Summer Menu Items Flashcards
Smoked Edamame Hummus
Edamame hummus
Crispy chickpeas
5 spice vinaigrette
Marinated radish
Pickled Fresno chilies
Toasted sesame seeds
Black garlic molasses
12 sourdough crostinis
Beef Carpaccio
Carpaccio is made with wagyu eye round
2 1/2 oz of beef
Dijonnaise
Dill pickles
Pickled red onion
Dill sprigs
Potato crunchies
Maldon salt
Evoo
Micro arugala
Watermelon and Feta salad
Local lettuce blend
1/2 cup of watermelon
1/4 cup strawberries
10 orange segments
1/4 cup cucumber
Honey lemon vinaigrette
Crumbled feta cheese
Mint
Sunflower seeds
Maldon salt
Heirloom tomato salad
8.5 oz heirloom tomatoes
White balsamic vinaigrette
1/4 cup danish bleu cheese
Julienned red onion
Pesto
Sourdough croutons
Evoo
Sunflower shoots
Maldon salt
Lobster & Corn Carbonara
Fresh rigatoni
Padella oil
6oz CkL lobster
Crispy pancetta
Snap peas
Corn off the cob
Beurre monté
Corn purée
Egg yolk
Manchego cheese
Lemon zest
Micro cilantro
Black pepper
Maldon salt
Shrimp tagliatelle
Padella oil
12 each 26/30 oishii shrimp
Grape tomato halves
Lemon Parmesan sauce (like a fondue)
Chopped basil
Cooked tagliatelle
Grated Parmesan
Lemon zest
Fried garlic
Evoo
Black pepper
Chives
Beef tip pappardelle
Pappardelle pasta
6 oz seasoned beef tips
Padella oil
Baby shiitake mushrooms
Roasted red pepper sauce
2 burrata balls shredded
Chives
Evoo
Maldon salt
Chilean Sea Bass
10 oz sea bass
Kosher salt
Padella oil
Baby bok Choi
Red bell pepper
Baby shiitake mushrooms
Yuzu tamari (on side)
Charred lemon half
Micro cilantro
Baby bok Choi & Shiitake
Baby bok Choi
Shiitake mushrooms
Red bell pepper
Kosher salt
Yuzu tamari
Green beans
Green beans
Padella oil
Kosher salt
Pesto
Sunflower seeds
Peaches & cream
2 each mousse cakes
Whipped panna cotta
Fresh peach compote
Fresh Blackberries
Black and bleu slider
3 oz ground beef
Blackening seasoning
Melted butter
Slider bun
Bleu cheese
Mayonnaise
Shredded lettuce
