Brunch - Fall 2023 Flashcards
Donuts
Menu Description: Strawberry Jam
Components: Donuts, Strawberry Jam
Allergies: Gluten, Dairy, Eggs, Nutmeg
Extra: The Donut dough is a traditional brioche dough. The dough is mixed, proofed and rolled the day prior to service. Donuts are fried prior to service and are rolled in nutmeg sugar. Each Donut is filled with a market strawberry Jam. 5 donuts per order.
Parker House Rolls
Menu Description: Caramelized Onions, Gruyere Cheese
Components: Rolls, Caramelized Onions, Gruyere Cheese
Allergies: Gluten, Cooked Alcohol (Brandy), Allium
Extra: Parker House Rolls are a yeast leavened dough that with incorporated potato flakes. Dough is mixed, double proofed and then shaped before being filled with shaved gruyere cheese and caramelized onions. Onions are caramelized and deglazed with brandy and sherry vinegar.
Gravlax Carpaccio
Menu Description: House Cured Salmon, Dill, Crème Fraiche, Sesame Focaccia
Island Creek Oysters
Menu Description: Fennel Mignonette, Cocktail Sauce
Origin: Duxbury, Massachusetts
Golden Tomato Bisque
Menu: Cherry Tomato, Basil Pesto, Cheddar Toast
Tuna Tartare Calabrese
Menu Description: Sundried Tomato, Calabrian Chili, Grilled Sourdough
Components: Blue Fin Tuna Belly, Calabrian Sundried Tomato, Olive Oil, Maldon Salt, Lemon Zest
Allergies: Seafood, Nightshades, Gluten
Extra: Finely choped bluefin tuna belly is mixed in a bowl with the sundried tomato and Calabrian chili puree and olive oil then placed in a ring mold. The dish is garnished with lemon zest and maldon salt. 2 slices of grilled sourdough is served alongside.
Bluefin tuna is one of the most highly prized fish used in Japanese raw fish dishes. Bluefin has a deep red hue. The flavor of bluefin tuna is much richer than that of other species, such as yellowfin or ahi.
Duck Liver Mousse x
Menu Description: Concord Grape, Pistachio, Brown Butter Bits
Components: Duck Liver Mousse, Cherries, Agrodolce, Pistachio
Allergies: Meat, Dairy, Allium, Nuts
Extra: Duck livers are first brined for three hours then seared with shallot, garlic, and apple.We then deglaze the pan with Madeira wine. The livers are then cooled and blended with butter and crème fraiche
Ricotta Cavatelli
Menu Description: Corn, Black Pepper, Fiore Sardo
Components: Corn Pulp
Corn Stock, Pecorino Cheese (Fiore Sardo), Black Pepper, Corn Kernels, Fiore Sardo
Allergies; Gluten, Dairy
Extra: This is yet another dish that speaks to the sustainability we strive to achieve at USC. The overlaying
point of this dish is to use ingredients we would have otherwise thrown out. For example, the “corn pulp”
referenced above is from the corn filling used in the Agnolotti. When making the puree, the mixture is pushed through a cheesecloth and then worked into the agnolotti. The component left behind is the “pulp” used in thisdish. Further, this dish is a fun play on cacio e pepe, with corn for added texture.
Pick up - The cavatelli (filled with ricotta) is tossed in a sauce made from the corn pulp (above), corn
stock, pecorino cheese, and black pepper. The dish is finished with corn kernels and fiore sardo shaved over the
top.
Lumache San Gennaro
Menu: Hot Italian Sausage, Market Peppers, Oregano
Mafaldine Alla Bolognese
Menu: Pork Ragu, Grana Padano
Pecan and Coconut Granola x
Menu Description: Greek Yogurt, Vanilla Chia Pudding, Strawberries
Components: Honey Yogurt Dairy, Granola, Chia Pudding, Strawberries, Strawberry Sauce, Coconut Flakes, Dried/freeze Dried Strawberries, Micromint
Allergies: Diary, Citrus, Treenut
Extra:
Granola - Oats, kosher salt, shredded coconut, pecan pieces, pumpkin seeds, light brown sugar, maple syrup,
EVOO, golden raisins.
Pick up - The yogurt is scooped onto the bottom of the bowl, the chia pudding is placed in the bowl in a loose
quenelle. The strawberries are combined with the sauce and sprinkled over the top, along with granola, dried
strawberries, coconut flakes, and pulverized freeze-dried strawberries. Finished with 6 leaves of micromint,
maldon salt, and olive oil
Zucchini Frittata
Menu Description: Zucchini, Baby Kale, Provolone
Components: Blended Eggs, Shallots,
Roasted Zucchini, Provolone
Spigarello (Sweet Leafy Broccoli Family), Arugula, Watercress, Shaved Romanesco (Fractal Broccoli), Squash, Salad Vin Citrus, Zucchini Pesto
Allergies: Dairy, Allium, Citrus
Extra: Pick up - Chefs will add butter to the pan, then sauté the shallots and spigarello. Add roasted zucchini,
eggs, and provolone to the pan and let the frittata cook. Chefs will then flash the dish in the salamander
to brulee the top. Plate, add salad to the top of the frittata (arugula, watercress, shaved romanesco,
salad vin), and finish with the zucchini pesto.
Chili Poached Eggs
Menu Description: Burrata, Herb Salad, English Muffin with N’Duja Butter
Components: Poached Eggs, Spiced Yogurt, Burrata, Chili Butter, N’Duja, Herb Mix, English Muffin
Allergies: Meat, Dairy, Eggs, Citrus
Extra: Pick up - Yogurt is smeared on the bottom of the bowl, burrata is drained and ball is broken in half. Arrange the burrata atop the yogurt and rest 2 eggs in the “nest” created. Drizzle chili butter and sprinkle herbs over the top. English muffin is toasted and smeared with Nduja on both sides.
French Toast
Menu Description: Lemon Mascarpone, Maple Syrup, Almonds
Components: French Toast, Lemon Mascarpone, Maple Syrup, Almonds
Allergies: Dairy, Egg, Gluten, Honey, Citrus, Tree Nuts
Extra: Brioche is soaked overnight in a mix of Heavy Cream, Milk, Sugar, Salt, Vanilla, Honey, Eggs. All
blended until smooth.
Chicken Milanese x
Menu Description: Pepperonata, Fennel, Pecorino
Components: Chicken,
Chicken Brine, Pea Puree, Blanched Sugar Snap Peas, English Peas, Endive, Arugula, Mint, Lemon Vinaigrette, Black Pepper, Pecorino Romano,
Allergies: Meat, Citrus, Allium, Dairy
Extra: The breaded chicken is dropped in the fryer until golden brown, then seasoned with salt and black pepper. On an oval plate, spread one spoonful of pea puree and place the chicken on top. In a separate bowl, mix arugula, endives, snap peas, mint, and lemon vin and place on top of the chicken. Finish with cracked black pepperand shaved pecorino romano.
