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24 Cards in this Set
- Front
- Back
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Wild Mushroom & Burrata Tart
Cold Plate |
Warm tart of savory crust, sauteed mushrooms (portobello, cremini, oyster, shiitake) Egg custard, topped with fresh burrata cheese (mozzarella filled with fresh cream curds)
Champagne vinaigrette (Light & a Little sweet) tossed greens - Light mix greens "salad" (rosemary, thyme, sage, basil) to cut the richness of the tart |
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Jicama Fries
Cold Plate |
Jicama root - Popular in latin cuisine, crisp, fresh, light, texture, semi sweet Togarashi (Asian spice blend, mild/medium heat) Sea Salt
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Chopped Spinach Salad
Cold Plate |
Asian hot mustard & honey vinaigrette - burn on the front end from the mustard (horseradish base), then honey sweetness to balance out flavor,
Bacon, Citrus Segments ( grapefruit, orange) Egg (hard cooked) Dried cranberries Red onion Crispy wonton strips |
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Panna Cotta & Asparagus Salad
Cold Plate |
Meyer lemon panna cotta, a "custard" that is set with gelatin instead of eggs;
Meyer lemons are slightly sweeter and more full flavored than traditional Lemons Lightly seasoned grill & chilled asparagus citrus gremolata - citrus zests (orange, lime, lemon) |
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Rainbow Beet & Citrus Salad
Cold Plate |
Sliced beets (yellow, red, candy stripe [red with white striping])
Citrus segments - grapefruit orange meyer lemon Blood orange venaigrette - Blood orange have more antioxidants than other varieties, raspberry notes, slightly more tart than other varieties Herbed mascarpone - an slightly sweet Italian style cream cheese - esque Cracked spiced almonds - chili powder. paprika, cayenne, salt, micro basil |
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Red quinoa, Pear & Fennel Salad
Cold Plate |
Curried red quinoa - complete protein grain ( one of the only ones), with a moderate spiced curry
Tamarind marinated grilled Portobello - are large cap mushrooms with an almost meaty texture; tamarind is a sour/tart fruit that we use the pulp to add a counterpart of the heat from the curry - walks the line for being Thai inspired Asian pear & fennel slaw tossed in apple cider vinaigrette - red cabbage, shredded fennel (anise flavor) and Asian pear ( looks like an apple, sweet firm flesh with the mild pear flavor) |
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Vanilla - Bourbon Pork Belly salad
Cold Plate |
Crispy porkbelly (think "this is bacon before it's cured and smoked) cut into chunks then flash fried to have a crispy exterior
Wild arugula - almost spicy flavor notes, Vanilla - Bourbon vinaigrette - does have liquor in it, but is flashed cooked to burn off the alcohol content, Gorgonzola - creamy blue cheese, mild flavor, smooth Chorizo cornbread croutons - House made chorizo cornbread which is then cubed and fried til crispy croutons (aka "fat kid happiness') Grilled corn - grilled then shaved Citrus segments - orange and grapefruit (lightly pickled) |
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Charcuterie Plate
Cold Plate |
Chef's selection of meats, cheese, pickled veggies, mustard & grilled bread
We will have posted the daily assortment of meats and cheese, along with the rillettes that will be on the plate as well (rillettes are meat and fat/cream that have been mashed together into chunky type of paste...sounds weird, taste delish) We will be serving Bread & Cia Artisan Breads |
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Baked Brie en croute
Hot Plate |
Brie (triple cream French cheese wrapped in buttery puffy pastry, then baked
Wild Mushroom creme - Think of a very rich and creamy Wild Mushroom cream soup Herb rosted wild mushroom -Oyster, Portabella, Crimini, Shiitake, Rosemary, Thyme |
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Crispy Brussels Sprouts & Chorizo
Hot Plate |
Brussle sprouts - Halved/Quartering then flash frying until crispy
Spanish Cured chorizo - Firm sausage, like salami; flash fried as wel for texure Asain chili sause - Palm sugar, fish sauce, Sambal hot chile paste, garlic soy, lime juice Micrco cilantro |
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Boudin Blanc & plum Burre Blanc
Hot Plate |
Boudin blanc is a white sausage make of pork
Celery root puree - Celery root tastes similar to mild celery, but is white; blended and heated with butter, cream, S&P Mirco celery |
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Honey Rosemary Hushpuppies
Hot Plate |
Hushpuppies - Little balls of fried cornmeal batter flavor with wildflower, honey, and fresh rosemarry
Herb de provances whipped butter -HdP is traditional French blend of dried herbs from the provence region - typically contains: savory, marjoram, rosemarry, thyme, orgegano, and lavander ( whice is more of an Americanization of the blend); with orange zest and salt added to the butter, then whipped |
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ricotta "Gnocchi" Lobster Americaine
Hot Plate |
Ricotta dumplings - ricotta, flour, eggs, nutmeg, S&P
Butter poached lobster - large chunk claw & knuckle meat Hericot vert - slim fresh green beans Heirloom cherry tomatoes Americaine sauce - French created sauce of tomatoes, garlic, white wine, tarragon, olive oil |
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Chipotle - Lime Tequila steamed Edamame
Hot Plate |
Wole Edamame pod ( serve with extra bowl for empty pods) that have ben steamed in a combination of shipotle chilies (smoked jalapenos), Lime Juice, Tequila, and apple juice for a touch of sweetness to balance the heat.
Smoked sea salt, micro cilantro, lime |
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Creole Risotto "Jambalaya"
Hot Plate |
Arborio (short grain) Rice for risotto - Cooked slowly so that the outter starches break off and help enriche and thicken the cooking liquid from constant stirring
Smoked Andouille sausage - pork sausage brought from German immigrants to the US, and fused with Cajun cuisine in Louisianan, Shrimp (P&D t/on) Sauteed chicken breast chunks Heirloom cherry tomatoes, Bell peppers, celery, cippolini onions - know as the "holy trinity" in creole/cajun cooking Crispy okra - funky lil pods that are full of seeds that, when cooked can create an almost gooey texure inside of the pod. Frying helps to circumvent that by speeding up the cooking process, and this adds a textural element as well by dredging the cut okra in season flour |
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Duck "a la orange" Meatballs
Hot Plate |
Duck & Pork meatballs (5) seasonsed with worchestershire, S&P, HdP
Crispy mascarpone & herb polenta - cornmeal is cooked into creamy polenta, then seasoned with slightly sweet Italian mascarpone cheese, and fresh herbs, then cooled on a sheet pan and cut, then seared in butter/oil on the griddle A L'orange sauce - Orange maralade, red chlie flakes, orange juice, Grilled baguette, mirco basil |
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Soup de Jour
Hot Plate |
Posted daily in the kitchen
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Slow Roasted Cornish Game Hen
Main Events |
Game Hens- Smaller versions of traditonal full Chickens
Chorizo & Corn spoon bread - Soft cornbread served with a spoon, With Mexican style chorizo, roasted corn, and poblano peppers - Think of it like cornbread stuffing you would find cooked inside of a bird Honey glazed carrots - honey, butter, S&P Roasted Poblano - lime cream sauce - roasted mild poblano chiles blended with lime zest and cream, garlic, shallots |
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Pork " Tomahawk" Chop
Main Events |
12oz frenched bone-in pork chop - cut from the loin with part of the belly and the rips that is Citrus marinated (vrine of salt, sugar, lemon/lime/orange juices
Toasted saffron & pea orzo - Orzo pasta( looks like grains of rice) that has been cooked in saffron - infused stock (saffron is the thread-like stigma from the flowers of the saffron crocus - mild hay like flavor but imparts a bold and didtrinctive orange/yellow coloration on the food) then tossed with sweet peas and "toasted" in butter in a non-stick skillet for a touch of color/caramelization Garlic chimichurri - garlic, basil, parley, lemon juice, olive oil, S&P Pineapple - mango chutney preseves ( we are using fruit pectin in this to help thicken and stabilize), with sweet meets heat by adding in some seeded habanero chiles Orange zest |
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Florent Mac & Goat Cheese
Main Events |
Orechiette pasta - shaped like "little ears"
Herbed goat cheese sauce - goat cheese, cream cheese, fres herbs ( basil, thyme, oregano, rosemary) cream, garlic, onion, S&P Roasted tomatoes - tossed in oil and herbs de provence, then roasted until tender fresh garlic. Sweet roasted peppers (red/yellow/green) Genoa salami - Cured Italian salami, cut into thin matchsticks - Can be made with out meat for the vegetarians Parmesan cheese, mirco basil |
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Grilled NY Strip
Main Events |
Grilled 12oz NY strip steak (cut in house) grilled to order, then sliced when served
Sunchoke (Jerusalem artichokes) puree - slightly nutty flavor (Like a cross between an artichoke and potato), Blended with butter adn cream, S&P White balsamic braised (seared then cooked in white balsamic vinegar and some sugar) Haricot vert - Skinny French green beans Vinillabearnais - butter basied sause, derivative of Hollandaise, with vanilla bean and fresh tarragon in it, served warm Upper choice |
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Duck Leg Confit
Main Events |
Deg leg & thigh ( attached as one piece) Salt cured and tehn slow cooked in a layer of rendered fat. Traditionally used as a way of cooking and preserving meats ( the layer of fat helps to seal out air and bacteria), and cooked until fork tender.
Mayer lemon risotto cake - meyer lemon zest and juice seasoned risotto, formed into a "cake" that is seared on the griddle, Minted bacon mushy peas - English peas that have been cooked and mostly pureed/blended with chopped smoked bacon, and pop of fresh mint leaves to add brightnss and cut thru the duck's rich fattiness. Citrus gremolata - meyer lemon, Orange, grapefruit, and lime zest, garlic, parsley Blood orange buerre blanc - Blood orange puree with shallots, garlic, peppercorns, white wine, thenstrained and finished "a la minute" (to order) with whole butter |
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Pan Seared Trout
Main Events |
Whole 8oz boned, headless butterflyed trout (skin on) that is seasoned and pan roasted, servedwitht he skin crisped
Celery root puree - celery root taste similar to mild celery, but is white; blended and heated with butter, cream, S&P Roasted tri-colored cauliflower - any 3 of: white, purple, orange (cheddar) or green (romanesco - looks like little trees) Tamarind - brown butter sauce - sauce of sour/tart tamarind paste with lime juice, and nutty toasted brown butter |
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Florent Burger
Main Events |
8oz ground beef patty (80/20 blend Chuck), Grilled over open flame
Soft hawaiian roll - Jumbo bun size King's Hawaiian Bun, House cured Canadian bacon - trimmed pork loin in salt/sugar/spice brine then sliced and griddle Pineapple - mango chutney Florent potatoes - Kennebeck potatoes (great firmness and integrity when cooked, rich potato flavor) spun into thin ribbons and fried crispy, season with garlic, salt, and black pepper |
