Menus of Tradition

Join Manresa for the final weeks of Menus of Tradition. Chef David Kinch cooks an easy three-course dinner for the fixed-price of $75 per person, including wine or beverage of your choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa's biodynamic Love Apple Farm. If you loved Chef Kinch's soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you'll love the Menus of Tradition at Manresa. Reservations are available starting at 5:00 p.m. Call Manresa at 408.354.4330 or visit OpenTable.

March 1
Split pea soup with smoked ham, crispy bread
Braised rabbit with prunes
Créme caramel with roasted chicory

March 8
Leeks in truffle vinaigrette
Poulet à la crème
Chocolate souffle

March 15
Black cod with fennel confit
Creamy gratin of ham and Belgian endive
Crêpes Suzette

Menus subject to change. The three-course, four-course and tasting menus will also be available. Download a printable menu.

Menus of Tradition Continues

Don't miss the Menus of Tradition, offered on Sundays until March 15. Chef David Kinch cooks an easy three-course dinner for the fixed-price of $75 per person, including wine or beverage of your choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa's biodynamic Love Apple Farm. If you loved Chef Kinch's soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you'll love the Menus of Tradition at Manresa. Reservations are available starting at 5:00 p.m. Call Manresa at 408.354.4330 or visit OpenTable.

February 22
Oysters baked with seaweed butter
Navarin of lamb
Gene's citrus terrine

March 1
Split pea soup with smoked ham, crispy bread
Braised rabbit with prunes
Créme caramel with roasted chicory

March 8
Leeks in truffle vinaigrette
Poulet à la crème
Chocolate souffle

March 15
Watch this space for upcoming menus, or visit the Manresa calendar of special events.

Menus subject to change. The three-course, four-course and tasting menus will also be available. Download a printable menu.

More Menus of Tradition

By popular demand, Manresa has added Sunday, February 1 to the Menus of Tradition, and will continue every Sunday until March 15. Chef David Kinch has expanded his menu with an easy three-course dinner for the fixed-price of $75 per person, including wine or beverage of your choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa's biodynamic Love Apple Farm. If you loved Chef Kinch's soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you'll love the Menus of Tradition at Manresa. Reservations are available starting at 5:00 p.m. Call Manresa at 408.354.4330 or visit OpenTable.

January 25
Petit salé
Salmon with lentils and red wine
Meyer lemon and tonka bean vacherin with honey bouillon

February 1
Cassoulet of snails with garlic and parsley
Beef Bourguignonne, potato croquettes
Blancmange with sherry-scented dried figs

February 8
Mushroom soup “Sent Sovi”
Bourride Sétoise: roasted monkfish with saffron
Profiteroles with espresso ice cream, dark chocolate

February 15 – March 15
Watch this space for upcoming menus, or visit the Manresa calendar of special events.

Menus subject to change. The three-course, four-course and tasting menus will also be available. Download a printable menu.

A New Tradition

During the month of January, Manresa introduces the Menus of Tradition. Chef David Kinch has expanded his menu with an easy three-course dinner for the fixed-price of $75 per person, including wine or your beverage of choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa’s biodynamic Love Apple Farm. If you loved Chef Kinch’s soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you’ll love the Menus of Tradition at Manresa. The dinners begin on Sunday, January 4 and continue on consecutive Sundays until January 25. Reservations are available starting at 5:00 p.m. by calling Manresa at 408.354.4330.

January 4
Roasted scallops, sauce bouillabaisse
Farm chicken with Riesling
Gâteau Basque: semolina pudding cake and poached pears

January 11
Mussel soup with lentils, roasted pears
Braised lamb shanks, mesturet: cornmeal porridge with roasted pumpkin
Chocolate tart, milk glace and candied citrus

January 18
Mussel salad with herbs, a light mustard dressing
Our version of cassoulet, with boudin noir
Mont Blanc: fresh roasted chestnuts and chocolate cream

January 25
Petit salé
Salmon with lentils and red wine
Meyer lemon and tonka bean vacherin with honey bouillon

Menus subject to change. The four-course menu and tasting menu are also available on Sundays in January. Download a printable menu.

Introducing Menus of Tradition

For the month of January, Manresa introduces the Menus of Tradition. Chef David Kinch has expanded his menu with an easy three-course dinner for the fixed-price of $75 per person, including wine or your beverage of choice. The Menus of Tradition is limited to three courses of the chef's choice, using the best ingredients of the day and fresh produce from Manresa’s biodynamic Love Apple Farm. If you loved Chef Kinch’s soul-satisfying meals at his former restaurant Sent Sovi in Saratoga, such as roasted scallops, farm chicken, and slow-braised lamb shank, you’ll love the Menus of Tradition at Manresa. The dinners begin on Sunday, January 4 and continue on consecutive Sundays until January 25. Reservations are available starting at 5:00 p.m. Simply call Manresa at 408.354.4330.

January 4
Roasted scallops, sauce bouillabaisse
Farm chicken with Riesling
Gâteau Basque: semolina pudding cake and poached pears

January 11
Mussel soup with lentils, roasted pears
Braised lamb shanks, mesturet: cornmeal porridge with roasted pumpkin
Chocolate tart, milk glace and candied citrus

January 18
Mussel salad with herbs, a light mustard dressing
Our version of cassoulet, with boudin noir
Mont Blanc: fresh roasted chestnuts and chocolate cream

January 25
Petit salé
Salmon with lentils and red wine
Meyer lemon and tonka bean vacherin with honey bouillon

Menus subject to change. The three-course menu and tasting menu are also available on Sundays in January. Download printable invitation.