Large Plates Flashcards
Diver Scallops
Three U-10 diver scallops, seasoned with salt & pepper, seared on a plancha then poached in butter. Topped with a citrus butter (lemon juice and mushroom brodo), California caviar and chives.
Branzino
7-8 ounce filet with the collar attached is seasoned with salt & pepper then grilled. It is topped with salsa verde, fennel and leek confit, colatura, scallion and mushroom brodo. Garnished with an herb salad (parsley, chives, mint), sea beans and grilled asparagus.
What is “colatura”?
Italian fish sauce made from anchovies. Similar to Asian fish sauce but saltier and less fishy.
What are “sea beans”?
A coastal plant with a salty taste, often eaten raw.
Grilled Chicken
Half boneless Mary’s chicken, seasoned with salt & pepper, then grilled. Topped with a Calabrian chili garlic sauce (Calabrian chili’s, shallot, garlic, and reduced red wine).
Veal Milanes
20 ounce bone in veal chop, pounded thin, and breaded in flour, egg and panko. Pan fried in clarified butter, topped with arugula and spicy salsa verde.
Iberico Pork Pluma
8 ounces of seasoned Iberico Pork, grilled to temp, then sliced and served with arugula and drizzled with an aged balsamic vinegar and a roasted grape chicken jus.
What is the Iberico Pork seasoned with? And what does “pluma” mean?
The pork is seasoned with a rub made from salt, fennel seeds, coriander seeds, red chili flakes, sage, rosemary, oregano, garlic, and black pepper.
Pluma is a cut from the neck end of the pork loin, named for its feather like shape in Spain.
Whole Lobster Piccata
A 1.5lbs lobster is split and seasoned with salt & pepper then grilled. The claw and knuckle are removed from the shell and warmed in a piccata sauce. Garnished with a lemon wedge.
How do we make our piccata sauce?
Brown butter, lobster stock, garlic, shallot, lemon, caper and parsley.
10oz Prime Skirt Steak
10 ounces of Prime outside skirt steak seasoned with a porcini rub and grilled to temp. It is then rested in whole butter, sliced, and topped with an Elephante Chimichurri sauce. Served with crispy potatoes.
Salt Baked Whole Fish
2 pound whole Dorade (semi-boneless) coated in rock salt and egg white and baked in the oven. Served table side. It will be served a la carte with a duo of sauces.
20oz Bone In Ribeye
30 day dry aged Prime bone in ribeye seasoned with the porcini rub is grilled to temp, rested in butter, sliced and topped with roasted shallot, a roasted garlic bulb, and a fresh herb bouquet. Its then topped with chicken jus, and served with a marsala beef reduction, lemon wedge, sea salt and Elephante chimichurri.
