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| Description: | 6 oz. dry-aged prime New York Strip, caramelized onions, provolone cheese on a baguette. |
| Date: | 9.27.21 |
| Allergens: | Gluten, onion, dairy |
| Plating: | Metal round, paper liner |
| Price: | $ 30.00 |
| Portion | Plate Component | Oz. | ||||
| 1 | 6 oz. vein steak | |||||
| 1 | Demi baguette | |||||
| 1.5 | Caramelized yellow onions | 1.50 | ||||
| 3 slices | Provolone cheese | 1.50 | ||||
| 8 oz. | Fries | 8.00 | ||||
| Description: | Pork, beef, and ricotta cheese meatballs, simmered with crushed San Marzano tomatoes and basil. Toasted hogae roll, provolone cheese. |
| Date: | 4.7.19 |
| Allergens: | Gluten, dairy, chili |
| Plating: | Large basket with liner |
| Price: | $ 14.00 |
| Portion | Plate Component | ||||
| 3 each | Meatballs, 2 oz. each with sauce | ||||
| 1 | Hoagie roll | ||||
| 1 oz. | Clarified butter | ||||
| 3 slices | Provolone cheese | ||||
| 8 oz. | Fries, raw weight | ||||
Place the portion of meatballs in a small pot with 1 oz. of water. Cover and place over medium heat. Cook until hot all the way through. Butter the cut faces of the roll well, and transfer to the griddle. Cook until completely brown.
Turn over and place the cheese slices on the top, and spoon the meatballs and sauce on the bottom.
Place the top over the meatballs, and cut in half diagonally. Transfer to a lined basket. Serve with the side as ordered.
| Description: | Pork, beef, and ricotta cheese meatballs, simmered with crushed San Marzano tomatoes and basil. Topped with grated Parmesan cheese. |
| Date: | 4.7.19 |
| Allergens: | Chili, gluten, dairy |
| Plating: | Soup bowl with banana leaf and underliner. |
| Price: | $ 9.00 |
| Portion | Plate Component | ||||
| 3 each | Meatballs in tomato sauce | ||||
| 1 Tbl. | Parmesan | ||||
Place the portion of meatballs in a small pot with 1 oz. of water. Cover and place over medium heat. Cook until hot all the way through. Transfer to a warm dish, garnish with parmesan and parsley.
Serve on an underliner with a banana leaf garnish.
| Description: | Chocolate with vanilla cream garnish or vanilla garnished with strawberry syrup. Whipped cream. |
| Date: | 1.8.19 |
| Allergens: | Dairy, chocolate |
| Plating: | Shake glass, small round with banana leaf, striped straw. |
| Price: | $ 6.00 |
| Portion | Plate Component | ||||
| 7.5 oz. | Chocolate or vanilla gelato | ||||
| 3.5 oz. | Whole milk | ||||
| 2 T. | Whipped cream | ||||
Combine gelato and milk in the mixing canister, and process until smooth. Transfer to a shake glass, and top with whipped cream. Insert one straw. Place on a banana leaf on a small round plate.
| Description: | Sweetened cream with vanilla bean. Lightly bound with gelatin. Served with strawberry sauce. |
| Date: | 1.8.19 |
| Allergens: | Dairy |
| Plating: | Small glass jar, banana leaf, small round plate |
| Price: | $ 6.00 |
| Portion | Plate Component | ||||
| 1 each | Panna cotta in the jar | ||||
| 1 oz. | Strawberry sauce | ||||
| Description: | cheddar, green onions, sour cream |
| Date: | 12.25.18 |
| Allergens: | Garlic, onion, chili |
| Plating: | Tavern bowl, tavern plate, banana leaf |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 8 oz. | Chili | ||||
| 1/2 oz. | Grated cheddar cheese | ||||
| 1 Tbl. | Sour cream | ||||
| 1/2 oz. | Sliced scallions | ||||
| 15 each | Tortilla chips | ||||
Ladle the chili into a small pot, and heat through over high heat. Transfer to a warm bowl. Garnish with grated cheddar cheese, sour cream, and sliced green onions.
| Description: | Soft scrambled eggs with chorizo, black beans, and tomatillo salsa in a flour tortilla |
| Date: | 12.24.18 |
| Allergens: | Dairy, egg, onion, garlic, gluten |
| Plating: | Tavern plate |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 1 Tbl. | Whole butter | ||||
| 2 oz. | Chorizo, rendered | ||||
| 1 each | Hangtown kit | ||||
| 4 oz. | Black beans | ||||
| 3 Tbl. | Tomatillo salsa | ||||
| 1 each | Flour tortilla | ||||
| 1 each | Strawberry | ||||
| 1 slice | Orange slice | ||||
Place the butter and chorizo into a non-stick pan, and place over high heat. When butter sizzles, add the egg kit, and scramble until almost set.
As the eggs cook, heat the beans in a second pan, and heat the tortilla on the griddle until it puffs.
Spoon the hot beans into the center of the tortilla, then pour the eggs over the beans. Lay the cheese over the eggs as shown, then spoon the salsa over the top. Roll into a burrito.
Transfer to a warm plate, then top with grated cheddar cheese, sour cream, and green onions.
Rendered Chorizo
Place the raw chorizo into a suitable pot, then place over high heat. Cook, stirring occasionally, until the meat is completely cooked and broken into tiny pieces. Drain, cool, and portion into 2 oz. bags.
| Description: | with poached eggs and Crystal hot sauce |
| Date: | 12.24.18 |
| Allergens: | Garlic, onion, chili, egg, dairy |
| Plating: | Tavern plate |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 1 portion | Corned beef hash, prep | ||||
| 1.5 oz. | Clarified butter | ||||
| 2 each | Eggs | ||||
| 1 each | Strawberry | ||||
| 1 each | Orange slice | ||||
Pour the clairified butter onto the griddle, then pour the corned beef hash portion into the center. Using a spatula, gentily press down to form the hash into a rectangle as shown. Allow to cook until dark brown and crusty, then turn over and repeat, adding more butter as needed.
Poach the eggs in acidulated water until firm but still soft yolks. Transfer the crispy hash to a warm plate, then spoon the eggs into the center of the hash. Garnish with chopped parsley and fru
| Description: | Hash brown potatoes, bacon |
| Date: | 12.24.18 |
| Allergens: | Dairy |
| Plating: | Small round |
| Price: | $ 9.00 |
| Portion | Plate Component | ||||
| 2 each | Eggs | ||||
| 1 T. | Whole butter | ||||
| 1 cup | Hash brown potatoes prep | ||||
| 1 oz. | Clarified butter | ||||
| 3 strips | Bacon | ||||
| 1 each | Strawberry | ||||
| 1 each | Orange slice | ||||
Pour the clarified butter onto the griddle, and lay one portion of hash brown prep in the center. Season lightly with salt and pepper mix. As the potatoes begin to heat, press down with a spatula to make the shape illustrated. Pour additional butter over the top, and turn over. Season the second side with salt and pepper, and press down again. Continue cooking until the potatoes are golden brown and crispy on both sides, adding additional butter as needed. Transfer to the plate.
Place the par-cooked bacon onto the griddle, then place the steak weight on top. Render, then turn over and repeat. When golden brown, transfer to paper towels and blot the grease off. Plate as shown.
Heat a non-stick pan over medium heat, and add the butter. Prepare the eggs as ordered. Sunny side up, over easy, over medium, scrambled, or poached.
| Description: | Strawberries, blueberries and raspberries with greek yogurt |
| Date: | 12.24.18 |
| Allergens: | Dairy |
| Plating: | Gelato bowl with B&B underliner and banana leaf |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 4 oz. | Greek yogurt | ||||
| 1/6 basket | Strawberries, stem off and halved | ||||
| 1/6 basket | Blueberries | ||||
| 1/6 basket | Raspberries | ||||
Measure the yogurt into the bowl, then top with fruit as shown.