GatC Lunch 2309 New Items Flashcards
Confit Local Tuna
Salad Sandwich 5
NEW
1 Confit tuna salad
2 Iceberg lettuce 1/4 wedge
3 Jalapeno dressing
4 Pickles
5 Sourdough
Same tuna from the crudo
We poach it in house with EVOO lemon peel chili flake garlic thyme We mix that with dill chives parsley red onion celery capers lemon zest mayo
¼ wedge of iceberg dressed in jalapeno dressing
jalapeno dressing made from pickled jalapenos Dijon canola oil lime juice salt sugar black pepper
We set the lettuce on the bottom place tuna mix on top and add a bunch of pickles
gluten allergy
egg allergy
Salmon Tartare 6
NEW
1 Salmon Cured Diced
2 Crispy rice
3 cucumber
4 radish
5 smashed avocado
6 gochugaru dressing
Salmon is lightly cured in sugar and salt. We dice it and mix with diced cucumber, radish, chives, and crispy rice.
Crispy rice is short grain rice that we cook and add in rice vinegar, sugar, salt, then we chill it in the fridge and deep fry it in clusters. We then toss it all with the salmon and vegetables. Smashed avocados are smashed with lime juice, salt, and serrano chilis.
The gochugaru dressing is Korean chili flake, honey, tamari, sugar, rice wine vinegar.
Tomato Herb Focaccia 7/13
NEW
1 Focaccia Home Made
2 EVOO
3 Balsamic
4 Tomatoes
5 Cherry Tomatoes
6 2016 Sourdough Starter
7 Maldonado Salt
8 thyme
9 oregano
10 rosemary
11 basil
12 black pepper
13 garlic
Extra virgin olive oil, balsamic
Our focaccia dough will be hydrated partly with tomato and partly with water and seasoned with thyme, oregano, rosemary, basil, black pepper, and garlic. We will dimple the dough with cherry tomatoes and finish off with a pinch of Maldon salt before baking. The dough still features our house sourdough starter, which has been in continuous operation since 2016. We serve this warmed, and cut into four pieces. The focaccia will be plated parted in half, with a streak of EVOO and balsamic to fill the center of the plate.
*gluten allergy
**vegan
Fish Tacos 6
OLDish
1 Kingklip blackened
2 Corn Tortilla
3 Cabbage
4 Pico de gallo
5 Baja sauce
6 Chips and Salsa
We will be getting local Kingklip searing it on our plancha tossing the fish in a blackening spice we make in house with onion garlic paprika smoked chili powder oregano salt black pepper
Cabbage is shredded and mixed with cilantro and lime juice.
Pico de gallo is made from tomatoes onion serranos cilantro lime juice garlic valentina hot sauce
Baja sauce is made from sour cream mayo garlic chipotle lime juice
Comes with chips and salsa
diary allergy omit Baja Sauce
Fried Chicken Sandwich 5
OLDish
1 Chicken dark meat panko
2 Cucumber Cabbage Slaw
3 Gochujang Glaze
4 Sesame Seeds
5 Brioche Bun
Gochujang cucumber cabbage slaw sesame seeds
Chicken thigh breaded and fried Gochujang is a korean chili paste that is fermented with glutinous rice and saccharifying enzymes We make a glaze with the gochujang (garlic sesame oil Ketchup honey tamari brown sugar) shaved cabbage mixed with cucumbers rice wine vinegar red onion EVOO sesame seeds
gluten allergy (breading)
egg allergy
sesame seed allergy
Sticky Toffee Cake 5
NEW
1 Sticky Toffee Pudding Cake
2 Honey oat clusters
3 Frozen Greek yogurt
4 Banoffee sauce
(banana toffee)
5 Caramelized banana
Stick Toffee Pudding is a popular, classic British dessert. It is made with MEDJOOL DATES and is flavored with CINNAMON The cake is steamed which gives it the iconic moist and spongy texture that it is known for It is traditionally served warmed with toffee sauce (a brown sugar, cream, and butter based sauce) with custard or ice cream
Our version will be paired with Fro-Yo to lend a light and tangy element to help balance out how rich and sweet this dessert can be We will serve a scoop of the Greek frozen yogurt nestled on top of honey oat clusters (think yogurt and granola). The cake will be sauced with a banana flavored toffee sauce “ban-offee” Banoffee is also a dessert with British origins, and the word was coined to describe a pie with the flavors of toffee and banana To finish the dish we will garnish with caramelized banana slices
Gluten allergy
Dairy allergy
Egg allergy
Vanilla Bean Creme Brulee
NEW
1Vanilla Bean Creme Brulee
2Corn cookie with peach jam
Our signature vanilla bean creme brulee made with Tahitian vanilla beans will be paired with a a corn sugar cookie that has a peach jam center baked into it The corn cookie has a blend of corn flour and freeze-dried corn powder to flavor the cookie The peach jam is made by cooking down peaches with sugar and lemon zest/juice
Egg allergy
Dairy allergy
Gluten allergy omit cookie
Warm Chocolate Cake 5
NEW
1 Warm Chocolate Cake
2 Strawberry cheesecake ice cream
3 Strawberry compote
4 Shortbread streusel
5 Strawberries
Our gluten free chocolate cake is served warm with a scoop of cheesecake ice cream nestled on top The ice cream will have ribbons of strawberry compote swirled into it. This will rest on top of a pile of gluten-free shortbread streusel and will be sauced with a strawberry compote Fresh cut strawberries will finish the dish
Dairy allergy
Egg allergy
Crispy Shrimp 3
New
1 Crispy Shrimp (8) Panko
2 Mojo aioli
3 Spicy pickled peppers
8 pieces of shrimp, panko breaded and fried (flour, egg wash, bread crumbs)
mojo aioli on the side (parsley, cilantro, garlic, lime, jalapeno, olive oil, vinegar, mayo).
Garnish with green onions and pickled spicy peppers (vinegar, sugar, water)
egg allergy
gluten allergy
shellfish allergy
Heirloom Tomato Burrata 6
NEW
1 Burrata
2 Sesame focaccia
3 Basil puree
4 Green tomato dressing
5 Heirloom tomatoes cut
6 Cherry tomatoes
We cut into a piece of burrata and place it on top of the house-made toasted sesame focaccia. We make a basil puree out of blanched basil, garlic, and EVOO that we dot around the dish. The green tomato dressing is made from small diced green tomatoes, honey, dijon, garlic, black pepper, and EVOO that we spoon over the mixture. (green tomatoes are unripe tomatoes, which add acidity to the dish)
dairy allergy; omit burrata gluten allergy
vegetarian
Kurobuta Pork Belly 9
NEW
1 Kurobuta Pork Belly
2 Sous-Vide torched
3 Toasted cashews
4 Stone fruit salad
5 Mustard honey dressing
6 Radish
7 Arugula
8 EVOO
9 Glaze (just below)
glaze is stone fruit onion, garlic brown sugar vinegar tamari jalapeno
black pepper thyme garlic
nectarine plums apricots
basil lemon balm mint
Pork belly is sous-vide with black pepper, thyme, and garlic. We slice it thin, apply the glaze, and torch. We make a salad of different stone fruit (nectarine, plums, apricots) and mix it with different herbs (basil, lemon balm, mint), shaved radish, and arugula. The glaze is made from stone fruit, onion, garlic, brown sugar, vinegar tamari, and jalapeno. The mustard honey dressing consists of our house made whole grain mustard, Dijon, honey, lime juice/zest, champagne vinegar, and EVOO. Garnished with toasted cashews
nut allergy omit cashews
Local Tuna Crudo 7
NEW
1 Tuna bluefin yellowfin
2 Melon availability
3 Avocado
4 White soy ponzu
5 Jalapeno
6 White Ponzu (mirin) rice wine
7 Shiso - herb minty basil cumin clove citrus
5-6 slices 1-1.5oz/cut
Local bluefin or yellowfin tuna, depending on what we can get from the fishermen. 5-6 slices, 1-1.5oz/cut. We will be using different varieties of melons that are available from the farmers market. We slice the melon and avocado and place it over the tuna, marinating the dish with ponzu (made from mirin, white soy, rice vinegar, sesame oil, sugar, lime juice.) We garnish the dish with shiso which is a leaf that has a minty, basil-like flavor and hints of cumin, clove, and citrus.
gluten allergy contains sesame
Corn Risotto 4
NEW
1 Corn Risotto - Arborio Rice
2 Miatake mushroom
3 Huitlacoche Puree Tasty Fungus nutty mushroom flavor
4 Cotija
Arborio rice that is cooked down with white onions corn stock and white wine We fold in corn kernels and corn puree (corn cooked down in leeks garlic blended)
Miatake mushrooms are roasted and placed on top with a mixture of charred corn
We make a huitlacoche puree and place dots on the risotto Huitlacoche is also known as corn smut which is a fungus that is grown on the corn It has a nutty/mushroom flavor to it We will be cooking it down with shallots garlic and cream
Cotija cheese will finish the dish
Vegetarian
Vegan without Huitlacoche
Linguini and Clams 6
NEW
1 Linguini - Venus Baja
2 Clams
3 Garlic
4 Espelette Pepper
5 Lemon
6 Parsley oil
Clams we will be using are Venus clams out of Baja California Venus clams are harvested by hand without the use of dredges and are slightly larger than Manila clams We use confit garlic and then steam the clams in a fish and clam stock made from garlic leeks parsley stems lemon peel white wine fish bones clams bonito flakes
We toss the pasta in the clams and reduce the sauce down with espellete pepper lemon juice butter and finish with parsley oil
Gluten allergy
Shellfish allergy
Egg allergy
Rigatoni 4
NEW
1 Rigatoni
2 Charred broccoli pesto
3 Pecorino romano
4 Meyer lemon
Charred broccoli pesto is made from grilled broccoli and blanched broccoli that we robo coup with pecorino romano EVOO basil garlic pine nuts and meyer lemon zest
On the pick up, we splash a little cream and add in the pesto then toss the rigatoni with it. We finish with some broccoli florets and garnish with pecorino romano
gluten allergy
dairy allergy
egg allergy
vegetarian
