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LouRónzo's > Entrées > Flashcards

Entrées Flashcards

1
Q

Pistachio Pork and Gnocchi

  • Portion and Preparation
  • 10 Items
A
  • 2-3 oz. shredded pork shoulder that’s been braised for 3 hours
  • Served over our house made gnocchi¹ de forma² sautéed and caramelized with white wine, butter, garlic and wild mushrooms with a touch heavy cream
  • Complimented with roasted pork jus lie³

•Garnished with chopped pistachios and pickled red onions
__________
¹Gnocci - Italian potato dumpling
²De forma - “misshapen” in Italian
³Jus lie - natural juices thickened with cornstarch or flour; gravy

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2
Q

Heirloom Tomato Pasta

•6 Items

A
  • Fettucine pasta cooked all dente and tossed with our house made heirloom tomato sauce
  • Featuring a garlic confit¹, diced carrots and celery, grilled onions, and oregano
  • Topped with fresh burrata²

•Garnished with basil leaf
__________
¹Confit - slow cooked in fat or oil
²Burratta - Italian cow milk cheese with a solid mozzarella outer shell and a creamy inside

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3
Q

Champagne Shrimp Pasta

  • Quantity and Preparation
  • 7 Items
A
  • 5 jumbo shrimp (16/20) sautéed with a house made champagne lobster nage
  • Served over gemelli¹ pasta cooked all dente with blistered tomatoes, cross cut asparagus, spinach, and fennel and tossed with the sauce

•Finished with a corn coulis³ drizzle
__________
¹Gemelli - “twins” in Italian; two pasta tube twisted together
²Nage - flavored liquid used for poaching delicate foods, typically seafood; Traditionally a broth flavored with white wine, vegetables, and herbs
³Coulis - fruit or vegetable purée used as a sauce

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4
Q

Snapper Puttanesca

  • Portion and Preparation
  • 8 Items
A
  • 8 oz. snapper that’s pan seared then finished in the oven with our house made puttanesca sauce
  • Featuring vine ripe tomatoes, basil, Kalamata olives², capers, anchovies, and a touch of butter

•Served over orecchiette¹ pasta cooked all dente and tossed with the sauce
____________
▫ Snapper will typically be Red or Gulf variety
¹Orecchiette - “little ears” in Italian
²Kalamata olives - dark almond shaped, smooth meaty texture; named for a city is Southern Greece

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5
Q

Branzino

  • Portion and Preparation
  • 10 Items
A
  • ~18 oz. pan seared branzino¹ fillet
  • Served with roasted herb fingerling potatoes
  • Charred fennel, roasted beets and butternut squash, arugula, and toybox tomatoes² tossed in a lemon vinaigrette

• Garnished with a grilled meyer lemon
__________
¹a.k.a Meditaranean seabass - mild, flakey, slightly sweet
²Toybox tomatoes - mini heirloom tomotatoes

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6
Q

Cabernet Braised Lamb Shank

  • Portion and Preparation
  • 4 Items
A
  • ~20 oz. lamb shanked braised for ~4 hours
  • Served over creamy parmesan herb polenta w/ petite vegetables
  • Complimented with a bit of the natural reduction

•Topped with a citrus gremolata¹
__________
¹Gremolata - green sauce made of chopped parsley, lemon zest, and garlic

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7
Q

Diver Scallops

  • Portion and Preparation
  • 6 Items
A
  • 8 oz. (U10) pan seared sea scallops (4-5)
  • Served with parmesan herb risotto and spaghetti squash
  • Dish accented with blood orange jam and vanilla bean beurre blanc, and pistachio oil
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8
Q

Salmon

•Source

  • Portion and Preparation
  • 4 Items
A
  • 8 oz. Antarctic salmon¹ sautéed and brushed with with tomato fennel confit oil
  • Served over stir-fried quinoa
  • Topped with tomato fennel confit
•Garnished with a lotus root crisp
\_\_\_\_\_\_\_\_\_\_
¹Sourced from SixtySouth
▫ Sustainably farmed in Tierra del Fuego
▫ No hormones
▫ No antibiotics
▫ No anti-fouling chemicals
▫ Environmentally conscious
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9
Q

Chilean Seabass

  • Portion and Preparation
  • 4 Items/Ingredients
A
  • 8 oz. pan seared Chilean seabass
  • Served over roasted beat and goat cheese hummus
  • Complimented with cucamelon¹ and toybox tomato turshi²

•Accented with a curried carrot coulis³
__________
¹Cucamelon - small fruit about the size of a grape; tastes like a cucumber; looks like a watermelon
²Turshi - Middle Eastern style pickled vegetables
³Coulis - fruit or vegetable purée used as a sauce

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10
Q

Snapper

  • Portion and Preparation
  • 3 Items
A
  • 8 oz. snapper fillet brushed with key lime coconut beurre blanc
  • Served over roasted red pepper couscous¹

•Topped with a papaya mango salsa
__________
▫ Snapper will typically be Red or Gulf variety
¹Couscous - North African dish made from tiny steamed balls of duram wheat (semolina); a type of pasta

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11
Q

Dover Sole Meuniere

  • Portion and Preparation
  • 6 Items
A

•~18 oz. Dover sole¹ fillet sautéed with white wine, capers, and herbs

•Served with sautéed broccolini, herb roasted fingerling potatoes, and brown butter lemon sauce
__________
¹Dover sole - found in European waters; thin yet firm fillet, mild and sweet

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12
Q

Twin Tails

  • Source
  • Portion and Preparation
  • 4 Items
A
  • Two 6-7 oz. South African cold water lobster tails¹, steamed
  • Served with purple potato purée² and sautéed broccolini

•Accompanied with a ramekin of clarified butter and meyer lemon aioli for dipping
__________
¹South African Tails - cold water rock lobster; exceptionally sweet, succulent/tender, superior flavor
²Purple potato - South American, denser texture, nutty flavor

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13
Q

Italian Specialties (6)

A
  • Pistachio Pork and Gnocci
  • Heirloom Tomato Pasta
  • Champagne Shrimp Pasta
  • Snapper Puttanesca
  • Branzino
  • Cabernet Braised Lamb Shank
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14
Q

Seafood (6)

A
  • Diver Scallops
  • Salmon
  • Chilean Seabass
  • Snapper
  • Dover Sole Meuniere
  • South African Twin Tails
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15
Q

Meats (6)

A
  • Prime New York Strip
  • Filet Mignon
  • Prime Bone-in Ribeye
  • Prime Picanha
  • Sarsaparilla Braised Short Rib
  • Crispy Duck Cassis
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16
Q

Prime New York

  • Source
  • Portion and Preparation
  • Seasoning
A
  • 14 oz. “wet-aged”¹ USDA Prime² New York Strip³ Steak from Revier Cattle Company, MN
  • Seasoned with salt and pepper
  • Broiled to temp

•Brushed with rosemary thyme butter before serving
__________
¹Wet aged - aged 21 days or more in a vacuum seal, breaks down fat and muscle fibers making them more tender
²Prime - highest grade beef, has the most and best marbling
³Strip - from the short loin, relatively tender; marbling between a ribeye and tenderloin

17
Q

Filet Mignon

  • Portion(s) and Preparation
  • Seasoning
A

•6 oz. or 12 oz. “wet-aged”¹ filet mignon²

•Pan seared and basted with seasoned butter of rosemary and bay leaves
__________
¹Wet aged - aged 21 days or more in a vacuum seal, breaks down fat and muscle fibers making them more tender
²Filet - small end of the tenderloin

18
Q

Prime Bone-In Ribeye

  • Portion and Preparation
  • Seasoning
A
  • 20 oz. “wet-aged”¹ USDA Prime² bone-in ribeye³ steak
  • Seasoned with salt and pepper
  • Broiled to temp

•Brushed with rosemary thyme butter before serving
__________
¹Wet aged - aged 21 days or more in a vacuum seal, breaks down fat and muscle fibers making them more tender
²Prime - highest grade beef, has the most and best marbling
³Ribeye - from the upper rib cage

19
Q

Prime Picanha

  • Portion and Preparation
  • Seasoning
A
  • 8 oz. or 16 oz. USDA Prime¹ Picanha²
  • Dry cured with salt, pepper, and herbs for 48 hours
  • Sous vide³ with fresh herbs, garlic, butter for 6 hours at 135°
  • Broiled to temp

•Served sliced with a ramekin of chimichurri⁴
__________
¹Prime - highest grade beef, has the most and best marbling
²Picanha - from top sirloin caps ie. rump roast, from hind quarters
³Sous vide - vacuum sealed water bath at exact temp; fat cap melts into the meat during this process, producing succulent, juicy, and tender meat
⁴Chimichurri - green sauce made of finely chopped parsley, minced garlic, olive oil, oregano and vinegar

20
Q

Sarsaparilla Braised Short Rib

  • Portion and Preparation
  • 6 Items
A
  • ~10 oz. beef short rib braised for ~5 hours
  • Served over a purple potato purée with sautéed haricots verts¹ and the natural reduction

•Complimented with a sarsaparilla² foam and tabasco onion strings
__________
¹Haricot verts - French green beans; longer, thinner, more tender, and more robust flavor
²Sarsaparilla - root plant that give root beer its flavor; notes of vanilla, caramel, wintergreen, and licorice

21
Q

Crispy Duck Cassis

  • Portion and Preparation
  • 5 Items
A
  • Half a 6-7 pound duck sourced from Maple Leaf Farms
  • Brined in ginger beer for 48 hours
  • Basted for 2 more hours in chef’s secret cassis¹ blend sauce
  • Roasted until the skin is nice and crispy
  • Served semi-boneless with home made herb späetzle and sautéed haricot verts²
  • Garnished with cashew³ fig chutney and cassis demi glaze drizzle

__________
▫ Fresh take on Helga’s restaurant’s recipe, a local icon in the 80’s and 90’s
¹Cassis - black currant
²Haricot verts - French green beans; longer, thinner, more tender, and more robust flavor
³Chutney - Indian condiment; contains fruit, vinegar, sugar, and spices

22
Q

Steak Butters

  • Cost
  • 4 Items
A

•$3 each

  • Truffle
  • Bone marrow
  • Mango habanero
  • Bleu cheese
23
Q

Creative Sauces

  • Cost
  • 5 Items
A

•$2 each

  • Wild mushroom demi glace
  • Cognac peppercorn
  • Béarnaise
  • Chimichurri
  • Zip Sauce
24
Q

Sides

  • Cost
  • 13 Items
A

•$8 each

  • Broccolini
  • Grilled asparagus
  • Bacon dijon brussel sprouts
  • Cream spinach
  • Roasted heirloom cauliflower

•Sautéed wild mushrooms

  • Purple potato purée
  • Herb roasted fingerling potatoes
  • Salt crusted baked potato
  • Sweet potato fries
  • Seasonal risotto
  • Stir fried quinoa
  • Bacon poblano macaroni and cheese

LouRónzo's (10 decks)

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