GatC Lunch 2502 Flashcards
Parmesan Herb Fries 10
PARMESAN HERB FRIES CONFIT GARLIC AIOLI
Tossed in crumbled PARMESAN , ROSEMARY and CHIVES. Comes with confit garlic aioli. Mark the table with ketchup. Add COTIJA CHEESE and PICKLED JALAPENO RELISH, GUACAMOLE , PICO, CHIPOTLE AIOLI for +$7.
GF, NF
*egg allergy: omit aioli *dairy allergy: omit parmesan
Vegetarian Vegan, omit aioli, omit cheese
Georges Chicken Soup 4
George’s Famous Chicken Soup SMOKED CHICKEN , BROCCOLI , BLACK BEANS
Soup will come in the white rimmed bowl. CREAM BASE with smoked chicken, black bean, broccoli. No Mods.
We are famous for the Chicken Soup because Oprah once had it, then raved about it on her show. Recipe hasn’t changed since. We have copies of the recipe at each of the host stands.
NF, SF
*gluten allergy *dairy allergy
Caesar Salad 5
1 Little gem lettuce
2 garlic croutons
3 parmesean cheese
4 caesar dressing made from egg yolks
anchovy
dijon mustard
Worcestershire sauce parmesean
grapeseed
lemon juice
black pepper
garlic
5 Boquerones Anchovies $2
cured vinegar stored evoo
Allergy gluten: omit croutons
Allergy dairy
Allergy egg
—————
Classic Caesar Salad garlic croutons
Little gem lettuce tossed in a Caesar dressing which is made from egg yolks, anchovy, Dijon mustard, Worcestershire sauce, Parmesan, grapeseed, lemon juice, black pepper, garlic. We finish the dish with garlic croutons, parmesan.
$2 upcharge: anchovies; we use boquerones which are anchovies that are cured in vinegar and stored in olive oil
*gluten allergy: omit croutons *dairy allergy egg allergy
Protein add ons 5
Grilled Albacore 4oz $8
Chicken Breast $10
Shrimp 8 pieces $11
Grilled salmon 5oz $14
Steak 4oz $20
—————
Proteins for add on:
Chicken Breast (served warm) + $10
Grilled Salmon 5oz +$14
Sautéed Shrimp 8 pieces +$10
Steak 4oz +$15
Poached Tuna Salad +$8 (poached tuna is the same as sandwich) Lunch Only
Burger 8
1 Burger
2 Cheeseburger
3 Beyond
4 Lettuce
5 Tomato
6 Onion
7 House spread: ketchup yellow mustard mayo relish
8 French fries
Served open face with veggies stacked on top. Only use available modifiers, no grilled onions.
House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish.
Comes with plain fries
Can sub salad herb fries for fries
Option for Beyond Burger
Add Cheddar $3
Add Bacon $4
Gluten free option (no bun lettuce wrapped)
Allergies gluten (bun), egg, garlic, onion, dairy (bun)
Vegan option: Beyond Burger no bun no spread
—————
Burger/Cheeseburger/Beyond (off-menu at Dinner, 2 kid’s patties) lettuce, tomato, onion, house spread, french fries
Served closed veggies stacked on the side. Only use available modifiers. House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish. Comes with plain fries. Can sub salad for fries. + ++ add add Cheddar / add add bacon ++++
~ Option available for “Beyond Burger”, makes it vegetarian ~~
NF, SF
*gluten allergy; omit bun *dairy allergy, omit bun *egg, allium allergy
Vegan: sub Beyond Burger, omit bun and house spread
Mussels 7
MUSSELS PEI
GREEN THAI CURRY, COCONUT MILK, THAI BASIL, CILANTRO, LIME, GRILLED BREAD
Mussels are steamed in a green thai curry coconut broth; made from shrimp paste, kaffir lime leaf, lime, ginger, garlic, shallot, fish sauce, thai chili, brown sugar, coconut milk, lemongrass, water, cilantro, thai basil, and lime juice. We garnish with Levain (grilled country sourdough) on top of the mussels, cilantro and thai basil.
DF, NF
*gluten allergy, omit bread *shellfish allergy
Kids menu 5
1 Kid Cheeseburger - bun meat cheese 4 oz beef patty fries
2 Kid Burger - bun meat 4 oz beef patty fries
3 Grilled Salmon 5 oz broccoli
4 Kids Pasta Rigatoni, or Spaghetti (choice of tomato sauce or butter sauce parm option)
5 Kids chicken strips, dredged in flour and fried, served with fries and ranch
Side Salad 6
1 Local Lettuces
2 Gem Lettuce
3 Cucumbers shaved
4 Carrots
5 Radish
6 Champagne Vinaigrette
for sandwiches and side
Chips Salsa Guac 3
CHIPS and SALSA/ Chips and GUACAMOLE
If someone does want to omit either one, we will charge a flat price of $9. Salsa is made from, roasted tomatoes, charred onion, charred Anaheim chili, garlic, lime juice, cilantro, chipotle, oregano, cumin The guac to has cilantro, garlic, lime juice in it. No garnishes.
GF, DF, NF, SF
Vegan
Burrata 10
BURRATA
CITRUS, ARUGULA, PISTACHIO SALSA VERDE, POMEGRANATE, PICKLED FENNEL , FOCACCIA TOAST
BLOOD ORANGE, TANGERINE , and CARA CARA ORANGES are sliced. Burrata is placed on the bottom of the plate and we smother it in pistachio salsa verde, made from pistachio, parsley, mint, shallot, garlic, pickled jalapeno, and calamansi vinegar (calamansi is a small, tart citrus native to Southeast Asia). Pickled fennel sliced into batons then pickled in champagne vinegar, sugar, water, and salt. We then mix in some arugula and place on top. We garnish with pomegranate seeds and some pomegranate molasses. A slice of focaccia toast is added on the side.
SF
Vegetarian
*gluten allergy, omit focaccia *dairy allergy *nut allergy, omit salsa verde
Crispy Shrimp 12
CRISPY SHRIMP BANG BANG SAUCE
6 PIECES of 21/25 SHRIMP, PANKO BREADED and fried (flour, egg wash, bread crumbs), Bang bang sauce is made from KEWPIE MAYO (Japanese UMAMI Mayonnaise), SWEET CHILLI, FRESNO CHILI SAUCE, HONEY, LEMON, GARLIC, RICE VINEGAR. We will garnish the shrimp with a lemon wedge
NF
*gluten allergy *egg allergy *shellfish allergy
Salmon Tartar 6
LIGHTLY CURED SALMON
CHARRED SERANO AIOLI, GREEN ONION, STICKY SEAWEED RICE, PUFFED RICE, SESAME LEAF
3 oz. of diced, lightly cured salmon (cured in sugar, salt, lemon zest, lime zest, orange zest). We toss it in a charred serrano aioli (grilled serrano, yuzu juice, kewpie mayo, tamari, and salt) and add some pickled serrano.
Sticky seaweed rice is sticky rice, cooked daily, and seasoned with sesame oil, sugar, kombu, sesame seeds, white soy. Puffed rice is rice kernels fried until they puff, then seasoned with salt. We garnish a sesame leaf on the side of the plate for them to use as a build your own taco. Green onion and cucumber garnish.
DF, NF, SF
*gluten allergy, omit rice *egg allergy, omit aioli
Local Rockfish Tacos 6
BLACKENED ROCKFISH TACOS (lunch only)
CHIPOTLE AIOLI, PICO DE GALLO, CABBAGE, LIME, CILANTRO
Rock fish is 2.5 oz. per taco, dish is served with two tacos. Shaved cabbage is dressed with lime juice, salt, and chopped cilantro. Chipotle aioli is made from chipotle, mayo, sour cream, lime juice, garlic, and paprika powder. Pico is made from diced tomato, onion, jalapeno, lime juice, and cilantro. Blackened seasoning is made in house and we intentionally make it not as spicy as Cajun seasoning; made from Onion powder, Garlic powder, brown sugar, cumin, oregano, paprika, black pepper.
GF, NF, SF
*dairy allergy: omit aioli
Fried Chicken Sandwich 5
FRIED CHICKEN SANDWICH (lunch only) CONFIT GARLIC MAYO, COLESLAW, HOT PICKLES
Chicken is breaded in egg, flour, panko, then deep fried. The panko will have thyme, basil, paprika, oregano, celery salt, black pepper, mustard powder, white pepper, ginger, and garlic salt added in. Coleslaw is shredded cabbage, carrot, and parsley mixed in our coleslaw sauce (mayo, apple cider vinegar, Dijon, whole grain mustard, celery seed, black pepper, honey, and salt.) Confit garlic mayo will be spread on the brioche bun and is made from confit garlic (garlic cooked down in oil) blended with mayo, lemon juice, salt, and pepper. Hot pickles are cucumbers pickled in Fresno chili, champagne vinegar, sugar, and salt.
*gluten allergy *dairy allergy, omit bun *shellfish allergy, CC in fryer *egg allergy
Lobster Roll 7
LOBSTER Roll (lunch only)
MEYER LEMON CREME FRAICHE, TARRAGON , DILL, FENNEL , BRIOCHE BUN, house salad
3.5oz lobster meat stuffed into a brioche roll toasted with butter. The lobster is claw and tail meat mixed with mayo, crème fraiche, tarragon, diced fennel, diced celery, meyer lemon zest, and dill. Its sitting on top of BIBB LETTUCE inside the roll. Served with a side house salad.
NF, SF
*gluten allergy *dairy allergy
Wild Isles Salmon 6
WILD ISLES SALMON
VADOUVAN COUS COUS, TZATZIKI, SNAP PEAS, SWISS CHARD, HERB SALAD
6oz. salmon (skin-off), vadouvan cous cous and tzatziki form the base of the dish. We cook the pearl cous cous in diced celery, carrot, onion, garlic, vadouvan (French curry spice) and veg stock. On the pickup we add in butter, chopped parsley, swiss chard leaves and stems. Tzatziki is made from yogurt, cucumber, lime juice, EVOO, cayenne, dill, and garlic. Snap peas are blanched and mixed in with the cous cous, we then garnish the dish with an herb salad of mint and sunflower sprouts.
NF
*gluten allergy *dairy allergy, omit tzatziki, butter *shellfish allergy due to cross contamination
Roasted Cauliflower 8
ROASTED CAULIFLOWER
TURMERIC, TAHINI, ZAATAR, POMEGRANATE , DATE CONDIMENT, HERBS, PISTACHIO, ZHUG
We marinate the cauliflower in a turmeric tahini, then grill and roast it. The turmeric tahini is made from tahini (ground sesame), lemon juice, EVOO, water, maple syrup, salt, pepper, turmeric, and nutritional yeast. Zaatar is line cook Cary Perkett’s family recipe which is made from oregano, thyme, marjoram, sesame, sumac, cumin, and coriander. The Date condiment is made from dates cooked down in pomegranate molasses, sugar, and lemon juice. Zhug sauce forms the base of the dish, which is a Yemenite hot sauce that is made from cilantro, parsley, coriander, cumin, black pepper, cardamom, garlic, Aleppo pepper, EVOO, and jalapeno. We garnish the dish with pomegranate seeds, herbs (basil, cilantro, spicy greens, amaranth) and toasted pistachios.
GF, DF, SF
Vegan
*nut allergy, omit pistachio *seed allergy
Trio of Seasonal Sorbets 1
TRIO OF SEASONAL SORBETS
Sorbet is classically made from ice combined with fruit juice, there is no dairy in sorbet. Served one scoop of each, no mixing and matching. Flavors subject to change.
GF, DF, NF, SF
Vegan
Chopped Salad 8
Chopped Salad
GEM, RADICCHIO, SPRING VEGETABLES, 7-MINUTE EGG, SALAMI, HOLY COW CHEESE, PICKLED PEPPERS, SWEET GARLIC. Gem lettuce and radicchio chopped up and mixed together. Spring veggies will consist of blanched snap peas, asparagus, radish, cherry tomato, carrot, and cucumber. The 7 minute egg (soft boiled egg, think ramen egg) will be cut in half and placed on top. Pork salami will be diced and added into the salad, same with the holey cow cheese (pasteurized, cow’s milk cheese. It’s like an American swiss). Pickled peppers (mini bell peppers pickled in champagne vinegar, sugar, and water) are sliced thin and will serve as the garnish. Sweet garlic dressing is garlic cloves, blanched in water 3 times, then boiled in champagne vinegar, sugar, black pepper, thyme, water, and blended with EVOO, Canola oil, and xanthum gum.
GF, NF, SF
Vegetarian, omit salami Vegan, omit salami, egg, and cheese
*dairy allergy, omit cheese
Confit Garlic Focaccia 4
CONFIT GARLIC FOCACCIA
WHIPPED LEMON RICOTTA, CALABRIAN CHILI HONEY
Our focaccia will still be made with our house SOURDOUGH STARTER (est 2016) this version will have confit garlic. The bread will be warmed and topped with a whipped lemon ricotta and a drizzle of calabrian chili honey.
NF, SF
*gluten allergy *dairy allergy, omit ricotta
Vegetarian Vegan, omit ricotta and honey
Country Pâté 18
COUNTRY PÂTÉ
BLACK TRUFFLE , PISTACHIO , GRILLED BREAD, HOUSE MUSTARD, ASSORTED PICKLES, SEASONAL CHUTNEY
Country pate (or also called pate de campagne) is a rustic pate that we make from PORK, BACON , CHICKEN LIVER , pistachio, black truffle, mustard seed, BLACK PEPPER , ALL SPICE, CLOVE, BREAD, EGGS , MILK, THYME , BRANDY. It is served cold and comes with grilled bread, house dijon mustard, pickles that we make from different vegetables and add vinegar, sugar, water. Seasonal chutney will change depending on what fruits we have.
SF
*gluten allergy *dairy allergy *nut allergy
Grilled Albacore Sandwich 4
Grilled Albacore Sandwich (lunch only)
JALAPENO CABBAGE-FENNEL SLAW, TARTARE SAUCE , SOURDOUGH (Country Levian)
5 oz. ALBACORE will be grilled with salt and pepper to medium. Jalapeno cabbage fennel slaw is shaved cabbage, fennel and seasoned with sliced thin jalapenos, lemon juice. Tartar sauce is made from mayo, capers, cornichons, tarragon, dill, lemon juice and zest. It will be served in between sourdough (Country Levian).
Served with a side salad.
DF, NF, SF
*gluten allergy; sub lettuce wrap
Seared Albacore 7
SEARED ALBACORE
(lunch only)
BUCKWHEAT NOODLES, CARROTS , RADISH, BOK CHOY, CUCUMBER , GINGER-SESAME DRESSING
Masa says, “This dish used to be on our menu for years back in the day. We are bringing it back but with a few tweaks.” 3.5 oz. Albacore seared and sliced. Buckwheat noodles are cook ahead and chilled. We mix the buckwheat noodles with shaved purple cabbage, radish, bok choy, cucumber, carrots. The ginger sesame dressing is made from tamari, sesame oil, honey, chili paste, lime juice, and grated ginger. We garnish with sesame seeds and green onion. This dish is cold.
DF, NF, SF
Vegetarian without Albacore
*gluten allergy
Rigatoni 5
RIGATONI
CREAMY PEA PESTO, ASPARAGUS, SNAP PEAS, OYSTER MUSHROOMS
Rigatoni portion is 7 oz. of noodles, we use an imported Italian company called Mancini which is made from pasta exclusively with the durum wheat that is grown and harvested annually in Le Marche, Italy, resulting every year in a “seasonal” product reflective of each year’s agricultural conditions. We make a lemon cream sauce from white wine, shallots, garlic, lemon zest, parm and pick up the noodles in the sauce with blanched asparagus, snap peas, and roasted oyster mushrooms. We add a pea pesto made from peas, parm, basil, pine nuts, EVOO, and garlic to the cream sauce. Garnished with shaved parm.
Vegetarian
*gluten allergy *dairy allergy *nut allergy, omit pea pesto
