Rotisserie & Grill Flashcards

1
Q

Grass Fed 10 Day Aged Prime Hanger Steak

7. oz

A

Marinated in koji, think Korean BBQ.

Baby carrots
Peanuts
Guajillo peppers
Black lime
Cotija

**carrots tossed in garlic and shallots

not spicy

guajillo peppers and peanuts are ground up to make a salsa macha.

everything comes on the side

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2
Q

Hearth-Roasted Paella Negra

A

Squid ink adds brininess, prawns, chorizo, cippolini onions in a romesco sauce and pickled garlic aioli

Rice is cooked with crab stock, squid ink, prapika
3 head on shrimp, 3 house made chorizo balls

romesco contains nuts - almonds

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3
Q

Pollo a la Brasa

A
Tandoori Spice
Corn Pudding
Salsa Verde Yogurt
Lady Edison Ham
Braised Spigarello

**Chicken is marinated in yogurt and spices; roasted with garlic and chermoula

**corn pudding made from tehachapi grain corn flour

**salsa verde yogurt is more like a green chili yogurt or raita that contains serranos and yuzu kosho

braised Ham and spigarello collard greens.

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4
Q

48 Day Dry Aged Tomahawk Ribeye

A

Beef fat French fries, miso bernaise and black garlic jus.

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5
Q

Pan Seared Diver Scallops

A

Butternut-Miso Puree
Chicken of the Woods Mushroom
Fuji Apple
Hazelnut

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5
Q

Yakitori Bone Marrow

A

Cucumber
Radish
Sesame
Scallion

beef bone. brushed with yakitori and then grilled.
garnished with sliced cucumber, radish, sesame and scallion.

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7
Q

Wild Striped Bass

A

Chanterelles
Summer Squash
Spigarello
Swordfish Bacon

  • *chanterelles are from Pacific Northwest
  • *swordfish bacon - Chef Jon makes it in house. cured, smoked and aged for 1 month.
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8
Q

Dry-Aged Sonoma Duck Breast

A

Cauliflower Parmesan Puree
Cippolini Onions
Roasted Wild Mushrooms
Duck Jus

OR

Celery Root Puree

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