Dinner - Spring 2024

Question 2

Tuna Crudo Calabrese

Answer 2

Menu Description: Spicy Sundried Tomato, Apricot, Mint

Components: Blue Fin Tuna Belly Seafood
Calabrian Sundried Tomato, Apricot Puree, Maldon Salt,
Lemon Zest, Olive Oil

Allergies: Seafood, Nightshades

Extra: We receive whole tuna loins and break them down here in house. The belly of the tuna
is used in our “Tuna Tartare Calabrese”, and the leaner cuts are broken down and sliced
thin for this Tuna Crudo appetizer.
- Chopped sundried tomatoes, anchovy, and olives get buzzed together with Calabrian
chili then mixed together with olive oil and red wine vinegar.
- The apricot puree is made by simmering dried apricots in white wine until tender then blending them until smooth.
COOKING TECHNIQUES (during service):
- Thinly sliced bluefin tuna is laid out on a plate and each slice is dressed the Calabrian
sundried tomato mixture and apricot puree. The dish gets finished with olio verde, lemon juice, maldon salt, torn mint, and lemon zest.

Question 3

Broccoli

Answer 3

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, Allium

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.

Question 4

Steak Tartar x

Answer 4

Menu Description: Pickled Chanterelles, Kohlrabi, Black Garlic Aioli

Components: Diced Beef
Egg Sauce, Cherry Bomb Vinaigrette,
Chives, Crispy Shallots, Celery Leaves
Pear

Allergies: Egg, Dairy, Citrus, Allium, Gluten

Extra: This dish is made really delicious by using high quality sirloin, and our pickled cherry bomb
peppers. We pickle this peppers at the height of their season in the summer and use them
throughout the rest of the year. The addition of the egg sauce gives the dish a nice creaminess
and really brings it to the next level.

Question 5

Bibb Salad

Answer 5

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.

Question 6

Citrus Salad

Answer 6

Menu: Barhi Dates, Toasted Almonds, Brown Butter

Question 7

Lobster Roll Fry Bread

Answer 7

Menu: Brown Butter, Creme Fraiche, Dill

Question 8

Lamb Fry Bread

Answer 8

Menu: Braised Lamb, Fry Bread, Goat Cheese

Question 9

Fettuccine Al Limone

Answer 9

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!

Question 10

AGNOLOTTI AI GIRASOLE

Answer 10

Menu: Sunchokes, Black Truffle, Stracchino

Question 11

LUMACHE VERDE

Answer 11

Menu: Artichokes, Rocket, Fiore Sardo

Question 12

Mafaldine All’Anatra

Answer 12

Menu Description: Duck Ragu, Pistachio, Amaro

Components: Braised Duck Legs
Duck Ragu Base, Pappardelle, Rosemary, Chili Flake, Butter, 50/50
Castelvetrano Olive, Lemon, Amaro, Parsley, Pistachio

Allergies: Alcohol, Allium, Nightshades, Dairy, Citrus, Tree Nuts (removable)

Extra: When we create pasta dishes for the restaurant, we generally like to use proteins that we already have in house so that we aren’t wasting any food. This braise is a great example of that. We get ducks in to use for our duck breast entrée and use the legs for our pasta. The combination of amaro, citrus and
olives is a delicious one and it makes this pasta unique. We also are making the mafaldine for this dish in house using our new pasta extruder. Mafaldine is named after Princess Mafalda of Savoy and also goes by the name “Reginette” which roughly translates to “Little Queens

Question 13

RIGATONI ALLA CACCIATORE

Answer 13

Menu: Rabbit, Porcini, Tomato

Question 14

CELERY ROOT BOURGUIGNON

Answer 14

Menu: Maitake, Smoked Shiitake, Pearl Onions

Question 15

BUTTER-POACHED LOBSTER

Answer 15

Menu: Carrots, Ginger, Lobster Rangoon

Question 16

ROASTED CHATHAM COD

Answer 16

Menu: Manila Clams, New Potatoes, Charred Scallions

Question 17

Half Chicken Scarpariello

Answer 17

Menu Description: Pork Sausage, Pickled Peppers, Charred Lemon

Components: Half Chicken
Pork Sausage, Pickled Fresno Peppers,
Charred Lemon, Chicken Jus

Allergies: Diary, Allium, Citrus

Extra: Chicken Scarpariello is a classic Italian American recipe traditionally using chicken thighs, sweet Italian sausage, and a pan sauce made from vinegary pickled peppers and lemon.
- Chicken is butchered to remove breast and thigh bones and seasoned with salt, pepper and a little chili flake prior to service. It is then cooked, from raw, started in a pan on the stove and then put in the oven. We finish cooking the bird by basting it withfoaming hot butter, garlic and thyme.
- Pork sausage is made in house using ground pork shoulder meat, fennel, chili, black
pepper, sugar and salt.
- Prior to service, lemons are sliced thin and charred lightly on the plancha.
- To create the “scarpariello” pan sauce, we use the pan the chicken was cooked in, cook off a crumbled piece of pork sausage and then add in reduced chicken stock. This is mounted with butter to make the sauce glossy and thicken it slightly. It is finished with
pickled peppers, charred lemons and lots of chopped parsley.

Question 18

ROASTED DUCK à L’ORANGE

Answer 18

Satsuma Mandarin, Black Rice, Fennel

Question 19

COUNTRY PORK CHOP

Answer 19

Menu: Baby Turnips, Bacon, Housemade Mustard

Question 20

LAMB SCOTTADITO

Answer 20

Menu: Wood Ear Mushroom, Calcots, Romesco

Question 21

Koji-Rubbed Brant Farms Ribeye

Answer 21

Menu Description: Choice of Two Sides

Components: Koji Rub, 28oz Ribeye Steak, Garlic Confit

Allergies: Allium

Extra: This is one heck of a dish! A 28-ounce ribeye coming from Brandt Farms in California. This is grass-finished beef, meaning that the cows this beef comes from ate nothing but grass and forage for their entire lives. This ribeye is seasoned with a koji rub made from fermented rice, which has a similar effect to a dry age, tenderizing the meat and adding a bit of extra texture.
Also, gluten free!
The beef is rubbed and set for at least 24 hours. After cooking to temperature (medium rare), the ribeye is brushed with dry aged, rendered beef fat, and served with garlic confit and a choice of two sides.

Question 22

Roasted Mushroom

Answer 22

Menu: Beurre Blanc, Parsley, Lemon

Question 24

Fingerling Potatoes, Herbs de Provence

Answer 24

Description: Salt Baked Fingerlings,
Clarified Butter, English Lavender, Herb Mix

Components: Salt Baked Fingerling, Potatoes,Clarified Butter, Lemon Juice, English Lavender, Herb Mix

Allergies: Dairy, Citrus

Extra: PICK UP: Fry potatoes until very crispy. Place in a mixing bowl with 2 T clarified butter, a small splash of lemon juice,a good amount of salt, and a hearty pinch of herb mix. Toss to coat. Add a small amount of lavender. Taste to confirm they are well seasoned. Plate and top with another small bit of lavender

Question 25

CHILI-GLAZED CARROTS

Question 26

Baklava Sundae

Answer 26

Menu: Honeycomb Gelato, Glazed Pistachios & Walnut, Spiced Phyllo

Question 27

Tiramisu

Answer 27

Menu Description: Mascarpone Mousse, Pavesini (Ladyfingers), Espresso

Components: Tiramisu Mousse

Allergies: Egg, Dairy, Alcohol, Gluten

Extra: Tiramisu Mousse: Yolks and egg whites are whipped separately with sugar until light and fluffy. Mascarpone is added to the mouse. Ladyfingers ( Pavesini ) are dipped in Espresso+Brandy and laid on the bottom of the pan. Alternating layers of mousse and espresso dipped lady fingers are layered into the pan.
Pick Up: Tiramisu is plated and topped with a combination of cocoa powder and hand shaved
dark chocolate curls.
DOTS: Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers (Pavesini) dipped in
espresso, layered with a whipped mixture of eggs, sugar, and mascarpone cheese. The recipe has
been adapted into many varieties of cakes and other desserts. Its origin is disputed between Italian
regions Veneto and Friuli Venezia Giulia

Question 28

Apple Cake

Answer 28

Menu: Salted Caramel Sauce, Fior di Latte

Question 29

Chocolate & Fig

Answer 29

Menu: Black Cocoa Cake, Red Wine Sauce, Sicilian Almond Gelato

Question 30

WINTER CITRUS TART

Answer 30

Menu: Blood Orange Curd, Cornmeal Sable, Candied Kumquats