Savory Flashcards
Chicken Liver Pate
A smooth spread made from:
- Pureed rotisserie chicken livers
- Eggs
- Garlic
- Shallot
- Port and brandy
Topped with:
- Maldon sea salt,
- Black pepper
- Rhubarb preserves (The rhubarb is cooked down with sugar and pectin)
- Micro basil
Served with:
-Grilled sour dough bread from beadworks (lightly oiled before being grilled)
Allergies:
Pate - eggs, allium, alcohol, nitrates
Bread - flour, canola oil
Mark:
Butter knife
Kale & Apple Salad
Finely cut raw kale is tossed with:
- Julienned honey crisp apples
- Candied almonds
- Ground Grana Padano cheese
Dressed in a lemon vinaigrette
Topped with togarashi / Shichimi (A traditional seven spice Japanese blend containing:
- Coarsely ground red chili pepper (the main ingredient)
- Ground sanshō (“Japanese pepper”)
- Roasted orange peel (Chenpi)
- Black sesame seed
- White sesame seed
- Hemp seed
- Ground ginger
- Wakame/Nori (seaweed)
- Poppy seed)
Allergies:
- Almonds
- Dairy (Contact from the cheese)
- Egg
- Chili
- Sesame
- Canola oil
- Raw apple
Mark:
-Share spoons when appropriate
Bibb Lettuce Salad
Our take on a Parisian bistro salad. Local bib lettuce (tender and delicate) from infinite harvest farm (Lakewood) dressed with romaine vinaigrette. The dressing is made from blanched romaine, mint, tarragon, basil, and parsley then emulsified with soft boiled egg, anchovy, grana, and lemon juice.
Garnished with:
- Sliced radish
- Crispy shallots (fried slowly in oil)
- Cured egg yolks (cured in salt/sugar for 4 days and dehydrated for twelve hours - final texture is similar to swiss cheese)
Allergies:
- Egg
- Dairy (cheese)
- Fish (anchovy)
Mark:
Steak knife
Hamachi Crudo
Hamachi is a Japanese fish in the Jack family. Medium fat content, light in color and flavor. We clean ours of all bloodline and dice. Speedwell farm cherry tomatoes are seasoned with salt.
Watermelon is compressed in the vacuum sealer to concentrate flavor and break down the cell wall of the plant matter.
Shiso is a Japanese herb similar to mint and basil with a unique effervescent quality.
The salad is dressed with yuzu-ponzu (yuzu juice, rice wine vinegar, white soy, and dark soy). Yuzu is a Japanese citrus fruit that is comparable to a cross between lemon and lime, but is a flavor of its own.
The dish is garnished with red onions and basil oil - local basil leaves are blanched and the blended with olive oil to extract the flavor and chlorophyll.
Think of this dish as a Japanese/American style ceviche, fish is lightly cured in acid and served with Japanese (yuzu, shiso, white soy) and local American ingredients (watermelon and cherry tomato).
Allergies:
- Fish
- Soy
- Allium
- Nightshade
Mark:
-Share spoons x guests
Spanish Roasted Octopus & Prosciutto di Parma
A sustainably raised Spanish Octopus is slowly simmered until tender.
A 3.5 oz portion is seared until hot and caramelized.
We serve the octopus over olive oil smashed potatoes with lemon and smoked paprika aoili.
It is garnished with fennel gremolata and thinly sliced prosciutto di Parma.
Allergies:
- Seafood
- Ham
- Garlic
- Capsicum
- Soy
Grilled Zucchini
Zucchini is the first available squash of the year, tender throughout with edible skin and seeds. It is best served barely cooked to preserve a bit of the bite. For this dish we cook it at a high heat in the broiler to caramelize the outside while maintaining a barely cooked inside.
Pine nuts are a relative of pinion nuts (a north American heritage crop). They have an extremely high fat content with a tender texture for a nut. Feta is a semi dry cheese with a medium acid content and texture that is both creamy and brittle.
Sultanas are a fancy word for raisins (dried grapes).
This herb garnish is baby mint.
Roasted red pepper vinaigrette is made with caraway seed, cumin seed, coriander seed, roasted red peppers, garlic and olive oil. The flavor profile is similar to a Moroccan harissa.
Dairy:
- Dairy
- Allium
- Nightshade
- Nuts
Potato Gnocchi
The gnocchi are made with russet potatoes, egg yolks , flour, and olive oil. The dumplings are first cooked in boiling water. On the pick up the gnocchi are roasted in the wood fire oven, resulting a crispy outside. Served with baby turnips, cherry tomatoes, rainbow chard, and ricotta cheese. The dish is finished with salsa Vverde:
- Parsley
- Cilantro
- Thyme
- Green garlic
- Serrano chili
- Salt
- Lemon
…pickled ramps, ricotta cheese, pea shoots, and raw radish.
Allergies:
- Allium
- Dairy (Can be omitted)
- Egg
- Capsicum
- Gluten
- Nightshades (Can be omitted)
Prime Double Cheese Burger
Two quarter pound prime beef patties are cooked medium and topped with melted emmenthaler cheese. Served on a brioche bun with kewpie mayo, Fresno chilies, arugula, and pineapple compressed with sweet chili sauce and lemon. Hand cut Kennebec fries come on the side with ketchup.
Allergies:
- Dairy (Cheese and bun)
- Egg (Aioli and bun)
Seared Sea Scallops
Diver scallops from the Northeast (generally Maine, but the actual location varies_ are seared on one side in a pan and then basted with butter to cook to medium rare.
Olathe corn is the prize of Olathe - sweet yellow corn with a high sugar content. We take ears of corn to a cheese grater to remove the kernels and all of the corn and the corn juice. We then reduce the corn pulp by half and season with butter and salt. (Creamed corn is a Midwest classic - generally found in cans, and occasionally fresh. Our version is the purest form of creamed corn with its limited ingredients).
Fresno chilies are a small hot variety with vibrant red color. We slice ours and add 2% salt by weight and allow them to ferment at room temperature for 7 days to develop acidity, funk, and effervescence. The chilis are then blended and strained to make a smooth puree. This sauce is extremely spicy.
Charred scallion and corn relish garnishes the plate. We take ears of corn and scallions and heavily char them in the wood fire oven to cook them through and to develop a bitter smoky flavor. They are then chopped and tossed with white soy, lime juice, and Szechuan peppercorn (a non-spicy “tingly” pepper from the Szechuan region in China).
Local basils will be sourced from a combination of Red Wagon Farm, Oxford Gardens, and Speedwell Farms. The varietals will range from lemon basil, Thai basil, opal basil, and Italian basil. Please inquire daily for the current varietal.
Allergies:
- Dairy (Cannot be omitted)
- Gluten
- Soy
- Capsicum
Half Rotisserie Chicken
An all natural (no hormones, no antibiotics) half chicken is served semi boneless, just the wing and leg bone remain. It is brined and marinated in a piri piri rub. This is chili pepper based marinade with garlic, ginger, shallot, and cilantro. We cook the chickens whole on the rotisserie, which allows the skin to render and the meat to stay moist and juicy. It is served over an asparagus Panzanella. Panzanella is a warm bread salad, ours has summer squash, cucumber, mizuna, mint and confit lemon. We finish it with a buttered pan sauce made from roasted chicken broth and the piri piri marinade.
Allergies:
- Allium
- Capsicum
- Cilantro
- Canola
- Dairy
- Gluten
- Nightshade
Mark:
-Steak knife
Berkshire Pork Chop
A single bone pork chop weighing about 11 oz is marinated in (tamari, rice win vinegar, chili sauce, mustard, red onion, scallion, cilantro, ginger) then cooked sous vide before being picked up in the broiler. We recommend serving the pork medium. Berkshire is a breed of pig that has flavorful well marbled meat. The chip is served on top of the farro. Farro is a grain like barley which is cooked until tender in water then tossed with basil cilantro, red onion, Palisade peaches, and a chili-lime vinaigrette.
Allergies:
- Capsicum
- Allium
- Soy
- Gluten
Mark:
-Steak knife
8 oz Hanger Steak
The hanger steak is the hanging tender off the plate of the cow and is prized for the texture and flavor the of the meat. Originally known as the butchers cut because butchers would often save it for themselves instead of selling it. We marinade the steak in fermented black beans, raw garlic, orange juice and peel, and olive oil.
Broccolini is the first of the season brassica, a long slender form of the broccoli. It is blanched and then charred in a sauté pan.
Pearl Onions are from Speedwell Farms and are blanched then charred in the woodfire oven. They are packed full of flavor and grown right up the street in Boulder.
Pepper sauce is a hybrid stead sauce / au poivre sauce made with - black pepper, mirin (sweet Japanese wine), rice wine vinegar, gochujang (fermented red chili paste), coriander seed and raw garlic.
The dish is garnished with Thai basil, fried garlic, and toasted sesame seed.
64 oz Crispy Cumin Miso Pork Shoulder
Bone in pork shoulder is braised in chicken stock and flash fried on the pick-up to yield a crisp outside and tender inside (think carnitas). The crispy shoulder is glazed in cumin miso sauce (an Oak staple that has been off and on the menu for 10 years).
Cumin Miso Sauce is made with - Ancho chili paste- yuzu (Japanese citrus), rosemary, red miso paste, toasted cumin, honey, and rice wine vinegar. The dish is served with Oak roasted spring onions, turnips (from speedwell farms) and snap peas and is garnished with carrot greens, mint, scallion, watermelon, radishes shaved thin, and a grilled Palisade peach.
Allergies:
- Peppers
- Allium
- Soy
- Nitrates
- Gluten (from fryer contamination)
Mark:
- Large fork
- Spoon and knife
- Share plates
Parker House Rolls
An American classic originating in Boston at the end of the 19th Century. Very moist and tender rolls with a supple crumb. The dough is enriched with butter, milk, egg yolk, and brown sugar and finished with flakey sea salt. This dish is accompanied by three compound butters that are meant to be enjoyed together as well as separately:
- Blanched basil
- Folded Grana Padano
- Caramelized tomato
Allergies:
- Dairy
- Gluten
- Egg
Mark:
-Butter knife
