Lunch Flashcards

1
Q

Lobster Roll

A

Iggy’s Brioche dressed in Anchovy Butter lemon aoli - grapes bib Lettuce

pickled Shallots Lobster meat

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2
Q

Fried oyster Sandwich

A

Iggys Brioche Fried Oysters - buttermilk/cornmeal

Tahini herb dressing - parsley tarragon chives

Avocado

Pickled red onion

Lettuce –Bibb

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3
Q

Lamb burger

A

Peppers

Yogurt

cheese

Turmeric pickles

Arugula Mint

Iggys burger bun

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4
Q

Duck sandwich

A

Iggys ciabatta

Duck confit leg

Shaved pickled Macomber turnips and beets

Fig Mostarda Mustard greens Dijon mustard

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5
Q

Duck confit leg

A

Shredded heated marinated in spiced salt over night rinsed, dried and cooked slowly under duck fat. Sausage ground duck meat rinsed and dried

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6
Q

Fig mostarda

A

Dried figs and apricots, shallots and garlic, white wine and white wine vinegar, hot pepper.

part of the duck sandwich

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7
Q

Grilled avocado toast

A

Iggys 7 grain

Red pepper tapenade

Ricotta with grated Caciocavallo -provolone

Seasoned with orange zest

Grilled avocado seasoned with lemon juice.

Herb Salad - chives tarragon parsley chervil Honey pistachios

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8
Q

Grilled Cornish game hen Salad

A

Piri piri game hen

Heirloom bean salad

Fennel

Lucques olives

Bean salad - carrot celery onion. Leeks red wine vinegar fennel. Parsley tarragon, chives

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9
Q

Lucques olives

A

Native to languedouc green table olive

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10
Q

Hen

A

Half brushed with piri piri pepper and crisped under salamander to order.

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11
Q

Grilled char

A

Grilled char Horseradish Dill Sesame Kumquats

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12
Q

Char

A

Brined seasoned with salt and pepper grilled skin side down to medium rare.

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13
Q

Beets in the char

A

Roasted and peeled red golden beets in wedges tossed with orange sumac salt and lemon juice to order

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14
Q

Spice and seed mix in the char?

A

Sunflower seeds sesame seeds fennel seeds, coriander and cumin

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15
Q

Skirt steak salad

A

Grilled skirt steak Winter Squash Cabrales - blue Cheese from northern Spain Marcona Almonds Pedro Jimenez Chicories Picketed red onions

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16
Q

Warm Grain Bowl

A

Farro Verde

Harrissa eggplant

Roasted romanesco

Yogurt

pomegranate

Mint

cilantro leaves \

17
Q

Mirepoix

A

Onion carrots and celery stock

18
Q

Harrissa eggplant

A

Minced onions and garlic cooked in evoo. Stewed with cubed eggplant. Tomato, harrissa, pomegranate molasses, cumin, coriander

19
Q

Seafood Stew

A

Hake brined in a parsley preserved lemon and harrissa. Mussels Squid Heirloom beans, Oil braised tomatoes Preserved lemon rind Maine yellow eyed beans Charred escarole

20
Q

Campanella

A

Little bell - in italian

Sauce braised tomoates garlic, chili flake, Meyer lemon, chervil, butter.

Breadcrumbs seasoned with Meyer lemon zest and Parmesan.

Topped with grated bottarga - cured mullet roe

21
Q

Champagne mignonette

A

Champagne vinegar Cracked white pepper Minced shallots

22
Q

House hot sauce

A

Fresno, Ancho and Chipotle Chilis, garlic, brown Sugar, salt.

23
Q

Scallop crudo

A

Scallops brined for 6 hours in chamomile w/ candied nicoise olives and lemon juice

24
Q

Fluke crudo

A

Fluke Blood orange supremes sliced Calabrian chillies Crushed toasted pistachio, celery leaf and micro celery.

25
Arugula salad
Pears are marinated in pickled mustard seeds served with pecorino sardo fiore - sheeps milk Black walnuts more bitter than traditional English or Persian walnuts. Vinaigrette- aged sherry walnut oil evoo.
26
Pumpkin soup
Butternut squash Butter garlic ginger and honey Vegetable stock, Seasoned with bay thyme sage Apple celery and raw julienned turnips Pepitas tossed in evoo and lemon juice