NEW FOOD Flashcards
CHICORIES, BUFFALO MOZZARELLA, GRAPEFRUIT
Italian chicories dressed in a mint-grapefruit vinaigrette. The bitterness of the greens are balanced by the tangy richness of buffalo mozzarella.
Tardivo, Castelfranco, Del Veneto Radicchio, buffalo mozzarella, mint, grapefruit, fleur de sel
Grapefruit Vinaigrette: grapefruit juice, olive oil, salt, white miso, lemon juice
ALLERGY
Dairy, Soy
GRILLED PEAR, MEREDITH FETA, PISTACHIO
The slight bitterness of green endive is complemented by the sweetness of grilled pear and the tanginess of Meredith Dairy goat milk feta. The salad is dressed in a creamy and herbaceous pistachio dressing and topped with toasted pistachios.
Grilled Pear: Red Pear, Olive Oil, Thyme, Garlic, Salt
Pistachio Pesto: Pistachio, Goat Cheese, Yogurt, Buttermilk, Olive Oil, Salt
Pistachio EVOO Pesto: Pistachio, Lemon Juice, Shallot, Salt, Espelette, Olive Oil Lemon Vinaigrette: Lemon Juice, Olive Oil, Lemon Oil, Salt
Garnish: Mache Leaves, Green Endive, Parsley, Shaved Pear, Crumbled Feta, Fleur de Sel
ALLERGY
Tree Nuts, Dairy, Nightshade
FLUKE CRUDO, CITRUS, SESAME TUILLE
A light and easy way to start your meal. Raw fluke, daikon radish, and fennel
are dressed in a light citrus vinaigrette with pops of acid from frozen citrus and a floral note from fennel pollen. An airy black and white sesame tuile sits on top for added texture.
ALLERGY ADJUSTMENTS
SEEDS: White sesame, Black sesame, Golden flax [tuile]
FISH: Fluke
ALLIUM: White onion, leek, garlic [citrus vierge], Shallot [garnish] SULFITES: White wine [citrus vierge]
NIGHTSHADE: Green tomato [citrus vierge], Cayenne [tuile], espelette [garnish]
ACORN SQUASH, STRACCIATELLA, BLOOD ORANGE
Charred Acorn Squash is served with Stracciatella cheese and segments of blood orange. It’s dressed in a blood orange vinaigrette and topped with a
pepita crumble, chili oil, and mustard greens.
Acorn Squash: Brown Butter, Bay Leaf, Thyme Sprigs, Garlic, Salt
Aversion Squash: Lemon Juice, Cayenne, Salt
Chili Oil: Smoked Paprika, Garlic, Shallot, Cumin Seed, Coriander Seed,
Fennel Seed, Chili Flake, Mint, Basil, Grapeseed Oil
Pepita Crumble: Toasted Pepitas, Chili Oil
Blood Orange Vinaigrette: Blood Orange Juice, Lemon Juice, Grapeseed
Oil, EVOO, Salt
To Finish: Stracciatella Cheese, Toasted Pepita Crumble, Mustard Greens, Blood
Orange Segments, Blood Orange Vinaigrette, Fleur de Sel, Black Pepper
ALLERGY
SEEDS, DAIRY, ALLIUM, NIGHTSHADE
CARAMELLE, CRIMINI, CHEVRE
Pasta Dough: 00 Flour, Egg Yolk
Goat Cheese Filling: Goat Cheese, Ricotta, Mascarpone, Lemon Zest, Salt
Garnish: Cremini Mushrooms, Shallot, Garlic, White Wine, Beurre Monte, Parsley
ALLERGY
Gluten, Dairy, Eggs, Sulfites Allium, Mushrooms
CAVATELLI, CHICKIEN LIVER RUGU, SAGE
9 pcs. House-made cavatelli are tossed in an unctuous chicken liver ragu with caramelized onions that’s cut with a touch of balsamic vinegar, pickled onion, and freshly grated horseradish. It’s garnished with ricotta salata and fried sage leaves. Roasted Shiitake, sliced raw Crimini.
Chicken Liver Ragu: Chicken Livers, Butter, Shallot Hache, Sage Hache, Chicken Jus [Onion, Carrot, Celery, Red Wine, Tomato Paste], Sherry Vinegar, Balsamic Vinegar
Carmelized Onions: Thinly Sliced Onions, Butter, Sherry Wine, Sherry Vinegar, Salt
Lemon Vinaigrette: Lemon Juice, EVOO, Lemon Oil, Salt
Grilled Red Onions: Diced Red Onions, Canola Oil
Pasta: 00 Flour, Semolina [wheat]
To Finish: Grated Parmesan, Sherry Vinegar, Fried Sage Leaves (whole), Crumbled Ricotta Salata, Shaved Horseradish
ALLERGY
Gluten, Dairy, Meat, Allium, Sulfites, Nightshade
CHARRED OCTOPUS, RED RICE, MORCILLA
Charred, slow-cooked octopus sits on top of a nutty, Italian red rice. Sauteed morcilla ragout lends a bit of savory richness. The dish is garnished with hints of raw and pickled Pink Lady apple and a nasturtium.
Morcilla Ragout: Morcilla, Chicken Stock [Onion, Carrot, Celery, Red Wine, Tomato Paste], Pickled Pink Lady Apple, Leeks, Chives
Garnish: Shallot, Nasturtium, Shaved Apple, Butter
ALLERGY
Dairy, Meat, Allium, Sulfites, Nightshade, Cephalopod
GLAZED FARRO, OXTAIL, MAITAKE
Farro is cooked similarly to a risotto and is glazed with bone marrow and braised oxtail. Roasted maitake mushrooms and charred leeks garnish the dish. Puffed farro adds a bit of texture to finish.
8 hr. Braised Oxtail: Beef Oxtail, Grapeseed Oil, Carrot, Shallot, Onion, Tomato Paste, Red Wine, Chicken Stock [Onion, Carrot, Celery, Red Wine, Tomato Paste], Salt
Garnish: Oxtail, Leeks, Maitake, Bone Marrow, Chive, Chervil, Lemon Juice, Puffed Farro
ALLERGY
Gluten, Meat, Allium, Sulfites, Nightshade, Mushrooms
BRANZINO, BRUSSEL SPROUTS, SQUASH
Butterflied Branzino is brushed with a hint chimichurri before charring and
setting on top of butternut squash sauce. The fish is garnished with charred brussel sprouts and lemon.
Butternut Squash Sauce: Butternut Squash, Guajillo, Chipotle, Leek, Onion, Honey,
Chili Oil, Pumpkin Seeds, Creme Fraiche, Lemon Juice, Lime Juice, Butter, Fumet [Fish Bones, White Onion, Leek, Celery, Fennel, White Wine, Garlic, Water, Coriander Seed, Fennel Seed, White Peppercorn]
Chimichurri: Parsley, Cilantro, Shallot, Brussels Sprout, Jalapeno, Horseradish, Dijon Mustard, Anchovy Essence, Olive Oil, Lemon Segments + Zest
Brussels Sprout Salad: Brussels Sprout, Parsley, Lemon Juice, Olive Oil, Lemon Oil, Salt
Paprika Oil: Sweet Paprika, Grapeseed Oil
Garnish: Lime Pieces, Brussels Sprout Halves
ALLERGY
Dairy, Seeds, Fish, Allium, Nightshade
BLUE PRAWN ROLL, JALAPENO RELISH, BACON
Blue Prawn salad is sandwiched with leafy Bibb lettuce, smoky bacon, and a
bright cucumber-jalapeno relish. The sandwich is garnished with fresh dill, lime segments and sliced jalapeno.
Blue Prawn, Bibb Lettuce, Lime Segments, Jalapeno, Dill, Roll [wheat], Bacon
Blue Prawn Salad: Blue Prawn, Olive Oil, Hellmans Mayo, Cucumber, Pickled Cucumber, Jalapeno, Dill, Lime Juice, Tabasco, Salt
Cucumber-Jalapeno Relish: Cucumber, Jalapeno, Dill, Tabasco, Kewpie Mayo, Lime Juice, Salt
ALLERGY
Shellfish, Wheat, Meat, Eggs, Nightshade, Soy, Sulfites
ARCTIC CHAR, BRUSSEL SPROUTS, SQUASH
Fileted Arctic Char is seared and placed on top of a butternut squash sauce and garnished with seared brussels sprouts.
Arctic Char, Grapeseed Oil
Butternut Squash Sauce: Butternut Squash, Guajillo, Chipotle, Leek, Onion, Honey,
Chili Oil, Pumpkin Seeds, Creme Fraiche, Lemon Juice, Lime Juice, Butter, Fumet [Fish Bones, White Onion, Leek, Celery, Fennel, White Wine, Garlic, Water, Coriander Seed, Fennel Seed, White Peppercorn]
Chimichurri: Parsley, Cilantro, Shallot, Brussels Sprout, Jalapeno, Horseradish, Dijon Mustard, Anchovy Essence, Olive Oil, Lemon Segments + Zest
Brussels Sprout Salad: Brussels Sprout, Parsley, Lemon Juice, Olive Oil, Lemon Oil, Salt
Paprika Oil: Sweet Paprika, Grapeseed Oil
Garnish: Brussels Sprout Halves
ALLERGY
Seeds, Dairy, Fish, Allium, Nightshade
ROASTED SHORT RIB SANDWICH, TOMATO CONFIT, GRUYERE
Roasted Short Rib is thinly sliced, topped with melted gruyere cheese and
sandwiched between our poppy seed Kaiser roll. The sandwich is garnished with house made tomato marmalade, chimichurri, and shredded iceberg lettuce. Pickled cucumber, pickled ramp bottoms, and red oak lettuce accompany the sandwich.
Short Rib [beef], Gruyere, Red Onion, Iceberg Lettuce
Tomato Marmalade: Tomato, Thyme, Garlic, Sherry Vinegar, Olive Oil, Salt, Crown Shy Hot Sauce [Bell Pepper [Red + Orange], Onion, Garlic, Orange Juice, Fennel, Olive Oil, Red Habanero, Salt]
Chimichurri: Parsley, Cilantro, Shallot, Scallion, Pickled Ramp Tops, Jalapeno, Horseradish, Dijon Mustard, Anchovy Essence, Olive Oil, Lemon Segments, Lemon Zest
Kaiser Roll: AP Flour, Poppy Seed
ALLERGY
Gluten, Meat, Dairy, Seeds, Allium, Sulfites, Nightshade
SKIRT STEAK, GRAIN SALAD, BABY LETTUCES
Mixed Grain, Skirt Steak, Butternut Squash, Honeycrisp Apple, Red Oak Lettuce,
Green Oak Lettuce, Chives, Parsley
Compressed Apple: Honeycrisp Apple, Lemon Juice, Lemon Oil, Olive Oil
Compressed Dice: Butternut Squash, Apple, Celery, Spiced Pickling Liquid [White Balsamic Vinegar, Salt, Cinnamon, Star Anise, Fennel Seed]
Grain Crumble: Quinoa, Amaranth, Freekeh
Grilled Squash: Butternut Squash, Salt, Grapeseed Oil
Red Wine Vinaigrette: Grapeseed Oil, Red Wine Vinegar, Dijon Mustard, Salt
ALLERGY
Meat, Gluten, Seeds, Allium. Sulfites
HONEY ICEBOX CAKE, ALMOND, PEAR SORBET
Our take on the classic icebox cake. 12 layer Honey cake, layered with toasted milk jam, is coated in honey-roasted almonds and cake crumble. The dish is garnished with a creamy pear sorbet.
ALLERGY
Dairy, Gluten, Nuts, Eggs
PISTACHIO, LEMON CURD, MASCARPONE
Pistachio and Mascarpone ice creams are swirled and topped with a lemon curd and pistachio meringue cookie.
ALLERGY
Tree Nuts, Dairy, Eggs, Citrus
