Apps Flashcards
Chips
House-made tortilla chips. Lightly fried in canola oil and dusted with iodized salt. Served warm. Made from Masidenda brand corn, a non-GMO heirloom variety of white corn, sourced from the central valleys of Oaxaca, Mexico. Fryer uses soybean oil.
Notes: Not a dedicated fryer = cross contamination issue for celiac.
ALLERGENS: Gluten cross contamination, soy.
Fire Roasted Salsa
Tomato, child de arbol, gajillo chile, california chile, white onion, garlic, cilantro, lime.
ALLERGENS: allium, nightshade, citrus, cilantro, capisicum.
Bean Dip
Black beans, chile chipotle, garlic, white onion, manteca (freshly rendered pork fat).
Notes: vegan version replaces manteca with olive oil.
ALLERGENS: legumes, allium, pork, capsicum.
Guacasabi
Hass avocado, wasabi paste, roma tomato, red onion, cilantro, lime. Topped with fried wonton chips.
Notes: can be made gluten free without the wonton chips. Can also be made without onion, cilantro, or tomato.
ALLERGENS: gluten, nightshade, allium, citus, cilantro.
Guacamole
Hass avocados, tomato, red onion, cilantro, lime, salt. Topped with diced roma tomato.
Notes: can be made without cilantro, onion, or tomato.
ALLERGENS: nightshade, capsicum, allium, citrus, cilantro.
Crudite
Jicama, cucumber, carrot, celery, zuchinni, watermelon radish. Served with Hernando’s Chiptole Ranch (veganaise, chipotle, dill, onion, garlic, lemon, salt, black pepper.
ALLERGENS: Allium, capsicum, citrus, soy (wonton).
Queso Fundido
Slow-roasted onions sauteed with roasted wild mushrooms (Hen of the Woods, chanterelle, brown and white shimeji), minced garlic, minced cilantro, shredded Oaxacan cheese, queso chihuahua. Served on a piping hot skillet with choice of tortillas. Add on crumbled chorizo (pork, water, imported Spanish pimenton (paprkia), sea salt, spices, garlic, sodium nitrate) for $5.00.
ALLERGENS: dairy, allium, cilantro, capsicum (pork, nitrates).
Caviar and Chips
1oz of Golden Osetra Caviar served with mixed crispy potato, plantain, lotus root, taro chips. Dollops of Ajitazo creama, avocado puree, grated egg. Topped with chives.
ALLERGENS: fin fish, dairy, egg, allium, capsicum, gluten cross contamination, soy (chips).
Ceviche
Wild New Zealand Sea Bream with serrano pepper, cucumber, red onion, roasted garlic, cilantro, roma tomato, lime juice, aji amarilla (peruvian yellow pepper). Topped with sliced avocado and julienne breakfast radish. Served with fresh plantain chips.
ALLERGENS: fin fish, capsicum, allium, nightshade, citrus, gluten cross contamination, soy (plantain chips).
Hamachi Tiradito
Thinly sliced sushi grade Japanese yellowtail filets. Dressed with a honey soy vinaigrette (soy sauce, honey, ginger, rice wine vinegar). Topped with pickled fresno chile, cilantro, and crispy hamachi chicharon (fried fish skin).
Notes: Raw. Not gluten free (soy sauce contains wheat gluten).
ALLERGENS: fin fish, soy, gluten, capsicum, allium, cilantro.
Gambas al Ajillo
Four pieces of wild U12 Mexican white shrimp sauteed in butter, white wine, garlic, parsley, cherry tomato, lemon, and chili oil. Served with grilled sourdough bread brushed with garlic butter (butter, garlic, shallot, salt, pepper, and parsley).
Notes: can be made gluten free without bread.
ALLERGENS: shellfish, allium, dairy, alcohol (cooked), capsicum, gluten.
Pan Roasted Pulpo
Tarragon-braised and then pan-roasted Pulpo (Spanish octopus) laid on a bed of Forbidden Rice Salad (puffed black rice and celery stalk), drizzled with calamansi vinaigrette (sugar, calamansi vinegar, and water), topped with orange slices, serrano chile, and herb salad (celery leaf, chervil, edible flowers).
Crispy Cauliflower
Cauliflower florets which are pickled for 24 hours, confit in extra virgin olive oil, then battered in tempura (flour, cornstarch, soda water) and deep fried. Served with Hernando’s Chipotle Ranch (veganaise, chipotle, onion, garlic, dill, lemon, salt, black pepper).
ALLERGENS: gluten, allium, capsicum, citrus, soy.
Chicken Tortilla Soup
Chicken stock base with white onion, garlic, tomato, chile california, chile guajillo, and cumin. Blended fried corn tortillas and a splash of heavy cream are added for texture. Poured over a bowl of chicken breast, avocado, panela cheese, cilantro, and red onion. Topped with crispy tortilla strips and micro cilantro. Served with sides of diced red onion, roma tomato, jalapeno, panela cheese, and cilantro.
Notes: Mark with a soup spoon.
ALLERGENS: dairy, allium, capsicum, cilantro, nightshade, soy (gluten cross-contamination).
Lobster Tortilla Soup
Mirepoix (celery, onion, carrot, leek) sauteed in butter and olive oil with shrimp shells, lobster shells, thyme, garlic, and tomato paste to make. Water is added, stock is reduced, strained, and pureed fried corn tortilla chips and heavy cream are added to thicken. Soup is poured over a bowl containing 2 oz. of Maine lobster meat, cherry tomatoes, avocado, panela cheese, and cilantro. Accompaniments to make the soup customizable: fried corn tortilla rounds, diced red onion, cilantro, and a lime wedge.
Notes: mark with a soup spoon.
ALLERGENS: shellfish, allium, dairy, nightshade, soy (gluten cross-contamination).
