Category: Plate

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Pan-fried Sweetbreads

Description: with celery heart remoulade and celery leaves, garlic potato puree
Date: 9.26.18
Allergens: Onion, chili, dairy
Plating: Sam’s oval
 Price:  $                                        30.00
Portion Plate Component
6 oz. Poached sweetbreads
1.5 oz. Celery heart remoulade
pinch Celery leaves

Heat a saute pan over high heat, and add 1/8″ canola oil. Completely coat the surfaces of the sweetbread slices with seasoned flour. When the oil shimmers, add the sweetbreads, cut side down, and cook until golden brown. Turn over, and cook the second side until lightly browned.

Spoon the garlic potato puree onto the plate as shown, and arrange the sweetbreads as shown. Spoon the sauce over the sweetbreads, and garnish with the celery leaves. Serve with chosen side.

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Cobb Salad

Description: Sliced iceberg lettuce, rosat chicken, chopped egg, avocado, tomato, bacon, bleu cheese
Date: 9.16.18
Allergens: Dairy, onion
Plating: Large oval platter
 Price:  $                                        22.00
Portion Plate Component
7 oz. Iceberg chiffonade
1/2 each Avocado, chopped
4 oz. Roased chicken, medium dice
4 oz. Heirloom tomatoes, halved
2 strips Bacon, chopped
1 each Egg, hard-boiled, quartered
1.5 oz. Pt. Reyes bleu cheese crumbles
2oz. Chosen dressing

Carefully measure and prepare all ingredients. Arrange the lettuce on the plate, then arrange the toppings as illustrated. Serve with chosen dressing in a gooseneck.

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Hangtown Fry

Description: Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters.
Date: 9.13.18
Allergens: Dairy
Plating: Oval entrée platter
 Price:  $                                     18.00
Portion Plate Component
1/2 oz. Whole butter
3 each Extra large eggs, beaten
1 oz. Cream
1 oz. Sliced green onions, white part 1/8″
1.5 oz. Chopped bacon
1 oz. Grated gruyere cheese
3 each Breaded, fried oysters
1/2 oz. Sliced green onions, green part for garnish

Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.

Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.

Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.

Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.

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Baked Deviled Crab

Description: Dungeness crab meat sauteed with garlic, onion, and peppers. Enriched with a well-seasoned cream sauce. Served with grilled sourdough bread.
Date: 9.12.18
Allergens: Garlic, onion, capsicum, dairy, shellfish
Plating: Green oven dish, entrée platter
 Price:  $                                           24.00
Portion Plate Component
8 oz. Devilled crab
4 each Sourdough batard slices, oiled and seasoned

Bake at 500 F. for ten minutes. Grill bread and place on the side.

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Creamed Spinach Side

Description: Steamed spinach is enriched with bacon, garlic, Parmesan cheese, and cream sauce.
Date: 9.12.18
Allergens: Garlic, onion, dairy, gluten
Plating: Small oval
 Price:  $                                          6.00
Portion Plate Component
6 oz. Creamed spinach

Pour portioned spinach into saute pan, and reheat. Transfer to warm plate, and garnish with parmesan.

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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.
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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.
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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.