Entrées Flashcards
Pistachio Pork and Gnocchi
- Portion and Preparation
- 10 Items
- 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
Heirloom Tomato Pasta
•6 Items
- 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
Champagne Shrimp Pasta
- Quantity and Preparation
- 7 Items
- 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
Snapper Puttanesca
- Portion and Preparation
- 8 Items
- 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
Branzino
- Portion and Preparation
- 10 Items
- ~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
Cabernet Braised Lamb Shank
- Portion and Preparation
- 4 Items
- ~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
Diver Scallops
- Portion and Preparation
- 6 Items
- 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
Salmon
•Source
- Portion and Preparation
- 4 Items
- 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
Chilean Seabass
- Portion and Preparation
- 4 Items/Ingredients
- 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
Snapper
- Portion and Preparation
- 3 Items
- 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
Dover Sole Meuniere
- Portion and Preparation
- 6 Items
•~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
Twin Tails
- Source
- Portion and Preparation
- 4 Items
- 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
Italian Specialties (6)
- Pistachio Pork and Gnocci
- Heirloom Tomato Pasta
- Champagne Shrimp Pasta
- Snapper Puttanesca
- Branzino
- Cabernet Braised Lamb Shank
Seafood (6)
- Diver Scallops
- Salmon
- Chilean Seabass
- Snapper
- Dover Sole Meuniere
- South African Twin Tails
Meats (6)
- Prime New York Strip
- Filet Mignon
- Prime Bone-in Ribeye
- Prime Picanha
- Sarsaparilla Braised Short Rib
- Crispy Duck Cassis
Prime New York
- Source
- Portion and Preparation
- Seasoning
- 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
Filet Mignon
- Portion(s) and Preparation
- Seasoning
•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
Prime Bone-In Ribeye
- Portion and Preparation
- Seasoning
- 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
Prime Picanha
- Portion and Preparation
- Seasoning
- 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
Sarsaparilla Braised Short Rib
- Portion and Preparation
- 6 Items
- ~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
Crispy Duck Cassis
- Portion and Preparation
- 5 Items
- 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
Steak Butters
- Cost
- 4 Items
•$3 each
- Truffle
- Bone marrow
- Mango habanero
- Bleu cheese
Creative Sauces
- Cost
- 5 Items
•$2 each
- Wild mushroom demi glace
- Cognac peppercorn
- Béarnaise
- Chimichurri
- Zip Sauce
Sides
- Cost
- 13 Items
•$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
