Ricotta Stuffed Mozzarella and Tomato Salad

Ricotta Stuffed Mozzarella & Tomato Salad    8

House Cured Tomato, Aged Balsalmic, Olive Oil, Garlic Tuile

-          Ricotta – (rih-KAHT-tuh) literally meaning “re-cooked,” it is an Italian dairy product made from sheep (or cow, goat buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, it is not really a cheese because it is not product by coagulation of casein. Ricotta curds are creamy white in appearance, slightly sweet in taste and contain around 13% fat. In this form, it is somewhat similar to cottage cheese, thought considerably lighter.

          Tuile – (tweel) a thin, crisp sweet or savory cooking or wafer made of dough or cheese. Originally from France, the word Tuile means “tile,” and are supposed to resemble French roof tiles.

Fall Squash Salad

Roasted Fall Squash Salad    10

Butternut Squash, Sweet Potatoes, Walnuts, Arugula, Parsley Pesto

 

Lemongrass Hamachi

Lemongrass Hamachi    14

Picked Celery, Daikon Radish Salad, Papaya, Sea Salt

-          Hamachi – (hah-MAH-chee) Japanese name for young Yellowtail, which is a type of fish with a texture and flavor similar to tuna. Ours is farm raised from Japan.

-          Daikon – (DI-kuhn) from the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon’s flesh is crisp, juicy and white which the skin can either be creamy white or black.

Escargot

Escargot Bourguignonne    18

Mushroom Cap, Garlic, Pernod Butter, Asiago Cheese

-          Escargot - (ehs-kahr-GOH) French for “snail”

-          Bourguignonne – (boor-gee-NYO/N) French term for “as prepared in Burgundy,” one of France’s most famous gastronomic regions. Meat is braised in red wine and usually garnished with small mushrooms and white onions.

-          Pernod – (pehr-NOH) a yellowish, licorice flavored liquor similar to absinthe. It is very popular in France and is usually mixed with water, which turn it whitish and cloudy

-          Asiago Cheese – (ah-SYAH-goh) hailing from Italy, Asiago has a rich flavor that can be pleasantly sharp in aged versions. It is made from whole or partially skimmed cow’s milk, which may be pasteurized or raw. Depending on the age of the cheese, the rind ranges from elastic and straw colored to hard and brownish grey. The interior ranges from semisoft and ivory colored to hard and deep gold.

Calamari

Calamari Steak    14

Olive Tapenade, Roasted Garlic Aioli, Preserved Lemon

-          Tapenade – (ta-pen-AHD) from France’s Provence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It is used as a condiment and server with fish, meat, etc.

-          Aioli  – (ay-OH-lee) a strongly flavored garlic mayonnaise from the Provence region of southern France. It is a popular accompaniment for fish, meats and vegetables.

-          Preserved lemons – lemons that have been macerated in a salt-lemon juice brine (sometimes with spices such as cinnamon, cloves and coriander) for about 30 days. They have a silken texture and a distinctive flavor.



Grilled Asparagus Salad

Grilled Asparagus Salad 9

Pecan Crusted Goat Cheese, Orange Supremes, Basil Pesto

Supremes – to remove the skin, pith, membranes and seed of a citrus fruit and separate its wedges. Also as noun, a wedge of citrus fruit

BTG: Casa Silva Sauvignon Blanc

Bottle: Sancerre or Pouilly Fume

Poached Jumbo Shrimp

Poached Jumbo Shrimp 13

Compressed Watermelon, Mango, Avocado, Frisée, Soft Herbs

Frisée – (free-ZAY) delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in salad mix

Soft Herbs – herbs that are delicate and turn brown and mushy when cooked. They are added in the last minute of cooking time or after taking the dish off of the heat.

(ex. Parsley, cilantro, mint, dill and chives)

Wine Pairings:

BTG:  Bastianich ‘Adriatico’ Friulano

          Donnhoff Riesling

Bottle:  Chappellet, Napa Valley, Chardonnay

             Chateau de Beaucastel, Chateauneuf-du-Pape, France, Roussane

Ahi Tuna Tataki

Ahi Tuna Tataki 14

Avocado “Carpaccio”, Sushi Rice, Rooster Sauce, Soy Gel, Hearts of Palm Salad

Carpaccio – (kahr-PAH-chee-oh) Italian in origin, carpaccio consists of thin shavings of raw filet, which may be drizzled with olive oil and lemon juice or served with mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions. It is generally served as an appetizer.

Sushi– (SOO-shee) a Japanese specialty based on boiled rice flavored with sweetened rice vinegar. Various chopped vegetables, raw fish, pickles, tofu, etc. are enclosed in sushi rice and wrapped in thin sheets of nori (seaweed). The rolls are then cut into slices.

Rooster Sauce - a type of Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes. Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture than non-Thai.

Soy Gel – soy and agar-agar (which is a seaweed often used as a thickening agent)

Hearts of Palm – the edible inner portion of the stem of the cabbage palm tree, which grows in many tropical climates and is Florida’s official state tree. Hearts of palm are slender, ivory colored, delicately flavored and expensive. They resemble white asparagus, without the tips. Their texture is firm and smooth and the flavor is reminiscent of an artichoke.

BTG: Vietti, Roero Arneis,  Piedmont

         Donhoff, Riesling, Germany

Bottles: Terredora di Paulo, Greco di Tufo

 Riefle, Gewurztraminer, Steinert, Grand Cru, Alsace, France

Foie Gras

Foie Gras 18

Wild Mushroom Fricassée, Thyme Persillade, Foie Gras Truffle Emulsion

Foie Gras – (FWAH GRAH) “fat liver”  - the enlarged liver from a goose or duck that has been force-fed and fattened over a period of 4 to 5 months. These specially bred fowl are not permitted to exercise, which combined with the over-eating, creates a huge fatty liver. The liver is then soaked overnight in milk, water or port. It is then drained and marinated in a mixture usually consisting of Armagnac, port, padeira and seasonings. Then it is cooked, usually by baking. Foie Gras is very expensive and has an extraordinarily rich flavor with a silky smooth texture.

Fricassée – (FRIHK-uh-see) a dish of meat, usually chicken, that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.

Thyme – (TIME) a perennial herb native to southern Europe and the Mediterranean. It is a bush with gray/green leaves giving off the pungent minty, light lemon aroma. It is used in cooking to add flavor to vegetables, meat, poultry, fish dishes, soups and cream sauces.

Persillade – (pehr-see-YAHD) mixture of parsley, garlic and olive oil

Emulsion – (ih-MUHL-shuhn) a mixture of one liquid with another that do not usually combine smoothly (ex. oil and water, mayonnaise, etc.)

Wine Pairings:

BTG: Domain Arlaud Bourgogne, Pinot Noir

Botttles: Domaine Drouhin, Dundee Hills, Willamette Valley, Oregon, 2002

 Dujac Pere & Fils, Morey-St-Denis, Burgundy, Pinot Noir, 2007

 Paul Jaboulet Aine, Crozes Hermitage, ‘Les Jalets’

Goat Cheese Tart

Boursin, Goat Cheese, Roasted Tomato & Pine Nut Tart 11

Herb & Frisée Salad, Shaved Fennel, Belgian Endive, Aged Balsamic, Charred Tomato Vinaigrette

Boursin- (boor-SAHN)  White and smooth with a buttery texture.  Triple cream cheese often flavored with herbs, garlic or pepper.

Frisee- (free-Zay) – has slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in salad mixes

Fennel- (FEHN-uhl) pale green, celerylike stems and bright green, feathery flowers/ leaves.  The flavor is similar to Anise but sweeter.

Belgian Endive- (EN-dive) also known as French endive, is a small (about 6-inch-long), cigar-shaped head of cream-colored, tightly packed, slightly bitter leaves

Aged Balsamic- [bal-SAH-mihk] made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels — of various woods and in graduating sizes — over a period of years

Vinegar- (VIHN-ih-ger) French word for “sour wine”. Converts fermented liquid such as wine  into a weak solution of acetic acid.

Charred Tomato- to burn partially so as to blacken its surface

Tuna "Poke"

Tuna “Poke” 14

Yuzu, Scallion, Compressed Cucumber, Wasabi Tobiko,

Nuoc Cham Gelée, Sesame Tuile, Pickled Red Onion, Micro Cilantro

yuzu- ( yoo-zoo) A sour Japanese citrus fruit, which is used almost exclusively for its aromatic rind. 

Tobiko- Fish Eggs 

Nuoc Cham-  (Noo-ahk CHAM) a Vietnamese condiment that’s based on Nuoc Name ( Fish Sauce) combined with various seasonings that can included red chilies, garlic, lime juice, ginger and sugar. 

Gelee- clear gelatine, colorless odorless, nice silky texture. will take on the flavor of anything you mix with it.

Tuile- (tweel) French for "tile" this thin, crisp cookie is placed over a rounded object while still hot from the oven. Made from red bell peppers, flour and egg whites. With sesame seeds on top

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