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Circa 55 Restaurant incorporates fresh fruits and veggies into its changing menu with several delicious and healthy seasonal dishes. You’ll find a selection of seasonal fruit smoothies for breakfast — it could be strawberry, mango, peach or blackberry, depending on the time of year — as well as seasonal, fresh-cut fruit plates.
For lunch there’s a seasonal soup of the day and salads with ingredients from the farmer’s market, such as a grilled caprese salad with vine-ripened tomatoes, fresh basil, extra virgin olive oil from Santa Barbara and local mozzarella or a fresh beet salad made with hearts of palm, coriander-cumin vinaigrette and roasted red and yellow beets.You’ll also find a grilled vegetable plate under the “hearty salads” for lunch that dresses local, seasonal vegetables with extra virgin olive oil and a risotto cake.
For dinner you can order grilled calamari, caught fresh in California’s Monterey Bay and topped with citrus and ginger salad and basil or the natural beef tenderloin with grilled asparagus from Colorado-based Meyer Ranch.
Circa 55 offers seasonal dishes using local ingredients. This fall and winter, the lunch menu features items such local harvest vegetarian lasagna, open face buffalo chili, beef Stroganoff, potato-wrapped sea bass, and pan-seared salmon.