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Santi Bar Descriptions > Food Menu > Flashcards

Food Menu Flashcards

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1
Q

Passera

A

Montauk, Long Island Fluke.
Citrus Broth (emolsion is orange, lemon, grapefruit, and EVOO)
Garnished with Pomelo citrus segments, basil oil, caper leaves, and marigold flower.

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2
Q

Capesante

A

Nantucket Bay Scallops (raw, dressed in EVO, lemon juice, and sliced).
On top of celery root cream, with Piedmont Hazelnuts (and hazelnut oil) and garnished with sliced black truffle, raw celery root, herbs and brown butter truffle vinaigrette.

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3
Q

Dentice

A

Madeye Pacific/Japanese Snapper.
Dressed in an olivada (sundried tomato, unvado olives, capers, finger limes) and garnished with crispy basil.

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4
Q

Tonno

A

Bigeye Tuna
in a calimari vinaigrette (capers, blanched calimari, chives, shallots, oregano). Served with Fresno chili, fennel, and oyster leaf.

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5
Q

Gamberi Rosso

A

Montauk red Prawns
halved (lemon and evoo) and served with dollops of crustacean mayo, pickled chiodini mushroom, Sicilian pistachios, and Antonius Siberian Caviar.

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6
Q

Virginica Oysters

A

Pacific Northwest, Washington State / Totten Inlet / Taylor United.

Medium sized, meaty, medium brine, hints of melon, seaweed. (East coast oyster raised on the west coast)

Served with a green tomato mignonette (water vinegar sugar and chop green tomatoes)

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7
Q

Insalata Mista

A

Bitter Winter greens (tardivo, castefranco, puntarelle) tossed in a mustard vinaigrette. Garnished with Murray’s aged goat Gouda and Asian pear

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8
Q

Wagyu Beef Tartare

A

American Wagyu from Oregon
White truffle and Porcini Mushroom puree with shaved celery, sourdough toast and Parmesan cheese slices

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9
Q

Zuppa di Zucca

A

Local (Brooklyn) Butternut and Delicata squash with pumpkin seeds and wild NZ Langoustine Tartare with parsley and chives

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10
Q

Insalata do Mare

A

Warm Seafood Salad
Montauk Red Prawns, Squid body and Tentacles, and Scallops cooked in a Leek Court Bouillon (leek, garlic, celery, white wine, lemon, salt). Served with a tomato conserva and Bottarga (Mullet Roe with herbs/evoo)

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11
Q

Pólipo

A

Spanish Octopus tentacle braised in red wine and grilled. Tossed in a salsa verde (oregano, parsley, chives, shallots evoo),
Castelvetrano Olives and crispy fried Sunchokes and sunchoke puree (with shallot garlic butter)

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12
Q

Piccione

A

Stuffed Squab (ground squab, duck foie gras) deboned breast.
Served with fig jam (mostarda-ish: dried figs, versus, red wine) and a chicken chop liver crostini topped with (pork) lardo. Squab Jus and micro herb salad.

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13
Q

Gnocchi Burro e Oro

A

ricotta gnocchi in a pomodoro sauce (garlic, upstate tomatoes, onion, butter) garnished with basil and grated Parmesan

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14
Q

Tagliatelle

A

ragu bolognese, parmigiano reggiano

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15
Q

Busiate

A

Trumpet Mushrooms,
{???and Oregon Chantruelles, Porcini, black, oyster. Maitake cooked and folded with a Bagna Cauda (lemon, chicken stock, anchovy, garlic, shallot, parsley, thyme, EVOO),???}
Leaks, and Parmesan cream. Finished with shaved black truffles (from Alba)

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16
Q

Garganelli

A

Egg noodle, spinach noodle,
parma prosciutto, radicchio, truffle butter

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17
Q

Orecchiatte

A

Jumbo Lump crab and pasta folded into a Maine Uni Emolsion (uni, fish stock, EVOO, butter) served with panko breadcrumbs and thin herbs (Saffron, thyme, parsley, basil)

18
Q

Cappeletti

A

Squid ink ravioli stuffed with lobster and shrimp served with sepia in a lobster stock brandy pomodoro sauce

19
Q

Agnolotti

A

Polenta and Cabbage stuff ravioli tossed in a Parmesan rind cream. Served with a Piedmont style stew (veal sweetbreads, coxcomb, ox tongue, beef tendons) finished with a Marsala reduction

20
Q

Tortellini

A

Bolognese meat stuffed pillow (mortadella, prosciutto, pork loin, nutmeg, Parmesan, egg), thing herbs bayleaf, fresh nutmeg, Parmesan and Mozzarella

21
Q

Risotto

A

Veal Sausage, chestnuts, fontina cheese cream with Brussels sprout leaf. Acquarello rice.

22
Q

Parmigiano di Cactus

A

Mexican salt water brined cactus breaded in panko. In a pomodoro sauce with smoked mozzarella (skamozza) and crispy basil.

23
Q

Romba

A

Turbot cooked on bone and then deboned served in a savory sabayon sauce with roasted leaks turnips and wood ear wild mushrooms cooked in a baña cauda and garnished with raw leaks and spigarello.

24
Q

Astice

A

Maine Lobster 1.5 lbs de shelled and cooked in butter served with lobster pomme dauphin (lobster potato and bechamel) romanesco and served with a cacio e Pepe sauce (Parmesan, shallots, garlic, sherry, white wine, cognac, lobster stock, cream, mascarpone), garnished with cognac soaked green peppercorns and Parmesan shavings

25
Q

Coda do Rospo

A

East coast Monkfish wrapped in spec (Prosciutto from alto adige) and stuffed with green mousse (lemon zest, herbs, ground monkfish, parsley puree, garlic, shallots, EVOO. A farce) and served with stuffed cipollini onions (farrahto: farro, hazlenuts, raisins, crispy shallots, spinach) and plated with red wine jus with a sweet onion puree and drizzled hazelnut oil

26
Q

Zuppa do Pesce

A

Adriatic Seafood Soup.
Mussels, Clams, monkfish, turbo, Montauk red prawns and langoustine in a dish reduction with fennel leaks white wine water garlic chili herbs evoo with Pernot tomato fried fennel and taralli noodle.

27
Q

Faraona

A

Roasted Guinea Hen marinated in a rosemary sage and seared skin side down. Served with savoy cabbage, a wild mushrooms cooked ragú with delicata and butternut squash, and a pancetta stew

28
Q

Agnello

A

Rack of grilled Australian lamb chop with and lamb breast sausage with foie gras that sits on top of potato puree and served with agro dolce and pate endive grilled and topped with breadcrumbs and plated with a Pepe Uva Sauce (grapes, white wine, lamb jus)

29
Q

Vitello

A

Amish Veal milk fed chop and roasted and served with roasted pancetta wrapped treviso with sweet and sour pearl onions and a pancetta cream vodka sauce with black peppercorn

30
Q

Manzo

A

10 oz NY strip Oregon American Wagyu served with chickpea panelli (chickpea flower, milk, rosemary oil, garlic oil, Parmesan deep fried)
An herb salad (dill chives chervil parsley mint)
A parsley garlic puree and our take on an escargot (lumake snail braised in red wine and bone marrow) and braised gem lettuce

31
Q

Coniglio

A

CA farmed Rabbit for two. Done three ways:
1. Roasted Saddle stuffed with Farce (Swiss chard, rabbit, chicken) finished with rabbit jus vinaigrette (chop liver and kidney, anchovy, parsley, chives, lemon, sherry vinegar)

  1. Lollipop grilled front hind legs with the rabbit jus
  2. And a cappelicci pasta of the back hind legs folded with a parm, porcini, and a carrot puree
32
Q

Delizie al Limone

A

Sponge cake soaked in house made limoncello syrup and filled with a citrus custard curd and covered in a white chocolate glaze. Basil chantilly piped. Flower and micro herbs

33
Q

Tartaletta

A

Ricotta cream filled tart topped with buzzard crest Mars Grapes, grape gel, Sicilian pistachios, pistachio gelato. Flowers and herbs

34
Q

Cioccolato

A

Warm parre 68% dark chocolate cake soaked in a chocolate custard with house made Piedmont hazelnut praline and caramel sauce served with vanilla gelato!

35
Q

Millefoglie

A

Puff pastry sandwich with caramelized apple, bay leaf sabayon (almond hazlenuts, nuget, orange)

36
Q

Risolatte

A

Warm acquarello rice pudding (oat milk sugar vanilla) with poached delicata squash, persimmons, pumpkin seed praline/granola

37
Q

Torta al Mascarpone

A

mascarpone mousse with orzo soaked ladyfingers. Zabiologne espuma, cacao nibs, orzo gelee, chocolate puff pastry tuile, disaronno.

38
Q

Merenga

A

Baked meringue with lemon verbena, pine nut sabayon, pine nut praline, grapefruit, cara cara, blood orange and grapefruit Campari sorbet

39
Q

Gelato and Sorbet

A

White Espresso, Pistachio, Chocolate

Grapefruit Campari, Poach Pear, Cactus Fruit

40
Q

Murray’s cheese Board

A
  1. Cossanella: P-Cow, Ren-Animal
  2. Weinkase Lagrien: P-Cow, Ren-Animal
  3. Aged Cave Original: 80 Cow, 10 Goat,
    10 Sheep, Ren-Animal
  4. Vermont Shepard Verano: R-Sheep, Ren- Microbial
  5. Barnstorm Blue: R-Cow, Ren-Animal

Aged Gouda: P-Goat, Ren- vegetarian (only in Insalata)

Santi Bar Descriptions (4 decks)

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