Penterra Spa Debuts 'Spa-pe-ti-zer' Menu

. December 15, 2008

DECEMBER 15, 2008. Penterra Spa, the Heathman Hotel's on-site luxury spa is teaming with Trellis, the hotel's wine county inspired restaurant to offer 'Spa-pe-ti-zers,' a menu designed exclusively for the spa by executive chef Brian Scheehser. The small-bite menu, available in Penterra, will debut in time for the New Year, on Jan. 1, 2009.

Scheehser chose a selection of raw hors d'oeuvres, small plates and juices to enhance the Penterra Spa experience, opting for pure foods that stimulate both the mind and body for the optimum health and well-being. The focus of the menu is based largely on organic produce and will evolve based on what's blooming on Scheehser's three acre farm in Woodinville.

"I'm particularly proud of this new menu," said Scheehser, "The challenge of creating healthy, flavorful, fresh meals is something I take to heart daily in our farm-inspired restaurant. Bringing these flavors together allows me to demonstrate that you don't need to sacrifice health for taste."

Select menu items include:

---|Living Salad

Alive with pea sprouts & watercress, walnuts, shaved onion, pear, vinegar & onion

---|Pink Lady Roll-Ups

Pink lady apple slices rolled with arugula, endive & citrus vinaigrette

---|Medjool Dates & Sliced Persimmons

Minted lemon dressing crisp fris'ee & marcona almonds

Citrus Avocado

---|Half Hass avocado, shaved fennel & baby arugula, with winter citrus & pomegranate seeds

---|Quinoa Tabbouleh

Diced cucumber, red onion, parsley, tomatoes, minted olives & a sprinkle of sea salt

---|Veggie Carpaccio

Shaved cauliflower, beets, carrot, parsnips, broccoli, avocado, flax seed and Meyer lemon squeeze

Pomegranate Seeds

Ripe, flavorful seeds removed from the pith & served with a drizzle of wild flower honey

---|Caponata

Diced eggplant, tomatoes, winter squash, fresh herbs & a splash of rose vinegar, romaine leaves & almonds

---|Wilted Vegetable Tagliarini

Long strips of zucchini, carrot, leeks, summer squash & celery; lightly seasoned & served with arugula & pine nuts

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