Rotisserie & Grill Flashcards
Grass Fed 10 Day Aged Prime Hanger Steak
7. oz
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
Hearth-Roasted Paella Negra
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
Pollo a la Brasa
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.
48 Day Dry Aged Tomahawk Ribeye
Beef fat French fries, miso bernaise and black garlic jus.
Pan Seared Diver Scallops
Butternut-Miso Puree
Chicken of the Woods Mushroom
Fuji Apple
Hazelnut
Yakitori Bone Marrow
Cucumber
Radish
Sesame
Scallion
beef bone. brushed with yakitori and then grilled.
garnished with sliced cucumber, radish, sesame and scallion.
Wild Striped Bass
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.
Dry-Aged Sonoma Duck Breast
Cauliflower Parmesan Puree
Cippolini Onions
Roasted Wild Mushrooms
Duck Jus
OR
Celery Root Puree