What's for dinner?
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Syrendell Summer Retreat 2016 at Park Winters is excited to serve up not one, but six meals prepared by Chef Scott Ostrander! His hyper-local farm to fork philosophy: 

“Farm to fork to me is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach…even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not to far away.”

Dinner, Monday
Sweet Corn Veloute (Soup)
Half Roasted Chicken, Panzanella Salad, Cherry Tomatoes, Confit Garlic & Shallots, Basil Vinaigrette
Dark Chocolate Cake w/ Caramelia Chocolate Mousse, Strawberries

Breakfast, Tuesday
Buttermilk Pancakes, Whipped Chantilly Cream, Raspberry Preserves, Maple Syrup
Bloomsdale Spinach, Caramelized Onion & Ricotta Omelet w/ Potato Hash & Baby Greens Salad
Golden Raisin Muffins

Lunch, Tuesday
Heirloom Tomato Salad, Fresh Mozzarella, Basil, Red Onions, Balsamic Vinaigrette
Stirfry Noodles w/ Chicken, Bell Peppers, Carrots, Celery, Scallions, Cashews
Assorted Cookies

Dinner, Tuesday
Caprese Salad, Heirloom Cherry Tomatoes, Fresh Mozzarella, Basil, Red Onion, Balsamic Vinaigrette
Maine Lobster, Sweet Corn Soubise, Fennel, Nasturtiums, Basil Oil
Carrot Cake Parfait, Salted Caramel, Whipped Chantilly Cream, Candied Walnuts

Breakfast, Wednesday
Sweet Corn & Roasted Pepper Frittata w/ Sausage, Gravy and Biscuits
Vanilla Yogurt & Granola Parfait
Lemon Scones

Lunch, Wednesday
Caesar Salad, Parmesan Reggiano, Brioche Croutons, Shaved Radish
Caprese Sandwich, Heirloom Tomatoes, Fresh Mozzarella, Basil Aioli, Avocado, Bacon, Focaccia Bread
Assorted Cookies

Buon Appetit!


Chef Scott and Park Winters were recently applauded for offering farm-to-table fine dining in a recent article by the Sacramento Bee!