Miso-Glazed Seared Salmon Served Over a Bed of French Lentils with Wilted GreensThe menu at Subterra is a patchwork of complex, bold flavors pieced together from varied cuisines and brought together with classical technique. Executive Chef Martin Bleck and Chef de Cuisine Charlie Beach lead our crew of talented and passionate food service professionals.

We are so thankful to be in the heart of an amazingly fertile valley and to have the opportunity to partner with local farmers for supply of local produce, meats, seafood, and cheese.

IMG_20130803_173834_088Our kitchen is just about at 100% scratch. We make all of our own breads (and are very well known for them!), sausages, sauerkraut, dressings, desserts, ice creams and sorbets, chocolates, stock, pizza dough, pasta, soups, salt and spice mixes (and sell them at Subterra!), cheeses, and ketchup.

We pickle our own peppers, grow our own microgreens, smoke our own salmon and pork, and grow our own sourdough starter.  We even make many of our drink mixes and garnishes and infuse our own liquors for the bar!

All of our desserts are made in-house and change on a seasonal or whimsical basis.  Surprisingly enough the majority of our desserts tend to be gluten-free, certainly our two signature desserts – Crème Brulee and Chocolate Pot du Crème.

Many of the items we serve are gluten free.  Look for the special symbol indicating gluten-free items on our menus.

Tiramisu Housemade Bread. Cheddar Scallion Jalapeno Boule 2012-12-16 08.09.14