Small Plates

Question 1

BWG Burrata

Answer 1

Whole milk curd, ricotta, cream, w/ roasted peach (finished with balsamic, champagne vinegar) and grilled French sourdough

Question 2

Tuna Ceviche

Answer 2

4 oz. yellowfin tuna diced and flash marinated in tamarind glaze (tamarind purée, champagne vinegar, lemongrass, ginger, sugar) and fresh lime juice, served over daikon radish, red onion, avocado mousse, tapioca chips, and cilantro garnish

Question 3

Day Boat Roasted Scallops

Answer 3

Pan roasted scallops, served over a bed of grain pilaf (farro, barley, quinoa, frekkah), cooked with sofrito and peas

Question 4

Octopus a la Plancha

Answer 4

Braised Mediterranean octopus (braised slowly in bouillon of water onion and daikon radish) served w/ lightly warmed salad of smashed and fried fingerling potatoes, piquillo peppers, Kalamata olives, dressed with lemon juice and olive oil, garnished with parsley and cilantro aioli.

Question 5

Fritto Misto

Answer 5

Octopus, shrimp, calamari, and fish dredged in milk and dusted in flour (onion powder, garlic powder, cumin, chili powder, white and black pepper) deep fried, tossed w/chili peppers, served w/ tartar sauce and a spicy marinara (chipotle, tomatoes, onions, garlic and basil)

Question 6

Kale Caesar

Answer 6

Baby kale, dressing (pasteurized egg yolks, chopped anchovies, garlic, lemon, Tabasco, Worcestershire, mustard, black pepper, red wine vinegar, Romani cheese and olive oil), served w/ ficelle croutons, baked w/ Parmesan cheese and espelette pepper

Question 7

Beetroot Tartare

Answer 7

3 oz of hand cut roasted beets (canola oil, thyme, salt, pepper, garlic, water, red wine vinegar), served over smoked cashew purée, garnished w/ goat cheese, crispy farro, pickled red onion

Question 8

Macaroni and Cheese

Answer 8

Orecchiette Pasta, cheese sauce (Parmesan, cream cheese, milk, flour and butter), Italian spicy pork sausage, broccoli rabe, and topped w/ panko breadcrumbs (Parmesan, butter)

Question 9

Heirloom Tomato-Avocado Panzanella

Answer 9

Market Heirloom tomato, dressed in Thai basil vinaigrette, tossed w/ grilled French sourdough, garnish w/ hard boiled egg, white anchovies, fried halloumi cheese

Question 10

Green Market Salad

Answer 10

Lolla Rosa, red oak, Radicchio, endive (red and white), radish, cipollini onion, celery, carrots, shallot vinaigrette (confit shallots, Dijon mustard, white balsamic)