Mains Flashcards
PROVENÇAL CHICKEN | Crispy Potato, Tomatoes, Shallot, Garlic, Herbes de Provence
Chicken: Marinated in a brine and then rubbed with Herbes de Provence, coriander, salt, chili flake, and fresh garlic. It’s then roasted on the rotisserie then finished in the oven at the pick up. Half a bird is served.
Potatoes: crisped in the fryer.
Tomatoes: Heirloom cherry tomatoes are blistered in the oven. They are tossed in after that garlic, shallots, and
potatoes are fried.
Garlic and Shallots: confit in oil and fried with the potatoes.
Garnish: Herbed Chicken jus
Allergies – Alium-Garlic & Onion, Gluten
ROASTED CAULIFLOWER | Green Herb Chili Vinaigrette, Goat Cheese
Cauliflower: Simply blanched ahead of time and then roasted in the oven with olive oil and salt at the pick up.
Herb Chili Vinaigrette: Cilantro, Parsley, and Mint are mixed with Jalapeno peppers and emulsified with Olive Oil and seasoned with salt and pepper.
Goat Cheese: Fresh goat cheese is whipped until light and airy and seasoned with salt and pepper
Allergies – Goat Cheese, Chili Pepper
CRESCENT FARM SMOKED LONG ISLAND DUCK | Charred Parsnips, Lancaster Farms Baby Hakuri Turnips, Transitional Breakfast Radishes, Shaved Fennel, Orange-Anise Cumin Duck Jus
Duck: Duck breasts are first smoked with Applewood chips, brushed with honey balsamic glaze and then seared in oil to crisp the skin. Finished in the oven and then sliced in half.
Parsnip- The parsnip is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts.
Breakfast Radish- The French Breakfast radish is an heirloom variety. Also known
as Breakfast radish, Flambeau, Flambo and Les Radis Petit Déjeuner both the root
and leafy greens of this radish are utilized in culinary preparations.
Jus: Stock is reduced with vinegar, OJ and sugar, thickened with butter and flour,
and simmered with orange zest, Anise & Cumin
Artic Char | Grilled Leeks, Roasted Sunchokes, Hazelnut Gremolata
Artic Char: Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat
content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.
Sunchokes: The Jerusalem artichoke, also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. It grows wild in eastern and western North America but is considered an introduced species.
Hazelnut Gremolata: Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.
Gremolata is also used as a garnish. We add roasted hazelnuts that have been crushed.
Allergies – Nuts – Hazelnut
BUTTERMILK FRIED CHICKEN | Macaroni & Cheese, Bacon, Scallion, Chicken Jus
Chicken: Boneless thighs are marinated in buttermilk, Tabasco, salt, and pepper. Then they are breaded with flour and fried in the deep fryer.
Mac & Cheese: American cheese is melted down with onion powder, garlic powder, milk, heavy cream, salt, and pepper. At the pickup, bacon and scallions are added to the shells and placed in a side dish with the fried chicken.
Jus: Classic chicken jus.
NEW YORK STRIP STEAK | Rosemary Fingerling Potatoes, Haricots Verts
New York Strip: The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that
does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoasmajor or tenderloin.
Pat Lafrieda beef comes from all Black Angus steers. The animals are raised on small, family owned farms. The steers live their lives on pasture and are finished on corn to develop the marbling that our customers seek. Our sourced steers are not dosed with antibiotics, and also feature an all natural “never ever” program of all natural Black Angus beef which is 100% hormone and antibiotic free for their whole lives. Our well sourced steers are processed in a facility which was designed by Temple Grandin, PhD, a professor of Animal Science at Colorado State University who developed a method for the most humane way to process livestock. Less stressful situations for the animal results in better tasting meat, and we can attest that our beef is the best beef we have ever seen!
LA FREIDA GRASS-FED BURGER | Caramelized Onion, Tomato, Lettuce, Spicy Mayo, Potato Bun, Butcher’s Fries
Burger: Pat LaFrieda has built a reputation for making the best hamburgers on the market. All of our chopped beef blends are made from 100% whole muscles from domestically raised beef. We never use trimmings or “pink slime”
in our blends. The meat is chopped at very cold temperatures, which keeps the meat coarse and prevents it from getting overworked. Our hamburger patties, available in any size from 2-8oz or 10oz, are formed by a low-pressure machine with a noodle textured fill system. This ensures a loosely packed patty that is juicier and more flavorful than a hand packed patty. One taste of our burgers and you will see why they are legendary.
Onion: Red onions are cooked down until caramelized.
Mayo: harissa is mixed with mayonnaise to create spicy aioli.
Fries: cut with the fry cutter and reserved in water. Blanched in the fryer and then fried again at the pick up.
Seasoned with sea salt and tarragon.
HOUSE-MADE GNUDI | Hedgehog Mushrooms, Sauteed Spinach, Sunflower Seeds, Brown Butter, 12 mos. Aged Manchego
‘Gnocchi’, gnudi is a lighter version which uses cheese and eggs as opposed to a starch like potatoes to form the dough. Eggs, parmesan, water, flour, S&P are combined to form the dough and the piped out into salted boiling water and reserved on an oiled sheet pan. At the pick up they are tossed back in to the water to finish cooking.
Hedgehog Mushrooms: The hedgehog, or sweet tooth, is perhaps the most foolproof to identify of all
wild mushrooms. Its yellow to orange cap and fruity odor are reminiscent of its summer-fruiting relative the golden chanterelle, but its tooth-covered
underside distinguishes it from potential look-alikes.
Manchego Cheese from our cheese selections
Allergies – Nuts/Seeds- Sunflower, Dairy- Butter
VEGAN, GLUTEN-FREE FUSILlI | Shaved Almond, Fried Kale, Almond & Kale
Pesto (optional Parmesan Cheese)
Fusilli- Jovial Organic Brown Rice Fusilli is made in Tuscany using artisan Italian pasta-making techniques and Italian ingredients, including organic, Italian-grown brown rice and water from Tuscan wells. The
various cuts are pushed through bronze dies and then air-dried for 12-16 hours. This gives Jovial pastas
the rugged texture of the very best durum wheat pastas. Certified gluten-free and made in a dedicated,
gluten-free facility. Also free from dairy, eggs, tree nuts and peanuts.
Almond &Kale Pesto – Kale, Parsley, Lemon Juice, EVOO, Garlic and Almonds pureed together
P.E.I. MUSSELS | Lemongrass, Shallots, Kaffir Lime, Cream, Habnero Pepper
Prince Edward Island Blue Mussels (Mytilus edulis), also called PEI Mussels, are farmed in the waters
around Prince Edward Island. PEI Mussels are known to be high quality and sustainably grown. Although
available year-round, production slows during the summer months when the Mussels spawn and the
meat thins.
