1. DESCRIPTION PREPARATIONS
ALLERGY
INFO
VERBIAGE
TUNA & CAVIAR CONE
THE YELLOW FIN TUNA IS CHOPPED AND MIXED
WITH PONZU, CHIVES, AND SALT. IT IS
LAYERED WITH THE SESAME CREAM AND
TOPPED WITH THE WHITE STURGEON CAVIAR
AND CHIVE BATON
SESEAME CREAM:SESAME OIL, SOUR CREAM, LEMON,
SALT PONZU: CILANTRO, JALEPENO,SOY SAUCE, RICE
VINEGAR, YUZU, GINGER
ONION,
GLUTEN,
SESAME,
DAIRY
YELLOW FIN TUNA & CAVIAR
CHILLED SHELLFISH
PLATTER
CLASSIC SHELLFISH PLATTER: POACHED MAINE
LOBSTER, POACHED SHRIMP, STEAMED
ALASKAN CRAB LEGS AND OYSTERS SERVED
WITH COCKTAIL SAUCE, MIGNONETTE AND
TABASCO
1 WHOLE LOBSTER TAIL FROM MAINE LOBSTER, 6 EACH
U10 SHRIMP, 6 OYSTERS, 6OZ ALASKAN CRAB, COCKTAIL
SAUCE (KETCHUP, CHILI SAUCE, FRESH HORSERADISH,
LEMON JUICE, WORCESTERSHIRE) & MIGNONETTE
(CHAMPAGNE VINEGAR, CHAMPAGNE, SHALLOTS, BLACK
PEPPER)
SHELLFISH,
ONION,
GARLIC, EGG
"CLASSIC SHELLFISH
PLATTER: POACHED MAINE
LOBSTER, POACHED
SHRIMP, STEAMED ALASKAN
CRAB LEGS, AND OYSTERS.
SERVED WITH COCKTAIL
SAUCE, MIGNONETTE AND
TABASCO"
SEASONAL OYSTERS
EAST COAST-RAPPAHANNOCK & HOLY GRAIL
-WEST COAST-SHIBUMI & KUSHI
REFER TO OYSTER HAND OUT
SHELLFISH,
ONION,
GARLIC, EGG
OYSTERS ON THE HALF
SHELL
RAW BAR & SHELLFISH
2. JUMBO SHRIMP
COCKTAIL
4 U10 SHRIMP POACHED IN COURT BOUILLON
COURT BOUILLON: WATER, SALT, OLD BAY, BAY LEAVES,
BLACK PEPPERCORNS, WHITE VINEGAR, LEMON,
COCKTAIL SAUCE: KETCHUP, CHILI SAUCE, PREPARED
HORSERADISH, FRESH HORSERADISH, LEMON JUICE,
WORCESTERSHIRE
SHELLFISH,
ONION,
GARLIC, EGG
"JUMBO SHRIMP SERVED
WITH HOUSE MADE
COCKTAIL SAUCE."
TRADITIONAL ACCOMPANIMENTS, BLINIS AND
TOAST POINTS
KING CRAB & AVOCADO
3OZ. OF AVOCADO MOUSSE TOPPED WITH 3
OZ. OF CRAB MEAT TOSSED WITH ANCHO
AIOLI, PICO DE GALLO. SERVED WITH GRILLED
LIME AND CRISPY WONTON CHIPS
PICO DE GALLO: TOMATO, JALAPENOS, CILANTRO, LIME
JUICE, ONION AVOCADO PUREE: AVOCADO, SALT, LIME
NOTE(THE TARO CHIPS ARE FRIED IN A FRYER THAT
COMES IN CONTACT WITH DAIRY)
SHELLFISH,
EGG, SOY,
ONION,
GARLIC
"KING CRAB AND AVOCADO
TOSSED IN ANCHO AIOLI
AND FINISHED WITH
GRILLED LIME AND CRISPY
SHRIMP CHIPS."
BIG EYE TUNA SASHIMI
3 OZ. SUSHI GRADE TUNA, TOASTED GARLIC,
JALAPEÑO, PONZI , GRILLED LIME, CILANTRO,
OGO SEAWEED, ROASTED GARLIC PUREE
PONZU: SOY SAUCE, GINGER, JALAPENO, CILANTRO,
YUZU JUICE, RICE WINE VINEGAR
FISH, DAIRY,
SESAME,
SOY, GARLIC
"BIG EYE TUNA SASHIMI
WITH PONZI, GOO
SEAWEED, AND ROASTED
GARLIC PUREE."
RUSSIAN OSSETIA
CAVIAR
RED ONION, EGG YOLK, EGG WHITE, SOUR CREAM,
CHIVES, BLINIS(BUCKWHEAT FLOUR, AP FLOUR, WATER,
BAKING POWDER, MILK, HONEY, EGGS, BUTTER, SALT,
SUGAR)AND BRIOCHE TOAST.
EGG, FISH,
GLUTEN,
ONION,
DAIRY,
"CASPIAN OSETRA CAVIAR
WITH TRADITIONAL
ACCOMPANIMENTS, BLINIS,
AND TOAST POINTS."
3. DESCRIPTION PREPARATIONS
ALLERGY
INFO
VERBIAGE
MARYLAND CRAB CAKE
ONE 4OZ JUMBO LUMP CRAB CAKE, FRIED,
SERVED WITH VEGETABLE-DILL TARTAR,
LEMON, SHISO, CHIVES AND DILL.
CRAB CAKE: CRAB MEAT, PARSLEY, EGGS, MAYO, DIJON,
OLD BAY SEASONING, ONION POWDER, BRIOCHE BREAD,
PANKO
VEGETABLE DILL TARTARE SAUCE: (MAYO, SOUR CREAM,
CRÈME FRAICHE, LEMON JUICE, LEMON ZEST, CARROT,
FENNEL, DILL, PARSLEY)
SHELLFISH,
GLUTEN,
DAIRY, EGG,
ONION,
GARLIC,
SULFITES
"MARYLAND CRAB CAKE
WITH A VEGETABLE DILL
TARTAR AND FINISHED
WITH FRESH CHIVES AND
DILL."
LOBSTER BISQUE
2.5 OZ. OF MAINE LOBSTER 6OZ CREAMY
LOBSTER BISQUE, PICKED TARRAGON
LOBSTER BISQUE: LOBSTER BODIES, TOMATOES,
CARROT, CELERY , ONION, SHERRY WINE, LOBSTER
STOCK, SUSHI RICE, HEAVY CREAM,
SHELLFISH,
ONION,
GARLIC,
SULFITES,
DAIRY
"CREAMY LOBSTER BISQUE,
SERVED TABLE SIDE OVER
PIECES OF MAINE LOBSTER"
GRILLED SPANISH
OCTOPUS
THE 3-4 OZ PIECE OCTOPUS IS SHALLOW
BRAISED IN THE OVEN FOR 1.5 HOURS, THEN
FINISHED ON THE GRILL. THE RED CABBAGE IS
CHIFFONADE AND CHARRED UNDER THE
BROILER. TOSSED WITH THE WILD RICE AND
GLAZED IN BUTTER WITH CHIVES. THE
ROMESCO SAUCE ORIGIN IS FROM CATALONIA.
MADE MAINLY WITH TOMATOES, NUTS, AND
BREAD. THE DISH IS GARNISHED WITH PUFF
RICE, GREMOLATA, AND LEMON OIL (WE LEFT
THE BREAD OUT)
ROMESCO: ARBOL CHILIS, GUAJILLO PEPPERS, PAPADEW
PEPPERS, AND TOMATO. HAZELNUT, OIL, SHERRY
VINEGAR, AND GARLIC. EVERYTHING IS ROASTED AND
THEN PUREED. TRADITIONALLY SERVED WITH SEAFOOD.
WE DID NOT USE BREAD.
NUTS,
PEPPERS,
GARLIC,
SULFITES
MOLLUSKS
GRILLED SPANISH OCTOPUS
WITH SQUID AND ROMESCO
SAUCE
APPETIZERS
4. CAESAR DRESSING:
ANCHOVIES, PARMESAN, GARLIC, WORCESTERSHIRE,
LEMON JUICE,MAYO, PEPPER
MARKET GREEN SALAD
THE MIXED GREENS ARE TOSSED WITH WHITE
BALSAMIC VIN, THEN TOPPED WITH THE
ROASTED BEETS, BUTTERNUT SQUASH AND
DICED AVOCADO. THE SALAD IS FINISHED
WITH SPICED PEPITAS, PICKED
PARSLEY/CELERY LEAF, AND GRATED MIDNIGHT
MOON GOAT CHEESE.
WHITE BALSAMIC VIN:SHALLOTS, DIJON, OIL, WHITE
BALSAMIC VINEGAR SPICED PEPITAS: PUMPKIN SEEDS,
ESPELETTE CHILI POWDER
ONION,
DAIRY,
CHILIS
MARKET GREENS SALAD
WITH ROASTED SQUASH
AND AVOCADO
CAESAR SALAD
ROMAINE (RED AND GREEN), CAESAR
DRESSING, CROUTONS, PARMESAN
FISH,
GLUTEN,
ONION,
GARLIC, EGG
"CLASSIC CAESAR SALAD."
5. SEARED SONOMA FOIE
GRAS
THE 3.5 OZ OF FOIE GRAS (FATTENED DUCK
LIVER) IS PAN SEARED IN THE OVEN.IT SITS ON
TOP OF CARAMELIZED ONIONS. THE
HUCKLEBERRIES AND JUS OUR POURED
AROUND THE FOIE. THE NINJA RADISH IS
TOSSED WITH OLIVE OIL, CHIVES, AND SALT
AND PUT ON TOP OF THE FOIE WITH A CHERVIL
PLUCHE. THE CROUTON IS TOASTED WITH
CLARIFIED BUTTER AND FINISHED WITH BLACK
PEPPER.
CARAMELIZED ONIONS:RED ONION, BALSAMIC, OIL, SALT
HUCKLEBERRY JUS:PORT WINE, SUGAR, HUCKLEBERRY
JUICE, ROASTED CHICKEN JUS.
GLUTEN,
ONION,
DAIRY
"SONOMA FOIE GRAS WITH
HUCKLEBERRY JUS"
STEAK TARTARE
THE FILET IS DICED AND PORTIONED TO 3.5
OZ. IT IS TOSSED IN THE TRUFFLE MUSTARD
AIOLI AND PLACED IN A RING MOLD. IT IS
TOPPED WITH 3 PICKLES(MUSHROOM, GARLIC,
ONION,) THE DISH IS GARNISHED WITH
TRUFFLE OIL, GRATED PARM, CELERY LEAF AND
CHIVES. THE GRILLED BAGUETTE IS SERVED ON
THE SIDE OF THE PLATE.
TRUFFLE-MUSTARD AIOLI: TRUFFLE, EGG, GRAIN
MUSTARD, WORCESTERSHIRE, HONEY LEMON OIL
PICKLED VEG: GARLIC, ONION, BEECH MUSHROOM,
VINEGAR, SUGAR
GLUTEN,
FISH, ONION,
GARLIC,
EGG, DAIRY,
MUSHROOM
"STEAK TARTARE WITH
TRUFFLE MUSTARD AIOLI."
SEAFOOD SALAD
POACHED SHRIMP, OCTOPUS(SAME AS APP),
BAY SCALLOPS, AND GRILLED BABY SEPIA ARE
ALL WARMED AND TOSSED IN A BLOOD
ORANGE VINAIGRETTE. THE SMOKED POTATO,
FRISEE, AND HARICOT VERT ARE TOSSED WITH
THE SHELLFISH AND PLACED ON TOP OF THE
OLIVE-ANCHOVY SAUCE. THIS DISH SHOULD
BE SERVED LUKE WARM.(NOT HOT-NOT COLD)
BLOOD ORAGE VIN: BLOOD ORANGE JUICE, OLIVE OIL.
OLIVE ANCHOVY SAUCE: ANCHOIVES, PARMESAN,
GARLIC, LEMON, TAGGIASCA OLIVES, BASIL, BLENDED
OIL
SHELLFISH,
GARLIC,
DAIRY
LAKESIDE SEAFOOD SALAD
WITH BLOOD ORANGE
6. DESCRIPTION & PREPARATION ORIGIN/PREPARATIONS
SERVICE
NOTES
ALLERGY INFO VERBIAGE
ONAGA (SNAPPER)
THE SNAPPER IS SEARED WITH THE SKIN ON,
AND SERVED WITH A SEAFOOD CURRY BROTH,
CRISPY COCONUT RICE, PICKLED VEGETABLES,
CILANTRO-LIME VINAIGRETTE. THE FISH IS SET
ONTOP OF THE RICE CAKE AND THE SAUCE
WILL BE POURED TABLESIDE. THE PICKLED
VEGETABLES(COCONUT, CARROT, DAIKON,
GREEN ONION) MAKE A SALAD ON TOP
HAWAII/FLAKY, RICH, WHITE FLESH
SEAFOOD CURRY:FISH BONES, GARLIC, ONION, COCONUT
MILK,CHILIS, CORIANDER, BLACK PEPPER, WHITE WINE,
VINEGAR, TUMERIC, CUMIN.
COCONUT RICE:COCONUT MILK, LEMONGRASS, GINGER,
RICE
HAWAII
FISH, ONION, GARLIC,
SULFITES
CRISPY SKIN
SNAPPER
WITH
PICKLED
VEGETABLES
AND
COCONUT
CURRY
SALMON
THE SCOTTISH SALMON IS SEARED IN OIL AND
FINISHED IN THE OVEN. IT SITS ON TOP OF
CAULIFLOWER PUREE AND ROASTED FLORETS
ARRANGED AROUND. THE BROWN BUTTER
CAPER SAUCE IS SPOONED OVER THE TOP.
CAULIFLOWER PUREE: WATER, VEGAN CHICKEN BASE
(CARROT, CELERY, ONION, SYRUP, TUMERIC), SUGAR,
MALTODEXTRIN) , OIL
BROWN BUTTER CAPER SAUCE: PINE NUTS, PARSLEY,
LEMON, SHERRY SOAKED RAISINS,
ONION, DAIRY, NUTS,
SULFITES
SCOTTISH
SALMON
WITH
CAULIFLOWE
R AND
BROWN
BUTTER
CAPER
SAUCE.
ENTREES
7. (SHUTOME)
SWORDFISH
THE SWORD FISH IS SEARED IN OIL AND THEN
GLAZED IN THE CITRUS AGAVE. IT SITS ON
TOP OF THE BASQUEZ PEPPERS INSIDE OF THE
SQUID INK POLENTA. THE DISH IS GARNISHED
WITH CRUNCHY BACON, GARLIC CHIPS, LEMON
ZEST AND OREGEANO.
CITRUS AGAVE : AGAVE, SHERRY VINEGAR, GARLIC,
OREGANO, LEMON
SQUID INK POLENTA: WATER, CORN MEAL, (BUTTER ON
PICK UP), SQUID INK, PARMESAN
BASQUES PEPPERS: ESPELETT PEPPER, GARLIC, ORANGE
JUICE BELL PEPPERS.
GARLIC, PORK, PEPPERS,
SULFITES, MOLLUSCS,
DAIRY
AGAVE
GLAZED
SHUTOME
WITH
BASQUEZ
PEPPERS AND
SQUID INK
POLENTA
MONKFISH
THE MONK FISH IS SOUS VIDE AND THEN
DUSTED IN WONDRA FLOUR AND THEN BASTED
IN BUTTER. IT SITS ON TOP OF THE LOBSTER
BORDELAISE, AND IS TOPPED WITH THE EDIVE
FRISEE SALAD. THE CONFIT MATSUTAKES AND
ROASTED SALSIFY GOI AROUND THE DISH. AND
LOBSTER CORAL POWDER IS DUSTED ON THE
PLATE.
LOBSTER BORDELAISE: LOBSTER STOCK, BEEF STOCK,
RED WINE, TOMATO, HONEY, GARLIC ONION, PEPPER
CORNS ENDIVE
SALAD: MEYER LEMON SEGS, ENDIVE, FRISEE, CHIVES,
LEMON OIL, TOASTED ALMONDS SALSIFY:SOUS VIDE
IN MILK CONFIT MATSUTAKE:
OIL GARLIC, THYME,
GARLIC, ONION, SULFITES,
GLUTEN, DAIRY,
MUSHROOM, NUTS
PAN
ROASTED
MONKFISH
WITH CONFIT
MATSUTAKE,
ENDIVE
SALAD AND
LOBSTER
BORDELAISE
DOVER SOLE
THE DOVER SOLE IS SOUS VIDE(POACHED IN A
CRYOVAC BAG FOR 15 MINUTES) THEN
DEBONED ANDPUT BACK TOGETHER, THEN
CRUSTED WITH A GARLIC BUTTER ALMOND
CRUST. AND TOPPED WITH GLAZED HARICOT
VERT AND FINISHED WITH A LEMON CHICKEN
JUS.
HOLLAND/WHITE, FLAKY DELICATE FLESH
GARLIC BUTTER ALMOND CRUSTP: PANKO, ALMOND
FLOUR, GARLIC, BUTTER, SALT
FINFISH, GARLIC, GLUTEN,
ONION, DAIRY, SULFITES,
NUTS
MAHI MAHI
THE MAHI MAHI IS CURED IN COFFEE FOR 30
MINUTES THEN SEASONED AND SEARED IN A
GROUND ESPRESSO/COCAO POWDER MIX. IT
SITS ON TOP THE DICED ROASTED BEETS AND
THE BUTTERNUTS SQUSH PUREE. THE DISH IS
GARNISHED WITH THE POMAGRANATES,
POMAGRANATE SYRUP AND CHERVIL PLUCHE.
PROFILE;HAWAII/FIRM FLAKY FLESH
BUTTERNUT SQUASH PUREE: BROWN SUGAR, ORANGE
JUICE, OIL POMAGRANATE SYRUP:LEMONGRASS,
GINGER, POM JUICE, HONEY, LEMON JUICE
ROASTED BEETS: WATER, GARLIC, THYME, BAY LEAF,
VINEGAR, SALT, PEPPERCORN
COFFEE, GARLIC,
PEPPERCORN, CITRUS,
SULFITES
COFFEE
CRUSTED
MAHI MAHI
WITH
BUTTERNUT
SQUASH AND
POMAGRANTE
SYRUP
8. SEA SCALLOPS
4 EACH PAN ROASTED U 10 SCALLOPS,AND
FINISHED IN BUTTER. THE WHITE BEAN SAUCE
IS SPOONED IN THE BOTTOM OF THE BOWL.
THE SCALLOPS SIT ON TOP OF THAT AND ARE
GARNISHED WITH A DICED CHORIZO AND
WHITE BEANS TOSSED WITH MIREPOIX.
CHORIZO OIL IS DRIZZLED AROUND THE PLATE.
AND GARNISHED WITH CELERY LEAF.
EAST COAST, FIRM, MEATY TEXTURE, NATURALLY SWEET
WHITE BEAN SAUCE SHERRY, TOMATOES, BUTTER,
CHORIZO, WHITE BEANS, GARLIC, ONION, BAY LEAF,
THYME MIREPOIX: CARROT, CELERY, FENNEL
GARLIC, ONION, DAIRY,
SULFITES, PORK, SHELLFISH
ROASTED
SEA
SCALLOPS
WITH WHITE
BEAN AND
CHORIZO
LOBSTER RISOTTO
RISOTTO WITH 6 OZ. MAINE LOBSTER MEAT,
PARSLEY, FINISHED WITH FINE HERBS
RISOTTO: ARBORIO RICE, LEEKS, MASCARPONE,
PARMESAN, CRÈME FRAICHE, ONION, WHITE WINE
SHELLFISH,
DAIRY,
ONION
SHELLFISH, SULFITES,
DAIRY, ONION
"LOBSTER
RISOTTO
FINISHED
WITH CRÈME
FRAICHE AND
FINE HERBS."
CHARRED STEAKS DESCRIPTION & PREPARATION ORIGIN/PREPARATIONS
SERVICE
NOTES
ALLERGY INFO VERBIAGE
STEAKS & CHOPS DESCRIPTION & PREPARATION INGREDIENTS
SERVICE
NOTES
SNAKE RIVER FARMS
SHORT RIBS
BRAISED SRF SHORT RIB, POTATO AND CELERY
ROOT GRATIN, BORDELAISE CARROTS,
POTATO AND CELERY ROOT GRATIN: POTATOES, CELERY
ROOT, CREAM, SHALLOTS, GARLIC, BAY LEAF,
PEPPERCORN, THYME
ONION. DAIRY, GARLIC
"SNAKE RIVER
FARMS SHORT
RIB, POTATO
AND CELERY
ROOT GRATIN,
BORDELAISE
BRAISED
CARROTS"
FILET MIGNON 9 OZ BROILED
CHIMICHURRI: OLIVE OIL, GARLIC OIL, PARSLEY,
OREGANO, CILANTRO, ROASTED GARLIC, ROASTED
PEPPERS, CUMIN, ESPELLETTE, YELLOW AND RED
PEPPADEWS, ROASTED ANAHEIM PEPPERS.
NEBRASKA DAIRY
"9OZ FILET
MIGNON…
(PREP.
TEMP.)
ENTREES CONTINUED…
9. WASABI DEMI GLACE
NY
THE 16 OZ NEW YORK IS COOKED TO TEMP AND
THEN SLICED AND PUT A ON CAST IRON
SIZZLE TRAY. THE WASABI DEMI IS POURED
OVER THE STEAK ON THE SERVICE TRAY IN THE
DINING ROOM.
WASABI DEMI: CREAM, WASABI, PORT WINE, VEAL
STOCK, SWEET SOY, APPLE CIDER VINEGAR, SHALLOTS
NEBRASKA
GARLIC, ONION, SULFITES,
GLUTEN, DAIRY
("INSERT
TEMP
HERE)... NEW
YORK STRIP
WITH
WASABI
DEMI GLACE"
RIB EYE 20 OZ BROILED
CHIMICHURRI: OLIVE OIL, GARLIC OIL, PARSLEY,
OREGANO, CILANTRO, ROASTED GARLIC, ROASTED
PEPPERS, CUMIN, ESPELLETTE, YELLOW AND RED
PEPPADEWS, ROASTED ANAHEIM PEPPERS
NEBRASKA DAIRY
"PREP TEMP
20 OZ. RIB
EYE...
CHILE RUBBED RIB EYE
& PRIME KING CRAB
CHAR GRILLED 20OZ BONE-IN RIB EYE
FINISHED WITH CHILI RUB AND GREY SEA
SALT. 4OZ BUTTER POACHED MERUS KING
CRAB LEG.
CHILI RUB: GARLIC, CILANTRO, JALAPENO, CHILI FLAKE,
CHIPOTLE POWDER, PAPRIKA, CUMIN, CORIANDER, SALT,
GRAPE SEED OIL
NEBRASKA/A
LASKA
SHELLFISH, GARLIC
"20OZ BONE-
IN RIB EYE
FINISHED
WITH OUR
CHILI RUB
AND GREY
SEA SALT,
ACCOMPANIED
WITH A 4OZ
ALASKAN
KING CRAB
LEG."
ORGANIC JIDORI
CHICKEN
THE BONELESS SKINLEES CHICKEN BREAST IS
SOUS VIDE FOR 1 HOUR 158 F. WITH SALT
PEPPER AND OLIVE OIL. IT IS SLICED AND
PLACED ON TOP OF THE ARTICHOKE
VELOUTE(PUREE) THE BUTTERNUT SQUASH,
CHANTERELLES, PEARL ONIONS ARE SAUTEED
IN OIL AND PLACE AROUND THE CHICKEN. THE
TRUFFLE SAUCE IS SPOONED OVER THE DISH
WITH CHIVES AND GARNISHED WITH CRISPY
CHICKEN SKINS.
ARTICHOKE VELOUTE: ARTICHOKES, WATER, LEMON, OIL,
SALT TRUFFLE SAUCE: FOIE GRAS, MADEIRA,
TRUFFLES, CREAM, ROASTED CHICKEN JUS.
GARLIC ONION, TREE NUTS,
DAIRY, MUSHROOM
"JIDORI
CHICKEN
BREAST WITH
CHANTERELL
E
MUSHROOMS
AND TRUFFLE
SAUCE"
10. ADD ONS PREPARATION DEFINITION
SERVICE
NOTES
ALLERGY INFO VERBIAGE
BLUE CHEESE BROILED FORMET D' AMBERT DAIRY
ROASTED LOBSTER
TAIL
OVEN ROASTED LOBSTER TAIL SHELLFISH, DAIRY
"MAINE
LOBSTER
TAIL"
KING CRAB OSCAR BROILED ASPARAGUS, CRAB MEAT, HOLLANDAISE
SHELLFISH, DAIRY, GLUTEN,
FISH
"ALASKAN
KING CRAB
OSCAR"
ATLANTIC SEA
SCALLOPS
PAN SEARED SCALLOPS FISH, SHELLFISH
"ATLANTIC
SEA
SCALLOPS"
11. PREPARATION DEFINITION
SERVICE
NOTES
ALLERGY INFO VERBIAGE
BROCCOLI DI CICCO PAN SAUTÉED BROCCOLI DI CICCO, GARLIC, CHILI FLAKE GARLIC, DAIRY
"… SAUTÉED
BROCCOLI DI
COCO,
GARLIC,
CHILI FLAKE,
CHARRED
LEMON AND
OLIVE OIL."
FRENCH FRIES FRIED SEASONED FRIES, GARLIC AIOLI
DAIRY, SOY, GLUTEN,
GARLIC
"FRENCH
FRIES WITH
GARLIC
AIOLI"
WHIPPED YUKON GOLD
POTATOES
YUKON GOLD POTATOES, CREAM AND BUTTER DAIRY
"WHIPPED
YUKON GOLD
POTATOES"
ROASTED WILD
MUSHROOMS
PAN ROASTED SHALLOTS, GARLIC, PARSLEY, CHIVES , BUTTER ONION, GARLIC
"SAUTÉED
WILD
MUSHROOMS
WITH
SHALLOTS,
GARLIC AND
HERBS"
GRILLED ASPARAGUS
BLANCHED & GRILLED ASPARAGUS WITH LEMON
OIL
"GRILLED
ASPARAGUS
FINISHED
LEMON OIL."
TRUFFLE CREAMED
SPINACH
BLANCHED SPINACH MIXED WITH TRUFFLE
CREAM
SPINACH, TRUFFLE OIL TRUFFLE CREAM; HEAVY CREAM,
THYME, BLACK PEPPERCORN, SHALLOTS, BLACK TRUFFLE
PEELINGS, FLOUR, BUTTER
DAIRY, GLUTEN
"TRUFFLE
CREAM
SPINACH"
12. KING CRAB MACARONI
AND CHEESE
BAKED
CHEESE SAUCE : CHEDDAR, GOUDA, CREAM CHEESE,
BÉCHAMEL
DAIRY, GLUTEN, SHELLFISH,
FISH, ONION, GARLIC
"KING CRAB
MACARONI
AND CHEESE"
13. DISCRIPTION & PREPARATION
ALLERGY
INFO
VERBIAGE
VEGAN CHOWDER
THICK AND CREAMY SOUP FLAVORED WITH
SMOKED OYSTER MUSHROOMS
VEGAN CLAM CHOWDER: CASHEW CREAM, ONION,
POTATO, CELERY, SMOKED MUSHROOMS, LEMON JUICE,
TOBACCO, YEAST, SEAWEED
GLUTEN,
TREE NUT,
ONION
MUSHROOM,
CHILI PEPPER
"VEGAN CLAM CHOWDER
WITH SMOKED OYSTER
MUSHROOMS."
CRISPY HEARTS OF
PALM
FRIED HEARTS OF PALM ARE PLACED ON TOP OF
THE BLACK GARLIC SAUCE. THE SQUASHINI,
DICE HEARTS OF PALM, AND GRAPEFRUIT
SEGMENTS ARE TOSSED IN A CHILI LIME
VINAIGRETTE.AND SPRINKLED AROUND THE
PLATE. THE DISHE IS GARNISHED WITH MICRO
CILANTRO AND PINK PEPPERCORN DUST.
VEGAN CAKES: GARDEIN CHICKEN HEARTS OF PALM,
VEGAN MAYO, DIJON MUSTARD, OLD BAY, ONION
POWDER, BREAD, PARSLEY BLACK GARLIC SAUCE:
VEGAN MAYO, GRAPEFRUIT JUICE, ORANGE JUICE, BLACK
GARLIC, CILANTRO
GLUTEN,
TREE NUT,
SOY, ONION,
GARLIC
CRISPY HEARTS OF PALM
WITH BLACK GARLIC AND
GRAPEFRUIT
VEGAN MENU
14. MARKET GREEN SALAD
THE MIXED GREENS ARE TOSSED WITH WHITE
BALSAMIC VIN, THEN TOPPED WITH THE
ROASTED BEETS, BUTTERNUT SQUASH AND
DICED AVOCADO. THE SALAD IS FINISHED
WITH SPICED PEPITAS, PICKED
PARSLEY/CELERY LEAF
WHITE BALSAMIC VIN:SHALLOTS, DIJON, OIL, WHITE
BALSAMIC VINEGAR SPICED PEPITAS: PUMPKIN SEEDS,
ESPELETTE CHILI POWDER
ONION,
CHILIS
MARKET GREENS SALAD
WITH ROASTED SQUASH
AND AVOCADO
CHARRED ABALONE
MUSHROOM
THE MUSHROOM IS CHARRED AND MARINATED
IN VEGAN WORCESTERSHIRE AND MUSTARD. IT
SITS ON TOP OF THE WILTED TUSCAN KALE
WITH BEETS, ALMONDS, DRIED CRANBERRIES,
AND POMAGRANATE SYRUP
ABALONE MUSHROOM: TYPE OF HYDRIPONIC GROWN
MUSHROOM
SOY, GARLIC,
SULFITES,
GLUTEN
ONION, NUTS
CHARRED ABALONE
MUSHROOM
CANNELLONI
HOUSE MADE VEGAN PASTA, ALMOND MILK
RICOTTA-GARDEIN CHICKN FILLING ROLLED
INTO 3 LOGS. SITS ON TOP OF BUTTERNUT
SQUASH PUREE, THE ROASTED SQUASH AND
MUSRHOOMS GO AROUND AND THE TRUFFLE
"BECHAMEL"IS COATED ON TOP OF THE PASTA.
KITE HILL RICOTTA FILLING: ROASTED GARLIC,
SHALLOTS, PARSLEY, GARDEIN CHICKN, CHIVES, CHILI
FLAKE, NUTMEG, NUTRITIONAL YEAST
TRUFFLE "BECHAMEL": CASHEWS, WATER, CAYENNE,
NUTRITIONAL YEAST, TRUFFLE JUICE, TRUFFLES, VEGAN
CHICKEN BASE
GLUTEN,
TREE NUTS,
SOY, ONION,
GARLIC
ALMOND RICOTTA
CANNELONNI WITH TRUFFLE
BECHAMEL
CAULIFLOWER STEAK
THE CAULIFLOWER IS DREDGED IN OIL AND
CITRUS RUB(SHUTOME SPICE) AND SEARED. IT
SITS ON TOP OF THE CAULIFLOWER PUREE AND
BASQUEZ PEPPERS. THE CAPER OLIVE SAUCE IS
SPOONED OVER AND AROUND THE DISH.
CAULIFLOWER STEAK: CHILI, GARLIC, ONION, CAYENNE,
PAPRIKA, ORANGE ZEST, LEMONS ZEST
CAPER OLIVE SAUCE:OLIVE OIL, CAPERS, PINE NUTS,
PRESERVED LEMON, PARSLEY, CASTELVELTRANO OLIVES.
BASQUEZ PEPPERS: SEE SWORDFISH SET
GARLIC,
ONION,
PEPPERS,
NUTS
CITRUS RUBBED
CAULIFLOWER STEAK WITH
BASQUEZ PEPPERS AND
CAPER OLIVE SAUCE.
