Entrees Flashcards
Pan-Roasted Gulf Black Grouper
Lightly curried long beans, sugar snap peas, spring onions, basil butter
7 ounce pan-roasted black grouper served over spring vegetables including long beans, sugar snapped peas, and spring onions that have been sautéed with garlic and shallot. A light curried sauce of bloomed yellow curry, milk, vegetable stock is added to the vegetables and reduced before fresh torn basil and butter are added prior to plating.
Allergy: dairy (sauce), alliums (onion, garlic)
New Zealand Rack of Lamb
Cauliflower, broccoli rabe, sauce romesco, marcona almonds, manchego
Grilled 12 ounce portion of lamb served over romesco which is a traditional Spanish sauce of toasted bread, toasted almonds, olive oil, roasted red peppers, roasted garlic, roasted tomatoes, and sherry vinegar that is puréed until smooth. The lamb is served with grilled broccoli rabe and roasted cauliflower and finished with toasted marcona almonds and shaved manchego cheese which is a mild, salty sheep’s milk cheese.
Pan-Seared Scallops
Grilled spring onions, cauliflower purée, Szechuan chili crisp
4 pan-seared u-12 scallops served over a cauliflower purée of cauliflower, cream, garlic, bay leaf, and salt/pepper. Grilled spring onions are woven between the scallops and the dish is finished with chili crisp which is a flavorful and complex soybean-based oil that is flavored with aromatics, chilis, and Szechuan peppercorns.
Allergy: soy (chili crisp), alliums (garlic, onion), dairy (purée), shellfish (scallop)
Pasta Primavera
Handmade pappardelle, broccoli rabe, cauliflower, sugar snap peas, long beans, radish, grape tomatoes, basil cream sauce
Around 4 ounces of handmade pappardelle which is a wide flat noodle made from egg, flour, and water that is incorporated with the sautéed spring vegetables (broccoli rabe, sugar snap peas, long beans, radish, grape tomatoes) in a basil cream sauce.
Allergy: dairy (cream), egg (pasta), gluten (pasta)
