteen-day dry aged grass finished beef from Marin Sun Farms, anchovies, lardo
• Papaya & Prawns
  Santa Barbara spot prawns, fermented papaya, papaya juice, uni
• Nduja Arancini
  Smoked tomato
• Pumkin Wonton & Consume´
  A both rich and delicate bone broth, pumpkin wonton and bone marrow
• Lamb
  House butchered Marin Sun Farms grass fed lamb, with celery root puree, beats, amaranth and a classic Bordelaise
• Chocolate Suffle

Festival Menus

• Whole Roasted Moroccan Lamb
  Free range grass finished organic lamb, pit roasted with Moroccan spices and served with Cinnamon Au Jus
• Tabouleh
  Bulgur and quinoa seasoned with lemon, olive oil, sundried tomatoes, parsley, mint and cucumbers
• Harrisa Lentils
  Cooked in vegetable broth and served with a lemon-roasted garlic yogurt
• Summer Squash Salad
  A grilled and marinated mélange of summer squash and fresh herbs
• Chickpea Salad
  Greens, pickled mustard greens, and chickpeas

• Roasted Nuts
• Fresh Whole Fruits
  Seasonal assortment such as bananas and apples
• Daily Bone Broth
  Served with garnishes appropriate to each broth
• Fresh Bread
  With home made jelly and peanut butter
• Cheese Plate
• Grilled Veggie Platter
• Hummus & Pita

• Maple Grits & Eggs
  Spicy sweet organic grits braised in bone broth and topped with sous vide eggs and fresh herbs
• Bull & Dragon's Signature Breakfast Sausge
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Grilled Mojo Chicken
  Grilled, garlic citrus marinated chicken
• Stewed Black-Eyed Peas
  Vegetable broth, chilies, onion, parsley and fermented amaranth shoots
• Cuban Three-Grain Salad
  Forbidden rice, red quinoa, and amaranth tossed with cilantro, Spanish olives Cuban spice and olive oil
• Compressed Mellon Salad
  Fresh basil, pickled rind, queso fresco

• Ribeye & Porter House
  Twenty one day dry aged short-loin and rib-loin cut into five pound steaks, seasoned with rosemary and fennel, grilled, and served family style with rosemary bordelaise
• Smoked Turmeric-Lemon Cauliflowr
• Fire Roasted Truffle Potato Salad
• Eggplant Parmesan
• Grilled Salad
  Grilled ancho peppers, spring onions, and red bell peppers marinated in champagne vinegar and roasted garlic then tossed with avocado, blue cheese and mixed greens

• Bull&dragon Benny
  Grilled English muffin, black garlic spinach and sundried tomatoes, topped with a classic hollandaise sauce
• Venice Cured Ham
  Prepared in Venice, this Jamon Ibérico style of ham is made from free range Mangalitsa pigs that eat a diet of mainly acorns as they roam free and forage their whole life's
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Rock Shrimp Tigers Milk
  Rock shrimp ceviche in a coconut yuzu marinade with rocoto chili, red onion and red pepper
• Fresh Corn Tamale
  With plantain
• Lima Salad
  Lima beans, cherimoya, hearts of palm, hominy
• Greens Salad
  Tamarind dressing

• Steak Fajitas
  Grilled chimi churri marinated flank steak, peppers and onions
• Grilled Flour Tortillas
• Panzanella Salad
  Mexican "chop" salad with Panela Cheese and croutons
• Maple Chili Buternut Squash
• Three Bean Salad
  Herb braised pinto beans and black beans with pickled long beans
• Spanish Rice
  Valencia rice cooked with achiote, Spanish olives, and tomatillo

• Scrambled Eggs
• Bull & Dragon's Signature Maple Smoked Bacon
• Potatoes Lyonaise
• Chia Pudding
  Sweet, with coconut water, pepitas, sunflower seeds, pumpkin, pineapple and spices
• Fresh Mixed Berries
• Granola Bar
• Bagel Bar
  Bagels, cream cheese, pickled onions, cappers, homemade jelly, peanut butter

• Hmaburgers
  House ground, 21 day dry aged, grass fed and finished, hormone and antibiotic free ground beef patties, sprouts, horseradish cream, cheese, and mustard

Dinner Party Menus

• Tarragon Cured Smoked Salmon
  Served on a sweet potato chip with tarragon sour cream and truffle honey
• Wild Mushroom Bruschetta
  Seasonally foraged mushrooms and sage on bruschetta
• Roasted Beats Tart
  Mini tart shells filled with roasted beats cappers and honey goat cheese

• Cock-A-Leeky Soup
  A centuries old potato leek soup made with organic chicken broth
• Address To a Haggis
  Traditionally prepared Haggis garnished with roasted turnips and greens
• California Black Cod
  Pan roasted line caught wild black cod, served with truffled garden salad

• Orange-Whiskey Tripple Chocolate Pudding