Category: Classics

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Pan-fried Sweetbreads Picatta

Description: Lemon caper butter, parsley and celery
Date: 10.26.21
Allergens: Gluten, dairy
Plating: Sam’s Platter
 Price:  $                                      28.00
Portion Plate Component
8 oz. Poached, pressed veal sweetbreads
2 T. Seasoned flour
2 T. Sweet butter
1 T. Capers, drained and chopped lightly
1 T. Parsley leaves, coarsely chopped
1 T. Celery leaves, coarsely chopped
1/2 Lemon, freshly squeezed
1 1/2 oz. Clarified butter
1 Starch and Veg

Flour the sweetbreads, then pan-fry them in clarified butter until they are brown. Remove from the pan and drain on a paper towel. Add the sweet butter to the pan, and cook until lightly browned. Add the capers and lemon juice and stir. Add the parsley and celery leaves and mix. Arrange on the plate and spoon the sauce over. Garnish with sides as ordered.

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Lobster Thermador

Description: lobster cream sauce, mushrooms, sherry wine
duchess potatoes, watercress salad 32
Date: 2.12.19
Allergens: Dairy, garlic, onion, gluten
Plating: Large oval
 Price:  $                                        32.00
Portion Plate Component
1/2 each Lobster shell
4 oz. Lobster meat 
4 oz. Thermidor sauce
2 Tbls. Elizabeth topping
3 oz. Duchess potato mix, piped into a cylinder and bakes
1/4 bu. Watercress
1 Tbl. Lemon garlic vinaigrette
5 each Cherry tomato halves
1/8 loaf Bread
1 T. Butter

Place the sauce and lobster meat into a non-stick pan, and heat over high heat until starting to simmer. Add a splash of cream to stop the cooking. Do not overcook! Transfer to an empty lobster shell, and spread evenly over the bottom. Top with Elizabeth topping, and place on a sizzle platter along with a cooked duchess potato portion. Place in the hot over until the topping is brown, about 5 minutes.

Transfer both lobster and potato to a warm plate. Toss the watercress and tomatoes in the vinaigrette with a pinch of salt and pepper, and plate as shown.

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Stuffed Petrale Sole “Marguery”

Description: Dungeness crab, shrimp
brandy shrimp cream sauce
Date: 10.26.18
Allergens: Shellfish, dairy, garlic, onion
Plating: Sam’s platter
 Price:  $                                        29.00
Portion Plate Component
3 Small sole filets, trimmed, 1.5 oz. each
3 oz. Sole margurey filling
1 oz. Canola oil
2 oz. Brandy cream sauce
1 oz. Bay shrimp

Spread the filling over the skin side of the filet, and roll as shown. Secure with a toothpick.

Heat the oil in a saute pan, and add three pieces of stuffed sole. Brown on all sides, then transfer to the overn. Cook unitl cooked through, about five minutes. Discard the cooking oil from the pan, and add the sauce. Add the shrimp and parsley and heat through.

Remove the fish from the pan to a warm plate. Spoon the sauce over the fish, and plate with starch and vegetables as ordered.

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Hangtown Fry

Description: Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters.
Date: 9.13.18
Allergens: Dairy
Plating: Oval entrée platter
 Price:  $                                     18.00
Portion Plate Component
1/2 oz. Whole butter
3 each Extra large eggs, beaten
1 oz. Cream
1 oz. Sliced green onions, white part 1/8″
1.5 oz. Chopped bacon
1 oz. Grated gruyere cheese
3 each Breaded, fried oysters
1/2 oz. Sliced green onions, green part for garnish

Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.

Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.

Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.

Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.

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Rainbow Trout Almandine

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.

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Coquille Saint Jacques

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.

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Lazy Man’s Cioppino

Description: Dungeness crab meat, clams, mussels,     prawns, spicy tomato broth, garlic bread
Date: 6.28.18
Allergens: Garlic, peppers, shellfish, dairy
Plating: Bowl
 Price:  $                                        32.00
Portion Plate Component Oz. Count
12 oz Cioppino base 12.00
3 each Clams, Littleneck 4.50
3 each Mussels, Mediterranean 4.50
4 oz. White fish cubes 4.00
2 each Shrimp, U-15, halved 2.00
2 oz. Dungeness Crab Meat 2.00

Heat the base over high heat, and add the clams and mussels. Cover and boil for 2 minutes. Turn the clams and mussels over, and add the fish. Toss to combine, then cover again. Simmer an additonal three minutes, then correct the seasoning and transfer to a warm soup plate.

Garnish with chopped parsley.

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Celery Victor Salad

Description: Poached celery hearts, anchovy garlic marinade, tomatoes, bay shrimp or anchovy garnish
Date: 7.23.18
Allergens: Garlic, chili,
Plating: Small round
PLU:
 Price:  $                                        10.00
Portion Plate Component
3 each Marinated poached celery hearts
1.5 oz Toybox tomatoes, tossed in celery marinade
2 oz Bay shrimp
OR
1 oz Anchovy filets


Assemble the plate as shown for shrimp Victor.


As shown for anchovy Victor.

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Appetizer – Clams Elizabeth

 

Description: Littleneck clams topped with lemon sherry butter, and parmesan breadcrumbs.
Date: 7.16.18
Allergens: Shellfish, dairy, garlic, onion
Plating: Entrée plate
 Price:  $                                        10.00
Portion Plate Component
4 each Shucked littleneck clams, in the shell
2 oz. Elizabeth Compound Butter, 1/2 oz. slices
2 oz. Clams Elizabeth Topping

Wash the clams well under cold running water using a stiff brush. Open them carefully to keep the liquid in the shell. Place the shucked clams on a bed of rock salt, and top each clam with 1/2 oz. of Elizabeth butter, then with 2 tablespoons of the topping mix.


Bake at 450 for 10 minutes, or until crisp and golden brown on the top. Transfer to entrée plate with a bed of rock salt and a lemon squeeze. Garnish with chopped parsley.