Fall Food Menu 2019

Question 1

Marinated Beets

Answer 1

Fennel, gordal olives, pine nut crumble, orange

Gordal olives: spanish, with meaty texture

Beets marinated in burnt orange peel vinegarette with fennel seed, olive oil, sherry vinegar

Caramelized fennel, cashew dukkah, black sesame, and citric acid

Dukkah: egyptian nut and spice blend

Question 2

Little Gem Romaine Wedge

Answer 2

Maytag blue cheese
Bacon
Tomato

Maytag is illinois blue cheese, really strong

**can be done without bacon

Question 3

Oven Roasted Romanesco

Answer 3

Oiled and caramelized in wood oven
Salsa rossa of sundried tomatoes 
Ricotta Salata for some salinity
Ancho chili oil
Arugula

Ricotta Salata: Italian sheep’s milk cheese

Allergies: dairy, nightshade, capsicum

Question 4

Caramelized Halloumi

Answer 4

Carmelized in oven, smoky flavor
Green harissa yogurt (for herbs, spice, mild heat)
Toasted sunflower seeds, roasted stone fruit, za’atar

Za’atar: middle eastern spice blend typically with sesame, sumac, and salt

Question 5

Black lime cured arctic char

Answer 5

Char cured with Kombu and black lime, like crudo
Pickled turnip
Sesame jam
Carrot ponzu
Shaved radish, daikon, chili

Carrot ponzu: soy, carrot juice, yuzu, lime, sake, bonito

Question 6

Black garlic rigitoni

Answer 6

Black garlic infused pasta
Smoked mushrooms
Summer squash
Roasted pumpkin seeds
Conserva (italian preservation, marinated in vinegar and oil mixture)

Black garlic: aged and roasted, caramelized flavors