Entrees Flashcards
Short Ribs
Beef short ribs, 24-hour sous vide with beef stock, carrots, celery, white onion, and thyme. Picked up in and topped with barbacoa sauce (chipotle, honey, onion, garlic, tomato) and garnished with pickled onion, shaved white onion, and cilantro.
Notes: can be made without cilantro garnish.
ALLERGENS: allium, capsicum, nightshade.
Filet Mignon
6 oz. / 8 oz. grilled domestic filet mignon, brushed with steak butter. Served with a side of chipotle bearnaise (egg yolk, chipotle, butter, tarragon vinegar, salt, pepper).
Notes: steak knife needed. Can be done without steak butter or chipotle aioli.
ALLERGENS: egg, capsicum, dairy, allium, nightshade.
A5 Kagoshima Filet
Highest quality steak. Wagyu. Very flavorful due to its marbling. Brushed with steak butter. Served with black garlic steak sauce (black garlic, onion, balsamic vinegar, worchestire sauce, red wine vinegar, morita chile, tomato paste).
Notes: steak knife needed.
ALLERGENS: dairy, allium, capsicum, nightshade, citrus.
Petit Ribeye
Petit refers to size. Center-cut roast. 12 oz. petit Australian Wagyu Ribeye, brushed with steak butter. Served with a small salad of arugula, cilantro, and lemon vinaigrette (lemon, salt, oil, and shallot), and black garlic steak sauce (black garlic, onion, balsamic vinegar, worchestire sauce, red wine vinegar, morita chile, tomato paste).
Notes: steak knife needed.
ALLERGENS: dairy, allium, capsicum, nightshade, citrus.
Petit Prime New York
One of the most tender steaks (like filet mignon). Carved from the center of the tenderloin. USDA prime is reserved for top 2% of beef. 12 oz. USDA Prime petit New York from Creekstone Farms. Served unsliced, brushed with steak butter and a side of chimichurri (cilantro, parsley, extra virgin olive oil, lemon, shallot, fresno chile, red wine vinegar, garlic).
Notes: steak knife needed.
ALLERGENS: allium, capsicum, citrus, cilantro, dairy, nightshade.
Mar y Tierra
6 oz. Prime New York steak, grilled to temp, brushed with steak butter (butter, smoked Maldon sea salt, roasted garlic, chipotle, sugar, tomato paste) and sliced. 6 oz. lobster tail, grilled and topped with caper beurre blanc (capers, butter, lemon) and served in shell. 1/2 an avocado sliced and topped with chives and diced roma tomato, jicama slaw (jicama, chives, lemon, extra virgin olive oil), cherry tomato pico (cherry tomato, shaved red onion, cilantro, lime , salt, extra virgin olive oil), jalapeno cilantro crema (sour cream, jalapeno, cilantro, salt), butter lettuce, lemon, and lime.
Notes: steak knife needed.
ALLERGENS: “basically everything.”
Fajitas (verbal special only)
Choice of steak, shrimp, or mixed fajitas. Sauteed red & yellow bell peppers, poblano chile, jalapeno, white onion, garlic, butter, and extra virgin olive oil are paired with our 6 oz. filet and brushed with steak butter. And/or four pieces of grilled U8 Mexican white shrimp. Topped with shredded Oaxacan cheese and queso chihuahua, all on a sizzling skillet. Served with choice of tortillas.
Notes: steak knife needed.
ALLERGENS: dairy, allium, capsicum (shellfish).
Carnitas
Slow-braised pork butt, simmered in manteca, Mexican Coke, onion, garlic, cinnamon, condensed milk, orange, grapefruit, and lemon zest. Flash-fried. Garnished with pickled onion. Served with mango slaw (green & red cabbage, mango, chayote (Mexican squash), cilantro, green onion, apple cider vinegar, sugar, habanero), and salsa negra (habanero, red onion, garlic, tomato, salt, and cilantro).
ALLERGENS: dairy, citrus, soy (gluten cross-contamination), allium, capsicum, stone fruit.
Lamb Chops
Two 3 oz. pieces of bone-in grilled Marga lamb chops. Laid on a bed of Peach Mole (almonds, pepitas, peach puree, sesame seed, chile, onion, garlic, chicken stock, raisins) and grilled seasonal fruit, garnished with pickled onion and micro cilantro.
Notes: seasonal fruit changes regularly. Ask Chef for current offering. Add on one extra pork chop for $18.00.
ALLERGENS: tree nut, sesame, capsicum, allium, stone fruit, cilantro.
Pollo alla Plancha
Boneless roasted half chicken seasoned with salt and pepper. Served with grilled salsa de pina (pineapple, red onion, mint, cucumber, extra virgin olive oil, lime juice) and al pastor sauce (pineapple, chile california, garlic, onion, pureed corn tortilla).
ALLERGENS: allium, citrus, capsicum, gluten.
Sous Vide Chicken Breast
Organic “airline” (style of cut with drummet attached to the breast and deboned) chicken breast, sous vide, then pan sauteed. The pan sauce is chicken fond, deglazed with fresh lime juice, butter, blistered cherry tomatoes, and sliced garlic cloves are reduced into a classic and elegant sauce.
ALLERGENS: citrus, dairy, allium
Duck Carnitas
Duck breast slow-cooked in duck fat, grilled crispy. (Confit is a traditional French cooking method wherein you slow-cook a meat in rendered fat.) Served with orange marmalade (orange zest, orange juice, sugar, water) and ginger sofrito (fried and pureed – ginger, extra virgin olive oil, garlic, shallot, onion). Garnished with dandelion or marigold flower.
ALLERGENS: citrus, allium, soy (gluten cross-contamination).
Crispy Besugo
Scoured, flour-dusted, deep-fried whole wild New Zealand Sea Bream. Served with chipotle aioli (chipotle chile, lime, mayo) and mango slaw (green & red cabbage, mango, chayote (Mexican squash), cilantro, green onion, apple cider vinegar, sugar, habanero).
ALLERGENS: gluten, fin fish, soy, allium, capsicum, stone fruit, citrus.
Pescado Zarandeado
Butterflied and grilled whole market fresh Mediterranean Branzino, partially deboned. Brushed half and half with salsa verde (chervil, tarragon, parsley, basil, cilantro, tomatillo, mayonnaise) and salsa roja (guajillo chile, ginger, garlic, chile de arbol, chile california, cloves, allspice, star anise, mayonnaise). Served with a charred lemon half.
Notes: can be done without the salsas for allergies.
ALLERGENS: fin fish, cilantro, nightshade, egg, capsicum, allium, citrus.
Chilean Seabass
Grilled 8 oz. Chilean Seabass filet, brushed with Chile Piquine glaze (honey, soy sauce, chile de arbol/chile piquine, tomato, garlic, salt). Paired with a side of Mango Papaya salsita (mango, Hawaiian papaya, chile habanero, tomato, chives, olive oil).
Notes: gluten-free without Chile Piquine glaze.
ALLERGENS: gluten, soy, allium, stone fruit, capsicum, nightshade.
