Botero Menu Matrix

Front 1

What are the sauces of CRUDITES?

Back 1

1) Enzo tomatoes, piquito peppers, olive oil, and basil.
2) Lemon juice, olive oil, garlic and anchovy.
3)Balsamic, olive oil, rosemary and dijon mustard.

Front 2

Descripe what may come in the CRUDITES?

Back 2

All raw: tomatoes, fennel, crimini mushrooms, celery hearts, carrots, radishes, cucumber, cauliflower, and hard boiled eggs.

Front 3

Describe the BIBB SALAD

Back 3

Gemstone lettuce, roquefort cheese, candied walnuts, red endive, and sliced Barlett pears.

Front 4

What is the dressing for the BIBB SALAD?

Back 4

Lemon vinaigrette, and parsley.

Front 5

What is in the CAESAR dressing?

Back 5

Red wine vinegar, lemon juice, grape seed oil, eggs, parmesan, anchovies, and garlic

Front 6

Describe the make up of the CAESAR salad

Back 6

Romaine lettuce tossed in dressing. Garnished with parmesan, sliced croutons, and crispy anchovies.

Front 7

How are the anchovies prepared for the CAESAR?

Back 7

Wrapped in a brick dough, fried in peanut oil

Front 8

Describe the WINTER CAPRESE

Back 8

Tomato tart, fresh mozzarella garnished with evo, baby basil, and balsamic reduction

Front 9

Describe the Tomatoe Tart for the CAPRESE

Back 9

Tomatoe tart- Puff pastry baked with fresh and oven dried tomatoes, honey, thyme, black pepper and evo.

Front 10

What are ENZO tomatoes?

Back 10

Enzo is a man, he goes the tomatoes, sun dries them and packs them in oil.

Front 11

Describe the BABY BEET SALAD

Back 11

Salad of beets, tossed in balsamic vinaigrette with friee, satercress and chives. Served with warm goat cheese. Watercress and frisse salad. Croutons and basil oil as garnish.

Front 12

Name the kinds of Beets in the BABY BEET SALAD

Back 12

Baby red, stripped and golden beets.

Front 13

How is the goat cheese in the BABY BEET SALAD prepared?

Back 13

Seasoned with honey, black pepper, and thyme

Front 14

What 3 soups are available with the TASTING OF SOUPS

Back 14

1)Carrot Ginger
2)Lentil
3)Potato-Leek

Front 15

Describe the Carrot Ginger soup

Back 15

Organic carrots, onions, ginger, and chicken stock. Garnished with fried ginger

Front 16

Describe the Lentil soup

Back 16

Black lentils, onion, fennel, carrots, celery, cumin and chicken stock

Front 17

Describe the potatoe leek soup

Back 17

Leeks and celery, butter yukon potatoes, and vegetable stock

Front 18

Describe the POTATO GNOCCHI

Back 18

Gnocchi, tossed in tomatoe sauce with micro basil

Front 19

How is the POTATO GNOCCHI made?

Back 19

Potatoes, egg, butter, AP flour and Semolina flower

Front 20

How is the tomato sauce made for the POTATO GNOCCHI

Back 20

Onions, garlic, tomato paste, san marzano tomatoes, micro basil

Front 21

Describe the WILD MUSHROOM tart

Back 21

Puff pastry with a spread of mascarpone cheese, ricotta, egg, creme fraiche, and gruyere cheese.

Front 22

What is on top of the WILD MUSHROOM tart?

Back 22

A mixture of mushrooms: baby clamshells, royal trumpets, piapini and oyster mushrooms.

Front 23

What is the side salad for the WILD MUSHROOM tart?

Back 23

Arugula salad tossed in balsamic vinaigrette

Front 24

What is in the BALSAMIC VINAIGRETTE?

Back 24

Emulsion of balsamic vinegar, grape seed oil, shallots, and dijon mustard.

Front 25

What is a Barigoule?

Back 25

A style of cooking used for artichokes. Consists of heavy olive oil and fennel, mirepoix, wihte wine and chicken stock.

Front 26

What are the ingrediants in the BOTERO KETUCHUP?

Back 26

Grape seed oil, onions, garlic, apple cider vinegar, sugar, chili flakes, ketchup, san marzano tomatoes, corn starch, and mustard seeds.

Front 27

What is in the CEVICHE Base?

Back 27

Clam juice, orange juice, tobasco, red onion, cilantro, jalapeno, lime juice, and ketchup.

Front 28

What is a Mignonette?

Back 28

A side accompaniment. Made from a reduction of champagne vinegar, champagne, and a sachet. Finished with minced shallots and black pepper.

Front 29

What is Sachet?

Back 29

a type of aromatic used primarily in stocks, sauces, and sometimes braising. Consists of bay leaves, peppercorns, thyme, parsley tems and coriander.

Front 30

What is in the Soy Vinaigrette?

Back 30

A broken vinaigrette consisting of soy sauce, ginger, sugar, scallions, rice vinegar, garlic, and peanut oil.

Front 31

What is in the Tartar sauce?

Back 31

Mayo, capers, lemon juice, parsley, and small diced red onion

Front 32

What makes a steak Peppered?

Back 32

Pepper corn crusted (black and green) corns. Garnished with Shishito peppers.

Front 33

What are the 3 pepper sauces?

Back 33

1)Jalapeno hollandaise
2)Peppercorn sauce (green peppercorns, brandy, cream, and veal stock)
3)Roasted pepper sauce (peppers, sherry vinegar, shallots, evo and cayenne)

Front 34

What makes the CHIMICHURRI sauce?

Back 34

Olive oil, jalapeno, bay leaf, oregano, thyme, garlic, rosemary, orange juice, and parsley.

Front 35

What are the Chimichurri and Traditional steaks garnished with?

Back 35

Carmelized onion tart and watercress tossed in lemon vinegarette

Front 36

What is in the cocktail sauce?

Back 36

Ketchup, horseradish, tobasco, lemon juice, and worcestershire sauce

Front 37

What is a Demi-Glace?

Back 37

a fortified liquid made from veal bones, mirepoix, aromatics, and water. Reduced to a sauce consistency

Front 38

What herbs make up FINES HERBS?

Back 38

chopped parsley, chives, chervil and tarragon

Front 39

How is the HERB OIL made?

Back 39

Herbs are picked blanched and shocked. Then rung out, and pureed with grape seed oil. The oil is then strained through many layers of cheese cloth to leave a clean infused oil.

Front 40

What is in the LEMON EVO?

Back 40

Lemon juice mised with extra virgin olive oil, to make a broken vinegarette.

Front 41

What is in VICTORS TUNA SALAD

Back 41

Tuna crusted with black and white sesame seeds. Served with Red and Napa cabbage tossed in a sesame-soy vinaigrette. Garnished with a ginger mint sauce and fried wontons

Front 42

What is in a CRAB ANGOLOTTI?

Back 42

4 each, 1/2 moon shaped pasta filled with Dungeness crab, mascarpone cheese, lemon zest, and chives.

Front 43

How is the CRAB ANGOLOTTI prepared?

Back 43

Tossed in a lemon emulsion made with white wine, aromatices, cream, and butter. Garnished with artichokes (barigoule), enzo tomato and parsley.

Front 44

What are the 4 types of fish in the CRUDO TASTING?

Back 44

1)Tuna
2) Yellowtail
3)Salmon
4)Halibut

Front 45

How is the Tuna garnished for the CRUDO TASTING?

Back 45

with soy vinaigrette, avocado, mango and micro celery

Front 46

How is the Hamachi garnished for the CRUDO TASTING?

Back 46

with jalapeno, tangerine, frisee and evo

Front 47

How is the Salmon garnished for the CRUDO TASTING?

Back 47

Meyer lemon zest, shallots, micro arugula and evo

Front 48

How is the Halibut garnished for the CRUDO TASTING?

Back 48

Ceviche juice and micro cilantro

Front 49

What is in the TUNA TARTARE?

Back 49

Diced ahi tuna tossed with mango, avocado, siracha and soy vinaigrette.

Front 50

How is the TUNA TARTARE garnished?

Back 50

Garnished with scallions, black sesame seds, fried ginger, and soy vinaigrette.

Front 51

What bread is served with the TUNA TARTARE?

Back 51

Grilled pizza dough

Front 52

Describe the TASTING OF CRAB

Back 52

1) Roased alaskan king crab legs
2) Dungeness crab salad

Front 53

How are the King crab legs prepared in the TASTING OF CRAB?

Back 53

Roasted in the shell, Served with scampi sauce (shallots, garlic, evo, wihte wine and tomato water). Garnished with tomato and parsley.

Front 54

How is the Dungeness crab salad prepared for the TASTING OF CRAB

Back 54

Dungeness crab tossed with enzo tomatoes, chopped parsley, olive oil and lemon zest, layered with avocado and topped with micro cleery.

Front 55

How are the 1/2 dozen oysters prepared?

Back 55

6, two east coast and two west coast. Served with mignonette and lemon garnish. Tobasco on the side

Front 56

How are the shrimp prepared for the shrimp and chips?

Back 56

3 U-10 shrimp breaded in flour, egg, potato chips (lays) and fried in peanut oil.

Front 57

What sauces are served with the SHRIMP AND CHIPS

Back 57

Cocktail sauce, tartar sauce, Botero ketchup, and mango sauce.

Front 58

Whats in the MANGO SAUCE?

Back 58

Mango, jalapeno, and lime juice

Front 59

What is used to prepare the KOBE STEAK TARTAR?

Back 59

Kobe top round diced fine, mixed with olive oil, shallots, cayenne, garlic, Dijon, quail egg and capers.

Front 60

What is served with the KOBE STEAK TARTAR?

Back 60

Croutons. French fries, and micro arugula (tossed in evo and lemon juice)

Front 61

How are the CRISPY FROGS LEGS prepared?

Back 61

5 frogs legs marinated in buttermilk, dredged in flour, then coated in wondra, parsley mix and cooked in peanut oil.

Front 62

What is Wondra?

Back 62

Wondra is a very fine cake flour

Front 63

What is served with the CRISPY FROGS LEGS

Back 63

a salad of julienned carrots, shaved fennel, and lemon vinaigrete. Garlic soup. Warm butter w/meyer lemon zest and garlic. Served with lemon emulsion made with white wine, aromatics, cream and butter.

Front 64

What is in the GARLIC SOUP?

Back 64

Onions, fennel, leeks, chicken stock, potatoes, and roasted garlic.

Front 65

How is the HUDSON VALLEY FOIE GRAS prepared?

Back 65

Two medallions of seared foie gras, served with two slices of carmelized granny smith apples. Calvados sauce. Garnished with watercress and julienned apples, tossed in a lemon vinagrette. Apple chip for garnish as well.

Front 66

Whats in the CALVADOS SAUCE?

Back 66

Calvados, apple juice, shallots, foie fat, sugar, black pepper, and balsamic vinegar

Front 67

What is served with the caviar service?

Back 67

Sieved, cooked egg, chopped parsley, brunoised red onion, whipped creme fraiche, toast points, clarified butter, and warm potato blinis

Front 68

What kind of CAVIAR is served?

Back 68

Russian oscetra caviar

Front 69

What is LOUP DE MAR? WHERE IS IT FROM?

Back 69

Mediteranian sea bass from Greece

Front 70

How is the LOUP DE MAR prepared?

Back 70

Stuffed with artichokes, fennel, thyme, and Meyer lemon zest.

Front 71

What is the LOUP DE MAR served with?

Back 71

Warm vegetables (baby peppers, shallots, carrots confit, fennel confit, olives, artichokes, ciolini onions, and parsley) cooked in olive oil and champagne vinegar

Front 72

How is the OLIVE OIL POACHED HALIBUT prepared?

Back 72

The halibut (6 oz) is stuffed with hericot verts, herb crusted (fine herbs) pan seared, then poached in olive oil.

Front 73

What is the OLIVE OIL POACHED HALIBUT served with?

Back 73

with roasted vegetables (fennel, peppers, fingerling potatoes, shallots and carrots) garnished with arugula tossed in warm broken balsamic vinaigrette (rosemary, balsamic vinegar, and olive oil)

Front 74

How is the DOVER SOLE prepared?

Back 74

True dover sole dusted in wondra and cooked on the bone. The fish is then filleted and served with potato puree and meuriere sauce

Front 75

What is the MEUNIERE sauce made with?

Back 75

capers, lemon butter and parsley

Front 76

How is the 2 1/4 LB LOBSTER prepared?

Back 76

Maine lobster stuffed with a crab filling made from dungeness crab, cayenne mayo, sweated onion and celery, jalapeno, parsley, panko and lemon juice. The tail, claws, and knuckles are butter poached. then the head is stuffed and roasted. served with drawn butter

Front 77

Describe the two different ways the salmon is prepared for the pinwheel of wild salmon

Back 77

1- Risotto made with onion, sage, arborio rice, and chicken stock. Finished with diced butternut squash, grann smith apples, sage, and mascarpone. 2-Cauliflower puree made with steamed cauliflower with a small amount of cream and butter. Served with brown butter sauce that includes capers, lemon and parsley