Dinner Menu Flashcards
Parsnip Leek Soup
CA DF GF
Parsnip and Leek Soup. With drops of Chive Oil, Garnished with Crispy Prosciutto, Crispy Shallots, Amaranth
INGREDIENTS: Parsnip, Idaho Potato, Spanish Onion, Leeks, White Wine, Roasted Garlic, Bay Leaf, Vegetable Broth, Olive Oil
Hamachi and Tuna Crudos
CG CD NUTS CSH
Blood Orange and Meyer Lemon Gelée, Crispy Shiso, Jicama, Cilantro Lime Emulsion
2 Oz. Of Japanese Yellow Tail and Yellow Fin Tuna, Over cilantro lime Emulsion, Diced Jicama, Crispy Shiso Leaf, Key Lime Foam & Caviar Over Fish
INGREDIENTS: Hamachi, Tuna, Jicama, Cilantro, Fresh Blood Orange And Meyer Lemon Juice, Fresh Cilantro, Key Lime Juice, Key Lime Zest, Versa whip, Xanthan Gum, Gelatin Sheets
Roasted Beets and Mache
CD CG
Chevre Fondue on plate with Challah Toast, Candy Walnuts, Cranberry Reduction
INGREDIENTS: Red and Golden Beets, Vegetable Broth, Bay Leaf, Thyme, Shallots, Star Anise, Challah Bread, Eggs, Milk, Heavy Cream, Cinnamon, French Vanilla extract, Sugar, Fresh Goat Cheese, Cream Cheese, Cranberry Juice, Brown Sugar
Wild Mushroom Strudel
CD CG
Petit Greens, Crimini Shallot Sauce
DESCRIPTION: Cooked wild mushrooms blend with cream cheese, spread in a double sheet Filo Dough, Rolled And Golden Brown Baked, Over A Creamy Sauce
INGREDIENTS: Phyllo Dough, Portobello, Cremini, Lobster Mushrooms, Shallots, Sherry Vinegar, Lemon Thyme, Olive Oil, Honey, Mustard, Canola Oil
Seared Scottish Salmon
White Asparagus, Chanterelle Risotto, Pomegranate Jus
DESCRIPTION: Pan Seared 7 Oz Scottish Salmon Skin On. Over mushroom Risotto, poached White Asparagus, Pomegranate Jus Drizzling
INGREDIENTS: Salmon, Arborio Rice, Spanish onion, White Wine, Chanterelle, Butter, Lemon Thyme, Bay Leaf, 4 pcs Poached White Asparagus, Chives, Truffle Oil, Honey, Pomegranate Juice, Vegetable Broth
GARNISH: Micro Sorrel
ALLERGIES: Contains Dairy, GF
Seafood Ravioli
CD, CG, CA
Saffron Beurre Blanc, Olive Tapa
DESCRIPTION:
4 Boiled Square Raviolis, Tossed In Beurre Blanc, Olive Tapenade Canale, Parsley and Basil Leaves. 3 Pieces Confit of Pumpkin, Drizzled with Smoked Paprika Oil
INGREDIENTS: Ravioli: Maine Lobster, Scallops, Gulf Shrimp, Parsley, Dill, Meyer Lemon Zest, Shallots, Black Garlic]. Saffron Beurre Blanc: White Wine, Saffron, Thyme, Shallots, Butter, Salt]. Fresh Pasta: Durum, A.P. Flours, Eggs, Butter, Olive Oil. Olive Tapenade: Cerignola and Kalamata Olives, Roasted Red Pepper, Roasted Red Pearl Onion, Olive Oil].
Rubbed Rack Of Lamb
DF GF CA
Roasted Vegetables, Swiss Chard Fundou, Dried Cherries Au jus
DESCRIPTION: Grilled Rack Of Lamb Two Double and One Single, 2’’ Diced Roasted Winter Vegetables, A Comet Of Swiss Chard Fondue, And Drops Of Cherries Au Jus
INGREDIENTS: Béchamel; 11oz. Grilled New Zealand Rack Of Lamb, Milk, Heavy Cream, Roux: Butter, Flour, Parsnip, Butternut Squash, Celeriac, Oregano, Lemon Thyme, Nutmeg, Honey. Cherries au Jus: Dried Cherries, Red Wine, Fresh Oregano, Shallots, Black Peppercorns.
GARNISH: Taro Chip
OCTOPUS PROVENÇAL
CA DF GF
6 OZ. [1 TENTACLE] FROM SPAIN, SIMMER TWO HOURS IN MIREPOIX [RED WINE, LEMON, BAY LEAF, THYME, BLACK PEPPER, VEGGIE STOCK] SERVED CHARRED OVER SQUID INK BRUSH WITH DRIZZLING MEYER LEMON SQUID INK VINAIGRETTE AND PLUM TOMATO, CERIGNOLA OLIVES, CAPERS, PARSLEY, MEYER LEMON, OLIVE OIL, PEARL RED ONION AND ROASTED RED PEPPER
BLUE BAY MUSSELS
DOZEN AND A HALF, SERVED IN A BROTH [WHITE WINE, GRAPE TOMATOES, GREEN GARLIC, SPANISH CHORIZO, EVOO FINISHED WITH BUTTER AND WITH TOMATO CONFIT [GRAPE TOMATOES BRAISED IN EVOO] SERVED WITH ONE CHARRED BAGUETTE AND CHILI THREADS (KOREAN RED SMOKY PEPPER STRINGS)
UPON REQUEST: ALCOHOL, DAIRY AND GLUTEN FREE
SPRING CITRUS SALAD
DF GF
FRISSE WITH SUPREMES OF ORANGE AND GRAPEFRUIT, HEARTS OF PALM, RED ONIONS AND JICAMA, DRESSED WITH CITRUS VINAIGRETTE [ORANGE JUICE, HONEY AND EVOO].
FARMERS FIELD SALAD
DF GF
MARKET GREENS TOSSED WITH PICKED HERBS: TARRAGON, CHIVE AND MINT, DRESSED WITH A SHERRY- SHALLOT VINAIGRETTE [SHERRY, VINEGAR, EVOO, SHALLOTS AND HONEY].
SMOKED SALMON CARPACCIO
CD CG
4 OZ. SLICED OF NOVA SCOTIA SMOKED AND RAW SALMON SERVED OVER PUFF PASTRY, WITH CRÈME FRAICHE DEVIL EGG [BOILED QUAIL EGG YOLK, DIJON MUSTARD, LEMON ZEST, LEMON JUICE PAPRIKA, DILL, CHIVES]. 1 OZ. OF SALMON ROE, WASABI EMULSION [WASABI ROOT JUICE, SUGAR, RICE VINEGAR AND WASABI POWDER] AND EDIBLE BLOSSOMS.
WAGYU BEEF SLIDERS
CD CG
TWO PIECES OF 2 OZ. EACH [MEDIUM, WELL DONE IF REQUESTED] SERVED IN BRIOCHE BUN WITH TRUFFLE AIOLI [EGG YOLK, POACH GARLIC, EVOO, TRUFFLE PEELINGS, TRUFFLE OIL, CHAMPAGNE VINEGAR, DIJON MUSTARD] TOPPED WITH ASIAGO CHEESE, TOMATO-FIG MARMALADE [TOMATO, BRAISED FIGS, SUGAR, VANILLA BEAN, BAY LEAF AND THYME] AND FOIE GRAS MOUSSE WITH 2 CRISPY WHITE SWEET POTATOES [PANKO AND TRUFFLE OIL].
RICOTTA GNOCCHI
CD CG
[RICOTTA CHEESE, 00 ZERO FLOUR, S and P] SAUTÉED TO GOLDEN WITH VEGETABLE BROTH, KALE PESTO [BABY KALE, BABY SPINACH, BASIL, PARSLEY, SHALLOTS AND GARLIC] SERVED WITH A PARMESAN CRISP AND GUANCIALE.
IT COULD BE DONE WITH NO GUANCIALE.
RISOTTO CROQUETTE
CA CD CG
CROQUETTE [ARBORIO RICE COOKED WITH WHITE WINE, SPANISH ONION, THYME AND BAY LEAF] CRUSTED WITH PANKO AND STUFFED WITH AGED MANCHEGO CHEESE SERVED OVER SAFFRON YELLOW TOMATO NAGE [SAFFRON, POACH YELLOW TOMATO, SHALLOTS, WHITE WINE, BUTTER] WITH SHAVED SUMMER TRUFFLES, TRUFFLE OIL, SAFFRON OIL AND MICRO RED CABBAGE. [NOT HALF PORTION AVAILABLE]
RIGATONI POMODORO
CD CG
SAUTÉED SLICED GARLIC IN EVOO TOSSED WITH POMODORO SAUCE [TOMATO, SPANISH ONION, BAY LEAF, FRESH BASIL LEAF, SALT AND BLACK PEPPER] SERVED WITH ARTISANAL RICOTTA CHEESE AND BASIL OIL.
BLACK SEA BASS
CA CD CSH GF
7 OZ. PAN SEARED ATLANTIC NEW ENGLAND BLACK SEA BASS SERVED OVER SUNCHOKE AND KALE PURÉES [SUNCHOKE, BABY KALE, POTATO, BUTTER, MILK, VEGETABLE BROTH] WITH ROASTED PATTY PAN SHALLOTS EVOO [BABY YELLOW SQUASH], AND SAUCE AMERICAINE [LOBSTER BROTH, TOMATO, ONION, CARROT, CELERY, WHITE WINE, BRANDY].
HALIBUT
CD GF
[FROM NORTH ATLANTIC; WILD] 7OZ. OF FILET PAN- SEARED SERVED WITH GRILLED MEYER LEMON WHEELS TOSSED WITH CHOPPED PARSLEY AND SAUTÉED ARTICHOKE GLOBES [EVOO AND S and P], FINISHED WITH CAPER BEURRE BLANC [BUTTER, MEYER LEMON AND CAPPERS].
MOQUECA
DF GF
TWO PIECES OF NORTHWEST ATLANTIC SEA BASS SKIN OFF, THREE PIECES OF TIGER SHRIMP FROM VIETNAM AND ONE MAINE SCALLOP. THE STEW IS MADE WITH COCONUT MILK, PALM OIL, BAY LEAF, SHALLOTS, GARLIC AND S and P GARNISHED WITH CILANTRO LEAFS SERVED WITH A SIDE OF STEAMED WHITE RICE.
MAINE LOBSTER
CD GF
[FROM MAINE] 1 1⁄4 LB. BUTTER POACHED LOBSTER [OUT OF THE SHELL] SERVED OVER PLANTAIN AND GRAPEFRUIT PUREE [BLENDED FRIED MADURO (SWEET) PLANTAINS WITH GRAPEFRUIT JUICE AND S&P] WITH LEMON ZEST BEURRE BLANC [BUTTER AND LEMON ZEST] AND AVOCADO MOUSSE [AVOCADO, LEMON JUICE AND S&P] GARNISHED WITH GRAPEFRUIT SUPREME AND PLANTAIN CHIPS.
BRANZINO OREGANATTA CA DF GF
2 FILETS SKIN ON GRILLED SERVED WITH ROASTED TOMATOES [ONIONS, GARLIC, PARSLEY, WHITE WINE AND EVOO], SMASHED YUKON POTATOES AND OREGANATA SAUCE [MEYER LEMON JUICE AND ZEST, DIJON MUSTARD, OREGANO AND EVOO].
CRESCENT DUCK
CD GF
FROM LONG ISLAND, 6 OZ. OF PAN ROASTED DUCK BREAST SKIN ON CUT IN TWO SERVED OVER PURPLE CAULIFLOWER PURÉE [PURPLE CAULIFLOWER BRAISED IN VEGGIE BROTH, BUTTER, PARSLEY, BAY LEAF], SAUTÉED CHERRIES NEBBIOLO AU JUS [NEBBIOLO, SHALLOTS, THYME, BAY LEAF, HONEY, DEGLAZE WHERE DUCK HAS
BEEN ROASTED] TARO CHIPS STRINGS, AND AFFILLA CRESS.
TEMPERATURE: R MR M MW WD [chef recommends MR]
PORK TENDERLOIN & PORK BELLY
CA CD GF
7 OZ. OF ROASTED PORK TENDERLOIN AND 4 OZ. OF BRAISED PORK BELLY [MARINATED PORK BELLY AND BRAISED FOR 3 HOURS IN VEGETABLE BROTH, WHITE WINE, PARSLEY, ORANGE, SHALLOT AND BAY LEAF] SERVED WITH BABY CARROT MASH [BABY CARROT BRAISED IN STAR ANISE, VEGETABLE BROTH, BUTTER, PARSLEY, BAY LEAF], SAUTÉED HARICOT VERTS AND PORT WINE GLAZED [PORT WINE, SHALLOTS, THYME, BAY LEAF, HONEY, DEGLAZE WHERE PORK TENDERLOIN HAS BEEN ROASTED].
TEMPERATURE: M MW WD [chef recommends M]
CREEK STONE FILET MIGNON
CA CD GF
8 OZ. SERVED GRILLED WITH WILTED BABY KALE, ROASTED FINGERLING POTATOES, GRILLED CIPOLLINI ONIONS FINISHED WITH SAUCE ROBERT [BROWN MUSTARD SAUCE, VEAL STOCK REDUCTION, RED WINE, CARAMELIZED MIREPOIX] AND A BOUQUET GARNI [ROSEMARY, THYME, SAGE, PARSLEY, BLACK PEPPER CORN BAY LEAF]. TEMPERATURE R MR M MW WD [chef recommends MR]
ROASTED ORGANIC CHICKEN
DF GF
GARLIC PAN ROASTED BONELESS MURRAY’S HALF CHICKEN SERVED WITH ROASTED BABY CARROTS, PEE WEE POTATOES AND ASPARAGUS FINISHED WITH CRISPY SAGE, HERBED AU JUS [BROWN CHICKEN REDUCTION, VERJUS DU PÉRIGORD, LEMON, THYME, FRESH OREGANO AND SAGE].
SIDE DISH:
ASPARAGUS ROUILLE
DF GF
POACHED WARM ASPARAGUS SERVED WITH ROUILLE [ROASTED RED PEPPER, SAFFRON AIOLI, DIJON MUSTARD, POACHED GARLIC, LEMON JUICE, EGG YOLK, EVOO] AND SAKURA RADISHES.
SIDE DISH:
SAUTÉED GREENS
DF GF
ASPARAGUS, HARICOT VERTS AND BABY KALE [SHALLOTS, SLICE GARLIC, EVOO].
SIDE DISH:
BLACK TRUFFLES MASHED POTATOES
CD GF
BLACK SUMMER TRUFFLE PEELING, IDAHO POTATOES, BUTTER, HEAVY CREAM AND S&P.
