Steinbeck House-Menu


History/Mission Restaurant/Menu Directions/Map Parties/Tours Gift Shop Home Recipes Cream of Butternut Squash Soup 2 – 2 lb.butternut squash, peeled and cut into 2 in. cubes 1 large carrot, cut into 1 inch pieces 1 – 4 oz. stick unsalted butter, melted, divided 1 T. finely chopped fresh ginger Salt and freshly ground pepper 1 T. fresh thyme leaves 1 medium onion, coarsely chopped 2 qt. Chicken broth 2 medium celery ribs, cut into 1 inch pieces ½ C. cold heavy cream 1 medium leek (white and tender green), 2 medium scallions, minced coarsely chopped 2 fresh chives, finely snipped Preheat oven to 375 degrees. In a large roasting pan toss the squash with 4 tablespoons melted butter and a pinch each of salt and peppers. Roast for about 40 minutes, stirring occasionally, until the squash is tender. Meanwhile, add the remaining butter to a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened. (About 8 minutes.) Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks. Ladle the soup into bowls and garnish with a dollop of scallion cream and a sprinkle of chives. Serve at once. Serves 8. Note: Soup may be made ahead and refrigerated for up to one day. Simply reheat to serve. Poulet de Broccoli 8 fresh broccoli spears 8 boneless, skinless chicken breast halves (uncooked) Barely cook broccoli spears. (Slash stems for more even cooking.) Arrange broccoli spears in a buttered casserole or ramekins and lay a chicken breast over each piece of broccoli. Mix together: Two 10 ¾ oz. cans Cream of Chicken soup 1 tsp. lemon juice 1 C. mayonnaise ½ tsp. curry powder Spread over chicken and broccoli, being sure that all of chicken is covered. Over sauce sprinkle: 1 ¼ C. grated Cheddar cheese 3 Tbs. grated Parmesan cheese 1 ¼ C. soft bread crumbs Bake at 350 degrees for 30 to 35 minutes. Serves 8.	The Steinbeck House Resturant Dining at The Steinbeck House is a wonderful experience. The restaurant in this queen Anne style Victorian house serves gourmet lunches featuring fresh produce from the fields of the famous Salinas Valley. Tea is Being Served at the Steinbeck House!! A Victorian Tea is served Saturday, March 13th and April 10th, 1:00 p.m.-3:00 p.m. Enjoy the afternoon sampling our specially blended teas, a combination sumptuous tea sandwiches, scones, quiche, fruit and a selection of delectable desserts may be served. Relax in our serene, turn-of-the-century Victorian and savor an old-fashioned custom. You may call 424-2735 to reserve a table. We’ll be waiting for you! Cost $25, including tax and gratuity Reservations required (831) 424-2735 Menu for February 2010 A whole sandwich served with garnish ($10.50) Chicken Salad Ham & Cheese Wrap Monte Cristo Grilled Portobello & Onions with Roasted Red Bell Pepper Sandwiches of the Month Available Everyday Wednesday, February 24th through Saturday, February 27th Entrée: Chicken Spinach Crepes with choice of Carrot Bisque or Green Salad ($12.75) Alternate: Cobb Salad ($10.50) Large Carrot Bisque and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Chocolate Nut Pie or Crème Brulee ($5.00) Menu for March 2010 A whole sandwich served with garnish ($10.50) Tuna Salad Chicken and Avocado Wrap Pastrami Roast Beef Sandwiches of the Month Available Everyday Tuesday, March 2nd through Saturday, March 6th Entrée: Beef Stew over Polenta with choice of Confetti Soup or Green Salad ($12.75) Alternate: Chicken Taco Salad ($10.50) Large Confetti Soup and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Mocha Cream Pie or Crème Brulee ($5.00) Tuesday, March 9th through Saturday, March 13th Entrée: Asparagus and Ham Timbale with choice of Mushroom Bisque or Spinach and Apple Salad ($12.75) Alternate: Chicken Taco Salad ($10.50) Large Mushroom Bisque and Spinach and Apple Salad ($10.50)\ Choice of Sandwiches of the Month ($10.50) Desserts: Steinbeck Brownie or Crème Brulee ($5.00) Saturday Tea, March 13th, 1:00 to 3:00 pm Tea Menu: Specialty Teas, Tea Sandwiches, Fresh Fruit, Scones, Petite Quiche, Assorted Desserts ($25.00, includes tax & tip) Tuesday, March 16th through Saturday, March 20th Entrée: Manicotti with choice of Creamy Lettuce Soup or Green Salad ($12.75) Alternate: Chicken Taco Salad ($10.50) Large Creamy Lettuce Soup and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Grasshopper Pie or Crème Brulee ($5.00) Tuesday, March 23rd through Saturday, March 27th Entrée: Ham and Mushroom Crepes with choice of Cream of Asparagus Soup or Napa Cabbage Salad ($12.75) Alternate: Chicken Taco Salad ($10.50) Large Cream of Asparagus Soup and Napa Cabbage Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Raspberry Cheesecake or Crème Brulee ($5.00) Tuesday, March 30th through Saturday, April 3rd Entrée: Asparagus Quiche with choice of Broccoli Leek Soup or Green Salad ($12.75) Alternate: Chicken Taco Salad ($10.50) Large Cream of Broccoli Leek Soup and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Ritzy Strawberry Pie or Crème Brulee ($5.00) Menu for April 2010 A whole sandwich served with garnish ($10.50) Egg Salad Turkey and Avocado Wrap Ruben Hot Chicken Sandwiches of the Month Available Everyday Tuesday, April 6th through Saturday, April 10th Entrée: Poulet de Broccoli with choice of Cream of Asparagus Soup or Napa Cabbage Salad ($12.75) Alternate: Caesar Salad with Shrimp ($10.50) Large Cream of Asparagus Soup and Napa Cabbage Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Lemon Glaze Cheese Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00) Saturday Tea, April 10th, 1:00 to 3:00 pm Tea Menu: Specialty Teas, Tea Sandwiches, Fresh Fruit, Scones, Petite Quiche, Assorted Desserts ($25.00, includes tax & tip) Tuesday, April 13th through Saturday, April 17th Entrée: Cannelloni with choice of Herbed Celery Soup or Green Salad ($12.75) Alternate: Caesar Salad with Shrimp ($10.50) Large Herbed Celery Soup and Green Salad ($10.50)\ Choice of Sandwiches of the Month ($10.50) Desserts: Steinbeck Brownie Sundae, Mixed Berries with Lemon Créme or Crème Brulée ($5.00) Tuesday, April 20th through Saturday, April 24th Entrée: Ham and Mushroom Crepes with choice of Tomato Bouillon or Green Salad ($12.75) Alternate: Caesar Salad with Shrimp ($10.50) Large Tomato Bouillon and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Brandy Alexander Pie, Mixed Berries with Lemon Créme or Crème Brule ($5.00) Tuesday, April 27th through Saturday, May 1st Entrée: Beef Lasagna with choice of Confetti Soup or Green Salad ($12.75) Alternate: Caesar Salad with Shrimp ($10.50) Large Confetti Soup and Green Salad ($10.50) Choice of Sandwiches of the Month ($10.50) Desserts: Mocha Cream Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00) Menu Prices Entree $12.75 includes entre, soup or salad and rolls. Large Soup & Large Salad $10.50 Soup or Salad & Sandwich $10.50 Whole Sandwich w/ Garnish $10.50 Dessert $ 5.00 Dessert & Coffee $ 7.00 (available after 1:00 p.m.) Child’s Meal $ 6.50 Beverages $ 2.00 Ice Tea, Lemonade, Steinbeck Tea, Coffee, Hot Tea, Coca Cola, Diet Coke, Sprite, Apple Juice, Tomato Juice, Milk $ 1.50 Sparkling Wine Korbel Split $14.00 Korbel Bottle $20.00 Monterey County Bottled Wines Chardonnay or Riesling $22.00 Merlot, Cabernet Sauvignon $23.00 House Wines $ 5.00 Woodbridge Vineyard Cabernet Sauvignon, Chardonnay, Merlot White Zinfandel Beer Heineken $ 3.50 (available after 1:00 p.m.) Miller Draft $ 3.00 Miller Lite $ 3.00 *Prices do not include Beverage, Tax or Gratuity* *Available for Private Parties* *Wine and Beer Available* *Take Out Lunches Available* *Children’s Menu Available* The Steinbeck House is a National Historical Monument. A non-profit volunteer organization whose purpose is to maintain and preserve The Steinbeck House and create new revenues for charities in The Salinas Valley, California Your gratuities are greatly appreciated. They are used to maintain the House and for scholarships. Visit our “Best Cellar” gift shop featuring unique gifts Tax and tip are not included in menu price for all occasions. It was here that storyteller John Steinbeck related talks of ghosts to the neighborhood youngsters. *We value your patronage!* The Steinbeck House Chef Agustin Rodriguez Agustin is an accomplished chef with wonderful ideas for Steinbeck House. Cooking is his passion—and it shows!! The Restaurant serves lunch Tuesday through Saturday from 11:30 a.m. until 2:00 p.m. The Best Cellar Gift Shop is open from 11:00 a.m. until 3:00 p.m. and during Saturday Teas from 12:30 to 4:00 p.m. Call (831) 424-2735 for more information. Reservations suggested.
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History/Mission

Recipes

Cream of Butternut Squash Soup

2 – 2 lb.butternut squash, peeled and cut into 2 in. cubes 1 large carrot, cut into 1 inch pieces

1 – 4 oz. stick unsalted butter, melted, divided 1 T. finely chopped fresh ginger

Salt and freshly ground pepper 1 T. fresh thyme leaves

1 medium onion, coarsely chopped 2 qt. Chicken broth

2 medium celery ribs, cut into 1 inch pieces ½ C. cold heavy cream

1 medium leek (white and tender green), 2 medium scallions, minced

coarsely chopped 2 fresh chives, finely snipped

Preheat oven to 375 degrees. In a large roasting pan toss the squash with 4 tablespoons melted butter and a pinch each of salt and peppers. Roast for about 40 minutes, stirring occasionally, until the squash is tender.

Meanwhile, add the remaining butter to a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened. (About 8 minutes.) Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes.

Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks. Ladle the soup into bowls and garnish with a dollop of scallion cream and a sprinkle of chives. Serve at once. Serves 8.

Note: Soup may be made ahead and refrigerated for up to one day. Simply reheat to serve.

Poulet de Broccoli

8 fresh broccoli spears

8 boneless, skinless chicken breast halves (uncooked)

Barely cook broccoli spears. (Slash stems for more even cooking.) Arrange broccoli spears in a buttered casserole or ramekins and lay a chicken breast over each piece of broccoli.

Mix together:

Two 10 ¾ oz. cans Cream of Chicken soup 1 tsp. lemon juice

1 C. mayonnaise ½ tsp. curry powder

Spread over chicken and broccoli, being sure that all of chicken is covered.

Over sauce sprinkle:

1 ¼ C. grated Cheddar cheese 3 Tbs. grated Parmesan cheese

1 ¼ C. soft bread crumbs

Bake at 350 degrees for 30 to 35 minutes. Serves 8.

The Steinbeck House Resturant

Dining at The Steinbeck House is a wonderful experience.
The restaurant in this queen Anne style Victorian house serves gourmet lunches featuring fresh produce from the fields of the famous Salinas Valley.

Tea is Being Served at the Steinbeck House!!
A Victorian Tea is served Saturday, March 13th and April 10th, 1:00 p.m.-3:00 p.m.
Enjoy the afternoon sampling our specially blended teas, a combination sumptuous tea sandwiches, scones, quiche, fruit and a selection of delectable desserts may be served.

Relax in our serene, turn-of-the-century Victorian and savor an old-fashioned custom.
You may call 424-2735 to reserve a table.
We’ll be waiting for you! Cost $25, including tax and gratuity
Reservations required (831) 424-2735

Menu for February 2010

A whole sandwich served with garnish ($10.50)

Chicken Salad
Ham & Cheese Wrap
Monte Cristo
Grilled Portobello & Onions with Roasted Red Bell Pepper
Sandwiches of the Month Available Everyday

Wednesday, February 24th through Saturday, February 27th
Entrée: Chicken Spinach Crepes with choice of Carrot Bisque or Green Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Carrot Bisque and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Chocolate Nut Pie or Crème Brulee ($5.00)

Menu for March 2010

A whole sandwich served with garnish ($10.50)

Tuna Salad
Chicken and Avocado Wrap
Pastrami
Roast Beef
Sandwiches of the Month Available Everyday

Tuesday, March 2nd through Saturday, March 6th
Entrée: Beef Stew over Polenta with choice of Confetti Soup or Green Salad ($12.75)
Alternate: Chicken Taco Salad ($10.50)
Large Confetti Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Mocha Cream Pie or Crème Brulee ($5.00)

Tuesday, March 9th through Saturday, March 13th
Entrée: Asparagus and Ham Timbale with choice of Mushroom Bisque or Spinach and Apple Salad ($12.75)
Alternate: Chicken Taco Salad ($10.50)
Large Mushroom Bisque and Spinach and Apple Salad ($10.50)\
Choice of Sandwiches of the Month ($10.50)
Desserts: Steinbeck Brownie or Crème Brulee ($5.00)

Saturday Tea, March 13th, 1:00 to 3:00 pm
Tea Menu: Specialty Teas, Tea Sandwiches, Fresh Fruit, Scones, Petite Quiche, Assorted Desserts
($25.00, includes tax & tip)

Tuesday, March 16th through Saturday, March 20th
Entrée: Manicotti with choice of Creamy Lettuce Soup or Green Salad ($12.75)
Alternate: Chicken Taco Salad ($10.50)
Large Creamy Lettuce Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Grasshopper Pie or Crème Brulee ($5.00)

Tuesday, March 23rd through Saturday, March 27th
Entrée: Ham and Mushroom Crepes with choice of Cream of Asparagus Soup or Napa Cabbage Salad ($12.75)
Alternate: Chicken Taco Salad ($10.50)
Large Cream of Asparagus Soup and Napa Cabbage Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Raspberry Cheesecake or Crème Brulee ($5.00)

Tuesday, March 30th through Saturday, April 3rd
Entrée: Asparagus Quiche with choice of Broccoli Leek Soup or Green Salad ($12.75)
Alternate: Chicken Taco Salad ($10.50)
Large Cream of Broccoli Leek Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Ritzy Strawberry Pie or Crème Brulee ($5.00)

Menu for April 2010

A whole sandwich served with garnish ($10.50)

Egg Salad
Turkey and Avocado Wrap
Ruben
Hot Chicken
Sandwiches of the Month Available Everyday

Tuesday, April 6th through Saturday, April 10th
Entrée: Poulet de Broccoli with choice of Cream of Asparagus Soup or Napa Cabbage Salad ($12.75)
Alternate: Caesar Salad with Shrimp ($10.50)
Large Cream of Asparagus Soup and Napa Cabbage Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Lemon Glaze Cheese Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)

Saturday Tea, April 10th, 1:00 to 3:00 pm
Tea Menu: Specialty Teas, Tea Sandwiches, Fresh Fruit, Scones, Petite Quiche, Assorted Desserts
($25.00, includes tax & tip)

Tuesday, April 13th through Saturday, April 17th
Entrée: Cannelloni with choice of Herbed Celery Soup or Green Salad ($12.75)
Alternate: Caesar Salad with Shrimp ($10.50)
Large Herbed Celery Soup and Green Salad ($10.50)\
Choice of Sandwiches of the Month ($10.50)
Desserts: Steinbeck Brownie Sundae, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)

Tuesday, April 20th through Saturday, April 24th
Entrée: Ham and Mushroom Crepes with choice of Tomato Bouillon or Green Salad ($12.75)
Alternate: Caesar Salad with Shrimp ($10.50)
Large Tomato Bouillon and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Brandy Alexander Pie, Mixed Berries with Lemon Créme or Crème Brule ($5.00)

Tuesday, April 27th through Saturday, May 1st
Entrée: Beef Lasagna with choice of Confetti Soup or Green Salad ($12.75)
Alternate: Caesar Salad with Shrimp ($10.50)
Large Confetti Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Mocha Cream Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)

Menu Prices

Entree $12.75 includes entre, soup or salad and rolls.
Large Soup & Large Salad $10.50
Soup or Salad & Sandwich $10.50
Whole Sandwich w/ Garnish $10.50
Dessert $ 5.00
Dessert & Coffee $ 7.00
(available after 1:00 p.m.)
Child’s Meal $ 6.50

Beverages $ 2.00
Ice Tea, Lemonade, Steinbeck Tea, Coffee,
Hot Tea, Coca Cola, Diet Coke, Sprite,
Apple Juice, Tomato Juice, Milk $ 1.50

Sparkling Wine
Korbel Split $14.00
Korbel Bottle $20.00

Monterey County Bottled Wines
Chardonnay or Riesling $22.00
Merlot, Cabernet Sauvignon $23.00

House Wines $ 5.00
Woodbridge Vineyard
Cabernet Sauvignon, Chardonnay, Merlot
White Zinfandel

Beer
Heineken $ 3.50 (available after 1:00 p.m.)
Miller Draft $ 3.00
Miller Lite $ 3.00

Prices do not include Beverage, Tax or Gratuity

Available for Private Parties
Wine and Beer Available
Take Out Lunches Available
Children’s Menu Available

The Steinbeck House is a National Historical Monument.
A non-profit volunteer organization whose purpose is to maintain and preserve The Steinbeck House and create new revenues for charities in The Salinas Valley, California

Your gratuities are greatly appreciated. They are used to maintain the House and for scholarships.

Visit our “Best Cellar” gift shop featuring unique gifts Tax and tip are not included in menu price for all occasions. It was here that storyteller John Steinbeck related talks of ghosts to the neighborhood youngsters.

We value your patronage!

The Steinbeck House Chef

Agustin Rodriguez

Agustin is an accomplished chef with wonderful ideas for Steinbeck House.
Cooking is his passion—and it shows!!

The Restaurant serves lunch Tuesday through Saturday from 11:30 a.m. until 2:00 p.m.
The Best Cellar Gift Shop is open from 11:00 a.m. until 3:00 p.m.
and during Saturday Teas from 12:30 to 4:00 p.m.
Call (831) 424-2735 for more information. Reservations suggested.