Menu Flashcards
Winter Vegetables Salad
Garnish/components:
Salt Bake Pear
Roasted Parsnips
Roasted Butter Nut Squash
Squash Puree
Kohlrabi - german turnip
Cabrales Cheese- goat milk
Roasted Carnival Cauliflower
Endive
Pomegranate Vinagrette
Roasted Beets
Beet Greens
Huckleberry
Allergy:
Dairy (cabrales and puree)
Allium
Gluten
Wine:
Arnaud Lambert Clos de Midi
Burrata
Main component:
House made goat cheese burrata (~4 oz)
Preparation:
Goat cheese, ricotta, and stracciatella are combined together and wrapped in a thin layer of mozzarella. Dates are cooked down with sugar, grand mariner, lemon, and orange blossom and then pureed. Dukkah is an Egyptian spice blend with pistachio, hazelnut, sesame, coriander, cumin, fennel seed, pink peppercorn, and mustard seed. The dukkah is dusted on the phyllo as well as the buratta. The frisse is dressed with the citrus juice and olive oil.
Garnish/components:
⋅ Phyllo Crouton
⋅ Date/orange blossom jam
⋅ Blood orange, meyer lemon, lime segments
⋅ frisse
⋅ dukkah
⋅ Yuzu oil
Allergy:
⋅ Nuts
⋅ Dairy
⋅ Gluten
Wine:
Benanti Etna Rosso
Prá Monte Grande Soave Classico
Little Nell Wagyu Tartare
Protein:
Emma Farms Wagyu beef (80g)
Preparation:
kombu cure (kombu, salt, sugar)
Garnish/components:
Pickled Baby Vegetables (Leeks; Carrots, Radish)
Chives/Shallot
Black Garlic Aioli
Brioche Toast
Panko Crusted Poached Eggs - 63 cagg
Watercress Leaves
Mushrooms Chips
Allergy:
Soy (ponzu)
Egg (emulsion)
Allium (Garlic, Leeks, Shallots)
Gluten
Wine:
Domaine de Pallus
Heitz Cellar
Grilled Octopus
Main component:
Braised/Grilled Octopus (2.5oz)
Garnish/components:
Fried Local Purple Potatoes
Piquillo pepper Sauce - Almonds
Potato Crumble
Cooked Quinoa
Potato Foam (Potato, Cream, Butter)
Pickled Ramps
Black Garlic Vinaigrette
Pickled Fresnos
Micro Mint
Allergy: Gluten Free!
Dairy (Potato Foam)
Allium (Ramps)
Nut/ seeds
Shellfish
Wine:
Prá Monte Grande Soave Classico
Familia Torres Albarino
Wagyu Short Rib
Main component 80% local
3 Oz Braised Wagyu Short Rib
Preparation
Little Nell Wagyu Short Rib are brine and Crac Vac. They are sous vide at 144F for 48 Hours. Reheat per order in our Binchotan Charcoal Grilled.
Garnish/components:
Paonia Peach Mole
Piquillo Pepper Sauce (Piquillo Peppers, Onions, Tomatoes, almonds)
Brussels Sprouts
Pickled Corn
Sprouts Leaves
Short Rib Ju
Scallion
Allergy: Gluten Free!
Allium (Scallion)
Nuts/ Seeds (Sauce/ quinoa)
Dairy
Wine:
Hermanos Pecina Rioja Reserva
Kale and Black Truffle Cavatelli
Preparation:
Our house-made pasta is cooked in boiling water then tossed with truffle Butter, Kale, Chanterelles Mushrooms and Pickled Ramps
Garnish/components:
Reggiano Fonduta (Cream, White Wine, Reggiano Cheese)
Pickled Ramps (Rice Vinegar)
Truffle Butter
Chanterelles Mushrooms
Mushrooms Crumbled
Fresh Black Truffles
Allergy:
Gluten (pasta)
Egg (pasta)
Dairy (sauce)
Allium
Wine:
Clos de Val Cab
Barale Fratelli Barolo
Lobster Tortellini
Preparation:
35 grams = 1/2 tail and 1/2 body
The handmade Tortellini are filled with a Lobster Filling (Fennel, Lobster Meat, Mascarpone, Tarragon, Celery) and then cooked in boiling water. The pasta is then tossed in a Lobster Sauce and Lobster Meat.
Garnish/components:
Lobster Sauce (Lobster Bodies, Saffran, Mirepoix, Herbs)
Seared Fennel
Seared Celeriac
Crispy Celeriac
Micro Fennel
Cooked Lobster Meat
Blood Orange Reduction (Blood Orange, Sugar)
Blood Orange Segment
Butter
Allergy:
Shell fish
Gluten (pasta)
Dairy (Butter on Lobster Sauce)
Egg (pasta)
Allium (Fennel)
Wine:
Prá Monte Grande Soave Classico
Familia Torres Pazo das Bruxas Albariño
Winter Squash Gnocchi
Main component:
Home Made Potato Gnocchi, Winter Squash and Duck Confit
Preparation:
Potato Gnocchi (Flour and Egg Yolk) is cooked in Boiling water, seared and tossed with butter nut Squash, Acorn Squash and Fine Herbs.
Garnish/components:
Squash Puree
Duck Confit
Sweet Potato Gnocchi
Pomegranate
Duck Ju
Spiced Crumble (Pepitas, Egg whites, Cayenne Pepper)
Roasted Acorn Squash/Butter Nut Squash
Swiss Chard
Allergy:
Dairy (Squash Puree)
Gluten
Eggs
Allium
Wine:
Clos du Val Cab
Barale Fratelli Barolo
Green Circle Chicken
Main Component:
Half Green circle Chickens
Preparation:
A breast and a deboned, Thigh are made into a roulade.
Castlefranco Radicchio is sauted with butternut squash juice, honey, and dijon mustard. Squash is picked up in brown butter.
Fine Herbs, vinegar, and raisins are blended into an emulsion and toasted walnuts are crumbled on top. FInished with chicken jus
Garnish/components:
• Castlefranco raddichio
• Winter squash
• Roulade (Cremini Mushrooms, Foie Grass, Chicken Liver, Chicken Tight meat, brioche)
• Herb emulsion
• Squash vinaigrette
• Chicken jus
• Walnuts
Allergy:
Nuts
Dairy
Gluten
Mushroom
Allium
Little Nell Wagyu
Protein:
4.5 OZ
Preparation:
Steak is pan roasted and basted with butter, thyme, and garlic to the guest’s specified temperature (chef recommends MR). The steak is served sliced alongside truffle mashed potato, sautéed spinach, and hakuri turnips
Garnish/components:
• Truffle mashed potato
• Sauteed spinach
• Roasted turnips
• Truffle Veal jus
• Exotic kale
Allergy:
Dairy
Mushroom
Allium
Wine:
Barale Fratelli Barolo
Larkmead
Rack of Lamb
Protein:
Lamb (1.5 Oz)
Garnish/components:
Cleaned Rack of Lamb
Braised Lamb Belly (1.50z)
Leek and Chard onion purée
“Spaghetti” Leeks
Tomato Confiture
Roasted Sunchokes
Herb Salad (Mint, Tarragon, Parsley, Chervil)
Allergy: Gluten Free
Dairy (Tomato Confiture)
Allium
Wine:
Hermanos Pecina Rioja Reserva
Seared Scallops
Protein:
5 Oz of scallops
Preparation:
4 u12 scallops are pan seared and butter basted, served with confit salsafy, roasted and raw shaved cauliflower, and caviar. Sauce is poured tableside
Garnish/components:
⋅ Small Cauliflower Florets
⋅ Lemon Cauliflower Puree (Onions, Lemon Juice, Cauliflower)
⋅ Confit Salsify (Garlic, Thyme, Blended Oil)
⋅ Salsify Chips
⋅ Beurre Blanc Sauce (Fish Fumet, White Wine, Butter)
⋅ Purple Cauliflower Shavings
⋅ Tarragon Oil
⋅ Osetra Supreme Caviar
Allergy:
⋅ Diary
⋅ Alliums
⋅ Shellfish
Dried Chili Roasted Cauliflower
Preparation:
Center Cut Romanesco Cauliflower, Tossed with Dried Chili Powder Steam and Grilled.
Garnish/components:
Center Cut Romanesco
Round Masa Croutons
Pickled Fresno (Rice Vinegar)
Tomatillos
Fremont Beans (80 years old)
Charred Pearl Onions
Poblano/Pepita Sauce
Roasted Shimenji
Preserved Cherry Tomato
Preserved Olate corn (Rice Vinegar)
Huitlacoche Puree (Onion, Huitlacoche, Garlic, lime Juice)
Allergy: Gluten Free!
Allium
Wine:
Benanti Etna Rosso
Carrot and Oat
Garnish/Components
Oat custard
Carrot Cake
Sage Créme Fraiche Cream
Honey Oat Clusters
Salted Pepitas
Carrot Chip
Allergy:
Nuts
Dairy
Gluten
Eggs
Gelatin
Carmel Popcorn
Garnish/Components:
Popcorn ice cream
Cajeta cream
Cajeta tuile
Corn cake
Corn crisps
Carmel Popcorn
Orange gel
Allergy: Gluten Free!
Dairy
Gelatin
Eggs
