Category: Plate

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Pappardelle with Veal Sugo

Description: Veal breast, vegetables, and herbs are ground and simmered together with tomato and sherry. Tossed with fresh egg pappardelle and Parmesan cheese
Date: 6.28.18
Allergens: Garlic, onion, dairy, gluten
Plating: Large oval
 Price:  $                                        24.00

Cut pasta as shown into 1″ strips. Portion into 7 oz. nests.

Portion Plate Component
6 oz. Veal sugo
7 oz. Egg pappardelle
1 oz Sweet butter
1 oz Grated Parmesan cheese
1/4 oz. Basil chiffonade

Cook the pasta in boiling, salted water for four minutes, then transfer to the pan with the sauce, allowing roughly 2 oz of pasta water to go into the pan.

 

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Entrée Plate Set 2018

Yield 1X: 10.00 port Allergens:
Portion: 1 port Butter
Portions: 10.0
Shelf life: 15 minutes
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red “C” Potatoes 3 6 9
Canola oil 2.00 4.00 6.00
Frozen vegetable mix 3 8.00 7 10 8.00
Whole butter 5.00 10.00 15.00

Wash the potatoes, then toss with canola oil and salt and pepper mix.

Transfer to a 2″ hotel pan in a single layer, and roast at 350 F. for 25 minute, or until soft in the center with a crisp skin. Transfer to the steam table.

Drop the frozen vegetable mix in boiling salted water, and cook until soft, about three minutes. Drain well, then transfer to a hot saute pan with the butter. Season to taste with salt and pepper mix, and toss to combine. Transfer to the steam table.

Portion onto the entree plate or a side dish for large entrees.

 

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Wedge Salad

Description: Classic iceberg lettuce salad with bacon and tomatoes, and your choice of ranch, bleu, or green goddess dressing.
Date: 6.27.18
Allergens: Dairy, garlic
Plating: Small round
PLU:
 Price:  $                                        10.00
Portion Plate Component Oz. Count
1/4 head Iceberg lettuce, trimmed and cored 0.25
1.75 oz. Chosen dressing 1.75
4 Grape tomatoes, halved 4.00
1/4 oz Bacon bits 0.25
 
Dressings
Ranch
Bleu Cheese
Green Goddess 


Trim and core the lettuce head, then cut into quarters.

Dress and garnish as shown.

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Louie Salads – Small and Large

Description: Chosen seafood served on a bed of iceberg lettuce with louie sauce. Garnished with toamtoes, cucumber, avocado, and hard boiled egg.
Date: 6.26.18
Allergens:
Plating: Entree Oval
PLU:
 Price: See below
Portion Plate Component Oz. Count
4 oz Iceberg chiffonade 4.00
1.5 oz House vinaigrette 1.50
2 oz Cherry tomatoes, halved 2.00
1 1/2 oz Cucumbers, sliced 1/8″ 1.50
1/2 each Hard boiled egg 0.50
1/4 each Avocado, fanned 0.25
2 oz Louie sauce 2.00
1/8 loaf Bread 0.13
1 T. Butter 0.50


Place the iceberg lettuce on the plate, then sprinkle lightly with salt and pepper mix.


Toss the cucumbers and tomatoes in a splash of house vinaigrette and a pinch of salt and pepper, and arrange over the lettuce as shown.

Dress the lettuce with Louie sauce, Garnish with a lemon wedge, avocado fan, and hard-boiled egg.

Arrange the seafood on top as per below portions. Half salads are all half of every ingredient.

Seafood Salad Portions – Full and Half
Entrée Salads Full Half
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.
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Calamari Salad

Description: Tender calamari sauteed with garlic and chili, tossed with tomatoes, onions, and herbs in lemon olive oil dressing.
Date: 7.16.18
Allergens: shellfish, garlic, chili
Plating: Salad plate
PLU:
 Price:  $                                        12.00
Portion Plate Component Oz. Count
6 oz. Marinated calamari salad 6.00
half avocado, fanned in quarters 0.50
1 oz. Mixed greens 1.00
1 each lemon wedge 1.00

Taste the marinated salad for salt, pepper, and lemon. Place the greens in the center of the plate, and spoon the calamari into the center. Garnish with lemon wedge and avocado fans.

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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.

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Linguine with White Clam Sauce

Description: Littleneck clams and simmered with white wine, garlic, chili, and anchovy. Finished with butter and chopped parsley.
Date: 6.26.18
Allergens: Shellfish, garlic, chili, dairy
Plating: Pasta Bowl
 Price:  $                                        25.00
Portion Plate Component Oz. Count
1 oz Clam pasta flavor base 1.00
1 lb Littleneck clams 16.00
2.5 oz White wine 3.00
2 oz Butter 2.00
8 oz Linguine, cooked 8.00
1/4 oz Parsley, chopped 0.25

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Shellfish Cocktails

Description: Choice of crab, crab legs, shrimp, prawns, or oysters served atop crisp lettuce with Sam’s cocktail sauce.
Date: 7.16.18
Allergens: Shellfish, chili
Plating: b&b with cocktail glass
PLU:
 Price:  See below
Portion Plate Component Oz. Price
1 oz. Iceberg chiffonade 1.00
1 oz. Cocktail sauce 1.00
1 each Lemon wedge
pinch Parsley sprigs
Cocktail Portions Qty. Price
Shrimp 2 oz.  $            10.00
Prawn 4 each  $            16.00
Crab 2 oz.  $            19.00
Crab legs 7 each  $            22.00
Oyster 5 each  $            15.00

Build the cocktail as shown:

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Nicoise Salad

Description: grilled albacore tuna, heirloom tomatoes, green beans
mixed greens, fingerling potatoes, hard-boiled egg
spicy lemon aioli
Date: 6.25.18
Author: DG
Allergens: Garlic, eggs
Plating: Large Plate
Price Short POS Name
 $            22.00 Nicoise Sal
Long POS Name
Nicoise Salad
Portion Plate Component Oz. Count
5 oz. Albacore Tuna Steak 4.0
3 T House vinaigrette 1.5
1 oz Mixed greens 1.5
3 each Cooked fingerling potatoes, cut in half lengthwise 2.5
1 each Cooked egg, shelled, cut in half, sprinkle with salt and pepper 1.0
1 1/2 oz. Heirloom tomatoes, halved 1.5
1 1/2 oz. Cooked green beans 1.5
2 T. Spicy lemon aioli 1.0

Season and grill the tuna to medium-rare.

Place the potatoes, tomatoes, and beans in separate, small mixing bowls, and dress lightly with the vinaigrette, salt, and pepper.

Arrange all elements on the plate as shown, then lay the tuna over the greens. Spoon the aioli over the tuna.

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Caesar Salad

Yield 1X: 2.00 portions Allergens:
Portion: 1 portions Garlic, dairy
Portions: 2.0
Shelf life: NA
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Romaine heart- 1 each 1.00 2.00 3.00
Caesar dressing 2.00 4.00 6.00
Parmesan cheese, grate over salad 0.25 0.50 0.75

Separate the leaves from the romaine heads, then arrange pile onto the plate starting with the largest leaves, and ending with the smallest. Drizzle the dressing over the piled leaves, allowing it to drip down onto the lower leaves.

Grate the cheese over the top using a fine micro plane.