Chef’s Composed Creations Flashcards
Broiled Salmon
- price, size, prep, and presentation
- 3 items
8 oz. salmon filet broiled
served with yukon potato puree
finished with a bright lemon vinaigrette
for $29
Chappa Seared Scallops
- price, size, qty, prep, and presentation
- 3 items
four seared U10 scallops
served over our savory corn pudding
topped with salsa criolla¹
garnished with bits of our house candied bacon
for $48
______
¹ finely diced red bell pepper, onion, vinegar
Oak Grilled Shrimp and Spaetzle
- price, size, qty, prep, presentation
- 5 spaetzle items
- 2 finishings
four oak grilled U6 shrimp
served over spaetzle
browned in brown butter with roasted garlic, poblano chilis, red bell pepper, and parsley
finished with lemon zest and grated parmesan cheese
for $38
Crunchy Potato Crusted Flounder
- price, size, prep, presentation
- 5 items
8 oz. flounder filet layered with arugula crusted with grated potato grilled on our plancha until crispy served over a small bed of arugula finished with a brown butter sauce with capers accented with salsa criolla
for $35
Roasted Chilean Sea Bass
- price, size, prep, presentation
- 4 items
8 oz chilean seabass fillet roasted
served over a small bed of arugula
with crispy smashed rainbow potatoes
finished with our toasted almond salsa* and a aji amarillo drizzle
for $48
______
*toasted almonds, red bell pepper, onions, olive oil, vinegar
Cast Iron Octopus
- price, qty, size, prep, presentation
- 4 items
two large octopus tentacles (~8 ounces)
sous vide for 6 hours and charred on our cast iron plancha
served over a bed of arugula with crispy rainbow potatoes
finished with an olive-cherry tomato relish
garnished with lemon
for $38
Bacon and Sage Wrapped Beef Tenderloin Medallions
- price, qty, size, prep, presentation
- 3 items
two 4 oz. tenderloin medallions wrapped in bacon and sage and grilled to temp,
topped with red chimichurri*
served over a buttery yukon potato puree
with charred endive
for $38
______
*mix of chimichurri and salsa criolla
Bricklayer Steak (Boneless Ribeye)
- price, size, prep, presentation
- 4 items
marinated* 14 oz upper select choice ribeye grilled to temp
topped with chimichurri
served sliced with smashed crispy baby rainbow potatoes and charred endive
garnished with roasted garlic
for $52
______
*olive oil, garlic, smoked paprika, red pepper flakes
The Pig Chop
- price, size, prep, presentation
- 3 items
14 oz. bone-in duroc¹ pork chop grilled to temp
topped with charred peach-honey gremolata²
served over a savory corn pudding
garnished with our house pickled red onion
for $38
_____
¹ highly regarded breed of pig raised for meat
² charred peaches, honey, fresh oregano, oil, vinegar
Braised Lamb Shank
- price, prep, presentation
- 5 items
lamb shank braised* fresh daily for four hours served over buttery yukon potato puree
and grilled asparagus
topped with a gremolata
finished with the natural lamb jus
garnished with pickled onions
for $39
______
* veal stock, mirepoix, herbs
Half Roasted Chicken
- price, size, prep, presentation
- 4 items
aji panca¹ marinated 1/2 chicken roasted and served with crispy smashed rainbow potatoes
topped salsa criolla
served with creme verde²
for $28
____
¹ dark red, mild peruvian pepper with a smokey, fruity taste
² puree of mayo, sour cream, fresh oregano, jalapeño, lime juice
Composed Creations
• 12 items
- 6 seafood
- 6 meat
- broiled salmon $29
- potato crusted flounder ….. $35
- roasted chilean seabass ….. $48
- seared scallops ….. $48
- grilled shrimp and spaetzle ….. $38
- cast iron octopus ….. $38
- bacon wrapped tenderloins ….. $38
- bricklayer steak ….. $52
- lamb shank ….. $39
- rack of lamb ….. $48
- pig chop ….. $38
- roast chicken ….. $28
Roasted Rack of Lamb
- price, size, prep, presentation
- 4 items
3 double thick lamb chops roasted served over yukon potato puree with grilled asparagus finished with lamb jus garnished with house pickled red onions
