Dinner Food Ingredients Flashcards
(34 cards)
Buttermilk Biscuits
4 square biscuits served with Pimento cheese
Ingredients:
-Pimento cheese: cheddar cheese, cream cheese, pimentos and grilled fresnos, pickling liquid, lemon juice
Biscuits: flour, butter, baking soda, buttermilk, sugar, salt, cream, Maldon salt
Method: Fresno’s are grilled and diced with pimentos then whipped with cheddar cheese and cream cheese
Allergy Alerts: Gluten, Dairy, Nightshade (chilis)
Blue Crab Deviled Eggs
Preferred Verbiage: Blue Crab Deviled Eggs
Ingredients:
-Egg
-cornichons
-capers
-chives
-Dijon
-mayo
-pasteurized blue crab
Method: 2 eggs, to make 4 pcs.
Filling: cornichons, caper, chives, parsley, tarragon, Dijon, mayo, and cooked egg yolks.
Topped with fresh blue crab salad with mayo, lemon
chive, parsley, tarragon.
Topped with red sorrel.
Allergy Alerts: Egg, Shellfish, Allium (can be omitted, chive)
Mise en Place: N/A
Crispy Pig Head Croquette
Preferred Verbiage: Crispy Pig Head Croquette with Ramp aioli and burnt orange butter
Ingredients:
-Pig head
-Brine: pepper, mustard seeds, coriander, chili flake, allspice, nutmeg, cinnamon, bay leaf, cloves, ginger, juniper, brown sugar, pink salt, salt)/ onion, garlic, carrot, celery, thyme bay leaf / Dijon & whole grain mustard, parsley, chives/panko, egg, flour/ramps, champagne vinegar, sugar/mayo, Dijon, lemon, capers, salt, pepper/oranges, vinegar, mustard.
Method: Pig head brined for 5 days then braised. Meat is pulled then mixed with parsley, chives, and whole grain mustard and set. Portioned then breaded and fried until crispy. Served with burnt orange mustard, pickled ramp aioli, and fresh parsley
Allergy Alerts: Pork, allium, gluten, egg.
Mise en Place: N/A
Chicken Liver Mousse
Preferred Verbiage: Chicken liver mousse with blueberry jelly, house pumpernickel, and pickled red grapes & mustard seeds.
Ingredients:
-Chicken liver
-butter
-Rosemary
-cognac
-heavy cream
-mustard seeds/grapes (vinegar, sugar)
-blueberries (sugar pectin)
-bacon fat
-pumpernickel
Method: Chicken liver is cooked in butter and rosemary, deglazed with cognac, then blended with butter and cream then chilled until set. Topped with a thin layer of bacon fat, and then capped with blueberry jelly.
Allergy Alerts: Dairy, alcohol, pork, gluten
Mise en Place: N/A
Burrata (Seasonal)
Option 1:
Preferred Verbiage: Burrata with cherry tomatoes dressed with tomato pesto
Ingredients:
-Burrata
-cherry tomatoes
-toasted brioche
-smoked salt
-Maldon
-olive oil
-basil.
-Tomato Pesto: sun-dried tomatoes, garlic, basil, parsley, pine nuts, lemon, parm
Method: N/A
Allergy Alerts: Nightshade, dairy, gluten, allium, nuts, egg (brioche)
Mise en Place: Serving Spoon
Option 2: With Figs
Waldorf Salad
Preferred Verbiage: Waldorf salad with buttermilk dressing, smoked almonds, pickled grapes, crispy chicken skin.
Ingredients:
-greens
-smoked almonds
-apples
-brined celery
-pickled grapes
-crispy chicken skin,
-espelette (this is a mild red pepper).
Dressing: buttermilk, mayo, confit garlic, lemon, shallot
Method: Chicken skin is rendered in the oven until crispy, finished with salt and espelette
Allergy Alerts: Dairy, egg, allium, nuts, nightshade
Mise en Place: N/A
Baby Iceburg
Preferred Verbiage:Baby Iceberg with Blue cheese dressing, Hard Boiled Egg and Heritage Bacon.
Ingredients:
-Baby Iceberg Lettuce
-Chives
-1 Hard Boiled egg (chopped)
-1 Slice Heritage Bacon
-Blue Cheese
Dressing: Mayo, Sour Cream, Lemon juice, Garlic, Shallot, Onion, Fourme D’Ambert Blue Cheese, Buttermilk & Red Wine Vinegar
Method: Iceberg lettuce is topped with Dressing, Eggs, Chives & Bacon
Allergy Alerts: Dairy, Allium, Pork
Mise en Place: Steak knife to share
Endive Salad
Preferred Verbiage: Endive salad with orange-anchovy vinaigrette
Ingredients:
- Red and yellow endive
-walnuts
- sourdough
-smoked blue cheese
-parmesan
-garlic anchovy vinaigrette: garlic, anchovy, red wine vinegar, EVOO
-orange zest and juice
-chili flake
-olive oil
Method: Whole red and yellow endive leaves tossed in anchovy vinaigrette (anchovy, garlic, red wine vinegar, EVOO), mixed with sourdough and walnut “granola” (toasted sourdough, toasted walnuts, EVOO, ground parmesan), smoked blue cheese crumble, topped with fresh shaved parmesan
Allergy Alerts: Dairy, garlic, fish, gluten, nuts, allium, vinegar, citrus
Mise en Place: N/A
Cucumber Salad
Preferred Verbiage: Cucumber salad with whipped feta and cashew granola
Ingredients:
-Cucumbers: European, Persian (and seasonally sour gherkins)
-Radish: French breakfast, watermelon
-Lemon vinaigrette: lemon, honey, EVOO, blended oil
-Whipped feta: feta, ricotta, lemon, EVOO
-Cashew granola: sunflower seeds, sesame seeds, cashews, nigella seeds, poppy seeds, espelette, corn syrup, oil, brown sugar
-Dill
-Sourdough croutons
Method:
Allergy Alerts:Dairy, gluten, nightshade, seeds, nuts
Mise en Place: N/A
Mushroom Toast
Preferred Verbiage: Mushroom toast with Madeira butter
Ingredients:
- Mushrooms: maitake, shitake, cremini, oyster
-Butter: Madeira, shallots, thyme, veal jus, white wine, black pepper
-clothbound cheddar
-baguette
-parsley
Method: Mushrooms are roasted then mixed, grilled to order – finished with madeira butter. Grilled baguette on the side. Both the mushrooms and baguette are topped with grated clothbound cheddar.
Allergy Alerts: Dairy, alcohol, beef, nightshade, allium, gluten
Mise en Place: N/A?
Heritage Bacon
Preferred Verbiage: Grilled thick cut Heritage bacon
Ingredients: Heritage Bacon
Method: Cut in-house from Slab, 4.5 oz, roasted and then heated and served off the grill
Allergy Alerts: Meat. Not Safe for Vegans ;)
Mise en Place: Steak knife to share
Grilled Oysters
Preferred Verbiage: Grilled Seasonal oysters with smoked herb butter
Ingredients:
-Whitestone oysters
-herb butter: parsley, chive, smoked butter, shallot, jalapeno, lemon juice/zest
Method: 6 ea East coast oysters shucked, topped with herb butter; served with oyster crackers & lemon wedge.
Rotation of orchard points & whitestone oysters
Allergy Alerts: shellfish, Onion, Dairy, Nightshade (Jalapeno); gluten (can remove crackers)
Mise en Place: N/A
Other Points of Interest:
The butter is cold smoked in-house over apple wood chips
Monster Prawn
Preferred Verbiage: Grilled Monster Prawn with garlic butter
Ingredients:
-U4 tiger prawn (from Nigeria)
-garlic butter
-salt
-parsley
Method: Prawn is deveined and then grilled. Served tail and head on with garlic butter on the side.
Allergy Alerts: Shellfish, Dairy, Allium
Mise en Place: Steak knife
Salmon Collar
Preferred Verbiage: Salmon Collar
Ingredients:
-Salmon Collar
-lemon
-Garlic
-butter
-parsley
Method: Grilled collar from Salmon, finished with lemon & garlic butter
Allergy Alerts: Seafood, Garlic, Dairy
Mise en Place:
Other Points of Interest:
Salmon Collar is the part of the fish behind the head and gills that extends to where you sliced off the fillet. It includes the pectoral fins.
Butcher’s Steak
Preferred Verbiage: Grilled Butcher’s Steak
Ingredients:
-Butcher Steak (hanger steak)
-Garlic
-Butter
Method: Grilled: 9 oz portions
Allergy Alerts: Garlic, Dairy
Mise en Place: Steak Knife
Other Points of Interest:
Naturessource is the farm
Ribeye
Preferred Verbiage: 16oz Ribeye
Ingredients:
-16oz Ribeye
-finished with garlic butter
Method: Broiled
Allergy Alerts: Finished with garlic butter unless otherwise requested
Mise en Place: Steak Knife
Other Points of Interest:
Brandt is a family-owned and operated ranch in Southern California that has been around since 1945. They solely focus on the Holstein breed. They do not outsource or contract any farmers, which leads to a very consistent product year over year. The cattle’s feed is grown on the land adjacent to where they are raised and is ultimately processed just a few miles down the road. This helps to reduce stress on the cattle (and minimize their carbon footprint!). They use all-natural pest control methods (i.e. ladybugs) and produce compost from the cattle to fertilize their crops. They are 100% antibiotic, hormone, and beta-agonist free. Cows are fed a 100% vegetarian diet every day for 300 days. As far as a sustainable ranch goes, Brandt is 100% it.
Prime NY Strip Steak
Preferred Verbiage: Prime NY Strip Steak with au poivre sauce
Ingredients:
-12 oz NY strip steak from 44 farms
- au poivre sauce: garlic, onion, peppercorn, mushroom, rosemary, bay leaf, thyme, Dijon, white wine, brandy, veal jus, cream and cognac
-parsley
-green peppercorns in brine
Method: 12 oz NY strip steak from 44 Farms, TX - broiled and served with au poivre sauce, finished with parsley & green peppercorns in brine
Allergy Alerts: Dairy, onion, garlic, alcohol, nightshade (tomato)
Mise en Place: Steak Knife
Other Points of Interest: A minimal amount of raw cognac remains in the sauce.
Prime T-Bone
Preferred Verbiage: Prime T-Bone
Ingredients:
-Prime 18oz Bone in T-Bone from Creekstone, Arkansas City, Kansas
-garlic butter
-parsley
Method: Broiled, Finished with garlic butter and parsley
Allergy Alerts: Allium, Dairy
Mise en Place: Steak Knife
Wagyu Skirt Steak
Preferred Verbiage: Wagyu skirt steak
Ingredients:
-8oz American Wagyu outside Skirt Steak from Snake River Farms, Eastern Idaho.
-garlic butter
-parsley
Method: Broiled, finished with garlic butter and parsley
Allergy Alerts: Allium, Dairy
Mise en Place:
Charred Bobo Chicken
Preferred Verbiage: Charred Bobo Chicken with Peruvian-style marinade and aji verde sauce
Ingredients:
-Marinade: mustard powder, coriander, cumin, smoked paprika, garlic, jalapenos, lime juice, blended oil, oregano, salt pepper and cilantro
-Aji Verde Sauce: cilantro, garlic, cumin, feta, Dijon, oregano, salt, jalapeno, lime juice and EVOO
Method: Bobos will be spatchcocked, head OFF feet ON, and marinated. Served with a ramekin of aji verde sauce and a lime wedge. Broiled
Bobo Poultry Farm
Allergy Alerts: Dairy, Allium, Nightshade
Mise en Place: Steak Knife
Trout
Preferred Verbiage:Broiled Carolina Trout
Ingredients:
-Head on 10 oz (avg.) Carolina trout – seasoned simply with salt.
-Puree: yellow pepper with onions and smoked paprika.
-Slaw: green cabbage, fennel, celery, and parsley dressed with a mayo, lemon, apple cider vinegar mix
-Served with a lemon wedge on the side
Method: Grilled. Whole, deboned, head-on trout is broiled until slightly charred and crispy. Served with a velvety yellow pepper puree and a bright cabbage slaw with fennel and celery.
Allergy Alerts: Finfish, Allium, Sulfates, nightshade, egg
Mise en Place: ?
Bone-In Skate Wing
Preferred Verbiage: Bone in skate wing, burnt orange mustard
Ingredients:
-Skate
-Chimichurri: extra virgin olive oil, fresno pepper, garlic, salt, lemon, lime, orange zest
-Burnt Orange Mustard: orange, Dijon, and whole grain mustard
Method: 10oz bone-in skate portion, brined in salt water solution and marinated in chimichurri. Broiled and finished with fresh chimichurri and burnt orange mustard. Served with lemon wedge
Allergy Alerts: Allium, Nightshade
Mise en Place: ?
Lamb Leg Steak
Preferred Verbiage: Grilled Lamb Leg Steak with pickled pepper relish
Ingredients:
-10 oz lamb leg steak: garlic, thyme, rosemary, olive oil
-relish: pickled peppers, anchovies, EVOO, scallions, chive, parsley, jalapenos, lemon, white wine vinegar, honey, Aleppo peppers, salt, pepper
Method: The lamb leg steak is marinated in the garlic herb marinade and grilled to medium. It is then topped with pickled pepper relish.
Allergy Alerts: Allium, Nightshade, Fish
Mise en Place: Steak knife
Axe Handle Ribeye
Preferred Verbiage: Axe Handle Ribeye
Ingredients:
-Roseda Farms, MD Tomahawk Ribeye
-cultured butter
-parsley,
-28 day dry aged
Method: Roseda Farms, MD, sold by weight, served with cultured salted butter and parsley
Allergy Alerts: Dairy
Mise en Place: Steak knife, share plates
Other Points of Interest: Priced by the ounce.
