Food: Main Plates Flashcards
Describe the Branzino dish.
Branzino (Mediterranean sea bass) filet, deboned but with collar attached. Brined in water, salt and sugar before grilling. Grilled and topped with salsa verde, confit onion, garlic, Colatura (Italian fish sauce made from anchovy), sunflower oil and green herbs. Topped with sliced scallion.
Salsa verde is: parsley, basil, anchovy, caper, garlic, shallot, lemon juice, EVOO, salt, mushroom salt.
What are the Allergens in the Branzino dish?
Fish Allergy- Branzino (Mediterranean Sea Bass), fish sauce
Allium Allergy- Garlic, Onion, Scallions
Seed Allergy- Sunflower Oil
Describe the Grilled Chicken.
Boneless, pasture raised half-chicken seasoned with salt and pepper and then grilled. Topped with Calabrian chili mixed with shallots, garlic and reduced rose wine.
What are the Allergens in the Grilled Chicken dish?
Allium Allergy- Garlic, Shallots
Nightshade Allergy- Calabrian chilies
Pepper Allergy- black pepper
Describe the Whole Lobster dish.
1 1/4 lbs Maine Lobster, grilled and then brushed with seasoned butter, charred scallions, salsa verde, salsa rosa, and lemon juice.
Salsa Rosa is: Calabrian chili, paprika, garlic, red wine vinegar, parsley, anchovy, salt, EVOO
Salsa Verde is: Parsley, basil, anchovy, caper, garlic, shallot, lemon juice, EVOO, salt, mushroom salt
What are the Allergens in the Whole Lobster?
Shellfish Allergy- Lobster, Anchovy
Dairy Allergy- Butter
Allium Allergy- Scallions, Salsa Verde, Salsa Rosa
Nightshade Allergy- Salsa Rosa
Describe the Bone-In Ribeye.
20-22oz Prime beef, dry-aged for 30+ days. The beef is then seasoned with a porcini rub (porcini powder, salt, pepper, brown sugar, thyme and chili flake). Grilled with EVOO and sea salt, served with salsa verde on the side.
What are the Allergens in the Bone-In Ribeye?
Allium Allergy- Salsa Verde on side
Pepper Allergy- black pepper
Mold Allergy- Mushroom
Our grill cooks octopus and our frier cooks calamari, so in cases of severe allergies to shellfish, grilled and fried items represent a hazard.
Describe the Bone-In Veal Chop Milanese.
12oz Straus Veal Chop, pounded flat then breaded with flour, egg and seasoned with seasoned Panko breadcrumbs (parmigiano, salt and pepper). Pan-fried in clarified butter and served with a lemon wedge and spicy salsa verde.
What are the Allergens in the Veal Chop Milanese?
Gluten Allergy- Flour Egg Allergy- Egg Dairy Allergy- Parmigiano, Butter Allium Allergy- Salsa Verde on side Seafood Allergy- Salsa Verde on side
Describe the Diver Scallops.
3 U-10 Diver Scallops, seared on the plancha then served with citrus butter (yuzu juice and butter), Italian caviar and chives.
What are the Allergens in the Diver Scallops?
Mollusk/Shellfish Allergy- Scallops
Fish Allergy- Caviar
Dairy Allergy- Butter
Allium Allergy- Chives
Describe the Polenta dish.
Yellow Polenta (corn meal), is cooked in water and milk, then seasoned with salt, mushroom powder, butter and mascarpone cheese. Topped with an egg that has been cooked at 65 degrees Celsius (149 F), roasted mushrooms (oyster, beech, hen-of-the-woods, all cooked with garlic, thyme, salt, pepper and butter.) The dish is finished with shaved black truffles.
What are the Allergens in the Polenta dish?
Dairy Allergy- Mascarpone, Butter
Egg Allergy- Egg
Allium Allergy- Garlic
Pepper Allergy- Pepper
House Salsa Verde
Parsley, basil, anchovy, caper, garlic, shallot, lemon juice, EVOO, salt, mushroom salt
