Brunch Food Menu Flashcards
Familiarize yourself with all of our food offerings for brunch service and be able to confidently sell to Elephante Scottsdale Management Team & Team Members
Describe the “Green Eggs”
Green & yellow zucchini is marinated, grilled than thinly sliced. This is served chilled and tossed with diced avocado, salsa verde (parsley, garlic, anchovies, capers, lemon juice, and EVOO) arugula and shaved parmigiano reggiano. The salad is served atop of soft scrambled eggs, which are seasoned with salt and heavy cream.
Describe the “Baked Eggs”
Two eggs are baked in Elephante vodka sauce (tomato, garlic, onion, mascarpone, cream, parmigiano, Calabrian chili, chili flakes, liquid aminos, and butter). Topped with parmigiano reggiano and served with toast.
Describe the “Egg and Pancetta Benedict Sandwich”
Toasted English muffin is topped with crispy pancetta (cured Italian pork belly) and a sunnyside up egg (fried just on one side and never flipped). This is accompanied with a side of bernaise sauce (egg yolk, clarified butter, white wine/tarragon reduction) for dipping. Served with a small arugula salad on the side.
Describe the “Caramelized Brioche”
Brioche is coated with sugar and butter, baked until golden brown and served at room temperature. The brioche is then topped with a vanilla pastry cream (milk, eggs, sugar, vanilla, and whipped mascarpone), strawberry confit, and a white chocolate crumble (flour, butter, brown sugar, and white chocolate). Garnished with strawberry powder.
Describe the “Lobster Toast”
Pullman (white bread) is toasted in clarified butter then topped with burrata and four ounces of lobster meat that has been poached in a tomato butter and chives. Finished with more chives and an egg yolk that has been poached in EVOO. Served with a petite green salad dressed with EVOO and lemon juice.
Describe the “Avocado and Poached Egg Rosti”
Two Rosti’s (shredded potato seasoned with salt, pepper, and clarified butter that is steamed, then cut and fried until crispy) are topped with a Calabrian chili jam (tomato, shallot, brown sugar, apple cider, Fresno chili, Calabrian chili, Worcestershire, and orange juice), sliced avocado and two poached eggs (eggs dropped for their shell and cooked in simmering water). This is finished with Hollandaise and a salmoriglio sauce.
Describe the “Avocado Toast”
A Noble bakery baguette is toasted and topped with chopped tomato that has been dressed with golden balsamic, EVOO and salt. This is finished with sliced avocado that is seasoned with Aleppo pepper (a dried chili from Turkey), sea salt and EVOO.
Describe the “Steak and Eggs”
Ten ounces of prime skirt steak is seasoned with the house porcini rub than grilled to temperature. The steak is then sliced and topped with a “Calabrian” Chimichurri. This is accompanied with a crispy potato rosti and arugula that has been dressed with lemon and EVOO.
Describe the “Carbonara Flatbread”
150 grams of pizza dough is hand stretched and topped with a Parmesan fonduta (Italian version of fondue), fontina cheese and guanciale (the jowl of the pig). This is baked in our wood fired oven and topped with a poached egg.
Describe the “Hotcakes”
Three ricotta hot cakes (flour, eggs, sugar, ricotta cheese, vanilla, baking powder and salt) are served with a pistachio yogurt, pistachio/white chocolate rubble (white chocolate, butter, corn starch, light brown sugar). Served with a side of maple syrup.
