Lb Entrees Flashcards
Mushroom Lasagna
This is a vegetarian Lasagna. It has three layers of pasta. In between the pasta we have a layer of spinach, a layer of ricotta and mushrooms, and a layer of braised leeks. The sauce is a truffle veloute that is finished with cream. It is topped with mozzerrella and parmisan.
Pan Roasted Scallops
3 U-10 scallops are seared to order. They are served on a bed of fall succotash (black eyed peas, pascilla peppers, red peppers, green zuchinni, onion, garlic,speck, and butternut squash) The plate is finished with a red wine butter.
Olive Braised Chicken
Half a chicken is pan roasted first to create a crispy skin. To the same pan we add red onions, kalamata olives, roasted tomato, red wine chicken stock and butter. The chicken is cooked in the sauce which is what makes it braised. The chicken is served on a bed of polenta (corn meal, milk, butter, parmisan) and the braisng liquid acts as the sauce.
Cobia and Shellfish
6 oz of Cobia filet is sauted to order. In the same pan we add shallots, white wine, prawns (2), mussels (4), clams (4) lobster stock and butter. Everytihng is cooked together which is how the sauce is made. It is served in a bowl on top of frogola.
Braised Lamb Shank
This is the foreshank of a locally raised lamb from emigh farms, in Dixon CA. The beginning weight is appox 18oz. The shanks are cured overnight and then braised with red wine, mirepix, rosemary and thyme. They are reheated in the strained braising liquid. Then served on a bed of chive spaetzle (flour, milk, eggs, nutmeg, chives). The plate features roasted baby carrots and the lamb is finished with gremalata (parsley, lemon zest, garlic
Sauted Petrole Sole
6oz of local sole is sautéed in butter. Then the sauce is made in the pan with white wine, capers, lemon juice, and parley. It is served with sauted spinach (we saute it with a little garlic). The plate is garnished with shoe string potatoes. Shoestring potatoes are potatoes cut into thin strip (julienne) and then deep fried until crispy.
