Villa Azur Main Menu Flashcards
1
Q
Seafood Tower - Appetizer $300
A
- 1 Lb Maine Lobster
- 12 Oysters
- 4 oz Crab Cocktail
- 6 Jumbo Shrimp
- 8 oz King Crab Legs
2
Q
Truffle Burrata - Appetizer $65
A
- 16 oz Burrata
- Shaved Truffle (Fruiting body of a fungus)
- Filone Toast (Typical yeast bread that originated in Calabria and Tuscany)
Vegetarian
3
Q
Tuna Tartare - Appetizer $21
A
- Orange Segments
- Pickled Vegetables
- Lemon Emulsion
- Avocado Salsa Verde
4
Q
Baked Bucheron Cheese - Appetizer $22
A
- French “Goat Cheese”
- Bûcheron (“BOOSH-RON”) is a goat’s milk cheese native to the Loire (“LOO-WAAR”) Valley in France. Semi-aged, ripening for 5 to 10 weeks
- Butternut
- Hazelnut Honey
- Filone Toast (Typical yeast bread that originated in Calabria and Tuscany)
Tree Nut & Vegetarian
5
Q
16 oz Prime NY Steak - From the Land $80
A
- “The king of all steaks”, New York Strip Steaks are cut from the center of the loin - starts at the hip /back and is made up of the Sirloin, the Short Loin & the Tenderloin. A savory, juicy steak that is well-marbled & trimmed. Only the top 2% of American beef is graded as USDA Prime.
- Dry Aged Fat Sous Vide (“sue-veed”) (French for “under vacuum”, implies that food should be sealed in a plastic bag with all the air removed to control temperature control and deliver consistent results)
- Roasted Cauliflower Puree
- Chives
- Pickled Mustard Seeds
- 7 Peppercorn Sauce
6
Q
Seared Octopus - Appetizer $19
A
- White Bean Puree
- Smoked Paprika Vinaigrette
7
Q
Beef Tartare - Appetizer
A
- Prime Diced Fillet (Prime meat is the highest grade ranked by the USDA produced from young, well-fed beef cattle) (Filet is a boneless cut or slice of meat or fish)
- Caper Remoulade (European salad or seafood dressing made with hard-boiled egg yolks, oil, and vinegar, and flavored with mustard, capers, and herbs) (Capers are the unripened flower buds of the caper bush, brined/dried to provide texture and tanginess)
- Crumbled Egg
- Oscetra Caviar (One of the most prized types of caviar - large to medium-sized roe, golden to dark brown in color)
- Melba Toast (Thin, laterally sliced and grilled)
8
Q
Villa Azur Salad - Appetizer $16
A
- Baby Gem (like small-size romaine)
- Cured Olive
- Chickpea (garbanzo bean)
- Feta
- Dried Cherry Tomato
- Piquillo Pepper Coulis (Piquillo peppers are sweet with mild heat and tangy, smoky undertones) (A coulis is a thin fruit or vegetable puree, used as a sauce)
Vegetarian
9
Q
Prime Carpaccio - Appetizer $24
A
- Caper Aioli (Capers are immature, unripened, green flower buds of the caper bush that are brined or dried to provide texture and tanginess & Aioli is a sauce made of garlic, salt, olive oil, and often egg)
- Fresh Lemon Vinaigrettete
- Caper Berries (Are the fruit of the caper bush, usually pickled)
- Shaved Parmesan
- Arugula
10
Q
King Crab - Appetizer $48
A
- Yuzu Beurre Blanc (Yuzu is an East-Asian citrus resembling grapefruit and mandarin orange) (Beurre blanc “BOO-ERH” - “white butter” in French - is a warm emulsified butter sauce made with grey shallots and a reduction of vinegar and/or white wine - like Muscadet)
- Toasted Brioche (French bread rich in egg and butter to give a rich and tender crumb)
- Herbs
11
Q
Arancini Lobster - Appetizer $18
A
- Lobster Fried Lobster Risotto Spheres
- Truffle Aioli (sauce made of garlic, salt, olive oil, and often egg) (Truffles are the fruiting body of a fungus)
- Cauliflower
- Parmesan Cheese
- 6-7
12
Q
Spaghetti Alla Chitarra - Fresh Pasta $25
A
- Guitar Noodles (Spaghetti)
- Fresh Plum Tomato Sauce
- Basil
- Stracciatella (“STRA-chee-ah-TELL-AH” Curd/Liquid from Burrata as it has not been cased (Burrata is made up of Stracciatella and Mozzarella)
Vegetarian
13
Q
Pate A La Meule (Wheel) - Fresh Pasta $55
A
PREPARED TABLESIDE
- Linguini Tableside in Pecorino Wheel
- Cognac Flamed (CAN UPGRADE COGNAC to Remy Martin XO - 50 XIII - brandy produced from twice distilled white wine - bouquet of blue cheese-like rancio, truffles, roasted chestnuts and prunes)
- Mushroom Sauce
Vegetarian
14
Q
Artichoke Hearts - Appetizer $18
A
- Olive Oil Poached Artichokes
- Shaved Artichokes
- Baby Arugula
- Mustard Vinaigrette
- Radicchio (a bitter and spicy leaf vegetable - perennial - often mistaken for red cabbage, but is actually a type of chicory)
- Parmesan Frico (cheese only, traditional dish of Friuli “FREE-OO-LEE”, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients like potatoes)
Vegetarian
15
Q
Ravioles De Roman - Fresh Pasta $36
A
- Delicate Petit French Ravioles (Ravioli)
- Comte Cheese (“COM-TEH” French cheese made from unpasteurized cow’s milk in the Franche-Comté traditional province of eastern France bordering Switzerland)
- Truffle Cream
- Shaved Fresh Truffle (Fruiting body of a fungus)
Vegetarian
16
Q
Dover Sole Meuniere - From the Sea $80
A
PREPARED TABLESIDE
“MUN-YER”
- Dover Sole From Spain
- Whole Filleted Fish (Dover Sole lives only in the sea waters stretching from the Mediterranean to the North Sea) (Filleted fish is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone)
- Capers (green flower buds of the caper bush that are brined or dried to provide texture and tanginess)
- Lemon
- Brown Butter
17
Q
Whole Roasted Chicken - From the Land $60
A
- All Natural
- Butter Herb Crust
- Rosemary Garlic Chicken Jus (made from meat juice that has typically been derived from a roast)
- Choice of 2 Sides
18
Q
Pan Seared Seabass - From the Sea $43
A
- Chilean Seabass
Seabass are found in the shallower regions of warm and tropical seas - Charred Aubergine (Eggplant)
- Fresh Orange Reduction
19
Q
Tuna Romesco - From the Sea $36
A
- Fresh Spice Crusted Ahi (South American) (Hawaiian term for Yellowfin Tuna, may be smaller in size and redder in color)
- Charred Broccolini (Baby broccoli)
- Sweet Pepper Almond Sauce (Romesco)
Tree Nut
20
Q
Whole Branzino - From the Sea $75
A
PREPARED TABLESIDE
- Spanish Branzino
- Sun-dried Tomato Vinaigrette
- Lemon Crown
- Roasted Tomato
21
Q
Prime Filet Mignon - From the Land $51
A
- 8 oz
- Filet mignon is the most tender cut of meat taken from the smaller end of the tenderloin near the stomach/back. Only makes up 2-3% of the total animal.
- Filet is a boneless cut or slice of meat or fish.
- Only the top 2% of American beef is graded as USDA Prime.
- Sauteed Spinach
- Mushroom Bordelaise (classic French sauce named after the Bordeaux region of France, made from dry red wine, bone marrow, butter, shallots & sauce demi-glace - glossy brown sauce)
22
Q
ENHANCE YOUR DISHES - FROM THE LAND
A
- Seared Foie Gras “Rossini” (defined as the liver of a duck or goose fattened by gavage)
- White Truffle
- Black Truffle
- Oscetra Caviar (One of the most prized types of caviar - large to medium-sized roe, golden to dark brown in color)
23
Q
Chateaubriand Au Poivre - From the Land $170
A
- ROASTED TO YOUR LIKING - PLEASE ALLOW 40 MINUTES TO PREPARE*
- 2 Lbs
- Prime Filet Mignon (Filet mignon is the most tender cut of meat taken from the smaller end of the tenderloin near the stomach/back. Only makes up 2-3% of the total animal)
- Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
- Bordelaise & Bearnaise Sauces (Bordelaise is a classic French sauce named after the Bordeaux region of France, made from dry red wine, bone marrow, butter, shallots & sauce demi-glace -glossy brown sauce)
(Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire.)
24
Q
Caviar 1 OZ - Appetizer $97
A
- Prime Diced Fillet
- Caper Remoulade
- Crumbled Egg
- Oscetra Caviar
- Melba Toast
- Served with Blinis
25
Q
Broccolini - Garnitures
A
- Lemon-Garlic Oil
- Pepper Flakes
- Smoked Aubergine (Eggplant)
Vegan
26
Q
Forest Mushrooms - Garnitures
A
- 3 kinds: Raw, cooked, puréed
- Garlic
- Parsley
- White Wine
Vegetarian
27
Q
Homemade Mashed Potatoes - Garnitures
A
- CAN ADD TRUFFLE*
- Butter
- Heavy Cream
Vegetarian
28
Q
Sauteed Brussels Sprouts - Garnitures
A
- Sweet Dijon Glaze (Traditional mustard of France, named after the town of Dijon in Burgundy, France)
- Vegetarian*
29
Q
Pommes Frites - Garnitures
A
- Fresh Cut, Crisp (Pronounced “Pom-Freet” meaning “Fried Potato”)
- Vegetarian*
30
Q
Asparagus and Polenta - Garnitures
A
- Roasted Asparagus
- Brown Butter Polenta (Polenta is a dish of cornmeal porridge that originated among farmers in Northern Italy)
- Aged Balsamic Vinaigrette
Vegetarian
31
Q
Apple Crab Louie - Appetizer $24
A
- Mint Citrus Avocado Mash
- Fresh Crab Salad
- Lemon Emulsion
- Apple Batonnet (Slicing Style)
- Fennel Salad
32
Q
Oysters 1/2 Dozen $20
A
- Mint Citrus
- Avocado Mash
33
Q
42 OZ Dry Aged Tomahawk Steak - From the Land $300
A
PLEASE ALLOW 40 MINUTES TO PREPARE
- Roasted to Your Liking
- Bordelaise, Bearnaise, and Chimichurri sauces
- 2 Sides of Your Choice
34
Q
Garnitures
A
- Broccolini
- Forest Mushrooms
- Mashed Potatoes
- Pommes Frites
- Asparagus and Polenta
- Sauteed Brussel Sprouts
