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 Restaurant
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.
Menu for January 2012
Tuesday, January 17th through Saturday, January 21st
Entrée: Polenta and Sausage Casserole with choice of Confetti Soup or Green Salad ($12.75)
Alternate: Chef’s Salad ($10.50)
Large Confetti Soup and Green Salad ($10.50)\
Choice of Sandwiches of the Month ($10.50)
Desserts: Frozen Chocolate Charlotte or Crème Brulee ($5.00)
Tuesday, January 24th through Saturday, January 28th
Entrée: Ham & Mushroom Crepes with choice of Butternut Squash Soup or Green Salad ($12.75)
Alternate: Chef’s Salad ($10.50)
Large Butternut Squash Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Apple Pie or Crème Brulee ($5.00)
Sandwiches of the Month
Chicken-Avocado Wrap
Egg Salad
Monte Cristo
Hot Roast Beef
Menu for February 2012
Tuesday, January 31st through Saturday, February 4th
Entrée: Manicotti with choice of Spring Vegetable Soup or Green Salad ($12.75)
Alternate: Chicken Caesar Salad ($10.50)
Large Cream of Spring Vegetable Soup and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Lemon Cream Cake or Crème Brulee ($5.00)
Tuesday, February 7th through Saturday, February 11th
Entrée: Quiche Lorraine with choice of Leek & Tomato Soup or Green Salad ($12.75)
Alternate: Chicken Caesar Salad ($10.50)
Large Leek & Tomato Soup and Green Salad ($10.50)\
Choice of Sandwiches of the Month ($10.50)
Desserts: Chocolate Roll or Crème Brulee ($5.00)
Saturday, February 11th Valentine Tea 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, February 14th through Saturday, February 18th
Entrée: Poulet de Broccoli with choice of Mushroom Bisque or Green Salad ($12.75)
Alternate: Chicken Caesar Salad ($10.50)
Large Mushroom Bisque and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Raspberry Cheesecake or Crème Brulee ($5.00)
Tuesday, February 21st through Saturday, February 25th
Entrée: Vegetable Frittata with choice of Carrot Bisque or Green Salad ($12.75)
Alternate: Chicken Caesar Salad ($10.50)
Large Carrot Bisque and Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Sweet Cherrity Pie or Crème Brulee ($5.00)
Sandwiches of the Month
Chicken/Avocado Wrap
Tuna Salad
Grilled Ham & Cheese
Hot Roast Beef
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 $ 7.50
(available after 1:00 p.m.)
Child’s Meal $ 6.50
Beverages $ 2.50
Ice Tea, Lemonade, Steinbeck Tea, Coffee,
Hot Tea, Coca Cola, Diet Coke, Sprite
Sparkling Water $2.00
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 (.187ml=1 glass)
Cabernet Sauvignon, Chardonnay, Merlot
White Zinfandel
House Wines $ 10.00 (.375ml=2 1/2 glasses)
Cabernet Sauvignon, Chardonnay, Merlot
White Zinfandel
Beer
Heineken $ 3.50
Corona $3.00
Bud Lite$ 3.00
Coors Lite $ 3.00
- 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.