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.
Menu for July 2010
A whole sandwich served with garnish ($10.50)
Egg Salad
Ham and Cheese Wrap
Grilled Portobello
Hot Chicken
Tuesday, July 6th through Saturday, July 10th
Entrée: Cannelloni with choice of Confetti Soup or Mixed Green Salad ($12.75)
Alternate: Taco Salad ($10.50)
Large Confetti Soup and Mixed Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Strawberry Roll, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Saturday Tea, July 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, July 13th through Saturday, July 17th
Entrée: Roasted Tri-Tip with choice of Herbed Celery Soup or Mixed Green Salad ($12.75)
Alternate: Taco Salad ($10.50)
Large Herbed Celery Soup and Mixed Green Salad ($10.50)\
Choice of Sandwiches of the Month ($10.50)
Desserts:Horse Race Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Tuesday, July 20th through Saturday, July 24th
Entrée: Spinach-Ricotta Quiche with choice of Tomato Leek Soup or Napa Cabbage Salad ($12.75)
Alternate: Taco Salad ($10.50)
Large Tomato Leek Soup and Napa Cabbage Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Malt Shop Pie, Mixed Berries with Lemon Créme or Crème Brule ($5.00)
Tuesday, July 27th through Saturday, July 31st
Entrée: Royal Chicken Breasts with choice of Mushroom Bisque Soup or Mixed Green Salad ($12.75)
Alternate: Taco Salad ($10.50)
Large Mushroom Bisque Soup and Mixed Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Raspberry Cheesecake, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Menu for August 2010
A whole sandwich served with garnish ($10.50)
Cold Roast Beef
Turkey and Avocado Wrap
Reuben
Gilled Ham and Cheese
Tuesday, August 3rd through Saturday, August 7th
Entrée: Poulet de Broccoli with choice of Tomato Bouillon Soup or Mixed Green Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Tomato Bouillon Soup and Mixed Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Chocolate Nut Pie, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Tuesday, August 10th through Saturday, August 14th
Entrée: Bacon and Tomato Pie with choice of Carrot Bisque Soup or Mixed Green Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Carrot Bisque Soup and Mixed Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Lemon Cream Cake, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Saturday Tea, August 14th, 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, August 17th through Saturday, August 21st
Entrée: Crepes Carlotta with choice of Confetti Soup or Napa Cabbage Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Confetti Soup and Napa Cabbage Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Ritzy Peach Pie, Mixed Berries with Lemon Créme or Crème Brule ($5.00)
Tuesday, August 24th through Saturday, August 28th
Entrée: Quiche Lorraine with choice of Tomato Leek Soup or Spinach and Apple Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Tomato Leek Soup and Spinach and Apple Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Frozen Chocolate Charlotte, Mixed Berries with Lemon Créme or Crème Brulée ($5.00)
Tuesday, August 31st through Saturday, September 4th
Entrée: Manicotti with choice of Broccoli Leek Soup or Mixed Green Salad ($12.75)
Alternate: Cobb Salad ($10.50)
Large Broccoli Leek Soup and Mixed Green Salad ($10.50)
Choice of Sandwiches of the Month ($10.50)
Desserts: Lemon Angel 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.