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87 Cards in this Set
- Front
- Back
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Mission Statement
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The mission of George's at the Cove is to create and Exceptional Dining Experience for all of our guests.
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As an organization we are commited to critically appraising daily operations on People
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Uncommonly focused on guest satisfaction
Technically skiled and knowledgeable Committed to the George's value statement |
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As an organization we are commited to critically appraising daily operations on Products
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Imaginative and proprietary
Good Value: Balance between quality and price Freshly prepared |
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As an organization we are commited to critically appraising daily operations on Environment
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Clean and well maintained
Contemporary and evolving Uplifting emotionally |
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Caesar Dressing
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Anchovies, garlic, olive oil, eggs, parmesan cheese
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Mixed Baby Green Salad
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Baby Green Salad, Shaved fennel, carrots, radish and cucumber. The dressing is a lemon and orange juice, shallot, champagne vinegar,mustard and olive oil
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George's Famous Soup
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Smoked Chicken, Broccoli and Black Bean Soup
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Roasted Baby Beat Salad
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Baby Beet, Arugula, fennel, lemon vinaigrette with shallots, lemon juice, sugar, extra virgin olive oil and topped with humbolt fog blue cheese,
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Crispy Calamari
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Breaded and fried and served with fenel, meyer lemon ailoi, sliced fennel ad lemons are fried with the calamari. Dinner only.
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Asian Style Chicken Wings
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10 wings garnished with cilantro and crushed peanuts. Ancho chili, coriander, fennel, cumin, sugar, molasses, soy sauce, garlic and ginger. Dinner only.
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Mussels
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Baked and then heated on a skillet and flashed with chicken stock, garlic and butter. Dinner only.
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Seared Rare Ahi
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3 oz. Ahi sliced to order and placed on a bed of chilled, blanched soba noodles that is tossed with dikon sprouts, green onioins, carrots, and a vinaigrette made with wassabi, soy sauce, lemon juice, salad and sesame oils.
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Fish Tacos
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Two Grilled seasonal fish with mango salsa, jalapeno aioli, guacamole, tomatoe and serrano chilis on corn tortillas. Served with chips and salsa.
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Mexican Shrimp Cocktail
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Whole tiger prawns in a spiced tomato sauce with red and green onion, cucumber, cilantro, topped with avocado, served with tortilla chips
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Charcuterie Plate
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LaQuercia Iowa proscuitto sliced very thin and lay it on a wooden board with pecorino, fig mustard with levain bread grilled on the panini press.
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Fig mustard
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Dried figs cooked down in a white wine and mustard seed.
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Artichoke Bruschetta, ricotta, goat's cheese, fava beans
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A puree of cooked artichoks, goats' cheese and a bit of lemon peel served with fava beans and grilled levain
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vanilla bean creme brulee
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cream, milk, sugar, steeped in vanilla beans. Mixture is added to the egg yolks then baked. Served with a layer of caramelized sugar and served with fresh strawberries and an orange shortbread cookie.
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Orange shortbread cookie.
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Basic shortbread recipe of flour, butter and sugar with orange zest.
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strawberry bhubarb cobbler
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Strawberries and rhubarb are tossed in sugar and a little lemon juice. It's topped with graham craker and streusel and baked until thick and bubbly. The streusel topping is made with graham cracker crumbs, oats, sugar, flour and butter. A scoop of vanilla ice cream is served on top. Streusel contains nuts.
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Coconut Panna Cotta
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With tangerine soup, citrus segments and toasted coconut. Ginger is steeped into the soup which is tangerine juice and zest, vanilla beans, water and sugar. The dessert is served in a chilled bowl with citrus segments, blood oranges, oranges and tangerines, toasted coconut and micro mint
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Define Panna cotta
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Unbaked custard made of milk, cream, coconut milk, sugar and gelatin.
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Meyer Lemon Cheesecake
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With Poppy seed shortbread, caramelized bananas, and mascarpone cream. Cheesecake batter is cream cheese, sugar, meyer lemon zest and juice, and eggs. It's baked until set and served cold on top of a poppyseed shortbread cokie. The dessert is garnished with caramelized bananas, sauce and mascarpone cream.
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Sticky toffee pudding cake
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made with dates, flour, sugar, eggs and brown sugar. It's almost pudding like because theya re steamed in the oven. A dried fruit mixture of cranberries, apricots and raisins are cooked in a vanilla bean sugar syrup. The praline sauce is made with cream, butter and sugar. Cake is served warm on top of a puddle of praline sauce.
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warm chocolate cake
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Bitter sweet fallen chocolate couffle cake, served with dulce de leche ice cream,, chocolate fudge sauce.
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Define dolce de leche
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traditionally it is goats milk and sugar cooked until caramel. Our dulce de leche is the adapted version which is condensed milk boiled until caramlelized. Our ice cream base is made with dulce de leche and ore is swirled into the ice cream when spun.
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Georges famous soup
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smoked chicken, broccoli and black bean soup
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mixed baby green salad
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Baby green salad, shaved fennel, carrots, radish and cucumber. The dressing is a lemon and orange uice, shallots, champagne vinegar, mustard and olive oil.
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Blackened Seasonal fish sandwich
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served with avocado, lettuce, tomato, and cucumber yogurt relish. Fish changes seasonally, seasoned with blackened seasoning and seared. Served on foccacia bread with the rest of the ingredients. The relish is actually the tsatsiki but explain it as relish.
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Pasta with Clams
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3oSpaghetti pasta tossed with clams, white wine, roasted tomato, toasted garlic and extra virgin olive oil.
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Potato Gnocchi with Braised lamb sugo
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This is the same lamb that ws on the penne but it is shredded a bit and tossed with torn mint and parsley. The dish is topped with grated pecorino, a hard sheeps milk cheese.
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Gnocchi
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made in house, laughtly sauteed then added to the sugo with diced peas and pea tendrils.
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Sugo
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Italian term for a meat stew or sauce.
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Grilled portobellow mushroom panini
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grilled portobello mushroom, onion marmelade, spinach and blue cheese, served with a small arugula salad. Mushroom is marinated with olive oil, garlic and a bit of blasamic and grilled then sliced thin and layered wit the other ingredients.
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Grilled chicken breast sandwich.
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topped with avocado, grilled onions, bacon, romaine and romesco sauce served on foccacia from bread and cie bakery. Chx is grilled, romesco is a puree of roasted peppers, garlic, almonds and olive oil.
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five spiced chicken salad
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made with skinless, boneless chicken white meat tht is slow roasted with chinese five spice powder. It is chilled and sliced then tossed with napa and red cabbage, romaine, jullienned snow peas and carrots, roasted peanuts, basil, thai chilies, sesame seeds and bean and daikon sprouts. The honey soy vinaigrette is made with rice wine vinegar, sesame oil, peanut oil., soy sauce, honey, dry chinese mustard and fish sauce.
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Mexican White shrimp with Tabbouleh Salad
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Shrimp are skewered with zucchini. Tabbouleh is a middle eastern bulgur salad with lots of parsley, mint, lemon juice, tomato, scallion and olive oil. It will be tossed with hearts of romaine. The pita is cut thin and fried and used as a garnish. The sauce is a puree of Greek yogurt, mint, garlic and pomegranate molasses.
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Pole Caught Albacore Tuna Salad
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Canned tuna, not filet. It is served mixed with white beans, roasted tomato, olives, fennel, radish and arugula with a shallot vinaigrette.
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Grilled 1/2 lb burger certified angus beef
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7 oz. Niman Ranch Burger. Served with lettuce, tomato andonion.
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Burger options:
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Maytag blue cheese and sweet onion marmalade
Pepperjack and anaheim chili Aged cheddar and bacon |
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Grilled skirt steak salad
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Served on top of a salad of fingerling potatoes, arugula, green beans, radicchio, fennel with a maytag blue cheese vinaigrette
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Cayenne grilled chicken strips
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6 tenders are tossed in flour, paprika, cayenne, black and white pepper, placed on the grill, placed on top of fresh arugula salad with a lemon vinaigrette. Served with a garlic parmesean dipping sauce. Served with FF.
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Ancho Chile Rock Shrimp Tacos
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seared and wrapped in jalapeno tortillas with shredded cabbagek guacamole and mango salsa then drizzled with lime creme fraiche. Garnished with side dish of cucumber, carrot, jucama. Served with chips and salsa.
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Fish Tacos
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wrapped in jalapeno tortillas with shredded cabbage, guacamole and mango salsa then drizzled with lime creme fraiche. Garnished with side dish of cucumber, carrot, jicama. Served with chips and salsa.
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The Cuban
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Hot pressed sandwich with sliced roasted pork, niman ham, mustard, pickles and gruyere cheese and yellow mustard, traditional rendition of sandwich, served with green salad.
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Grilled open face pita
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Large pita lightly dusted in garlic olive oil, topped with separate sections of assorted veggies:
Portabella mushrooms, roasted red peppers, eggplant salad and grilled red onioins. Topped with a dollop of cucumber tsatsiki sauce and shredded lettuce |
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Pasta with clams
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Spaghetti pasta tossed with clams, white wine, toasted garlic, roasted tomatoes and olive oil with chopped parsley.
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Mahi Mahi
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Fish is sauteed and served with a ragout of chorizo, clams, red bell peppers, thyme, white wine, parsley and olive oil. The aioli is placed on top.
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Grilled loch duart salmon
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6 oz. piece of salmon grilled with farro salad. Farro is an ancient wheat also known as spelt, it is nutty and lightly chewy. It is cooked and tossed with cucumber, carrots, peas, cherry tomatoes, olive oil, lemon juice and parsley. The syrup is fresh tomato juice, water, sugar and chulula.
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Loch Duart
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Sustainable and environmentally responsible aquafarm that practices rotational farming in the lochs of Scottland. Then pens go fallow for a year, they have lower density pens with no growth promoters or antibiotics.
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Grilled Mexican Shrimp
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With Chorizo and piquillo pepper risotto, roasted fennel, lemon and almonds. The shrimp are marinated in garlic, olive oil and seared on the flat top and placed on top of a bed of risotto made with onioin white wine, chicken stock , diced chorizo, pequillo peppers and parsley and finished with parmesan and a touch of mascarpone. The dish is garnished with roasted fennel quarters, sliced lemon, toasted almonds and fried parsley.
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Foasted organich chicken breast.
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Breast is roasted and placed on a bed of fried fingerlings tossed in paprika and garlic. Rapini is blanced and then sauteed and served on the side wiht a grilled lemon half. The slasa verde is oregano, parsley, tarragon, capers, garlic and extra virgin olive oil.
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Nima ranch pork Milanese
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Pounded flat, breaded in egg and bread crumbs and pan fried in butter. It is topped with a salad of arugula, cooked baby artichokes, cherry tomatoes and spring onions that are blanched then marinated in a light pickling juice. The potatoes are boiled and crushed with extra virgin olive oil, parmesan cheese and parsley.
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Asian Marinated skirt steak
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served with garlic spinach, topped with buttermilk onion rings
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Asian Marinade for skirt steak
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Worcestershire Sauce, Ketchup, Soy Sauce, Shallots, Garlic
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Steak Frites
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Hanger steak served with red wine onions, bluecheese butter, french fries.
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Sesame crusted Tombo
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Served with baby bok choy, oyster mushrooms, leek fondue, Miso soy vinaigrette. Two pieces of tombo sesame crusted and seared MR. THe leeks are blanched then heated in butyter. The dish is garnished with fried leeks.
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Grilled Vegetable skewer with Tabbouleh Salad
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Served with hearts of romain, crisp pita strips, yogurt mint pomegranite sauce. This is a vegetarian entree.
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pacific oysters on the half shell
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CM served on crushed ice and seaweed with classic mignonette, cocktail sauce and lemon wedges. 6 per order. Oyster type and region based on market.
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mignonette
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french term for coarsely ground white pepper
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japanese hamachi sashimi
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CM Raw farm raised yellowtail sliced thin and laid flat. Shaved radish, cucumber, dikon sprouts and sea beans, toasted sesame seeds and soy gelee are placed on top and then drizzled with lemon oil.
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Yellowfin Tuna "Fish Tacos" Beer Battered avocado and spicy aioli
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CM Yellowfin is pounded flat, cut into rounds and rusted with crushed corn nuts then folded around diced yellowfin cabbage and spicy aioli. Served with slices of beer battered avocado, lime segments, crushed corn nuts and spicy aioli.
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Seared beef carpaccio, artichoke watercress salad, truffle aioli
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CM Tenderloin is seasoned and seared on the flat top. A portion is sliced off, pounded flat and draped over the watercress, artichoke and truffele aioli. It is finished with a drizzle of saba and a thin slice of toasted lavain
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Chino carrots, indian spiced yogurt, crushed almonds, kumquat, cilantro, temecula orange honey
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CM Carrots are pickled, some blanched, some marinated, some raw and dressed in a shallot vinaigrette all tossed with cilantro and sliced kumquates and planted on a bed of Indian spiced yogurt then drizzled with orange infused honey. Indian spice is red peppers, ginger, mustard, black pepper, coriander, cumin, cloves, cardamon, chili flakes all cooked down and pureed and stirred into the yogurt.
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Medjool date salad, arugula, goat cheese, walnuts, pomegranate
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CM primarily of arugula tossed in shallot champagne vinaigrette with walnuts, dates, goat cheese and drizzled with pomegranate
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romaine, celery hearts and fennel, white bean salsa verde, toasted bread crumbs piquillo oil
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CM tossed in an anchovy vinaigrette, parmesan is shaved on top and a bean mixture is spooned around the salad, everything is sprinkled with the bread crumbs and finished wiht a drizzle of piquillo oil.
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Chino Farms Minestrone
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CM Various seasonal vegetables are cooked to order. The broth is a fennel nage. The minestrone is served with paremsan reggiano, basil pesto and california extra virgin olive oil on the side.
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Meyer Lemon Ricotta Ravioli, Lobster, Pease, Black Trumpet mushrooms, tarragon
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CM Ravioli is filled with ricotta, meyer lemon peel and a little juice. The sauce is a simple butter nage finished with meyer lemon peel and tarragon.
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Bone in Halibut Steak, asparagus, clam chowder flavors, smoked bacon.
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CM The halibut is roasted and served on the bone with the skin removed. The chowder is a ragout of clams, peppers, celery on one side of the plate, a potato foam around the other side of the plate and the clam broth mixed with lots of parsley poured table side. The fish sits on a bed of asparagus and diced sauteed potatoes. Browned diced bacon is sprinkled around.
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Pacific grouper, zucchini puree, ragout of artichokes, spring onion and fava bean, black olive sauce, dried tomato relish.
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CM Sauce is made with shallots, garlic, anise seed, fennel, tomato, kalamata olives adn some of the brine, water and olive oil. The rilish is oven dried tomatoes, diced with meyer lemon juice, shallots, basil and olive oil.
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Lobster Seafood Stew, Toasted Pasta, Marcona Almonds, Orange Aioli
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CM Lobster, clams, mussels, shrimp and fish (varies/market) are heated with the frigola pasta in a tomato seafood stock, then plated with marcona almonds, aioli (almonds are in the broth)
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Maracona almonds
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CM Marcona almonds, the "Queen of Almonds," are imported from Spain. They are shorter, rounder, softer, and sweeter
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Niman Ranch Pork Chop, Creamed Anson Mills farro, apricot chipotle glaze, spring onions, bacon braised dried apricots
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CM Brined for 5 hours in water, slat, honey, bay leaf, garlic, pepper, rosemary, thyme, lemon zest then grilled to order. The far is cooked with carrots, celery, onions and water and finished wtih creme fraiche. The glaze is dried apricots cooked with chipotle chili, honey and water and pureed. The onions are cooked sous vvide with olive oil, the apricots are braised with diced bacon, caramel, cider vinegar, pork stock.
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Roasted Organich chicken, chorizo braised thigh, artichoks, patty pan, preserved lemon, almonds and piquillo peppers.
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CM The breast is roasted on the bone and stuffed under the skin ith preserved lemon, garlic, thyme and parsley. The thigh is braised with spanish chorizo, tomato, golden raisins, onioin, white wine, chicken stock. The artichokes and patty pan are roasted. The thigh is reheated in the braiseing broth and finished with piquillo peppers and parsley. The dish is drizzled with lemon oil.
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California Lamb chops, braised shoulder, fennel puree, vadouvan cous cous, beets, yogurt
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CM The chops are short boned, the shoulder is braised with mirepoix, red wine, honey and stock and cut in little chunks and reheated in the braising juice. The braising juice is then reduced with beet juice and sliced baby beets are added when picked up. The fennel puree has pernod in it. There is a small piece of roasted fennel on the plate as well. Vadouvan is french interpretation of an indian curry mix. It is made with shallots, garlic, cardomom, curry and various other spices. Yogurt is dropped around.
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Prime Hanger steak
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CM Served on a bed of onion mustard jam along with glazed carrots, marinated mushroom salad and smoked potato puree then finished with a red wine sauce.
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Tenderloin
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CM Served on a bed of onion mustard jam along with glazed carrots, marinated mushroom salad and smoked potato puree then finished with a red wine sauce.
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Niman Ranch 21 day aged Strip Steak
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CM Served on a bed of onion mustard jam along with glazed carrots, marinated mushroom salad and smoked potato puree then finished with a red wine sauce.
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Niman Ranch 28 day aged Cote de Boeuf for Two
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CM Served on a bed of onion mustard jam along with glazed carrots, marinated mushroom salad and smoked potato puree then finished with a red wine sauce.
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Warm Chocolate Tart, white mocha ice cream and candied orange zest
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CM Tart is served warm with powdered sugar and candied orange zest on top. A quenelle of the white mocha ice cream rests on a press of coca nib streusel alongside a smear of chocolate fudge sauce.
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Vietnamese Affogato-Espresso, condensed milk ice cream, vanilla ean mochi, cinnamon fritters
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CM The affogato is served in a cold glass with scoops of condensed milk ice cream. Bits of vanilla ean mochi and espresso that is poured tableside. The vanilla bean mochi is a japanese rice cake made with water, rice flour, sugar, vanilla bean and milk, it comes with cinnamon fritters.
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Maple Creme Caramel Kataifi, tangerine frozen yogurt, coconut tapioca basil syrup.
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CM Maple creme caramel is a baked custard made with maple syrup. The frozen yogurt base is tangerine juice, yogurt, milk and sugar. The creme caramel sits on top of kataifi which is shredded phyllo tossed in butter and sugar. It is baked until crisp. Coconut tapioca is cooked with coconut milk, milk, salt and sugar until thickened. The plate is garnished with basil seeds and tangerine marmalade (tangerines, lemon and sugar)
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Doghnut holes & Dips
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CM 7 to 8 doughnut holes with four dips, Chocolate fudge sauce, coconut ginger, roasted banana and cherry jelly.
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Chocolate Terrine smoked chocolate mousee, praline, chocolate maringue cake, pear gelee,
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CM Chocolate terrine is layered with smoked chocolate mousse, praline, chocolate meringue cake and pear gelee. The chocolate is smoked with applewood chips. Praline is a hazelnut paste that is mixed with white chocolate and feuileetine (Cruchy wafer bits). The chocolate meringue cake is egg whites that are whipped to a meringue; flour, toasted hazelnuts and coca powder are folded in and then baked. The top layer of the terrine is pear gelee (like jello) which is made with water, poire williams liqueur, lemon zest and gelatin. It's poured on top until set. Pears are diced and poached in water, poire williams, lemon zest and juice, clove, star anize, cinnamon and vanilla bean. The ice cream is made with cream, milk, sugar, eggs and grown ale beer. The dessert is served cold and garnished with tamarind caramel and cruchy chocolate pearls.
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Yogurt Ginger Frozen Sponge-Chino Strawberries, olive oil shortbread, vanilla balsamic gel, olive oil powder
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CM The yogurt sponge is a custard base made with ginger, cream, milk, sugar and gelatin. The custard is poured into a vacuum seal container and placed into the cryovac machine to bubble. Then goes into the freezer to set. The french chino strawberries are also cryovaced in olive oil. Olive oil shortbred dough is butter, flour, sugar, almond meal and olive oil which is baked until the crumbs are golden. Careful for nut allergies. The dessert is served cold and garnished with olive oil shortbread crumbs, balsamic gel (a reduction of sugar, vanilla beans, balsamic vinegar and agar agar to thicken it), and olive oil powder, and micro mint.
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Quinoa stuffed zucchini, zucchini puree, ragout of artichokes, spring onion and fava beans, and black olive sauce.
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CM The zucchini is hollowed out and roasted and stuffed with cooked zucchini quinoa, pine nuts, basil and oven dried tomatoes then baked to Order.
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Ricotta Gnocchi, peas, pea tendrils, asparagus, oyster mushrooms, almonds, Parmesan reggiano, Meyer lemon peel
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CM Pea puree underneath, the gnocchi are tossed with the peas, tendrils, asparagus and mushrooms.
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