Entrees Flashcards
Braised Angus Beef Shortrib Panini *lunch menu only
Dusted in all purpose flour, 5hr braised shortrib (braised in onions, carrots, onions, thyme, bay leaves, zinfandel, red wine, diced tomato, veal stock), on toasted hoagie bread, bacon, watercress, pickled onions, smoked gouda, Swiss cheese & whole grain mustard truffle aioli
With pomme frites
Ahi Tuna Burger
5oz ahi tuna burger, zest ginger, green onions, siracha, soy sauce, garlic, sesame seeds, minced cilantro, ahi tuna chopped & diced.
Served on a seeded bun with cabbage, radish, cilantro, mint, rice wine vinegar, salt, black pepper & yuzu juice
Tropical fruit chutney: grilled pineapple, mango, papaya, red onions, red peppers, garlic, cayenne, onion powder, cilantro, sugar syrup, salt & black pepper.
With saffron aioli on bun
Oven Roasted Diestel Turkey Breast-Fontina Panini
5oz oven roasted diestel turkey (marinated in garlic, parsley, thyme and rosemary), served with baby arugula, tomato, caramelized onion-fig jam, on fresh sourdough bread, with pomme frites
Grilled Chicken Sandwich
Basil pesto sauce (basil pesto sauce, garlic, arugula, pine nuts, parmesan cheese & EVOO) on toasted ciabatta with grilled chicken breast, arugula, sliced avocado and tomato, red onion and melted mozzarella.
With pomme frites
Grand” Cru Burger
1/2lb. Kobe style beef patty, caramelized onions, sliced avocado and tomato, lettuce, bacon, choice of cheese. With meritage secret sauce on a potato bun.
With pomme frites.
Filet Mignon Soft Tacos *lunch menu only
3 tacos of sliced, harissa marinated filet mignon (3oz), topped with shaved and pickled red onions, watercress and feta cheese, served with wild mushrooms (crimini and oyster) and mustard-truffle aioli on homemade yellow corn tortillas. Hatch chili salsa and half serrano chili on the side
Jumbo Maine Scallops and Wild White Shrimp
2 Pan seared jumbo maine scallops and 3 wild white shrimp, over risotto made of watercress chlorophyll, parmesan cheese, unsalted butter, heavy cream, chicken, salt and white pepper.
Served with baby beets, roasted in chicken stock, fresh thyme, salt and black pepper.
Drizzled with ginger cabernet essence: red wine sauce infused with fresh ginger, garnished with a pancetta chip and micro greens.
Roasted Butternut Squash Gnocchi
A mix of diced and seared tofu (4oz), charred heirloom cauliflower trio, arugula, dried cranberries, with butternut squash gnocchi (5oz,double OO flour, salt, black pepper, eggs, mascarpone, garlic, onion powder). Topped with roasted garlic-truffle cream (garlic, white onions, salt, white pepper & white truffle essence), a dark balsamic drizzle and shaved truffle cheese.
Durham Ranch Bison Bolognese
Fresh rigatoni pasta (5oz), with vegetable medley of pea tendrils, onion pearls, carrot and cherry tomatoes. Ground bison (6oz), cooked in sauce of onion, carrots, tomato paste, thyme, garlic and red-white wine.
Garnished with shaved truffle cheese and a sprig of italian parsley
Wild white shrimp and manilla clam lemon linguini
House made saffron linguini (eggs, all purpose flour, salt, olive oil, saffron cut to linguini size), shaved asparagus, carrots to match linguini.
U12 white shrimp (4), fresh manilla clams (7), mixed in and served over pasta with minced shallot & garlic, cherry tomatoes, tossed in butter, white wine, fresh tarragon and caper berries. Garnished with baby fennel confit.
King Salmon “a la plancha”
6oz king salmon filet (marinated in fresh herbs and olive oil), over organic tri-colored quinoa, asparagus (3), micro greens on top.
Drizzled with lemon butter sauce and finished off with sauce vierge (garlic, tomatoes, onion, lemon juice, chives, basil)
Chili Lime Rubbed Hawaiian Mahi-Mahi
Chili-lime rubbed, then grilled, mahi-mahi, over scoop of jasmine rice with crushed pistachios.
Topped with fruit fried plantain chip, tropical fruit chutney (grilled papaya, pineapple, mango, cilantro, cayenne pepper) and lemongrass-gewurtztraminer butter, ginger.
Furikake Seared Yellow Fin Ahi Tuna
Furikake (japanese seasoning mix of sesame seeds, seaweed, sugar, salt & bonito flakes. 8oz of yellow fin ahi tuna seared with a crusted furikae, sliced in half.
Laid over a carrot-ginger coulis (carrot juice, ginger, orange juice, onion, garlic, chicken stock, salt & white pepper cooked and pureed).
Served with pan seared baby bok choy, potatoes, romanesco, cherry tomatoes and fennel.
Slow Braised Angus Beef Shortrib
Zinfandel braised angus beef shortrib (12oz), laid over a carrot infused pearl couscous (butter, parmesan cheese, cream, onions), asparagus spears (2 wrapped in prosciutto).
Garnished with brunoise red peppers and a rosemary sprig.
Mary’s Farm Chicken Two Ways
Chicken breast is herb marinated (italian parsley, thyme, rosemary and garlic) then seared and sliced.
The thigh is deboned and minced, tossed with apples, spinach, fennel, garlic, shallots, salt, black pepper, egg white, rolled in plastic wrap (made in to sausages) poached and seared to order.
Over ragout of diced celery, onions, carrots sauteed with garlic, deglazed white & red wine, tomato juice, fresh thyme bay leaves tossed in with roasted potatoes and artichokes.
Sun dried tomato sauce: sauteed white onions, garlic, thyme, bay leaves, sun dried tomatoes, tomato juice, chicken stock, chili flakes, red & white wine , salt & black pepper.
