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Villa Azur Study Set > Villa Azur Main Menu > Flashcards

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
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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

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3
Q

Tuna Tartare - Appetizer $21

A
  • Orange Segments
  • Pickled Vegetables
  • Lemon Emulsion
  • Avocado Salsa Verde
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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

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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
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6
Q

Seared Octopus - Appetizer $19

A
  • White Bean Puree

- Smoked Paprika Vinaigrette

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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)
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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

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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
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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
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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
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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

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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

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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

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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

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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

Villa Azur Study Set (5 decks)

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