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3 Cards in this Set
- Front
- Back
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Wild Mushroom Stroganoff |
Parsnip cream, lemon herb breadcrumbs An assortment of mushrooms that are available, chanterelles, maitake, oysters cooked in shallots and garlic. The sauce is made from onion, garlic, parsnips, cream, thyme, sour cream, Dijon mustard and Worcestershire sauce, white wine. We fold in the roasted mushrooms with chopped parsley, chives and Rigatoni. Herb breadcrumbs is diced lemon peel, bread crumbs, parsley and chive all tossed in a pan with EVOO until crisp. **Vegetarian *Dairy allergy: omit sauce, just mushrooms with breadcrumbs |
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Heirloom Grain Bowl (Dinner Style) |
Seasonal roasted vegetables, mint salsa, pickled onion. Heirloom grains will consist of farro and tri color quinoa, we will cook it in water. This will be served hot and mixed with fine herbs, garlic, lemon juice, butter. We will garnish the dish with roasted carrots, delicata squash, broccoli, bolted cauliflower etc. (these will change weekly based on availability on the farmers.) we will spoon over Romesco sauce (contains nuts) **Vegetarian **Vegan: Omit Butter **Gluten allergy: omit farro, just quinoa |
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Swordfish (Dinner Only) |
Shellfish Tomato stew, fregula, squid ink aioli 5oz piece of swordfish that is seared on plancha. The shellfish stock is made from lobster and shrimp shells. White wine, tomato paste, fennel seed, coriander, bay leaf, saffron, sweet and smoked paprika, star, anise, water. We then use that stoke to make the stew which is made from diced onion, peppers, lemon and Orange peel, white wine, crushed tomatoes, thyme and fregula. Fregula is a type of pasta that is rolled into tiny balls and toasted in the oven for a toasty flavor. The shellfish will be steamed ahead of time and pickled, we will be using claims, mussels, canola oil, this will be a spooned on the fish. *Shellfish allergy *Gluten allergy: omit fregula |
