March 2018 New Items Flashcards
SPRING PEA AND LEEK SOUP
DF GF
[VEGETABLE BROTH, MIREPOIX, POACHED GREEN PEAS & LEEKS]
SERVED WITH PICKLED VEGETABLES
[WHITE VINEGAR, CELERY, FENNEL, BABY CARROT AND BREAKFAST RADISHES]
FINISHED WITH MICRO SORREL.
**Spring Pea & Leek soup served with pickled vegetables and finished with micro sorrel.
KALE AND AVOCADO SALAD
DF GF
GREEN AND RED KALE TOSSED WITH KEY LIME DIJON VINAIGRETTE
[KEY LIME JUICE, MUSTARD GRAINS, SHALLOTS, AGAVE NECTAR]
SERVED WITH SLICED AVOCADO & JAPANESE CUCUMBER, PINE NUTS, MUSTARD FLOWERS AND AVOCADO MOUSSE
[AVOCADO, KEY LIME JUICE, BABY KALE, SEA SALT].
**Green & red kale tossed with key lime dijon vinagrette, served with sliced avocado, japanese cucumber, pine nuts, avocado mousse and garnished with mustard flowers.
GREEN PEA TORTELLINI
CD CG
8 PIECES, HOMEMADE PASTA
[STUFFED WITH MASCARPONE, FRESH GREEN PEAS, PARSLEY, LEMON ZEST AND BLACK TRUFFLE PEELINGS]
SERVED WITH GREEN PEA VELOUTE
[GREEN PEAS, SHALLOTS, GARLIC, FINE HERBS, WHITE WINE, OLIVE OIL, BUTTER AND HONEY],
TRUFFLED PECORINO ROMANO, BORAGE FLOWERS AND TARRAGON OIL.
**Homemade tortellini pasta stuffed with green peas and black truffle peelings, served with green pea veloute and finished with truffled pecorino romano and tarragon oil.
BABY BEETS
CD CG
OVEN ROASTED BABY RED AND GOLDEN BEETS [VEGETABLE BROTH, LEMON, PARSLEY, BAY LEAF, THYME, BLACK PEPPER CORN AND EVOO]
SERVED WITH PETITE GREENS TOSSED WITH RASPBERRY VINAIGRETTE
[RASPBERRY PUREE, CHAMPAGNE VINEGAR, SHALLOTS, DIJON MUSTARD AND HONEY] ,
WITH ORANGE SUPREMES, CRUSTED GOAT CHEESE [PANKO, FLOUR AND WITH EGG],
RASPBERRY REDUCTION AND EDIBLE PANSIES.
**Oven roasted baby red & golden beets, served with orange supremes, crusted goat cheese and petite greens tossed with raspberry vinaigrette.
HAMACHI TARTARE
DF GF
4OZ. DICED YELLOW TAIL TOSSED WITH PICKLED STRAWBERRIES, MEYER LEMON JUICE, SERRANO PEPPER AND POACHED GARLIC, COURT BOUILLON POACHED SEA BEANS, COCONUT FOAM [COCONUT WATER, VERSA WHIP AND XANTHAN GUM] AND LOTUS CHIP.
**4oz diced yellow tail tossed with picked strawberries, serrano pepper, meyer lemon juice, poached garlic and court bouillon poached sea beans finished with coconut foam and lotus chip.
CRESCENT DUCK
CA CD
6 OZ. LONG ISLAND PAN ROASTED DUCK BREAST SKIN ON CUT IN TWO,
2 OZ. PAN SEARED DUCK LEG CONFIT
[VEGETABLE BROTH, DUCK FAT, GARLIC, LEMON, CINNAMON, STAR ANISE, CORIANDER, THYME AND BAY LEAF]
SERVED WITH ORGANIC FRENCH LENTILS
[WHITE WINE, SPANISH ONION, CELERY, CARROT, THYME AND BAY LEAF],
SAUTÉED JULIENNE BUTTERNUT SQUASH
[SHALLOTS AND COGNAC],
AGAVE GASTRIQUE - sweet & sour sauce
[AGAVE NECTAR, WHITE BALSAMIC VINEGAR, BAY LEAF AND WHITE PEPPERCORN SACHET] AND MACHE.
**6oz LI Pan Roasted duck breast skin on cut in two and 2oz pan seared duck leg confit, served with organic french lentils and sauteed julienne butternut squash, mache and agave gastrique.
NORWEGIAN HALIBUT
CA CD GF
7 OZ. HALIBUT PAN SEARED
SERVED OVER DICED IDAHO POTATOES CONFIT
[EVOO, BUTTER, DILL, FENNEL BLANCHED IN COURT BULLION, ORANGE AND GRAPEFRUIT JUICE]
WITH THREE GRILLED LITTLE NECK CLAMS AND SAFFRON BEURRE BLANC [BUTTER, LEMON JUICE AND SAFFRON] AND DILL.
**7oz pan seared halibut, served over diced Idaho potatoes confit, 3 little neck clams and saffron beurre blanc and dill.
SCOTTISH SALMON
CA CD CG
6 OZ. SALMON SKIN ON PAN SEARED
SERVED OVER SPRING RISOTTO
[ARBORIO RICE COOKED WITH WHITE WINE, SPANISH ONIONS, SHALLOTS, THYME, BAY LEAF, SWEET YELLOW CORN, ZUCCHINI, YELLOW SQUASH AND GREEN GARLIC FINISHED WITH BUTTER]
WITH TOMATO BASIL CONSOMMÉ [TOMATO JUICE, WHITE WINE, CARROTS, CELERY, ONION, BAY LEAF AND OREGANO], SQUASH BLOSSOM TEMPURA, BASIL OIL AND GOLDEN PEA SHOOTS.
**6oz pan seared salmon skin on, served over spring risotto, tomato basil consomme, squash blossom tempura, basil oil and golden pea shoots.
SEA SCALLOPS
CA CD GF
3 PCS. U10 SEA SCALLOPS PAN SEARED
SERVED WITH SORREL FAVA BEAN PUREE
[COURT BOULLION POACHED FAVA BEANS, WHITE WINE, CARROT, CELERY, ONION, LEMON, WHITE PEPPER CORN, BAY LEAF AND THYME]
WITH TWO FLAMED LANGOUSTINES [PERNOD AND SHALLOTS]
BABY LEMON POTATOES [YUKON GOLD POTATOES COOKED IN BEURRE BLANC] AND ROCK CHIVES CRESS.
**3pcs U10 pan seared scallops, served with sorrel fava bean puree, 2 flamed langoustines, baby lemon potatoes and rock chives cress.
MAINE LOBSTER
CA CG CD
1 1⁄2 LB. MAINE LOBSTER POACHED IN COURT BOUILLION
FINISHED IN CLARIFIED BUTTER
SERVED WITH FRESH BLACK SQUID INK LINGUINI [WHITE WINE, BLACK GARLIC, HEIRLOOM CHERRY TOMATOES, JULIANNE SNOW PEAS, BUTTER, OLIVE OIL AND LOBSTER BROTH] AND RED THAI BASIL
**Maine lobster poached in court bouillon, served with fresh black squid ink linguini & red thai basil.
CREEK STONE FARMS FILET MIGNON
CA CD GF
8 OZ. [MARINATED IN CIPOLLINI ONIONS AND FRESH OREGANO]
SERVED WITH CELERY ROOT PUREE
[VEGETABLE BROTH AND CELERY ROOT],
POTATO FONDANT [SLICED GOLDEN POTATOES BAKED WITH BUTTER]
FINISHED WITH BURGUNDY AND MARROW SAUCE [RED BURGUNDY WINE, BRAISED BONE MARROW, VEAL STOCK REDUCTION, CARAMELIZED MIREPOIX] AND AMARANTH.
**8oz filet mignon marinated in cipolini onions and fresh oregano, served with celery root puree, potato fondant, finished with burgundy and marrow sauce and amaranth.
NEW ZEALAND RACK OF LAMB
CA CD GF
9 OZ. TWO DOUBLE AND ONE SINGLE CUT
[MARINATED WITH ROSEMARY, PARSLEY AND OREGANO]
SERVED GRILLED WITH SOFT POLENTA
[CORNMEAL, MASCARPONE, HALF & HALF, SHALLOTS, BAY LEAF AND THYME],
SAUTÉED COLLARD GREENS [MINT LEAF, SHALLOTS AND EVOO],
PAN SEARED BLACK MISSION FIGS
LAMB AU JUS [LAMB STOCK REDUCTION, COGNAC, RED BURGUNDY WINE, CARAMELIZED MIREPOIX AND FINE HERBS] AND UPLAND CRESS.
**9oz Grilled rack of lamb marinated with rosemary, parsley and oregano. Served with soft polenta, sauteed collard greens and pan seared black mission figs.
