Food Menu - Sides

Question 1

Fingerling Potatoes

Answer 1

We confit the fingerling potatoes (these are the same potatoes used in the tuna nicoise) and then roast them in the pizza oven till they get slightly crispy. We finish them with sherry vinegar, creme fraiche, freshly grated horseradish and chives

Drop Line: Confit Potatoes

Question 2

Brussel Sprouts

Answer 2

The brussel sprouts are quickly fried until golden brown. They are then tossed with a preserved lemon vinaigrette (preserved lemon, mint, parsley, tarragon, shallot, lemon zest, EVOO) and saba (a vinegar made from grape must). They are garnished with shaved manchego cheese.

Substitutions:

Drop Line: Brussel Sprouts

Question 3

Sauteed Spinach

Answer 3

The spinach is lightly sauteed with lemon juice and butter and is topped with freshly grated parmesan cheese and served with grilled bread.

Drop Line: Sautéed Spinach

Question 4

Fries

Answer 4

Served with a truffle aioli

Substitutions: Substitute ketchup OK.

Drop Line: Truffle Fries

Question 5

Grilled Broccolini

Answer 5

The broccolini is blanched then finished on the grill with evoo, salt, and pepper. It is then tossed in a cashew pesto made of cashews, parsley, lemon vinaigrette, and garlic. It is garnished with toasted cashews.

Drop Line: Broccolini