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| Description: | Dungeness crab meat sauteed with garlic, onion, and peppers. Enriched with a well-seasoned cream sauce. Served with grilled sourdough bread. |
| Date: | 9.12.18 |
| Allergens: | Garlic, onion, capsicum, dairy, shellfish |
| Plating: | Green oven dish, entrée platter |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 8 oz. | Devilled crab | ||||
| 4 each | Sourdough batard slices, oiled and seasoned | ||||
Bake at 500 F. for ten minutes. Grill bread and place on the side.
| Description: | Steamed spinach is enriched with bacon, garlic, Parmesan cheese, and cream sauce. |
| Date: | 9.12.18 |
| Allergens: | Garlic, onion, dairy, gluten |
| Plating: | Small oval |
| Price: | $ 6.00 |
| Portion | Plate Component | ||||
| 6 oz. | Creamed spinach | ||||
Pour portioned spinach into saute pan, and reheat. Transfer to warm plate, and garnish with parmesan.
| Description: | Whole romaine leaves, garnished with white anchovies. Choice of any dressing, any toppings. |
| Date: | 8.12.18 |
| Allergens: | Varries |
| Plating: | Entrée platter |
| Price: | $ 12.00 |
| Portion | Plate Component | ||||
| 1 each | Head of romaine, halved | ||||
| 1.5 oz. | Chosen dressing | ||||
| 4 each | White anchovies for caesar dressing only | ||||
Arrange the romaine as shown. Top with chosen toppings. Garnish with white anchovies for caesar dressing.
| Crab | 5 oz. | 2.5 oz. |
| Prawn | 6 each | 3 each |
| Prawn and crab | 3 each prawn 2.5 oz crab | 1 each prawn 1.25 oz. crab |
| Shellfish | 1/2 lobster, 2 oz. shrimp 1 each prawn | 1/4 lobster 1.25 oz. shrimp ½ each prawn |
| Shrimp | 5 oz. | 2.5 oz. |
| Shrimp and prawn | 2.5 oz. shrimp 2 prawns | 1.25 oz. shrimp 1 prawn |
| Smoked Salmon | 2.5 oz. | 1.25 oz. |
| Description: | Shredded iceberg lettuce, garnished with baby heirloom tomatoes. Choice of any dressing, any toppings. |
| Date: | 8.12.18 |
| Allergens: | Varries |
| Plating: | Entrée platter |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 5 oz | Iceberg chiffonade | ||||
| 1.5 oz. | Chosen dressing | ||||
| 1 | lemon wedge | ||||
Arrange all elements as shown. Top with seafood as listed below:
| Crab | 5 oz. | 2.5 oz. |
| Prawn | 6 each | 3 each |
| Prawn and crab | 3 each prawn 2.5 oz crab | 1 each prawn 1.25 oz. crab |
| Shellfish | 2.5 oz. crab 2.5 oz. shrmip 1 each prawn | 1.25 oz. crab 1.25 oz. shrimp ½ each prawn |
| Shrimp | 5 oz. | 2.5 oz. |
| Shrimp and Crab | 2.5 oz. each | 1.25 oz. each |
| Shrimp and prawn | 2.5 oz. shrimp 2.5 oz crab | 1.25 oz. shrimp 1.25 oz crab |
| Smoked Salmon | 3 oz. | 1.5 oz. |
| Description: | Idaho trout lightly floured, then pan-fried. Almonds browned in butter with lemon juice. |
| Date: | 9.12.18 |
| Allergens: | Gluten, garlic, onion, dairy |
| Plating: | Entrée oval |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 1 each | 10 oz. trout, head off | ||||
| .5 oz. | Seasoned flour | ||||
| 1.5 oz. | Whole butter | ||||
| 2 oz. | Sliced almonds | ||||
| 1/2 each | Lemon | ||||
Dredge the trout in the flour, completely coating both sides. Pan fry in canola oil until golden brown on both sides. Remove to a warm plate. Drain oil from the pan, then add the almonds and butter. Cook, tossing, until the almonds are lightly browned. Season with a good pinch of salt and pepper, then squeeze the lemon juice in. Spoon over the fish.
| Description: | Young greens tossed with grapes, goat cheese, and marcona almonds, house vinaigrette. |
| Date: | 9.12.18 |
| Allergens: | Dairy, onion, nuts |
| Plating: | Round salad |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 oz. | Spring mix | ||||
| 2 oz. | Red grapes, halved | ||||
| 1.5 oz. | Goat cheese | ||||
| 1 oz. | Chopped marcona almonds | ||||
| 1 oz. | House vinaigrette | ||||
Combine greens in a bowl, and dress with the vinaigrette. Arrange on the plate, then garnish with tomatoes and cucumber slices.
| Description: | Day boat scallops, seared and simmered in t rich mushroom brandy sauce. Baked with duchess potatoes. |
| Date: | 9.12.18 |
| Allergens: | Gluten, onion, shellfish, dairy |
| Plating: | Scallop shells on oval plate |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 4 each | Diver scallops, sliced in half | ||||
| 2 oz. | Coquille Saint Jacques Sauce | ||||
| 2 each | Dutchess potatoes lined shells | ||||
| 2 Tbls. . | Grated gruyere cheese | ||||
Sliced the scallops in half, and season with salt and pepper. Heat the clarified butter over high heat, then sear the scallops on one side. Remove to a hotel pan, and cool.
Place three slices of scallop into the center of each shell, and ladle the sauce over each. Pipe the duchess potato around the edges as shown.
Transfer to hotel pan and cool. Cover, label, date and initial. Store refrigerated.
To serve, place two shells on a sizzle platter, and bake until completely hot. Serve with chosen side.
| Description: | Coffee and rum soaked ladyfingers, mascarpone cheese filling, served with vanilla bean crème anglaise |
| Date: | 9.12.18 |
| Allergens: | Gluten, dairy |
| Plating: | Medium Oval |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Tiramisu | ||||
| 1.5 oz. | Vanilla bean crème anglaise | ||||
| Sprinkle | Powdered chocolate | ||||
| Yield 1X: | 55.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy | ||
| Portions: | 27.5 | ||||
| Shelf life: | 5 days | ||||
| Date: | 9.12.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Milk | 1 | |
| Cream | 1 | |
| Vanilla Bean, split in half, scraped | 1.00 | |
| Sugar | 8.00 | |
| Egg yolks | 14.00 |
Carefully measure and prepare all ingredients. Combine the milk, cream, and vanilla bean and seeds, and slowly bring to a boil, stirring to prevent scorching.
Combine the eggs yolks and sugar, and beat until well mixed. Temper 1/3 into the hot liquid, then return to the pot with the other 2/3. Cook, stirring constantly to 180 F. Remove from the heat, and strain through a chinoise into a bain marie. Cool in an ice bath.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Description: | Halved baby hierloom tomatoes, shredded iceberg lettuce, Avocado, house vinaigrette |
| Date: | 9.12.18 |
| Allergens: | Onion |
| Plating: | Round salad |
| Price: | $ 13.00 |
| Portion | Plate Component | ||||
| 4 oz | Iceberg chiffonade | ||||
| 4 oz. | Halved baby hierloom tomatoes | ||||
| Half | Avocado, fanned | ||||
| 1.5 oz. | House vinaigrette | ||||
Arrange the lettuce in the center of the plate, arrange the tomatoes over the lettuce. Top with the avocado fan. Serve vinaigrette on the side in a gooseneck.