Category: Plate

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2 – Spicy chicken wings

Description: Ranch dressing and Crystal hot sauce
Date: 12.25.18
Allergens: Chili, dairy, gluten
Plating: Oval  basket, two ramekins
 Price:  $                                        10.00
Portion Plate Component
4 pieces Marinated chicken wing flats
4 pieces Marinated chicken wing drumettes
3 oz. Seasoned flour
1 ramekin Ranch dressing
1 ramekin Crystal hot sauce

Select four of each shape wing joint, and place into the seasoned flour. Coat well, then shake off excess and deep fry at 325 F. until golden brown and beginning to float. Remove from the hot oil, and drain well. Transfer to seasoning bowl, and sprinkle with salt and pepper mix. Transfer to paper lined basket, and garnish with ranch dressing and Crystal hot sauce.

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2 – Deep Fried Olives

Description: Castelvetrano olives dipped in buttermilk and coated with seasoned flour. Served with lemon.
Date: 12.24.18
Allergens: Dairy, gluten, garlic, chili
Plating: Small oval
 Price:  $                                          6.00
Portion Plate Component
4 oz. Castelvetrano olives
2 T. Buttermilk
1 oz. Seasoned flour
1 each Lemon wedge

Drain the olives from the brine, then portion into portion bags. Add 2 tablespoons of buttermilk to each bag.

To serve, transfer the contents of the bag to the seasoned flour, and coat completely. Transfer to the basket and shake excess flour off. Transfer to the deep fryer, and cook until lightly browned.

Remove from the hot fat, and transfer to a seasoning bowl. Season well with salt and pepper mix. Transfer to a small oval, and garnish with a lemon wedge.

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2 – Crispy Calamari

Description: with spicy remoulade sauce
Date: 12.24.18
Allergens: Shellfish, gluten, dairy, chili
Plating: Small oval, ramekin
 Price:  $                                        11.00
Portion Plate Component
6 oz. Calamari
1 Tbl. Buttermilk
1 oz. Seasoned flour
1 ramekin Spicy remoulade
1 each Lemon wedge

Defrost the calamari the day before you need to cut it on the speed rack. Remove the wings from the tubes, and cut them into 1/4″ rings. Remove the beaks from the tentacles. Portion into 6 oz. portions in portion bags, and add 1 tablespoon of buttermilk to each bag.

To cook, transfer the portion to the seasoned flour container, and coat completely. Shake excess flour off using a basket. Transfer to the fryer basket, and deep fry at 350 F. until just starting to color. DO NOT OVERCOOK. Remove from the hot oil, and allow to drain completely. Transfer to a bow, and season to taste with salt and pepper mix. Toss to coat evenly.

Transfer to a small oval plate with a ramekin of spicy remoulade sauce. Garnish with chopped parsley and a lemon wedge.

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2 – Crispy Green Beans

Description: with miso mustard sauce
Date: 12.22.18
Allergens: Gluten
Plating: Small oval, ramekin
 Price:  $                                          6.00
Portion Plate Component
4 oz. Haricots vertes, defrosted
1 oz. Green bean batter
1.5 oz. Miso mustard sauce

Place the beans into a small mixing bowl with the batter and toss to coat. Drop into the hot fryer, a few beans at a time. Fry until golden brown. Remove from the oil, and drain. Transfer to a small bowl, and season with salt and pepper mix. Plate on a small oval with the mustard sauce in a ramekin.

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Smoked Salmon Appetizer

Description: Cold smoked salmon from Half Moon Bay, sliced thin, topped with dill crème fraiche, minced shallots, and fried capers. Grilled baguette.
Date: 11.5.18
Allergens: Dairy, onion, gluten
Plating: Small round
 Price:  $                                        16.00
Portion Plate Component
3 oz. Smoked salmon
1 oz. Dill crème fraiche
1 Tbl. Minced shallots
2 Tbl. Fried capers
Garnish Minced chives
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Stuffed Petrale Sole “Marguery”

Description: Dungeness crab, shrimp
brandy shrimp cream sauce
Date: 10.26.18
Allergens: Shellfish, dairy, garlic, onion
Plating: Sam’s platter
 Price:  $                                        29.00
Portion Plate Component
3 Small sole filets, trimmed, 1.5 oz. each
3 oz. Sole margurey filling
1 oz. Canola oil
2 oz. Brandy cream sauce
1 oz. Bay shrimp

Spread the filling over the skin side of the filet, and roll as shown. Secure with a toothpick.

Heat the oil in a saute pan, and add three pieces of stuffed sole. Brown on all sides, then transfer to the overn. Cook unitl cooked through, about five minutes. Discard the cooking oil from the pan, and add the sauce. Add the shrimp and parsley and heat through.

Remove the fish from the pan to a warm plate. Spoon the sauce over the fish, and plate with starch and vegetables as ordered.

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Steak au Poivre

Description: Dry-aged prime New York steak, pepper crusted, sauteed, brandy cream sauce and fries
Date: 10.11.18
Allergens: Onions, dairy, gluten
Plating: Sam’s entrée plate
 Price:  $                                        49.00
Portion Plate Component
14 oz. Dry aged prime New York strip
2 oz. Au poivre sauce
8 oz. French fries

Crust the steak as illustrated. Saute to proper temperature, and remove to rest.

Discard the spent oil from the pan, and add the au poivre sauce. Bring to a boil, then pour onto the plate. Place the steak over the sauce. Add the fries.

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Ghirardelli Hot Fudge Sundae

Description: Vanilla bean ice cream, Ghirardelli hot fudge sauce, whipped cream
Date: 9.28.18
Allergens: Dairy
Plating: Sundae glass, banana leaf, underliner plate
 Price:  $                                          8.00
Portion Plate Component Oz.
6 oz. Vanilla bean gelato 6.00
2 oz. Hot fudge sauce 2.00
1/2 oz. Salted pecans 1.00
1 oz. Whipped cream 1.00
1 each Cherry

Assemble as shown. Serve on a B&B plate with a banana leaf underliner.

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Grilled Halibut Steak

Description: salsa verde, garlic potato puree
Date: 9.26.18
Allergens: Garlic, onion, chili
Plating: Sam’s oval plate
 Price:  $                                        34.00
Portion Plate Component
9 oz. Halibut steak
4 oz. Garlic potato puree
2 oz. Salsa verde 


Oil and season the halibut steak very well with salt and pepper. Grill to medium, then plate as shown, drizzling salsa verde around the plate as well as over the halibut. Serve with choses side.