Back Office Systems Site
| Description: | Young greens tossed with grapes, goat cheese, and marcona almonds, house vinaigrette. |
| Date: | 9.12.18 |
| Allergens: | Dairy, onion, nuts |
| Plating: | Round salad |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 oz. | Spring mix | ||||
| 2 oz. | Red grapes, halved | ||||
| 1.5 oz. | Goat cheese | ||||
| 1 oz. | Chopped marcona almonds | ||||
| 1 oz. | House vinaigrette | ||||
Combine greens in a bowl, and dress with the vinaigrette. Arrange on the plate, then garnish with tomatoes and cucumber slices.
| Description: | Day boat scallops, seared and simmered in t rich mushroom brandy sauce. Baked with duchess potatoes. |
| Date: | 9.12.18 |
| Allergens: | Gluten, onion, shellfish, dairy |
| Plating: | Scallop shells on oval plate |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 4 each | Diver scallops, sliced in half | ||||
| 2 oz. | Coquille Saint Jacques Sauce | ||||
| 2 each | Dutchess potatoes lined shells | ||||
| 2 Tbls. . | Grated gruyere cheese | ||||
Sliced the scallops in half, and season with salt and pepper. Heat the clarified butter over high heat, then sear the scallops on one side. Remove to a hotel pan, and cool.
Place three slices of scallop into the center of each shell, and ladle the sauce over each. Pipe the duchess potato around the edges as shown.
Transfer to hotel pan and cool. Cover, label, date and initial. Store refrigerated.
To serve, place two shells on a sizzle platter, and bake until completely hot. Serve with chosen side.
| Description: | Coffee and rum soaked ladyfingers, mascarpone cheese filling, served with vanilla bean crème anglaise |
| Date: | 9.12.18 |
| Allergens: | Gluten, dairy |
| Plating: | Medium Oval |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Tiramisu | ||||
| 1.5 oz. | Vanilla bean crème anglaise | ||||
| Sprinkle | Powdered chocolate | ||||
| Description: | Halved baby hierloom tomatoes, shredded iceberg lettuce, Avocado, house vinaigrette |
| Date: | 9.12.18 |
| Allergens: | Onion |
| Plating: | Round salad |
| Price: | $ 13.00 |
| Portion | Plate Component | ||||
| 4 oz | Iceberg chiffonade | ||||
| 4 oz. | Halved baby hierloom tomatoes | ||||
| Half | Avocado, fanned | ||||
| 1.5 oz. | House vinaigrette | ||||
Arrange the lettuce in the center of the plate, arrange the tomatoes over the lettuce. Top with the avocado fan. Serve vinaigrette on the side in a gooseneck.
| Description: | Bittersweet chocolate custard with caramelized sugar top. Served with whipped cream. |
| Date: | 8.31.18 |
| Allergens: | Dairy, chocolate |
| Plating: | Medium oval |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 6 oz. | Chocolate crème brulee filling | ||||
| 1 T. | Crystalized sugar | ||||
| 1 oz. | Whipped cream | ||||
Remove the plastic wrap from the brulee portion, and sprinkle with crystal sugar evenly. Broil with the torch.
Place a banana leaf underliner on the plate, and place the brulee over. Spoon the whipped cream into the ramekin, and place on the other end of the plate.
| Description: | Ahi tuna with roasted eggplant puree, green beans and tapenade |
| Date: | 8.25.17 |
| Allergens: | Garlic, sesame, chili |
| Plating: | Entrée platter |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 6 oz. | Albacore tuna steak, marinated in EVOO, peppered and salted | ||||
| 4 oz. | Roasted eggplant puree | ||||
| 4 oz. | Chosen side | ||||
| 1.5 oz | Tapenade | ||||
Grill tuna medium rare, and slice 1/2″ Spoon hot eggplant puree into the center of the plate as shown. Arrange tuna over the puree. Arrange the beans on the opposite side of the plate, and spoon the tapenade over the fish.
| Description: | Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese. |
| Date: | 8.20.18 |
| Allergens: | Onions, garlic, dairy |
| Plating: | Onion soup bowl |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 each | Croistini | ||||
| 10 oz. | Onion soup base | ||||
| 2 | Gruyere cheese slices | ||||
| 1 Tbl. | Grated parmesan cheese | ||||
Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.
Serve on a side plate.
| Description: | Dungeness crab meat, clams, mussels, prawns, spicy tomato broth, garlic bread |
| Date: | 6.28.18 |
| Allergens: | Garlic, peppers, shellfish, dairy |
| Plating: | Bowl |
| Price: | $ 32.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 12 oz | Cioppino base | 12.00 | |||||
| 3 each | Clams, Littleneck | 4.50 | |||||
| 3 each | Mussels, Mediterranean | 4.50 | |||||
| 4 oz. | White fish cubes | 4.00 | |||||
| 2 each | Shrimp, U-15, halved | 2.00 | |||||
| 2 oz. | Dungeness Crab Meat | 2.00 | |||||
Heat the base over high heat, and add the clams and mussels. Cover and boil for 2 minutes. Turn the clams and mussels over, and add the fish. Toss to combine, then cover again. Simmer an additonal three minutes, then correct the seasoning and transfer to a warm soup plate.
Garnish with chopped parsley.
| Yield 1X: | 32.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Tree nuts, chili | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole pecan halves | 2 | 4 | 6 | |||
| Powdered sugar | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| Cayenne | 0.50 | 1.00 | 1.50 | |||
| Kosher salt | 1.00 | 2.00 | 3.00 | |||
| Water | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients. Combine all but the pecans in a bowl, and mix until completely smooth with a whisk. Add pecans, and toss with a spatua until all pecans are evenly coated.
Line a sheetpan with parchment, then spread the pecans evenly so that they are in a singel layet. Bake at 350 until golden brown, about 12 minutes. Remove a cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.
| Description: | Local petrale sole dusted with seasoned flour and pan-fried. Served with roasted potatoes and mixed vegetables or side of the day. |
| Date: | 7.30.18 |
| Allergens: | Gluten, garlic, dairy. |
| Plating: | Large oval |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 8 oz. | Filet of petrale sole. Skin off | ||||
| 1.5 oz. | Canola oil | ||||
| 1 each | Lemon squeeze | ||||
| pinch | Chopped parsley | ||||
| 1/2 oz. | Clarified butter | ||||
| 1 | Starch and Veg | ||||
In this example, the sole is served with a side of the day, orchiette pasta with eggplant. Total cooking time is approximately four minutes. Pan temperature +/- 400 F.