Dinner Menu Flashcards
Kale Salad
Green leaf lettuce, arugula, kale, pickles onions, apple, almonds, crispy shallots, yuzu vin
Allergies: nuts, shallot, onion, gluten, citrus, sesame
Spinach Salad
Spinach, bacon, cherries, pear, spice roasted parsnips, crispy quinoa, goat gouda, champagne vin
Allergies: pork, dairy, garlic
Savoy Cabbage Salad
Finely chopped Savoy cabbage and spinach tossed with mint, dates, roasted red apples, and Kamut (grain). Tumeric ginger dressing
Allergies: gluten, garlic, mint
Vietnamese Chicken Salad
Shredded roasted chicken, Vietnamese pickles veggies, cucumber, chiffonade egg, crispy shallots, peanuts, vermicelli noodles, herb trio (Thai basil, mint, cilantro). Served with Nuac Cham dressing
Allergies: garlic, fish, egg, gluten, nuts, chicken, peppers, onion
Korean Rice Dumplings
Korean chile sauce made with Korean chile paste, anchovies, ginger, garlic, kimchi, and roasted pork. Tossed with Korean rice dumplings and finished with green onions
*Make sure the guest knows this is NOT Chinese style dumpling and that it is very spicy
Allergies: garlic, anchovies, red chile, gluten
Roasted Acorn and Butternut Squash
Roasted, locally grown butternut and acorn squash. Sauteed with caramelized onions, topped with candied garlic chips, toasted hazelnuts, cardamom vin
Allergies: nuts, garlic, lemon, butter
Braised Fennel and Beets
Braised root vegetables (fennel, beets, radish, turnips), charred on the flat top and served with kale walnut pesto
Allergies: garlic, nuts, citrus
Fish Caramel Cauliflower
Roasted cauliflower florettes, fried crispy and tossed with a fish caramel glaze. Fish caramel consists of fish sauce, sugar, garlic, ginger, shallots, and lemongrass. Garnished with crispy fried shallots and chiffonade mint
Allergies: garlic, shallots, fish
Charred Broccoli
Roasted broccoli served with black garlic aioli and a poached egg. Garnished with garlic chili crunch and black sesame seed
Allergies: garlic, egg, onion, chili, sesame
Vegan Spaghetti Squash Bolognese
Spaghetti squash “noodles” topped with a vegan bolognese sauce consisting of onion, tomato, carrot, celery, lentils, tofu, mushroom, walnuts, herbs and spices
Allergies: soy, onion, garlic, mushrooms, nuts, tomato
Duck Breast
Pan seared duck breast, blood orange chipotle glaze, polenta, celery root and apple salad
Allergies: tomato, garlic, chicken stock
Korean Clam Chowder
Korean style clam chowder served with chopped and hardshell manila clams, tofu, potatoes, onion, celery, and mustard greens. Broth is made from coconut milk, ginger, lemongrass, garlic, shallot, anchovy, miso, and gochujang. Garnished with crispy prosciutto, panko, and korean chili flake gremolata
Allergies: onion, garlic, soy, fish, gluten
Crispy Fried Chicken Bites
Fried chicken thigh nuggets tossed in gluten free breading. Dipping sauces: peanut, spicy fish, sweet chili
Allergies: peanuts, soy, garlic, chili, fish
*most allergies are in dipping sauces and can be removed
Szechuan Cumin Lamb
Marinated and seared sliced Colorado lamb leg served with onion, cilantro, jalapeno, asian greens, and mung bean sprouts over white rice. Garnished with toasted sesame seeds, green onion, and korean chili threads
Allergies: wine, soy, onion, sesame
