Author: David

Posted on

Hearts of Romaine Salads

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.
Posted on

Iceberg Salads

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.
Posted on

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.

Posted on

House Green Salad

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.

Posted on

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.

Posted on

Tiramisu

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
Posted on

Vanilla Bean Crème Anglaise

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.

Posted on

Tomato Avocado Salad

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.

Posted on

Chocolate Creme Brulee

Description: Bittersweet chocolate custard with caramelized sugar top. Served with whipped cream.
Date: 8.31.18
Allergens: Dairy, chocolate
Plating: Medium oval
 Price:  $                                          8.00
Portion Plate Component
6 oz. Chocolate crème brulee filling
1 T. Crystalized sugar
1 oz. Whipped cream

Remove the plastic wrap from the brulee portion, and sprinkle with crystal sugar evenly. Broil with the torch.

Place a banana leaf underliner on the plate, and place the brulee over. Spoon the whipped cream into the ramekin, and place on the other end of the plate.

Posted on

Stock, Fish Fumet

Yield 1X: 160.00 oz Allergens:
Portion: 1.5 oz Onion
Portions: 106.7
Shelf life: 5 days or freeze
Date: 8.31.18
Prep Recipe Ingredient 1 X
lb oz/each
Petrale sole bones, soaked overnight 5
Butter, whole 8.00
Shallot, sliced thinly 8.00
Onions, sliced thinly 1
Celery, sliced thinly 1
Black peppercorns 1.00
Bay leaves (one) 1.00
Italian parsley (bunch) 1.00
White wine (8 cups) 4
Water (1 gallon) 8

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the butter and vegetables. Cook, stirring, until the vegetables are soft, then add the bones, wine and water.

Bring to a boil, then reduce to a simmer, and skim off any protein foam that rises. Add the peppercorns, bay leaf, and parsley, and return to a simmer.

Cook for 30 minutes. Remove from the heat, and allow to settle for 30 minutes. Remove the liquid using a large ladle, and pass through a chinois.

Transfer to a storage container, cool and cover. Label, date, and initial. Store refrigerated.