Arlington Club Steakhouse - Dinner Flashcards
LITTLE NECK CLAMS per piece: $2
Where are they from?
OYSTERS 18 - 1/2 dozen
Served with a pink peppercorn mignonette & cocktail sauce.
Champagne vinaigrette?
garnish w/lemon slice.
TIGER SHRIMP COCKTAIL 7 per piece
1 U-6 poached tiger shrimp;
served with: cocktail sauce and dijonnaise
YELLOWTAIL JALAPEÑO 18 ponzu, cilantro, pickled jalapeño
1
TUNA OSAKA STYLE 17 kewpie-sriracha
2.5 oz. of spicy tuna and tuna sashimi, mold-formed with sushi rice, avocado, and nori.
Garnished with: Ginger mayonnaise & sriracha, pickled ginger, wassabi and soy.
(cut into 6 pieces)
SPICY HAMACHI 18 avocado, crispy rice
Finely minced hamachi tossed with spicy mayonnaise, served over small dallop of avocado puree. Placed atop a sushi rice cake that is deep fried until crisp.
EGGPLANT PARMESAN 12 fresh tomatoes, pecorino cheese
Japanese eggplant,
breaded (flour, eggwash, italian breadcrumbs, panko, garlic powder, onion powder, salt&pepper.)
Tomato sauce (garlic, shallots, EVOO, basil, parsley, salt&pepper
mozzarella/pecorino/parmesan
BRAISED ARTICHOKES 13 meyer lemon, pesto
Baby artichokes, cooked with garlic, shallots, onions, carrots, chicken stock, white wine, with bay leaf, thyme, s&p….
pesto (basil, parsley, pine nuts, pecorino cheese, EVOO.)
Topped with fresh toasted breadcrumbs and meyer lemon zest.
STUFFED ZUCCHINI FLOWERS 14 brie, eggplant, tomato
4 squash blossoms - eggplant puree, diced zucchini, diced yellow squash, diced tomatoes, corn, brie cheese, mozzarella cheese, garlic powder, onion powder, S&P.
Seasoned Tempura batter (tempura flour, water, Italian Seasoning, fennel, S&P.
Marinara sauce (san marzano tomatoes, garlic, shallots, basil, parsley, EVOO).
Blistered Cherry tomatoes,
Garnished with: hard sheeps milk cheese & micro parsley.
SCALLOP TIRADITO 16 aji amarillo, purple chips
2-3 U-10 scallops,
aji amarillo: yellow chili sauce, onions, garlic, milk, crackers, bread, queso fresco, olives, Peruvian Purple Potato Chips,
Garnish: lime wedge, micro greens.
ROASTED CLAM CASSEROLE 16 gruyere toast, garlic butter
Little Neck Clams (6-8), roasted under the broiler
clam juice/stock, EVOO, garlic, shallots, white wine, basil, parsley, garlic powder,
garlic butter (butter, parsley, basil, pecorino cheese)
Served with grilled gruyere cheese bread (brown butter, garlic, gruyere, S&P)
Garnish: basil & parsley
TUNA TARTARE 18 avocado, gingered soy-citrus
1
JUMBO LUMP CRAB CAKES 18 meyer lemon tartar sauce, smoked paprika
2 Breaded Maryland Jumbo Lump Crab Cakes
served with a meyer lemon tartare sauce, red pepper coulis
Fennel and radish salad
Garnish: topped with micro cilantro, espelette-parsley oil
SPICY CRISPY ROCK SHRIMP 19
soy paper, scallion
Handrolled with soy paper and topped with tempura fried rock shrimp coated in sriracha mayo.
(sold by the piece?)
CAESAR 14 lemon, parsley, croutons
Traditional Cesar salad. Prepared with Romaine and grated Romano cheese.
Garnish: rustic croutons, parsley, & chives
ROASTED BEET AND GOAT CHEESE 14 baby kale, escarole, tarragon, citrus vinaigrette
Goat cheese, endive, baby kale, escarole,
marinated gold, red, and candied baby beets.
in a citrus vinaigrette.
Garnished with tarragon, mint, and orange zest.
BEEFSTEAK TOMATO WITH STILTON 15 red onion, balsamic-sherry vinaigrette
Slices of Beefsteak tomato, dressed in Balsamic-Sherry vinaigrette,
Topped with Stilton Cheese, red onions, and chopped parsley.
CHOPPED VEGETABLE 16 arugula, endive, hearts of palm, artichoke, asparagus, avocado, black olive, parmesan
Arugula, endive, and mache…tossed in a lemon vinaigrette dressing.
Avocado, asparagus, artichokes
hearts of palm, black olives
yellow wax beans, haricot vert, edamame
parmesan
Garnish: candy cane beets, golden beets & chives
BURRATTA 17 grilled tomatoes, candied ginger, sherry vinaigrette
Sliced heirloom tomatoes, baby arugula, Candied ginger
sherry vinaigrette
GRILLED OCTOPUS 19 cumin, cannellini and cucumber
braised and grilled octopus;
served atop Cannellini beans, jicama, cucumber, tomatoes, red onions…
mint, toasted cumin,
Garnished with peashoots…
SAUTÈED CHICKEN 23 creamy succotash
Amish Farm skinned chicken breast (1/2 chicken??), sauteed in butter until crispy.
succotash (bacon, spring onions, fresh corn, cranberry beans, green beans, fava beans, green wax peas, English peas)
thyme, rosemary, garlic, EVOO.
Garnished w/pea shoots.
SHORT RIB LASAGNA 24 basil, pecorino, pomodoro
1
BBQ CHICKEN 24 house bbq sauce, creamed corn, jalapeño corn bread
1/2 of a roasted 4lb. chicken.
our BBQ sauce is made by adding to our Arlington Steak Sauce the following:
honey, orange juice, & maple syrup
SEARED ALASKAN SALMON 31 fava beans, english peas, asparagus purée
1
RIB EYE BONE IN 65
22oz bone-in Ribeye
brushed with brown butter
garnished w/confit garlic clove, roasted shallot,
fried sage, fried rosemary, fried thyme
(Bone-in ribeye is cut from the primal rib section the cow. Leaving the bone in imparts flavor to the cut. A ribeye without the bone is also known as a Scotch Filet in Australia and New Zealand).
SPICED VIDALIA ONION RINGS 10 smoked ranch
1
POTATOES “ARLINGTON” 12 sea salt
1
What is “Nori”?
Nori (海苔?) is the Japanese name for edible seaweed species of the red algae.
What is shiso?
Shiso (/ˈʃiːsoʊ/,[1] Japanese: 紫蘇 or シソ, [ɕiso̞]) is the now common name[citation needed][2] for the Asian culinary herb, seed (spice), or entire annual plant of Perilla frutescens[3] variety crispa, belonging to the mint family.
What is meant by “Osaka Style”?
Osaka’s boxed style sushi (Hako Sushi, Hakozushi) is a traditional form of sushi unique to the Osaka region. Unlike Tokyo’s Edo style sushi, all the ingredients are either cooked or cured. They are not made with the hands and instead use a square or rectangular shaped sushi box (oshigata) which acts as a mold (right image). The sushi box is first filled with sushi rice, and then thinly cut individually sized ingredients are placed on top so they neatly fill the whole surface of the sushi box.
What is Hamachi?
Hamachi is the Japanese name for Yellowtail (Amberjack) - and is NOT TUNA, contrary to popular assumption…
Where kind of oysters do we have?
Where are they from?
Kumamoto & Kusshi
Kumamoto oysters are originally from Kumamoto Bay in Kyosho, Japan. Kumamotos grow in suspended floats feeding with large amounts of fresh natural plankton
from cold Pacific waters. They are plump and succulent.
Harvest is by hand at low tide.
Kumamotos have
highly sculptured fluted shells with very deep cups. These cups hold large amounts of delicious nectar.
Distinctly colored meats are firm and crisp. Luscious flavor is fruity and slightly briny.
Still a rarity on East Coast menus, Kusshis are all the rage out West, due to their small size and ultra-clean flavor. Grown by Keith Reid, a highly innovative grower in Deep Bay, Kusshis are grown in floating trays and tumbled very aggressively. This breaks off the thin growing edge and forces them to deepen and thicken their shells. The resulting oyster, called a Kusshi, Japanese for “precious,” is almost as deep as it is long—just over two inches. The unusual cornucopia shape and stunning smooth purple-black shell are due to the tumbling, which smoothes off any frills. The depth and pillowy softness inside make the Kusshi resemble a Kumamoto, but it’s a plain-old Pacific that’s been tumbled into bonsai form.
What is mache?
http://www.healwithfood.org/health-benefits/mache-lettuce-nutrition.php
THIS is Mâche — which is also called “corn lettuce” or “lamb’s lettuce”.
Mâche is a European salad green that grows in small, rosette-shaped bunches. It has dark green leaves on short stems. It has a distinct sweet taste—making it known as the “mayonnaise of salad greens”. It is wonderful dressed simply with toasted walnut oil and a dash of good sherry vinegar.
NPR Radio actually did a story on Mâche back in August 2003 — click here for the story and audio. I had known about Mâche and, had seen it in Trader Joe’s for a while before I finally picked up a bag. I am now addicted. This little lettuce is sweet, soft, velvety and nutty. All the goodness of other mesclun mixes without any bitterness or peppery bites — so it works well with many ingredients.
You can also cook Mâche as you would spinach, but I find the delicate flavor and texture perfect when eaten raw.
What is “Stilton”? and where is it from?
The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world’s best known and much loved cheeses.
Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
This means that:
- it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
- it must be made from locally produced milk that has been pasteurised before use
- it can only be made in a cylindrical shape
- it must be allowed to form its own coat or crust
- it must never be pressed and
- it must have the magical blue veins radiating from the centre of the cheese
Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and creamy background it melts and crumbles easily and is one of the few cheeses that freezes well.
What is espelette oil? What dish is it found on?
The crabcake is dressed with a drizzle of espelette-parlsey oil.
Espelette is a type of pepper.
Wikipedia: The Espelette pepper (French: Piment d’Espelette French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque:Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette,Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.[1]
The plant, originally from Mexico and to a lesser extent South America, was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.[2]
AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou,Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. It is harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out.[2] An annual pepper festival, attracting some 20,000 tourists[citation needed], is held in October.
This pepper attains only a grade of 4,000 on the Scoville scale and therefore can be considered not hot. It can be purchased as festoons of fresh or dried peppers, as ground pepper, or puréed or pickled in jars.[2]
What is in our Pecorino Bechamel?
Wikipedia: Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/;[1] French: [beʃaˈmɛl]), also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine.[2] It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).
So, our “Pecorino Beschamel” is actually a Mornay sauce…
The attached photo shows a Bescamel drizzled over lasagne in the original recipe.
