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Place the browned steak portion in a saute pan, and ladle 7 oz. of the sauce over. Place over high heat and cover. Cook until the meat is heated through. Spoon the potato puree onto the back of the plate, then lay the steak over the front of the potatoes. Ladle the sauce over the steak. Arrange the vegetables on one side. Garnish with chopped parsley.
| Description: | ahi tuna, king salmon, and dayboat scallops fried capers and shallots, maldon salt, Calabrian chili oil 14 |
| Date: | 5.15.19 |
| Allergens: | Onion, chili, shellfish |
| Plating: | Sam’s Platter |
| Price: | $ 15.00 |
| Portion | Plate Component | ||||
| 1.5 oz. | Scallop, sliced into 4 slices | ||||
| 1.5 oz. | Yellowfin tuna, sliced into 4 slices | ||||
| 1.5 oz. | Cured salmon, sliced into 4 slices | ||||
| 1 t. | Shallot, minced | ||||
| 1 t. | Capers, fried | ||||
| 1 each | Lemon squeeze | ||||
| 1 T. | Maldon salt | ||||
Prepare the sliced seafood. Arrange on a Sam’s platter as shown. Cover tightly with plastic wrap. To serve, unwrap, garnish with shallot and fried capers and shown, and serve with a ramekin with 1 t. maldon salt, one lemon in a wrapper, and a bottle of chili oil.
| Description: | Cabernet mushroom sauce, carrots, pearl onions, creamy Parmesan polenta |
| Date: | 1.8.19 |
| Allergens: | Garlic, onion |
| Plating: | Pasta bowl |
| Price: | $ 32.00 |
| 1 each | Braised lamb shank | ||||
| 6 oz. | Parmesan polenta | ||||
| 4 oz. | Mushroom sauce from braise | ||||
| pinch | Chopped parsley | ||||
Ladle the mushroom sauce into a suitable pot, and add the room temperature shank. Cover and bring to a boil. Reduce to a simmer, and cook for five minutes until completely hot. Ladle the polenta into the center of the bowl, then arrange the shank as shown. Pour the sauce and garnish over the shank. Garnish with chopped parsley.
| Description: | salsa verde, garlic potato puree |
| Date: | 9.26.18 |
| Allergens: | Garlic, onion, chili |
| Plating: | Sam’s oval plate |
| Price: | $ 34.00 |
| Portion | Plate Component | ||||
| 9 oz. | Halibut steak | ||||
| 4 oz. | Garlic potato puree | ||||
| 2 oz. | Salsa verde | ||||
Oil and season the halibut steak very well with salt and pepper. Grill to medium, then plate as shown, drizzling salsa verde around the plate as well as over the halibut. Serve with choses side.
| Description: | with celery heart remoulade and celery leaves, garlic potato puree |
| Date: | 9.26.18 |
| Allergens: | Onion, chili, dairy |
| Plating: | Sam’s oval |
| Price: | $ 30.00 |
| Portion | Plate Component | ||||
| 6 oz. | Poached sweetbreads | ||||
| 1.5 oz. | Celery heart remoulade | ||||
| pinch | Celery leaves | ||||
Heat a saute pan over high heat, and add 1/8″ canola oil. Completely coat the surfaces of the sweetbread slices with seasoned flour. When the oil shimmers, add the sweetbreads, cut side down, and cook until golden brown. Turn over, and cook the second side until lightly browned.
Spoon the garlic potato puree onto the plate as shown, and arrange the sweetbreads as shown. Spoon the sauce over the sweetbreads, and garnish with the celery leaves. Serve with chosen side.
| Description: | Sliced iceberg lettuce, rosat chicken, chopped egg, avocado, tomato, bacon, bleu cheese |
| Date: | 9.16.18 |
| Allergens: | Dairy, onion |
| Plating: | Large oval platter |
| Price: | $ 22.00 |
| Portion | Plate Component | ||||
| 7 oz. | Iceberg chiffonade | ||||
| 1/2 each | Avocado, chopped | ||||
| 4 oz. | Roased chicken, medium dice | ||||
| 4 oz. | Heirloom tomatoes, halved | ||||
| 2 strips | Bacon, chopped | ||||
| 1 each | Egg, hard-boiled, quartered | ||||
| 1.5 oz. | Pt. Reyes bleu cheese crumbles | ||||
| 2oz. | Chosen dressing | ||||
Carefully measure and prepare all ingredients. Arrange the lettuce on the plate, then arrange the toppings as illustrated. Serve with chosen dressing in a gooseneck.
| 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: | Ahi tuna with roasted eggplant puree, green beans and tapenade |
| Date: | 8.25.17 |
| Allergens: | Garlic, sesame, chili |
| Plating: | Entrée platter |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 6 oz. | Albacore tuna steak, marinated in EVOO, peppered and salted | ||||
| 4 oz. | Roasted eggplant puree | ||||
| 4 oz. | Chosen side | ||||
| 1.5 oz | Tapenade | ||||
Grill tuna medium rare, and slice 1/2″ Spoon hot eggplant puree into the center of the plate as shown. Arrange tuna over the puree. Arrange the beans on the opposite side of the plate, and spoon the tapenade over the fish.
| Description: | Flaked smoked trout, potato and cucumber salad, dill crème fraiche, over mixed greens in house vinaigrette. |
| Date: | 7.25.18 |
| Allergens: | Dairy, onion |
| Plating: | Large round |
| PLU: | |
| Price: | $ 22.00 |
| Portion | Plate Component | ||||
| 1.5 oz | Mixed greens | ||||
| 1/2 T. | House vinaigrette | ||||
| 6 oz | Cucumber potato salad | ||||
| 3 oz | Flaked smoked trout | ||||
| pinch | Radish julienne | ||||
| 5 | Dill sprigs | ||||
Season, dress, and toss the greens, then arrange them in the center of the plate as shown.
Spread the potato salad over the greens, and flake the trout over the salad.
Garnish with the radish julienne and dill sprigs.
| Description: | Half grilled Mary’s chicken, blanched garlic and parsley, spinach malfati, marinara sauce |
| Date: | 7.22.18 |
| Allergens: | Gluten, dairy, garlic, onions, chili |
| Plating: | Large oval |
| PLU: | |
| Price: | $ 23.00 |
| Portion | Plate Component | ||||
| 1 | Stuffed half chicken | ||||
| 1 Tbl | Whole butter | ||||
| 7 | Spinach malfati | ||||
| 2 oz. | Marinara sauce | ||||
| Pinch | Grated Parmesan cheese | ||||
Cook the chicken as shown in the linked recipe. Allow to rest while you prepare the malfati.
Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.
Place the chicken as shown, then spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.