Category: Plate

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Green Goddess Salad

Description: grilled Ora King salmon, butter lettuce, avocado, tomatoes, Green Goddess Dressing
Date: 9.25.21
Author: DG
Allergens: Garlic, eggs
Plating: Large Plate
Price Short POS Name
 $         28.00 Goddess Salmon
Portion Plate Component
4 oz. Ora king salmon filet
1/2 head Butter lettuce
1 oz House vinaigrette
9 each Baby hierloom tomato halves
1/2 each Avocado, diced
2 oz. Green goddess dressing
Season and grill the salmon to medium-rare.
Place the lettuce in a mixing bowl, and dress lightly with the vinaigrette, salt, and pepper.
Grill the salmon. Arrange the lettuce on the plate as shown, then arrange the tomatoes and avocado pieces over the lettuce. Place the grilled salmon in the center, and spoon the sauce over as shown.
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Penne Pesto

Description: DeCecco penne pasta with house-made pesto and cream. Parmesan cheese.
Date: 9.25.21
Allergens: Gluten, garlic, dairy
Plating: Pasta bowl
 Price:  $                                      15.00
Portion Plate Component
7 oz. Par-cooked penne pasta
3 oz. Pesto
2 oz. Cream
.25 oz Parmesan cheese

Drop the pasta into the hot water, put the pesto and cream into a saute pan, and bring to a boil. Add the hot noodles and mix well. Turn out onto the bowl and top with the cheese.

 

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Salisbury Steak Plate

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.

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Roasted Beet and Arugula Salad

Prepare the roasted beets, 10 lbs. each red and yellow using this recipe.

Marinate diced beets medium dice, the marinate as follows:

Yellow Beets
10# raw – 6# cooked and peeled.
Add .75 oz. salt and pepper mix, 5 oz. champagne vinegar, and .5 oz. sugar.

Red Beets
10# raw = 4# 12 oz. cooked and peeled
add .5 oz. salt and pepper mix, 4 oz. sherry wine vinegar, and .5 oz. sugar

Toss to mix, then transfer to a storage container.

To make the salad:
Prepare kits with 6 oz. yellow beets and 4.75 oz. red. Add 1.5 oz. house vinaigrette and 1 oz. champagne vinegar. Toss to mix well. To serve, add 3/4 oz. arugula and toss. Add 1.5 oz. goat cheese and toss.

This is four portions.

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Sugar snap peas prep and finishing

Remove the stem ends from the peas, then blanch in well-salted boiling water for 30 seconds. Immediately transfer to ice bath and cool completely. Drain and transfer to a covered container. Label, date and refrigerate.

To serve, place a pat of whole butter into a saute pan over high heat, and melt the butter. Add the blanched peas and season with salt and pepper. Cook, tossing until heated through. transfer to the warm plate and serve.

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Grilled Octopus Appetizer

Description: lemon anchovy aioli, white cap beans, chickpeas, arugula salad, spicy salsa verde
Date: 6.28.19
Allergens: Garlic, chili, dairy
Plating: Sam’s Platter
 Price:  $                                        14.00
Portion Plate Component
1 leg Poached octopus
1.5 oz. Lemon anchovy aioli
3 oz. Mixed beans for octopus
1 T. Spicy salsa verde
1/4 c. Arugula in lemon garlic vinaigrette

Lightly coat the poached octopus in olive oil, then grill over high heat until becoming a little crispy. Ladle the aioli around the center of the plate, then arrange the beand over the aioli. Place the grilled octopus in the center, and drizzle the salsa verde over. Arrange the arugula over the octopus and serve.

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Sam’s Crudo

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.

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Meatball Sub

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.

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Meatball App

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.