Dishes Flashcards
BUTTERNUT SQUASH SAMOSAS
APPETIZER. Our vegetarian dumplings. Has mild spice from the butternut squash, some sweetness from apple tamarind, citrus element from the kaffir lime yogurt.
[Great appetizer for anyone, especially vegetarians (vegan without the yogurt).]
YUZU GUACAMOLE
APPETIZER. Our play on sushi. It’s sticky rice that’s pan-seared until crispy, and it’s topped with guacamole. It comes with pickled vegetables or speck [cured pork, similar to prosciutto] and is topped with chopped nori.
Spicy, creamy, and crunchy.
KALE SALAD
APPETIZER. Kale is prepared three ways - raw, grilled, and fried - so it has a lot of texture to it. It’s got crunch from the almonds and pickled [thinly sliced] beets, and then softness from the persimmons.
KUNG PAO CHICKEN WINGS
Large or small size?
APPETIZER. A good combination of sweet and spicy. We serve it with a homemade buttermilk ranch. Really popular. Careful about the dried chilies in this dish!
(Garnished with peanuts, cilantro, and chilies.)
PRETZEL PORK AND CHIVE DUMPLINGS
APPETIZER. 4 pork dumplings in a wheat wrapper, pan fried and sprinkled with pretzel salt to create a PRETZEL EFFECT on the outside of the dumpling. Sweet and juicy on the inside, crispy and salty on the outside.
VIETNAMESE GARLIC SHRIMP
APPETIZER. Our take on a deconstructed summer roll. Prawns of shrimp atop a salad similar to the filling of a Vietnamese summer roll. Refreshing but with a good amount of heat [4-6 out of 10]. Gluten free.
PORK SHANK CHOW FUN
Pork shank is braised for 5-6 hours. The noodles are rolled into a pinwheel so we can sear it on top for some crunch/crispiness.
The chow fun noodles are served with the sauce and the pulled pork shank meat.
Pickled mustard greens and radishes finish the dish and balance the richness.
(A rich and savory noodle dish for cooler months. Garlic, ginger, onion, chili, start anise, and orange peel are toasted in the wok and deglazed with shao xing cooking wine. Pork shanks are braised with this aromatic liquid for around 6 hours.
The steamed chow fun noodle is folded upon itself, rolled, and cut into a pin wheel that is around 8 ounces. It’s seared on top for some crunch, then topped with the pulled pork shank meat and a sauce made from the braising liquid and a little butter. Pickled mustard greens and radishes finish the dish and help to add a little fresh acidity to balance the richness.)
SHORT RIB KARE KARE
Beef short rib is braised for 4-5 hours and then shredded. The braising liquid is blended with peanut butter and coconut milk.
Served with crispy blanched hong kong [thin egg] noodles.
The garnish is all the elements of the sauce deconstructed.
LOBSTER TOM KHA
Coconut milk-based soup…[broth is really well-prepared, very fragrant] with rice noodles, corn, potatoes, and chunks of lobster meat. Also basil and cilantro. Really hearty.
Gluten free!
(Lobster bodies are roasted in a 500 degree oven, then added to the aromatics (garlic, onion, chilies, galangal, tomato). Water, kaffir lime leave, and lemongrass are added, and simmer to make a rick stock. Everything is strained, and to this stock we add coconut milk, fish sauce, and annato oil. The soup is finished with chunks of steamed lobster meat, rice noodles, bean sprouts, corn, fingerling potatoes, basil and cilantro.)
BACON AND CRISPY OYSTER PAD THAI
It’s definitely the oysters and bacon that make the dish in my opinion. It’s 4 large crispy fried oysters and rendered bacon, with classic Pad Thai noodles.
Gluten-free.
Careful about the chilies in this dish!
(The dish starts with rice noodles, scrambled eggs, sliced red onion, and Chinese chives, stir fried in a wok. To this we add our pad thai sauce that has vinegar, tamarind pulp, sugar, fish sauce, garlic, lemon grass, kefir lime leaf, and paprika. We stir-fry and add large cooked pieces of bacon and the dish is garnished with shaved red cabbage, bean sprouts, toasted crushed peanuts, Thai basil, cilantro, deep fried east coast oysters and a lime wedge}
WONTON NOODLE SOUP
Pork broth with [5] pork wontons, wheat noodles, pork shoulder, and bitter greens, topped with a 6-minute egg.
The wontons are done with a Hong Kong style wrapper which is a thin, more delicate dough.
(This noodle soup has five pork and chive wontons, wrapped in a Hong Kong style wrapper which is a thin, more delicate dough. It is a pork broth, that is flavored with chicken, beef shins, dashi, and white soy sauce. Garnishing the soup is wheat noodles, pork shoulder, a 6-minute egg, and bitter greens.)
CHAR SIU PORK
about 8 ounces. Rich.
KOREAN FRIED CHICKEN
A ½ boneless chicken, marinated overnight in kimchi yogurt, double battered and fried.
Hormone free, GMO free chicken. Free range chicken.
Gluten free.
the ingredients that go into kimchi
[Served with reserved marinade and seasonal fruit tossed with a lime olive oil vinaigrette.]
BEEF SHORT RIB
Play on “meat and potatoes” that encompasses all the flavors that Dale Talde likes to use for his cuisine (sweet, spicy, tangy, aromatic). The elements of the rendang work well with the deeper, more subtle flavors of the short rib.
[Rendang is a Malaysian Style dry curry - has pumpkin, shallots, ginger.
Short rib is thinly sliced, tamarind marinated short rib.]
BRANZINO
Boneless, head on, whole fish filled with turmeric-tomato jam and wrapped in Banana Leaf. Served with Moo Shoo Pancakes so you can make fish tacos.
Careful about the whole chilies in this dish!
1.5-2 pounds
similar consistency as a flour tortilla
(The fish is garnished with Thai basil, cilantro, lime wedge.)
8
Fried brussels sprouts. Served with with our green sambal sauce, which is like an Asian pesto.
Pesto - it’s got dried white anchovy, green Finger Chilies, jalapenos, cilantro stems, lemongrass….usually sambal is red; ours is green.
CASHEW VEGETABLE RICE
Jasmine rice with herbs [Kafir Lime, Cilantro, Thai Basil] and vegetables dressed in scallion/garlic oil with lemon.
palate cleanser. could be described as a rice salad. [not fried.] refreshing, not heavy like a lot of rice dishes.
VEGAN/VEGETARIAN, GLUTEN FREE.
the herbs? Kafir Lime Cilantro Thai Basil Shiso Dill
CRAB FRIED RICE
Fried rice with lump king crab meat, tossed in the wok with a spicy jalapeno aioli, and then topped with tobiko.
The aioli gives some heat and creaminess to the dish that’s kinda unexpected.
ROTI BREAD
Texturally, it’s like a savory, flat croissant - layered upon itself, flakes like a croissant. And topped with everything bagel toppings.
[layered upon itself]
DESSERTS - MANGO PIE and 5G COOKIE.
Fried mango pie served with sweet potato custard and nata de coco.
[Nata de coco, it’s translucent cubes made by fermenting coconut water. we pickle them with sweet yuzu juice.]
[Re-hydrated candied mango filling wrapped in roti bread that has been dredged in sugar, and then deep fried.]
5G cookie - salted chocolate ganache cookie with a pretzel crumb.
whole thai chili is in
wings
pad thai
branzino
slices of thai chili in
yuzu
kare kare
crab fried rice
TALDE CHOP SALAD
APPETIZER. Idea for it came from banh mi, putting bahn mi into a salad (daikon, carrots, romaine, cilantro, a chicken pate based Russian dressing - a housemade chicken liver mousse)
LOBSTER ROBATA
APPETIZER. Robata - a Japanese style of cooking, similar to barbecue, where food on skewers is slow-grilled. Finished on the grill. Lobster tail gets nice and charred…yuzu citrus butter.
