Small Plates Flashcards
BWG Burrata
Whole milk curd, ricotta, cream, w/ roasted peach (finished with balsamic, champagne vinegar) and grilled French sourdough
Tuna Ceviche
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
Day Boat Roasted Scallops
Pan roasted scallops, served over a bed of grain pilaf (farro, barley, quinoa, frekkah), cooked with sofrito and peas
Octopus a la Plancha
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.
Fritto Misto
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)
Kale Caesar
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
Beetroot Tartare
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
Macaroni and Cheese
Orecchiette Pasta, cheese sauce (Parmesan, cream cheese, milk, flour and butter), Italian spicy pork sausage, broccoli rabe, and topped w/ panko breadcrumbs (Parmesan, butter)
Heirloom Tomato-Avocado Panzanella
Market Heirloom tomato, dressed in Thai basil vinaigrette, tossed w/ grilled French sourdough, garnish w/ hard boiled egg, white anchovies, fried halloumi cheese
Green Market Salad
Lolla Rosa, red oak, Radicchio, endive (red and white), radish, cipollini onion, celery, carrots, shallot vinaigrette (confit shallots, Dijon mustard, white balsamic)