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21 Cards in this Set
- Front
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Chickpea Tagine |
North African Spiced Chickpea Tagine herb sachet is added and cooked tender oranges are added to the stew 24 hours in the cooking liquid Picked up to order Aleppo and sumac roasted carrots dressed in a sumac vinaigrette Garnished with raw treviso and dandelion greens , poached apricots and spiced marcona almonds |
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Braised Lamb Shank |
24oz bone-in lamb shank that's been brined for 24 hours (garlic, rosemary, oregano, mirapoix). Following… 8 hour red wine braise (lamb stock, mirapoix). The sauce itself is a reduction of the braising liquid, with the addition of fermendted black garlic and medjool dates. Pomegranate chutney (pomegrante juice, red verjus, pomegranate molasses, red wine, pomegranate seeds and toasted almonds). Grilled orange and kalamata olive Greek yogurt (salt, chopped thyme). Roasted winter vegetables with olive oil and salt (turnip, rutabega, sunchoke and carrot... roasted ahead of time and then glazed with a harissa spiced butter (dried chilis, cumin, coriander, fennel)). Accompanied by house made flat bread - grilled to order (ap flour, salt, yeast, water). Shank is going to be finished with tarragon, parlsey, cilantro, mint and bull's blood. |
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Free Range Roasted Chicken |
Chicken Grits Grilled sweet corn, raw okra, jalapeno, ham hocks, chives, butter, chicken stock, and lemon juice complete the set. salad The sauce |
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Texas Red Fish |
red fish A saute. Paired with a shellfish sauce fortified with champagne vinegar, fermented hot sauce and piquillo peppers. saffron & white wine poached fennel bulb finish garnish with winter vegetables (chayote-kohlrabi) scallions, julienned bell pepper and blanched celery |
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North African Spiced Chickpea Tagine |
a stock pot of chickpeas, caramelized mirepoix, Serrano chilis, Calabrian chili oil and a Moroccan spice blend (Cumin, black pepper, fennel seed, star anise, clove, coriander and cardamom) Chickpea Tagine |
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Water and an herb sachet |
garlic, orange peel, thyme, parsley, rosemary and chives Chickpea Tagine |
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goat butter |
Moroccan spice blend, goat cheese and butter Chickpea Tagine |
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chickpea puree |
chickpeas with orange juice/zest, Calabrian chilis/oil and pequillo Chickpea Tagine |
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sumac vinaigrette |
Aleppo chili, sumac lemon/orange juice, olive oil Chickpea Tagine |
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poached apricots |
poached in white wine, orange juice, brown sugar, saffron and burnt cinnamon Chickpea Tagine |
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marcona almonds |
olive oil, salt, brown sugar, Aleppo chili flake Chickpea Tagine |
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chickpeas are picked up to order with |
char grilled trevisio, orange juice, spiced goat butter, strained chickpea stock and spice poached apricots. pureed chickpeas sauce Chickpea Tagine |
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chicken |
brined in mirepoix (onion, carrot, celery), and then air dried for at least 72 hours. Air drying the chicken makes the skin perfectly crispy after roasting. Free Range Roasted Chicken |
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Grits |
polenta, essentially cornmeal, cooked with chicken stock, salt, black pepper, and finished with marscapone cheese Free Range Roasted Chicken |
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free range salad |
spinach, and okra which is pickled with garlic and white wine vinegar Free Range Roasted Chicken |
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Free Range Roasted Chicken sauce |
the chicken jus added to braising liquid from the ham hocks to give it a smoky finish. The sauce contains garlic Free Range Roasted Chicken |
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red fish saute |
the New Orleans trinity of red bell pepper, poblano peppers, and celery seasoned with creole spice is added to a pan of charred scallions with a house made smoked andouille sausage & wild rice fried to puff like crispy cereal Texas Red Fish |
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creole spice |
celery seed, all spice, black pepper, paprika, cayenne, onion and garlic) Texas Red Fish |
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smoked andouille sausage |
garlic, onion, clove, allspice, nutmeg, paprika and cayenne |
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saute additive |
white wine, lemon juice, chicken stock and butter Texas Red Fish |
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shellfish sauce |
caramelized shrimp shells, redfish frames, mirepoixe, coriander & fennel seed, tomato paste, white wine Texas Red Fish |
