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| Description: | Hard-boiled eggs mixed with dungeness crab meat and seasonings. Topped with crab meat. |
| Date: | 7.30.18 |
| Allergens: | Dairy, chili, onion |
| Plating: | Small oval |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 5 each | Crabby deviled eggs | ||||
| 1/4 oz | Arugula | ||||
| sprinkle | Paprika | ||||
| 1/2 oz | Crab meat | ||||
Arrange the eggs on the arugula, then sprinkle lightly with paprika. Top with the crab meat.
| Description: | Sweet shrmp are sauteed in spicy garlic butter. Served with lemon. |
| Date: | |
| Allergens: | Shellfish, garlic, onion, dairy, chili |
| Plating: | Medium oval |
| Price: | $ 12.00 |
| Portion | Plate Component | ||||
| 10 each | 26 – 30 Shrimp, peeled and cut as shown | ||||
| 3 oz | Spicy scampi butter | ||||
| 1 each | Lemon crown | ||||
Prepare the shrmip as shown.
Heat a saute pan over high heat, then add the scampi butter. When the butter is melted, add the shrimp, tail up. Cook through, then transfer to a warm plate. Pour butter over. Garnish with a lemon crown.
| Description: | Fresh dungeness crab meat with cream cheese and spices. Fried crispy. |
| Date: | 7.26.18 |
| Allergens: | Shellfish, dairy, garlic, chili |
| Plating: | Medium oval |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 10 | Crab rangoon, frozen | ||||
| 1 | Mae Ploy sauce | ||||
Fry the rangoons until golden brown. Drain then arrange on the plate as shown. Pour the sauce into a ramekin.
| Description: | Smoked trout flaked over cucumber, radish, and dill crème fraiche on toasted baguette. |
| Date: | 7.26.18 |
| Allergens: | Onion, dairy |
| Plating: | Medium oval |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 5 each | Croistini | ||||
| 2 oz | Dill crème fraiche | ||||
| 3 each | Cucumber slices | ||||
| 2 each | Radish slices | ||||
| 1.75 oz | Smoked trout | ||||
Spoon .4 oz dill crème fraiche on each croistini. Top with alternating cucumber and radish slices. Flake .35 oz trout onto each croistini. Garnish with dill sprigs.
| Description: | Flaked smoked trout, potato and cucumber salad, dill crème fraiche, over mixed greens in house vinaigrette. |
| Date: | 7.25.18 |
| Allergens: | Dairy, onion |
| Plating: | Large round |
| PLU: | |
| Price: | $ 22.00 |
| Portion | Plate Component | ||||
| 1.5 oz | Mixed greens | ||||
| 1/2 T. | House vinaigrette | ||||
| 6 oz | Cucumber potato salad | ||||
| 3 oz | Flaked smoked trout | ||||
| pinch | Radish julienne | ||||
| 5 | Dill sprigs | ||||
Season, dress, and toss the greens, then arrange them in the center of the plate as shown.
Spread the potato salad over the greens, and flake the trout over the salad.
Garnish with the radish julienne and dill sprigs.
| Description: | Assorted mushrooms simmered with arborio rice and mushroom broth. Finished with butter, Parmesan cheese, and basil oil. |
| Date: | 6.28.18 |
| Allergens: | Dairy, onion |
| Plating: | Pasta bowl |
| PLU: | |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 6 oz | Par-cooked arborio rice | ||||
| 1.5 oz | Mushroom duxelles | ||||
| 2 oz | Sauteed mushrooms | ||||
| 6 oz | Mushroom stock | ||||
| 1 oz | Butter | ||||
| 2 oz | Parmesan cheese | ||||
| 1/8 oz | Basil chiffonade | ||||
| 1/2 oz | Basil oil | ||||
Start with the rice, the duxelles, and 2 oz. of stock, get the rice hot over high heat. Add the garnish mushrooms with another 2 oz. of stock.
Stir until the stock is absorbed. Keep adding the mushroom stock, a couple of oz at a time, until it’s all in.
Then add the cheese, and stir it in. Finally add the butter and aand basil, and mix in. Add salt and pepper to taste.
It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up. Add a little more stock if it seems thick or right before it goes out if it sits for a few minutes. Spoon into the center of a warm bowl.
Drizzle the basil oil around the plate.
| Description: | Poached celery hearts, anchovy garlic marinade, tomatoes, bay shrimp or anchovy garnish |
| Date: | 7.23.18 |
| Allergens: | Garlic, chili, |
| Plating: | Small round |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 3 each | Marinated poached celery hearts | ||||
| 1.5 oz | Toybox tomatoes, tossed in celery marinade | ||||
| 2 oz | Bay shrimp | ||||
| OR | |||||
| 1 oz | Anchovy filets | ||||
Assemble the plate as shown for shrimp Victor.
As shown for anchovy Victor.
| Description: | Spinach and ricotta dumplings with Parmesan cheese. Served with marinara sauce or sage brown butter. |
| Date: | 7.22.18 |
| Allergens: | Gluten, dairy, garlic, onion, chili |
| Plating: | Small oval |
| PLU: | |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 7 | Spinach malfati | ||||
| 2 | Marinara sauce | ||||
| pinch | Parmesan cheese, grated | ||||
| 1 | Basil sprig | ||||
Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.
Spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.
| Description: | Half grilled Mary’s chicken, blanched garlic and parsley, spinach malfati, marinara sauce |
| Date: | 7.22.18 |
| Allergens: | Gluten, dairy, garlic, onions, chili |
| Plating: | Large oval |
| PLU: | |
| Price: | $ 23.00 |
| Portion | Plate Component | ||||
| 1 | Stuffed half chicken | ||||
| 1 Tbl | Whole butter | ||||
| 7 | Spinach malfati | ||||
| 2 oz. | Marinara sauce | ||||
| Pinch | Grated Parmesan cheese | ||||
Cook the chicken as shown in the linked recipe. Allow to rest while you prepare the malfati.
Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.
Place the chicken as shown, then spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.
| Description: | Rich cream flavored with vanilla beans. Served with strawberry sauce. |
| Date: | 7.20.18 |
| Allergens: | Dairy |
| Plating: | Small plate |
| PLU: | |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Vanilla bean panna cotta | ||||
| 1 1/2 oz. | Strawberry sauce | ||||
| 1 | Mint sprig | ||||
Unmold the panna cotta by running a sharp knife around the edge. Spoon the sauce as shown. Garnish with a fresh mint sprig.