Brunch - Summer 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
Clam Chowder
Menu Description: Pancetta, Green Garlic Verde, Calabrian Tabasco
Components: Chowder Base, Heavy Cream, Manilla Clams, Lemon Juice, Green Garlic Verde, Calabrian Tabasco, Scallion
Allergies: Meat, Dairy, Shellfish, Citrus, Allium
Extra: Pick up - In a small pot with a lid add 6-7 manilla clams, 6 oz chowder base and about 1 oz of heavy cream. Cover and cook on high until clams have opened. Once open, season with lemon juice and salt as needed (this will depend on the base and on the clams themselves so taste often). Spoon into a Varick Chip bowl and top with the liquid. Drizzle verde and tabasco around the top and finish with scallions on the bias.
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
Menu Description: Cherries, Pistachio, Agrodolce
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
Tomato Panzanella
Menu Description: Shishito, Watermelon, Ricotta Salata
Components: Heirloom Tomatoes, Cherry Tomatoes, Watermelon Balls, Blistered Shishitos, Croutons, Whipped Feta, Ricotta Salata, Basil, Red Onion, Tomato Water
Allergies: Nightshades, Gluten, Dairy, Allium
Extra: Pick up - Each salad gets about 5 pieces of each component (heirloom tomato, cherry tomato,
watermelon, shishito, and red onion. Lots of basil as well. The bowl is started with a schemer of whipped
feta/ricotta cream. The salad is placed on top, and the pieces should get smaller from bottom to top. Garnish with basil and shaved ricotta salata.
Bibb Salad
Menu Description: Gruyere, Garlic Croutons, Dijon Vinaigrette
Components: Bibb Lettuce
Red Oak Lettuce, Dijon Vinaigrette, Gruyere Cheese, Garlic Croutons
Allergies: Alcohol, Allium, Dairy, Gluten
Extra: The Bibb Lettuce salad is our longest Standing menu item at USC. The croutons are sourdough and are olive-oil pan fried.
Broccoli
Menu Description: Pomegranate, Candied Pecans, Mint
Components: Broccoli, Broccolini, Seasoned Greek Yogurt, Candied Pecans, Pomegranate Seeds, Sliced Jalapeños, Torn Mint, Black Garlic Balsamic Vinaigrette
Allergies: Dairy, Tree Nuts, Nightshades
Extra: Upon pick up, about 5 pieces of broccoli and broccolini are fried until crispy on the edges. The fried broccoli is tossed with white balsamic, picked mint, pomegranate, candied pecans, and sliced jalapeno. The broccoli is placed in a bowl on top of the
seasoned yoghurt, drizzled with the black garlic vinaigrette, and the rest of the “goodies” from the mixing bowl.
Fettuccine Al Limone
Menu Description: Preserved Lemon, Breadcrumbs
Components: Fettuccine Egg, Gluten
Lemon Cream Lemon,
Butter, Grana Padano/Pecorino, Lemon Juice, Preserved Lemon, Bread Crumb
Allergies: Egg, Gluten, Citrus, Dairy
Extra: Light, homey pasta dish!
Lumache Amatricana Estiva
Menu Description: Sungold and Cherry Tomatoes, Guanciale, Pecorino
Components: Blistered Tomatoes,
Guanciale Fat, Rendered Guanciale Bits, Chili Flake, Black Pepper, Red Onion, Pecorino Cheese
Allergies: Nightshades, Allium, Dairy, Pork, Gluten
Extra: Everything is added on the pickup for this dish, making it very easy to modify. Chefs will start by cooking
red onion and one spoonful of guanciale fat, then toast the black pepper and chili flakes. Add tomato and tomatowater. Cook lumache in the sauce and finish with pecorino.
Gemelli Alla Zafferano
Menu Description: Ruby Red Shrimp, Saffron, Asparagus
Components: Gemelli, Saffron Cream Sauce, Shrimp Stock, Ruby Red Shrimp, Asparagus, Butter, Lemon Juice, Parsley, Chives, Chiffonade Basil
Allergies: Gluten, Allium, Shellfish, Dairy, Citrus
Extra: Pick up - Melt 1tbsp butter in the pan and add a handful of asparagus. Add shrimp and season with salt, sauté until shrimp are almost cooked through. Add a pinch of chili, 2 oz of saffron cream sauce and 2oz of shrimp stock. Add pasta to the pan and cook down together adding a small shot of lemon juice. Once sauce is starting to coat the pasta, add parsley and chives, finish with chiffonade basil, tossing just a few times before plating
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.
Mafaldine Al Ragu
Menu Description: Slow Roasted Pork, Tomato, Taggiasca Olives
