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| 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 | ||||
| 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.
| Description: | Served with coctail sauce and lemon |
| Date: | 9.26.18 |
| Allergens: | Shellfish |
| Plating: | Soup plate or shellfish tin |
| Price: | $24 / $46 |
| Portion | Plate Component | ||||
| 1/2 or full | Dungeness crab, cut and cracked | ||||
| 2 oz. | Cocktail sauce | ||||
| 1 each | Lemon wrap | ||||
| 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.
| 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. |
| 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. |
| 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: | 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.