Back Office Systems Site
| Description: | with whole grain mustard Meyer lemon mousseline. |
| Date: | 3.28.19 |
| Allergens: | Dairy |
| Plating: | Sam’s Platter |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 9 spears | Chilled asparagus | ||||
| 3 oz. | Whole grain mustard mousseline | ||||
Plate as shown.
| Description: | brown sugar bourbon sauce, vanilla gelato |
| Date: | 2.12.19 |
| Allergens: | Dairy |
| Plating: | Fruit bowl on b&b with banana leaf |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 1 T. | Whole butter | ||||
| 1 each | Banana, quartered | ||||
| 2 oz. | Foster compound butter | ||||
| 1 oz. | Cream | ||||
Heat a small saute pan over medium-high heat, and add the butter and banana pieces as shown.
Brown the banana on both sides, then drain the fat. Add the foster butter. Cook, stirring to melt, then add the cream and bring to a boil.
Cook until the sauce is smooth, then transfer the bananas to the bowl, and pour the sauce over. Garnish with ice cream and a mint leaf.
| Description: | lobster cream sauce, mushrooms, sherry wine duchess potatoes, watercress salad 32 |
| Date: | 2.12.19 |
| Allergens: | Dairy, garlic, onion, gluten |
| Plating: | Large oval |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 1/2 each | Lobster shell | ||||
| 4 oz. | Lobster meat | ||||
| 4 oz. | Thermidor sauce | ||||
| 2 Tbls. | Elizabeth topping | ||||
| 3 oz. | Duchess potato mix, piped into a cylinder and bakes | ||||
| 1/4 bu. | Watercress | ||||
| 1 Tbl. | Lemon garlic vinaigrette | ||||
| 5 each | Cherry tomato halves | ||||
| 1/8 loaf | Bread | ||||
| 1 T. | Butter | ||||
Place the sauce and lobster meat into a non-stick pan, and heat over high heat until starting to simmer. Add a splash of cream to stop the cooking. Do not overcook! Transfer to an empty lobster shell, and spread evenly over the bottom. Top with Elizabeth topping, and place on a sizzle platter along with a cooked duchess potato portion. Place in the hot over until the topping is brown, about 5 minutes.
Transfer both lobster and potato to a warm plate. Toss the watercress and tomatoes in the vinaigrette with a pinch of salt and pepper, and plate as shown.
Unwrap one pecan pie portion, and place into the center of a small round plate. Garnish with a quenelle of whipped cream on top and a mint leaf as shown.
| Description: | Cabernet mushroom sauce, carrots, pearl onions, creamy Parmesan polenta |
| Date: | 1.8.19 |
| Allergens: | Garlic, onion |
| Plating: | Pasta bowl |
| Price: | $ 32.00 |
| 1 each | Braised lamb shank | ||||
| 6 oz. | Parmesan polenta | ||||
| 4 oz. | Mushroom sauce from braise | ||||
| pinch | Chopped parsley | ||||
Ladle the mushroom sauce into a suitable pot, and add the room temperature shank. Cover and bring to a boil. Reduce to a simmer, and cook for five minutes until completely hot. Ladle the polenta into the center of the bowl, then arrange the shank as shown. Pour the sauce and garnish over the shank. Garnish with chopped parsley.
| 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 | ||||
Peel potatoes, then boil in heavily salted water until very soft. Remove and allow to cool, then grate. Portion into 7 oz. portions.
Heat a non-stick pan over high heat, and add 1 oz. clarified butter. Add one portion of grated potato, then season with salt and pepper mix. Using a spatula, push the potatoes along the edges back into the center.
When golden brown on the bottom, flip then repeat. Transfer to a warm plate, and garnish with chopped parsley.
In the Tavern, cook on the griddle in the hot area as shown.
| 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.