BAVC Flashcards
Baked Goat Cheese
Goat cheese (4 oz) is seasoned with tarragon and parsley. A red sauce is served on it and it is baked and served warm. It is served with garlic and herb Texas toast.
ALLERGENS:
Allium
Chilies
Dairy
Gluten
Nightshade
Soy
Wheat
Sizzling Shrimp Scampi
garlic bread, chilies, parsley
ALLERGENS:
Allium
Chilies
Crustaceans
Citrus
Dairy
Gluten
Soy
Wheat
Tenderloin Steak Tartare
The beef is hand chopped tenderloin, served raw. The meat is combined with mixed to order capers, shallots, parsley, calabrese chiles, salt, and grape seed oil. The mixture is topped with a slow poached egg yolk. The plate is garnished with cornichons, whole parsley, maldon sea salt, and black pepper. Dijonaise (dijon mustard, mayonnaise, salt, lemon juice) and sriracha is served on the side. Sourdough is toasted and served on the side.
ALLERGENS:
Allium
Black Pepper
Chilies
Citrus
Dairy
Eggs
Gluten
Wheat
Shrimp Cocktail
Half pound of steamed Oiishi sweet white shrimp, served chilled with cocktail sauce and Dijonnaise. The shrimp is served on crushed ice, dressed with brine and lemon juice, garnished with seaweed and lemon wedges. Cocktail sauce is served on the side.
ALLERGENS:
Allium
Chilies
Crustaceans
Citrus
Corn
Eggs
Fin Fish
Nightshade
Soy
Vinegar
Baked Crab Cake
This is a classic simple crab cake made with a mixture of jumbo lump crab meat, salt, preserved lemon, and aioli. Fresh farm eggs and panko breadcrumbs are added as a binder. The mixture is shaped into 7 oz cakes (1 crab cake comes in each order) and lightly breaded with flour, cream, and panko breadcrumbs. The cakes are browned in clarified butter and baked in the oven. Lemon wedges and remoulade sauce are served on the side. Remoulade is a classic accompaniment to crab cakes. Ours is made with mayonnaise, garlic, dijon mustard, shallots, capers, cornichons, parsley, and tarragon.
ALLERGENS:
Allium
Crustaceans
Citrus
Dairy
Eggs
Gluten
Nightshade
Soy
Vinegar
Wheat
Salmon Crudo
Truffle Yuzu Salmon Crudo. The truffles that we grate on top are fresh. We are using Italian Bagnoli Truffles, a high-end classic truffle in season this time of year.
ALLERGENS:
Alcohol
Citrus
Fin Fish
Mushroom
Vinegar
Grand Seafood Tower
-12 each east coast oysters.
-1.75 oz cured salmon ceviche.
-12 shrimp cocktail.
-½ lb chilled Alaskan king crab legs.
Mignonette, Cocktail Sauce, Dijonnaise, and Drawn Butter
ALLERGENS:
Alcohol
Allium
Bivalve Or Mollusks
Black Pepper
Chilies
Crustaceans
Citrus
Corn
Dairy
Eggs
Fin Fish
Gluten
Nightshade
Soy
Vinegar
Wheat
Shellfish Tower
-1lb Chilled Alaskan king crab legs
-1½ lb Chilled Maine lobster
-12 Shrimp Cocktail
Cocktail Sauce, Dijon Mustard Aioli and Drawn Butter
ALLERGENS:
Allium
Black Pepper
Crustaceans
Citrus
Corn
Eggs
Fin Fish
Nightshade
Soy
Vinegar
Maude’s Seafood Tower
-18 east coast oysters
-1.75 oz cured salmon ceviche
-12 shrimp cocktail
-1½ lb Chilled Maine lobster
-1lb Chilled Alaskan king crab legs
crystal hot sauce, drawn butter, dijonnaise, cocktail sauce
ALLERGENS:
Allium
Bivalve Or Mollusks
Black Pepper
Chilies
Crustaceans
Citrus
Corn
Dairy
Eggs
Fin Fish
Gluten
Nightshade
Soy
Vinegar
Mixed Greens & Apple Salad
The salad contains mixed greens, shaved granny smith apples, shaved manchego cheese, and candied pecans. The dressing is a champagne vinaigrette: shallots, honey, lemon, champagne vinegar, grapeseed oil.
ALLERGENS:
Allium
Black Pepper
Citrus
Dairy
Tree Nut
Vinegar
Bacon Roasted Tomato
For service, the bacon is sliced thick and griddled with maple syrup and black pepper (see thick cut bacon in sides). Watercress is dressed with olive oil, lemon, and salt. Beefsteak tomatoes are charred in the broiler. They are finished with olive oil, steak salt, and herbs.
ALLERGENS:
Allium
Black Pepper
Citrus
Nitrates
Pork
Wedge
The salad consists of iceberg lettuce, hard-boiled egg with steak salt, house-made ranch dressing. Dressing consists of buttermilk, aioli, sour cream, garlic powder, dried shallot, dried parsley, black pepper. The salad also contains Gorgonzola Piccante blue cheese crumbles, red onion, dill, parsley, chives and bacon.
ALLERGENS:
Allium
Black Pepper
Dairy
Eggs
Nitrates
Pork
Lyonnaise Salad
Escarole and frisée lettuce, dressed with a warm, bacon-sherry vinaigrette; garnished with brioche croutons, grilled bacon, and a soft-boiled farm egg. The salad is served warm and slightly wilted.
ALLERGENS:
Allium
Black Pepper
Dairy
Eggs
Gluten
Nitrates
Pork
Vinegar
Bacon Stuffed Avocado
Boston Bibb lettuce dressed with Dijon mustard and sherry vinaigrette: shallot, lemon, and fines herbs (chervil, tarragon, and chive). This is plated with ½ an avocado stuffed with lump crab meat. The crab is lightly dressed with a dijonnaise, preserved lemon, lemon juice, salt, and chives.
ALLERGENS:
Allium
Avocado
Black Pepper
Crustaceans
Citrus
Eggs
Vinegar
Smoked Salmon Caesar
The salad is made with romaine lettuce and dressed in a Caesar dressing; tossed with apple cider vinegar potato chips and large pieces of house-cured and smoked salmon*. The salad is finished with abundant freshly-grated parmesan cheese.
