| Description: | lemon anchovy aioli, white cap beans, chickpeas, arugula salad, spicy salsa verde |
| Date: | 6.28.19 |
| Allergens: | Garlic, chili, dairy |
| Plating: | Sam’s Platter |
| Price: | $ 14.00 |
| Portion | Plate Component | ||||
| 1 leg | Poached octopus | ||||
| 1.5 oz. | Lemon anchovy aioli | ||||
| 3 oz. | Mixed beans for octopus | ||||
| 1 T. | Spicy salsa verde | ||||
| 1/4 c. | Arugula in lemon garlic vinaigrette | ||||
Lightly coat the poached octopus in olive oil, then grill over high heat until becoming a little crispy. Ladle the aioli around the center of the plate, then arrange the beand over the aioli. Place the grilled octopus in the center, and drizzle the salsa verde over. Arrange the arugula over the octopus and serve.