Dining Room Market Lunch Descriptions Flashcards
Roasted Carrots
Carrot purée: onion, garlic, carrot juice, and olive oil
Red and white quinoa is plated on top and is dressed in a pumpkin seed and green garlic salsa verde
Salsa verde: roasted pumpkin seeds, Aleppo, sunflower oil, cilantro, green garlic, salt
Roasted carrots are plated on top
Seasoned yogurt: yogurt, lemon, olive oil, salt
Finished with carrot shavers and cilantro
Roasted Duck
One slice of duck breast plated with diced duck bacon on top of arrowhead spinach purée and wild rice. Duck fat bernaise, blanched turnips, and garnished with turnip shavers and watercress or mustard greens
Spinach purée: white onion, garlic, jalapeño, pasties, veg stock, spinach, and oil
Duck fat bernaise: egg yolks, vermouth cooking liquid, duck fat, clarified butter, lemon juice, and salt
Mise: Entree Fork, Steak Knife
Hamachi
Thinly sliced cured Hamachi: olive oil, lime zest, salt
Tomato-Ponzu Broth: tomato water (heirloom & beefsteak), GF ponzu soy sauce, rice wine vinegar, water), salt, lime juice
Sungold tomatoes: cut in halves, seasoned with salt, lime juice, red wine vinegar, EVOO
Garnish: radish shavers, scallion curls, shiso leaves
Mise: oyster fork, oyster spoon
Fact: Shiso (aka Perilla), is an herb in the mint family (native to Asia and prominent in Japan, Korea, Vietnam cuisine). Green shiso has more subtle, minty notes, purple shiso tends to be bolder and slightly spicier
Corn Caramelle
Chorizo, Peppers, Chives
Corn filling: white onion, garlic, shallot, carrot, heavy cream, corn kernels, corn juice, butter
Chorizo: a mild, house made Heritage Pork Chorizo
Pork Sauce: corn juice, butter, lime, salt,
Corn kernels, jimmy nardello peppers (cut into coins), chives, Aleppo oil
Herb Breadcrumbs: panko, garlic oil, chives, parsley, lemon zest
Mise: App fork, Dessert spoon
Summer Squash Ravioli
Sunflower seeds, ricotta, lemon
3 per order
Gold bar squash puree: white onion, carrot, gold bar squash, vegetable stock, garlic confit, miso, safflower oil, salt
Lemon butter: lemon zest, toasted black pepper, butter, salt
Sunflower Seed Salsa Verde: chives, parsley, toasted sunflower seeds, Aleppo chili flakes, Colombino olive oil
Garnish: squash diamonds, shavers, blossoms, chives
Mise: App Fork, Dessert spoon
Smoked Arctic Char
Asparagus, Crab, Basil
4.5oz of smoked Char
Asparagus puree: onion, garlic, spinach, basil, veg stock, safflower oil, salt
Crab salad: lemon aioli, chives, lemon juice, salt
-Asparagus purée is plated first, followed by pomme purée, crab salad, and whipped cream. Lightly blanched and pan roasted asparagus spears follow. Trout roe is plated on top of the Char. Garnished with asparagus and radish shavers, opal basil with lemon oil
Caraflex Cababge
Peanuts, nori, chilli
Cabbage pancakes: gluten free flour, salt, sugar, baking powder, egg whites, water, whole eggs, and puffed rice
Chili crunch, kewpie mayo, toasted and chopped peanuts, thin chiffonade caraflex cabbage, scallion curls, kimchi sesame seeds, nori, chives
Mise: App fork, App Knife
Roasted Sirloin OR Elysian Fields Lamb
Romano Beans, Pine Nuts, Kale
Grilled Romano beans, kale pesto, onion purée, chiffonade kale, Calabrian chili gremolata, garlic breadcrumbs, mint, and toasted pine nuts
Onion purée: jasmine rice, veg stock, safflower oil, and onions
Kale pesto: garlic, pine nuts, olive oil, and blanched kale
Calabrian chili gremolata: parsley, chives, Calabrian chili, olive oil, salt, lemon zest
Mise: Entree fork, Steak knife
Pole Beans
Lentils, Pinenuts, Apricots
Pole beans, arrowhead spinach, Lani’s baby greens
Red Lentil Dosa: red lentils, jasmine rice, water, chickpea flour, baking soda, salt
Pinenut purée: toasted pine pinenuts, water, olive oil, salt
Apricot Amba: garlic, shallot, dried and chopped apricots, yellow mustard seed, fenugreek seed, Madras curry powder, turmeric, Aleppo, Chardonnay vinegar, water
Mise: Entree fork, Entree knife, Dessert spoon
Apricot Shortcake
Green Tea, Honey, Lillet Blanc
Shortcake: flour, basking powder, lemon zest, sugar, butter, heavy cream, egg, salt
Market apricots (or apriums) roasted in lillet, sugar, vanilla bean, and chilled
Honey: Miel de Cassis from the Close Ste. Madeleine Vineyard in France
Sweet cream: heavy cream, cognac, mascarpone, sweetened condensed milk
Mise: App fork, dessert spoon
Raspberry Tiramisu
Mascarpone, Coffee, Milk Chocolate
Ladyfinger cake: egg, sugar, vanilla paste, flour, corn starch, salt, raspberry liqueur (not cooked)
Mascarpone Cream: heavy cream, sugar, vanilla
Milk Chocolate Ganache: Heavy cream, sugar, decaf coffee beans, egg, vanilla, salt
Raspberry Jam: market raspberries, sugar, lemon juice, corn starch
Pretzel: sourdough starter, flour, sunflower oil, kernza flour, brown sugar, salt, baking soda
Mise: app fork, spoon
Lemon Poppyseed Coffee Cake
Dining Room Takeaway
Ingredients: wheat flour, cornmeal, unrefined sugar, sunflower oil, eggs, sour cream, butter, poppyseeds, lemon, baking powder, salt
Allergens: nuts, seeds, gluten, dairy, eggs, coconut
Granola Takeaway
GF granola
Ingredients: almond flour, oats, hazelnuts, almonds, sunflower seeds, maple syrup, brown sugar, coconut oil, grapeseed oil, orange zest, kosher salt
Retrieved from Pastry, plastic clear bag and tied
Comp Cake
Hummingbird Cake: southern layer cake made with pineapples and bananas
Ingredients: in-house gluten free flour mix (tapioca flour, potato starch, rice flour, xanthan gum) golden pineapple, banana, sunflower oil, organic sugar, baking soda, vanilla extract, salt
Cinnamon frosting: vegan butter, sugar, coconut milk, vanilla paste, salt
Mise: app fork, app knife
Gluten-Free Bread
Carrot Sunflower Bread
Ingredients: in house gluten-free flour mix (corn starch, tapioca starch, white rice flour, potato starch, xanthan gum), cornmeal, baking powder, baking soda, sunflower oil, maple syrup, eggs, cumin, oregano, salt, garlic, shallots, carrots, sunflower seeds
