Food: Salads and Vegetables

Question 1

Describe the Kale Salad.

Answer 1

Raw Tuscan Kale, thinly sliced and mixed with Granny Smith apples, shaved radish, and toasted pepitas (pumpkin seeds). This is tossed in a buttermilk dressing with egg yolk, red wine vinegar, gorgonzola cheese, salt and pepper.

Question 2

What allergens are in the Kale Salad?

Answer 2

Dairy Allergy- Buttermilk, Gorgonzola
Seed Allergy- Pepitas
Egg Allergy- Egg Yolk Dressing

Question 3

Describe the Arugula Salad.

Answer 3

Wild local baby arugula dressed in fresh lemon juice, EVOO, salt and pepper. Topped with Parmigiano Reggiano.

Question 4

What Allergens are in the Arugula Salad?

Answer 4

Dairy- Parmigiano Reggiano

Question 5

Describe the Shaved Brussels Sprouts Salad.

Answer 5

Raw Brussels Sprouts, shaved thin and dressed in lemon juice, white balsamic vinegar, pine nuts, salt and pepper. Pecorino Romano is then shaved on top.

Question 6

What Allergens are in the Brussels Sprouts Salad?

Answer 6

Dairy- Pecorino Romano (for those with a Lactose allergy or intolerence, Pecorino cheese is safe, as it is produced from Sheep’s milk, which does not have lactose.)
Seeds/Nuts- Pinenuts

Question 7

Describe the Grilled Asparagus.

Answer 7

Pencil asparagus is grilled then dressed with a caper-brown butter vinaigrette. Finished with breadcrumbs and lemon

Question 8

What Allergens are in the Grilled Asparagus?

Answer 8

Dairy- Butter (breadcrumbs)

Gluten- Breadcrumbs

Question 9

Describe the Charred Broccolini.

Answer 9

Baby Broccoli is slightly charred and dressed with a cashew and lemon pesto (toasted cashews, parsley, lemon juice, lemon, shallot, garlic, Dijon mustard, canola oil, EVOO) and topped with crispy shallots and chili oil. (Shallots are fried with garlic and red chili flakes, salt and olive oil.)

Question 10

What Allergens are in the Broccolini?

Answer 10

Nut Allergy- Cashews
Allium- Garlic and shallots
Nightshade- Chili Oil

Question 11

Describe the Roasted Potatoes.

Answer 11

Russet potatoes are marinated in lemon juice, garlic, chives and parsley. They are slow roasted then finished in the deep fryer. Seasoned with truffle salt, served with truffle creme fraiche (creme fraiche, kewpie mayo, minced black truffle, white truffle oil and red wine vinegar.)

Question 12

What Allergens are in the Roasted Potatoes?

Answer 12

Allium- Garlic, Chives
Egg- Mayo
Dairy- Creme Fraiche
Gluten- Fried in fryer used for arancini (which have breading)

Question 13

Describe the Sauteed Greens.

Answer 13

Baby spinach, Tuscan kale, Napa cabbage and rainbow chard, sauteed with onion and garlic confit. Finished with EVOO, lemon juice, salt and pepper.

Question 14

What Allergens are in the Sauteed Greens?

Answer 14

Allium- Garlic and Onion

Question 15

Describe the Burrata Salad?

Answer 15

4oz Burrata is served with sun gold and celebrity tomatoes from Munak Farms in Paso Robles. Seasoned with EVOO, salt pepper, fresh basil and tomato vinaigrette. (Tomato, sherry vinegar, garlic, shallot, honey)

Question 16

What are the Allergens in the Burrata Salad?

Answer 16

Dairy- Cheese
Allium- Garlic and Shallots
Seed- Pumpkin Seeds

Question 17

Describe the Gem Lettuce Salad?

Answer 17

Red and Green gem lettuce, dressed with a caesar dressing (egg yolks, anchovy, dijon, lemon juice, red wine, garlic, Worcestershire sauce, parmigiana reggiano, canola oil)
The salad is topped with pistachios, hemp seeds, black and white poppy seeds, pumpkin seeds, parmigiano reggiano, bread crumbs, butter, salt and pepper.

Question 18

What are the Allergens in the Gem Lettuce?

Answer 18

Dairy- Cheese
Allium- Garlic
Seafood- Anchovy
Gluten- crumble topping
Egg
Nut
Seed