Category: Tavern Food

Description:	Sweet and salty beans with bacon, tomato, and molasses
Date:	12.24.18
Allergens:	Garlic, onion, eggs
Plating:	Soup bowl, underliner plate, banana leaf
Price:	$                                          7.00

Portion	Plate Component
2 each	Eggs
6 oz.	Baked beans
1 each	Strawberry
1 each	Orange slice

Measure the beans into a saute pan, add a little water, then heat through over high heat. Poach the eggs in acidulated water just below a simmer until they are set but still have runny yolks.

Transfer the hot beans to a warm plate, then spoon the eggs over the top. Garnish with chopped parsley and fruit garnish.

Description:	Crispy Alaskan cod, cabbage, cilantro, avocado, chipotle mayo, tomatillo salsa
Date:	12.26.18
Allergens:	Gluten, chili, dairy, garlic, onion
Plating:	Round basket with paper
Price:	$                                        10.00

Portion	Plate Component
3 pieces	1 oz. cod portion
3 each	Corn tortillas
1 oz.	Canola oil
2 oz.	Crispy batter
3 portions	Cabbage cilantro mix – 1/2 head cabbage to 1 bunch cilantro
3 slices	Avocado
3 Tbl.	Chipotle mayo
3 Tbl.	Tomatillo salsa
1 each	Lemon wedge
7 oz.	Frozen French fries

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket. Oil the griddle, then lay the tortillas down to cook.

Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl.

Arrange the hot tortillas on the counter, then add the cabbage mix. Transfer to the basket, and add the fish. Arrange the avocado slices next to the fish,

 

Transfer to a lined basket, then squirt the chipotle mayo over. Spoon the salsa over the top. Add the fries as illustrated. Garnish with two lime wedges.

Description:	Alaskan cod in crispy batter, house tartare sauce, fries
Date:	12.26.18
Allergens:	Gluten, garlic, chili, dairy, onion
Plating:	Round basket, paper, ramekin
Price:	$                                        13.00

Portion	Plate Component
3 pieces	2 oz. cod portion
2 oz.	Crispy batter
7 oz.	Frozen French fries
2 oz.	Tartare sauce
1 each	Lemon wedge

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish and fries as illustrated. Garnish with a lemon wedge and a ramekin of tartar sauce.

Description:	Vegan patty, lettuce, tomato, onion, pickles
Date:	12.26.18
Allergens:	Gluten, onion
Plating:	Round basket
Price:	$                                        18.00

Portion	Plate Component
1 each	small burger bun
1.5 oz.	Canola oil
1 patty	Impossible burger
1 each	LTO
7 oz.	Frozen french fries

To serve, season the patty on both sides with salt and pepper mix, then griddle on both sides to specified temperature. Oil both cut faces of the burger bun, and griddle in the medium area of the griddle, taking care to push down on the centers of both sides to ensure that they get browned. Drop the fries or prepare the ordered side.

Place the griddled bun halves into the paper-lined basket. Place the LTO over the top portion, and arrange the pickle slices as shown over the LTO. Transfer the prepared burger to the other side of the bun. Arrange the fries as shown.

Description:	onion, tomato, garlic dill pickles. Sharp cheddar or Saint Agur bleu cheese.
Date:	12.26.18
Allergens:	Gluten, dairy, garlic
Plating:	Rectangle metal pan, liner
Price:	$                                        16.00

Portion	Plate Component
1 portion	8 oz. dry-aged burger patty
1 each	Kaiser roll
1 each	LTO portion
2 slices	Garlic dill pickles
1 slice	Saint Agur Cheese or sharp cheddar
7 oz.	Frozen fries

Form the burger patties as illustrated, making sure to keep the center slightly thinner than the edges. Store in a 4″ 1/3 pan with waxed paper between the layers.

To serve, season the patty on both sides with salt and pepper mix, then griddle on both sides to specified temperature. Butter both cut faces of the Kaiser roll, and griddle in the medium area of the griddle, taking care to push down on the centers of both sides to ensure that they get browned. Drop the fries or prepare the ordered side. Place the ordered cheese on the cooked side of the patter after flipping it over.

Place the griddled bun halves onto a paper-lined tray. Transfer the prepared burger to the bottom of the bun. Place the LTO over the burger. and arrange the pickle slices as shown over the LTO. Place the top bun over the burger, and secure with a steak knife. Arrange the fries as shown.

Description:	Cheddar cheese, lettuce, tartar sauce
Date:	12.26.18
Allergens:	Gluten, onion, dairy, chili, garlic
Plating:	Round basket, paper
Price:	$                                        10.00

Portion	Plate Component
2 pieces	Alaskan cod, 2 oz.
1 each	Kaiser roll
2 oz.	Crispy batter
1 oz.	Iceberg chiffonade
2 slices	Sharp cheddar
3 Tbl.	Tartar sauce
7 oz.	Fries
1 each	Lemon wedge.

Butter both sides of the bun, and place on the medium part of the griddle. Press the center down to ensure contact.

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket.

Remove the browned bun from the griddle, and place into the paper lined basket, cut side up. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish over the bottom bun as shown. Heat the cheese on a spatula, then transfer to the top of the fish.

Top with tartar sauce and lettuce, and place the bun top over. Garnish with a lemon wedge. Serve with the requested side.

Description:	Smoked salmon, French onion, and cucumber garlic, served with warm potato chips
Date:	12.25.18
Allergens:	Dairy, onions, garlic
Plating:	Tavern plate, banana leaf, 3 ramekins, oval basket with paper
Price:	$                                          8.00

Portion	Plate Component
2 oz.	Salmon dip
2 oz.	Cucumber dip
2 oz.	French onion dip
7 oz.	Frozen potato chips

Loosely fill each ramekin with each of the dips. Place the banana leaf on the plate as shown. Place the frozen chips into the fryer, then stir with the skimmer for the first 30 seconds to break apart. Cover the basket with a second basket, and cook until the chips are golden brown.

Transfer to a seasoning bowl, and season well with salt and pepper mix. Transfer to a paper lined oval basket.

Description:	iceberg, tomatoes, cucumber, egg, louie sauce
Date:	12.25.18
Allergens:	Shellfish, onion, garlic, dairy
Plating:	Tavern plate
Price:	$                                        16.00

Portion	Plate Component
4 oz.	Iceberg chiffonade
2 oz.	Cherry tomatoes, halved
2 oz.	Persian cucumbers, sliced
1/4 each	Avocado, fanned
1/2 each	Soft boiled egg
4 oz.	Bay shrimp
2 oz.	Louie sauce
1 each	Lemon wedge

Arrange the lettuce in the center of the plate, then arrange the tomatoes, cucumbers, egg, and avocado as shown. Squirt 1/2 oz. of Louie sauce over the lettuce, then arrange the shrimp over the top. Garnish with a lemon wedge.

Description:	sticky rib glaze
Date:	12.25.18
Allergens:	Garlic, chili, gluten, onion
Plating:	Oval plate
Price:	$                                        13.00

Portion	Plate Component
6 pieces	Par-cooked back ribs
4 oz.	BBQ glaze

Unwrap the par-cooked ribs, and deep fry at 325 F. (in the chicken fryer) until golden brown, about 4 minutes. Remove from the hot oil, and drain well.

Transfer to a non-stick pan, and add the BBQ glaze. Cook over high heat, tossing occasionally, until the glaze has thickened and coated the ribs.

Transfer the ribs to a small oval plate, stacking three on top of three, then pour the remaining glaze from the pan over the ribs. Garnish with chopped parsley.