Forno Fresh Dinner Sheet

Question 1

Grilled Humboldt Squid

Answer 1

• marinated chickpeas, oven dried grape tomatoes, pickled baby peppers warmed together with harissa
• yogurt marinated char grilled squid
• baba ganoush, tahini yogurt
• squid ink crackers made with tapioca
• topped with radish greens from Barriere River Farm
• can be made onion free

Question 2

Fall Panzanella Salad

Answer 2

• salt roasted candy cane beets, poached pears, mixed greens, balsamic vinegar reduction spiced with cinnamon, cloves and fennel
• focaccia tossed in olive oil and toasted in forno oven
• gorgonzola and torn sage

Question 3

Stuffed Squash

Answer 3

• ring of roasted acorn squash stuffed with chickpeas and lentils cooked with tomato sauce and za’tar (middle Eastern herb mixture) along with seasonal veg
• romesco sauce (Spanish nut and pepper based sauce)
• topped with goat feta and dukkah for texture (nut and dairy free if remove these)

Question 4

Brick Roasted Half Chicken

Answer 4

• roasted in forno oven with brick to weigh it down –> tender and juicy half chicken ready in 25 mins from order
• served with potato gnocchi tossed in broccolini and whole roasted garlic cloves
• finished with Marsala (dry or sweet Italian white wine), roasted chicken stock to form a jus and gremolata for freshness
• can be made gluten and/or dairy free

Question 5

Grilled Hanger Steak

Answer 5

• grilled with salt and pepper only
• served with slow cooked local potatoes (garlic, orange and herbs)
• baby carrots, broccolini, lightly grilled shallot halves
• roasted squash puree and grilled oyster mushrooms
• salsa verde
• grilled medium rare unless otherwise specified
• gluten free, can be modified as dairy free

Question 6

Pan Fried Local Trout

Answer 6

• simple pan fried trout from Ted’s Trout in Little Fort
• Romesco sauce and potatoes crushed with capers
• candy cane beets tossed in salsa verde
• topped with salad of halved green olives, orange segments, microgreens and almonds for texture
• can be made nut and dairy free