Food Menu - Appetizers Flashcards
Raw Oysters
Served with white balsamic mignonette & lemon
6 oysters are served on the shell along with a lemon wedge and white balsamic mignonette (white balsamic vinegar, distilled white vinegar, black pepper, colatura [Italian fish sauce].
We will offer one kind of oyster either from the East or West Coast depending on availability.
Substitutions: No Mignonette
No cocktail sauce available
Drop Line: Oysters
Tuna Crudo
Yellowfin tuna is broken down into saku blocks and reserved. The scraps are turned into tuna conserva and cooked at 92C for 4 hours. The tuna conserva is turned into a spicy tonnato sauce. To plate, the tuna is spread out on a plate and tonnato sauce is on each slice. The tuna is garnished with sliced squash, zucchini, fennel, baby radish, orange, and parsley. The veg is tossed in the ginger-mirin vinaigrette. The plate is finished with a nice amount of evoo and maldon salt.
Substitutions: No Sauce
Drop Line: Tuna Crudo
Burrata
Fresh 4oz. Burrata that is seasoned with cracked black pepper and maldon salt. It is nested in a bed of heirloom tomatoes (cherry, marvel stripe, purple cherokee, etc.) and stonefruits (nectarines, plums, peaches, etc.) that is tossed in a golden balsamic vinaigrette. The dish is garnished with torn basil and grilled sourdough.
Substitutions: No Tomatoes
No Stonefruit
No Burrata
Drop Line: Burrata
Wagyu Meatballs
Wagyu ground beef is mixed with panko, milk, sautéed onion, garlic, chili flake, parmigiano, parsley, salt and pepper.
Portioned meatballs are roasted then glazed in a salsa made from shallot, mint, parsley, red wine vinegar, capers and breadcrumb.
The meatballs are then topped with more salsa and breadcrumb. Seven meatballs per order.
Substitutions: No bread salsa ok, but meatballs are not gluten free.
Sub Tomato Sauce OK.
Drop Line: Meatballs
Grilled Octopus
Hearts of Palm, Tangerine, Celery, Red Onion, Olive/Caper Vinaigrette
Whole octopus is cooked for 3 hours in red wine, orange, garlic and bay leaf. The boiled octopus is portioned to 3 ounces and tossed in tangerine juice and honey.
It is grilled until lightly crispy then sliced into coins and tossed with raw celery, red onion, hearts of palm, fresh lemon juice, olive oil, tangerine honey and a vinaigrette made with castelvetrano olives, capers, garlic, lemon juice, canola oil, olive oil and parsley.
This salad is garnished with tangerine segments.
Substitutions: No red onion OK.
Can not be allium free.
Most other ingredients can be removed upon request.
Drop Line: Grilled Octopus
Salt and Pepper Calamari
200g / 7oz of calamari are breaded in tapioca flour, corn starch, rice flour, salt, pepper, garlic powder, onion powder and chili flake (Gluten Free) This is then fried until crispy and tossed in salt, black pepper and chopped parsley. The calamari is served with a lemon wedge and a Balsamic Aioli made from mayonnaise, balsamic vinegar, honey and garlic powder.
Substitutions: No Sauce OK
This fryer is shellfish free.
Drop Line: Fried Calamari
Fried Mozzarella
Pomodoro Sauce
House pulled mozzarella is tossed in flour, egg and panko breadcrumbs that have been seasoned with garlic powder, onion powder, dried basil, dried oregano, parmigiano reggiano, black pepper and salt. These are then fried and served with a Pomodoro Sauce (pomodoro is Italian for tomato.) This sauce is made with extra virgin olive oil, garlic, san marzano tomatoes and basil.
Substitutions: No Sauce OK.
This fryer is shellfish free.
Drop Line: Fried Mozzarella
Vegetable Crudites
Crudite is made up of several vegetables which include heirloom cherry tomatoes, snap peas, baby fennel, red endive, belgian endive, persian cucumber, and baby radish. The vegetables are tossed in evoo, maldon salt, and lemon zest. The crudite is accompanied by whipped eggplant and buttermilk dressing.
Substitutions: No lemon zest
No eggplant
No tomatoes
Drop Line: Vegetable Crudites
