TSRN Spring 2023 Food Menu Flashcards
STICKY PORK RIBS
green papaya salad, snap peas, cashews, chili-lime vinaigrette
“Sticky St. Louis style pork ribs with a tamarind glaze and a refreshing green papaya and snap pea salad.”
Ingredients: Spiced St. Louis style ribs (pork ribs, brown sugar, fennel seed, cumin seed, coriander, fenugreek, mustard powder, black pepper, aleppo pepper) glazed with a tamarind glaze (tamarind, cola, sweet soy, dijon mustard, harissa, and honey), topped with a crunchy green papaya salad (green papaya, snap peas, cucumbers, red onion, scallion, mint cilantro, toasted cashews) dressed with a chili lime vinaigrette (fish sauce, garlic, chili, ginger, coconut sugar, lime juice and rice wine vinegar.)
Allergies:
ONION, NUTS, GARLIC, FISH, CHILI
BURRATA
BURRATA
smashed peas, pea shoot pesto, prosciutto, garlic bread
starters
Description: “Creamy mozzarella top with smashed english peas, pea shoot pesto, and crispy prosciutto, served with warm garlic toast.”
Ingredients: Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella & cream, giving it a soft creamy texture. The burrata is topped with smashed english peas (blanched peas, mint, parmesan) spring onion vinaigrette (spring onion, champagne vinegar, dijon mustard, canola oil, salt, and pepper) finished with a pea shoot pesto (basil, parsley, pea shoots, garlic, almonds, lemon, parmesan, evoo) crispy prosciutto, and toasted garlic ciabatta (evoo, garlic, ciabatta bread.)
ALLERGIES:
DAIRY, GARLIC, GLUTEN, ONION, NUTS
ROASTED ASPARAGUS
oyster mushrooms, poached egg, flaxseed breadcrumbs, truffle vinaigrette
starters
Description: “Roasted asparagus with local oyster mushrooms, grilled onions, served with a creamy poached egg, truffle vinaigrette, and a flaxseed crumble.”
Ingredients: Roasted asparagus, oyster mushrooms, grilled onions (spanish and red onion, evoo, white balsamic vinegar, salt ,and pepper) dressed with a truffle vinaigrette (truffle paste, shallot, champagne vinegar, lemon, truffle oil, evoo), topped with a poached egg and flaxseed breadcrumbs (flaxseed, ciabatta bread, garlic, evoo, salt and pepper), finished with chives and tarragon.
ALLERGIES:
GARLIC, GLUTEN, ONION, SEEDS, CHILI, EGGS
BABY CAULIFLOWER + BROCCOLI
slow roasted tomatoes, toasted garlic, parmesan, lemon
nairategeV
starters
Description: “ Sautéed baby cauliflower and broccoli with toasted garlic, roasted san marzano tomatoes, and capers, topped with parmesan.”
Ingredients: Sautéed broccolini and caulilini (baby stemmed broccoli and cauliflower) with toasted garlic, roasted san marzano tomatoes, and capers, topped with parmesan cheese and finished with lemon.
ALLERGIES:
DAIRY, GARLIC
SNAP PEA + GOAT CHEESE
avocado, cucumbers, pea shoots, spring onion vinaigrette
Description: “Spring salad of crunchy snap peas, pea greens, watermelon radish and cucumbers dressed in a spring onion vinaigrette and topped with creamy goat cheese and avocado.”
Ingredients: Spring salad of blanched snap peas, pea greens, shaved watermelon radish, cucumbers and mint, dressed in a spring onion vinaigrette (scallions, dijon mustard, champagne vinegar, canola oil) and topped with creamy goat cheese and avocado.
ALLERGIES:
DAIRY, ONION
ROASTED SALMON
fava bean hummus, asparagus, toasted farro, baby spinach, salsa verde
mains
Description: “Seared Faroe Island salmon with a warm salad of toasted farro, asparagus, baby spinach, on top of a bright fava bean hummus, and dressed with a mediterranean salsa verde.”
Ingredients: Seared Faroe Island salmon, toasted farro (farro, garlic, thyme, bay leaf, and garlic), sautéed with sliced garlic, asparagus, baby spinach, and finished with lemon on top of fava bean hummus (fava beans, garlic, lemon, chickpeas, evoo), and finished with a Mediterranean salsa verde (castlevetrano olives, capers, green onion, garlic, mint, parsley, celery leaves, lemon, and evoo.)
ALLERGIES:
GARLIC, GLUTEN, ONION, FISH
CHARRED CAULIFLOWER AL PASTOR
avocado, golden pineapple, spiced pepitas, lime crema, corn tortillas
mains
Description: “Charred al pastor cauliflower with grilled pineapple, avocado, and traditional garnishes, and house-made corn tortillas to build your own tacos.”
Ingredients: Cauliflower served in the style of al pastor marinated in a guajillo salsa (guajillo chili, chipotle, garlic, onion, cumin, clove cinnamon, pineapple, oregano) mixed with grilled onions (spanish and red onions, evoo, white balsamic vinegar), spiced pepitas (pepitas, limes juice, cayenne), topped with avocado, pineapple, jalapeño, pickled red onion (red wine vinegar, sugar, garlic, dill salt), cilantro, lime crema (creme friache, lime, salt), and cilantro, served with house made yellow corn tortillas and salsa verde (tomatillos, avocado, jalapeño, garlic, cilantro.)
ALLERGIES:
DAIRY, GARLIC, ONION, SEEDS, CHILI
FLOUNDER MILANESE
burst tomatoes, marinated zucchini, shaved fennel, basil, mint
Description: “Crispy local flounder topped with salad of sliced zucchini, shaved fennel, and peppery arugula served in the style of a classic Milanese.”
Ingredients: Local flounder (flat white fish) brushed with a dijon egg wash and breaded with an oregano breadcrumb (oregano, garlic, parsley, lemon, panko breadcrumbs) topped with a salad of sliced zucchini rounds, burst yellow tomatoes (yellow tomato, evoo, salt, and pepper), arugula, shaved fennel, red onion, basil, and mint, dressed with a chili balsamic dressing (fresno chili, garlic, white balsamic vinegar, evoo.)
ALLERGIES:
DAIRY, GLUTEN, ONION, GARLIC, FISH, CHILI, EGGS
BLUEBERRY PIE
toasted almond cookie crust, port wine, vanilla ice cream
Description: “Blueberry pie with a toasted almond cookie crust, vanilla, port wine and vanilla ice cream.”
Ingredients: Blueberry pie (blueberries, cornstarch, port wine, balsamic vinegar, lemon zest, lemon juice) with a toasted almond crust (powdered sugar, butter, flour, almond flour, vanilla extract, salt), served with vanilla ice cream.
ALLERGIES:
DAIRY, EGGS, GLUTEN, ALCOHOL, NUTS
