DOCSLIB.ORG

Availability Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Availability Guide AVAILABILITY GUIDE Growing vegetables slowly and gently in full accord with nature. April/May 2021 The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature. The Chef’s Garden We offer a variety of products each month. We are dedicated to growing vegetables slowly and gently in full accord with nature. Below are descriptions of each of the categories we offer along with the specific products from A to Z. Micro Greens Plants offer different flavors and textures at every stage of growth, so we’ve developed unique sizing options that let a chef’s creativity soar. Miniature vegetables, herbs, greens and lettuces in Micro size pack a punch of flavor that can be used to add complexity of flavors or simply enhance a dish with their aroma, texture and visual appeal. Greens Our Greens from Petite to Baby make a big visual impact and feature an intensely spicy flavor. We have a wide variety to choose from in fresh, beautiful tones of green and red to complement any dish, sized between 2 and 6 inches. Lettuce In addition to the great selection of Lettuces, we take it a few steps further. We have learned from chefs over the years that every stage of the plant offers something cool and unique to the plate. That’s why our Lettuces are offered in sizes ranging from Petite, which we actually harvest with scissors, to Ultra and Baby. www.chefs-garden.com | Call 800.289.4644 AVAILABILITY|April/May 2021 Herbs Herbs are an essential part of every dish. Whether you desire a kick of heat or a subtle sweetness, The Chef’s Garden has an herb for you. Experiment with our varieties. They are perfect for cocktail hour through dessert and every savory bite in between. Flowers and Blooms Simple touches can turn any dish into something truly extraordinary. See and taste the difference when you add a bloom or petal to your dish. Our greenhouses are overflowing with Edible Flowers of all shapes, sizes and colors to accent any dish. Petite to Baby Vegetables Our vegetable crops are immensely versatile and have a special place in every chef’s kitchen. Serve our vegetables raw or cooked, and let their natural sweetness and bright colors captivate the eye and please the palate. www.chefs-garden.com | Call 800.289.4644 The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature. Microgreens -Holiday Bites -Lemon Meringue -Anise Hyssop -Root Bites -Mixed Violas -Arugula -Sour Bites -Orange Marmalade -Autumn Fire -Sweet Pastry Bites -Plum Sorbet -Beet of the Night -Thai Bites -Pomegranate -Bulls Blood -Red Raspberry Swirl -Burgundy Amaranth -Red Raspberry Sorbet -Carrot Top Flowers -Calvin Pea Tendrils (50 ct. packages) -Chervil Borage Other -Chinese Cabbage -Blue -Bachelor Buttons -Chives -Mini Sorbet Princess -Chrysanthemum Begonia -Mixed Flowers -Cilantro -Citrus -Mixed Fuchsia -Corn Shoots -Nasturtiums -Cutting Celery Dianthus -Fennel -Abbey Road Blooms -Gold Memo Chives -Chelsea -Arugula Blooms -Green Basil -Pea Tendrils -Gold -Westminster -Basil Blooms -Pea Tendrils - Green -Mixed Dianthus -Bowtie Arugula Blooms -Green Shiso -Mixed Frilled Dianthus -Citrus Coriander Blooms -Lemon Balm -Citrus Crystal Lettuce Blooms -Leman Basil Egyptian Starflower -Dill Blooms -Lemon Grass -Apple Blossom -English Lavender Blooms -Memo Chives -Cream Puff -Flowering Herb Sampler -Mizuna -Lilac -Mustard Blooms -Mountain Mint -Red Velvet -Hyssop -Opal Basil -Mixed -Mixed Mustard Blooms -Parsley -Penny Royal Mint -Nepitella Mint Blooms -Popcorn Johnny Jump Ups -Pea Blooms -Purple Radish -Lemon Plum Cream -Plum Lucky Sorrel w/Blooms -Red Dandelion -Mixed Johnny Jump Ups -Rainbow Lucky Sorrel w/Blooms -Red Mustard -Rat Tail Radish Blooms -Red Ribbon Sorrel Marigolds -Watercress Blooms -Red Shiso -Citrus Marigolds -Sea Cress -French Marigolds -Sea Spears -Mixed Marigolds -Sage -Sunflower -Tarragon Mini Florets -Thai Basil -Apricot Punch -Thyme -Cameo Pink -Watercress -Blush Rose -Bubblegum Blends -Lavender -Asian Blend -Lilac -Basil Sampler -Plum -Mixed Shiso -Ruby -Salad Sensation -White -Herbal Sensation -Mixed -Millenium Blend -Mint Sampler Violas -Banana Cream -Blackberry Sorbet Microgreen Blend Small Bites -Blackberry Swirl -Asian Bites -Blue Raspberry Sorbet -Basil Bites -Blueberry Cheesecake -Fines Herb Bites -Blueberry Cream -Italian Bites -Blueberry Lemon Sorbet -Healthy Bites -Blueberry Swirl Viola -Herbal Sensation Bites -Burnt Honey Sorbet www.chefs-garden.com | Call 800.289.4644 AVAILABILITY|April/May 2021 Leaves Demi Herbs Petite Radish (50 ct. Packages) Beet Blush (75 ct. packages; 1-1.5” sprigs) -Cherry Bomb -Traditional -African Blue Basil -Daikon -Sunrise -Anise Hyssop -French Breakfast -Grape Bomb -Sunset -Basil Sampler -Mixed -Mixed -Chocolate Mint -English Lavender Nasturtium Leaves -English Mint Petite Turnips (50 ct. Packages) -Mixed -Lemon Balm -Royal Purple -Traditional -Lemon Verbena -White -Variegated -Mint Sampler -Mixed -Nepitella Mint Shiso Leaves -Opal Basil -Flaming -Pineapple Mint -Green -Pineapple Sage -Red -Thai Basil -Mixed -Tricolor Sage Sweet Potato Leaves Traditional Herbs -Purple (50 ct. packages; 4-5” sprigs) -African Blue Basil Other -Anise Hyssop -Citrus Lace Leaves -Basil Sampler -Kinome Leaves -Chocolate Mint -English Lavender -Leaf Sampler -English Mint -Red Hibiscus Leaves -Flaming Shiso R-ootbeer Leaves -Garlic Roots -Garlic Shoots Sorrel -Green Shiso -Amethyst Sorrel -Lemon Balm -Lucky Clover -Mint Sampler -Petite Plum Lucky Sorrel -Mixed Shiso Leaves -Petite Rainbow Lucky Sorrel -Nepitella Mint -Petite Red Ribbon Sorrel -Opal Basil -Pineapple Mint -Pineapple Sage Petite and Ultra -Red Shiso (50 ct. packages) -Thai Basil Arugula -Mixed -Bowtie Petite Vegetables -Red Ribbon Cucumbers -Sylvetta -Cuke with Bloom -Demi Cukes Crystal Lettuce -Coty Cukes -Citrus -Young Cukes -Daggered -Emerald Petite Alliums (50 ct. Packages) -Quartet -Leeks -Ruby -Purplette Onions -White Coin Onions Mustard -Mixed Onions -Ruffled Red Petite Carrots (50 ct. Packages) Other -Dragon -Pink Tipped Parsley -Long Orange -White -Rainbow Swiss Chard -Mixed -Red Dandelion w/Root -Watercress www.chefs-garden.com | Call 800.289.4644 The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature. Baby Vegetables Other Asparagus -Crosnes -Green -Kalettes -Pink Blush -Kohlrabi -Purple -Leeks -Mixed -Oca Beans (Late April/Early May) -Carmellini -French Lettuce Bibb Beets (By the # or 10# Case) -Green Rosettes -Candy Striped -Red Rosettes -Gold -Red Crisp Leaf -Mixed -Speckled Carrots Leaf -Dragon -Long Orange -Lolla Rossa -Orange Round -Purple Mesclun -Yellow -Baby -Mixed -Holiday -Petite Peas -Ultra -Petite Snow Peas - mixed Mixed Potatoes (Round) -Baby -Yellow Creamer -Petite -German Butterball -Ultra -All Blue -Huckleberry Gold Oak -Green Potatoes (Fingerling) -Mixed -Austrian Crescent -Red -French Romaine Radish (Fall) -Green -Black Round -Red -Purple Ninja -Red Rose -Watermelon -Speckled Density -Sweet Romaine Radish (Spring) (Late April/Early May) -Mixed -Cherry Bomb Rhubarb (May) Baby Greens -Asian Blend Spinach -Baby Spinach -Ultra -Exotic Kale -Baby -Lacinato Kale -Root -Swiss Chard -Mixed Greens Squash (Late April/Early May) -Mixed Kale -Blossoms -Zucchini Tomatoes (Late May) -Specialty -Toybox www.chefs-garden.com | Call 800.289.4644 AVAILABILITY|April/May 2021 Featured Dishes The Chef’s Garden was built because of the Chefs’ love for Microgreens, Heirloom Vegetables, Specialty Lettuce and Edible Herbs and Flowers. We want to feature you, the Chefs, and the reason we decided to become The Chef’s Garden. Get creative and share your photos of our products in the kitchen, finished dishes and plates at the pass. Post your dishes to our Facebook page. Tag your dishes on Twitter @TheChefsGarden. Use the hashtag #thechefsgarden on Instagram or send us an email: [email protected]. @chefboyjv Foie gras, grapes, chocolate @forkkingchef Chicken & truffle roulade, cauliflower, tropical spinach, & jus @chefken Roasted carrots, parsnips, watermelon radishes,butternut squash purée,with petite turnips, topped with a Harissa Yogurt Sauce. www.chefs-garden.com | Call 800.289.4644 ® Micro Watercress| In Season Now| 419.433.4947 The Chef’s Garden | www.chefs-garden.com | Product availability is weather dependent and is subject to change. Product images are not to scale. © The Chef’s Garden, Inc. 2021.
Load more

Recommended publications
  • Menu Appetizer, Sashimi, Fish, Tempura, Meat, Sushi, Dessert 150
    Bluefin Chef's Omakase Chef Abe's Omakase course menu Appetizer, Sashimi, Fish, Tempura, Meat, Sushi, Dessert 150 Sushi Omakase amuse bouche, 12 piece of sushi and soup 85 Salad Soup house salad lobster miso soup mix spring greens, house dressing 6 sweet pea, turnip, white miso 10 kelp salad clam miso soup wakame, cucumber, sesame ponzu dressing 6 little neck clam, white miso 10 cucumber salad mushroom miso soup cucumber, sesame seeds, rice vinegar dressing 6 shiitake, enoki, eringe, white miso 9 king crab and avocado salad dumpling soup crab, avocado, mix springs, butter ponzu dressing 20 crab & mushroom dumpling, shiitake mushroom, clear fish broth 9 mixed sashimi salad shirimp, tuna, salmon, albacore, yellowtail sashimi soup octopus, house dressing 20 white fish, arare, mitsuba, clear fish broth 12 tako salad octopus sashimi, seaweed, cucumber sesame seeds, rice vinegar dressing 15 Hot Plates heirloom tomato and japanese cucumber salad house homemade dressing 10 kuro edamame black soy bean, sea salt 6 shishito pepper Cold Plates bonito flakes, butter ponzu sauce 8 crispy tuna (4pcs) broiled japanese eggplant crispy rice, tuna, avocado, onion shrimp, white miso, cheese 17 smelt egg, sweet and spicy sauce 20 grilled octopus albocore tataki carpaccio slow cooked, balsamic teriyaki sauce 13 cucumber, roasted onion aioli 20 wagyu beef carpaccio bluefin carpaccio onions, chive, goma-soy dressing, sesame seed 25 blue fin tuna, olive oil, ponzu, red onion lemon juice, shiso, tomato, balsamic 25 miso cod saikyo miso marinated cod, ginger, yamamomo
    [Show full text]
  • Herb Gardening in the Sonoran Desert Brandon Merchant
    Herb Gardening in the Sonoran Desert Brandon Merchant •Owner of Southwest Victory Gardens •Pima County Certified Master Gardener •SmartScape Certified •Former President of Tucson Organic Gardeners Our Philosophy • Healthy soil encourages healthy plants • Healthy plants require fewer pesticides and fertilizers (inputs) • Limit external inputs • Reduce water usage •Garden with our climate not against it •Encourage a natural ecosystem What is an Herb? • Any Plant used for Flavoring, Food, Medicine, or Perfume. • Herbs: Leaves & Flowers • Spices: Seed, Bark, Root Growing Habits of Herbs • Annual Herbs: Live Only One Season • Biennial: Live Two Seasons • Perennial: Live Longer than Two Seasons The Mint Family • Typically Perennial • Grow well from Seedling Transplants • From Dry, Rocky Mediterranean Scrubland • Like well Draining Soil • Readily Hybridize in the Wild Basil • Summer Annual • Loves the Heat • Grow from Seed or Transplant • Italian, Lemon, Thai, Tulsi Lavender • Used in Soaps and Candles • Difficult to Grow • Likes Infrequent Watering •Goodwin Creek Lemon Balm or Bee Balm • Nice Citrus Notes • Goes Well with Fruit. Marjoram • Related to Oregano • Mild Floral Flavor • Works Well with Traditional Herbs Mint • Native to Damp Areas • Plant Separately • Propagates Easily • Spearmint, Peppermint most Common • Many Flavors Oregano • Spreading Herb • Plant Separately • Greek and Italian • Many Flavors • Divide Occasionally • “Mexican” Oregano is actually a Verbena Rosemary • Upright and Trailing Types • Drought Tolerant • Easiest to Grow
    [Show full text]
  • Perilla Mint
    Extension W135 Perilla Mint Larry Steckel, Assistant Professor, Plant Sciences Neil Rhodes, Professor and Department Head, Plant Sciences Perilla Mint Peri indicutescens (L.) Britt. Also known as: beefsteak plant, common perilla, purple perilla, purple mint, shiso, Chinese basil, wild basil, blueweed, Joseph’s coat, wild coleus, rattlesnake weed Classification and Description Perilla mint is a member of the Lamiaceae or mint family. About 200 genera and 3200 species make up the mint plant family. Perilla mint is an erect, herbaceous annual that can grow to heights of 2 feet. It is native to East Asia. The cotyledons are longer than they are broad, with the broadest portion near the tip. The leaves are simple, opposite and can be purple or green tinged with purple, making it an attractive plant. Leaves have coarsely serrated (toothed) leaf margins pointed toward the tip and can be up to 5 inches wide and 7 inches long. Leaves are egg-shaped, with the largest part nearest the Perilla mint base. The stems of perilla mint are square in cross section, erect, hairy, somewhat branched and green or purple. Many small, white to purplish-white flowers with a ring of hairs in the throat are clustered in the terminals of these plants. Reproduction is by seed. Perilla mint has a shallow taproot and fibrous roots. Weed Status and Injury Perilla mint causes more cattle deaths in Tennessee than any other toxic plant. Perilla is very poisonous to cattle and other ruminants, as well as horses. All plant parts are toxic, especially the flowering structures. Dried plants in hay can be toxic, but the greatest risk is associated with consumption of fresh plant material, especially if flowers and fruit are present.
    [Show full text]
  • Issho at Home Method Guide
    ISSHO AT HOME METHOD GUIDE Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top. Pot Sticky Asian Ribs 甘辛スペアリブ Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert. INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの 1.
    [Show full text]
  • Herb List Gardens
    NORTH HAVEN Herb List Gardens Common Name Botanical Name UsesCat Light Color Height Soil Symbolism ALOE VERA Aloe barbadensis M TT SUNOrangeWD12"-18" Healing ANISE Pimpinella anisum CMTA S/PSH White12"-18" MWD APPLE MINT Mentha suaveolens CFr MTP S/PSHWhite12"-18" MWD Virtue APPLE MINT Mentha rotundifolia S/PSH Mauve4"-6" M ARUGULA Eruca vesicara CM A SUNCream18"-24" MWD Enthusiasm ARUGULA, DWARF Diplotaxis erucoides C A SUNYellow10"-12" WD Straightforward BASIL, AFRICAN BLUE Ocimum kilimandscharicum CFr O A SUNPurple24"-36" M Affection BASIL, AROMA 2 Ocimum basilicum CFr Fl M O A S/PSHWhite18"-24" WD Good Luck BASIL,' AUSSIE SWEETIE' Ocimum basilicum CFr A SUN18"-24" WD Good Wishes BASIL, BOXWOOD Ocimum basilicum CFr Fl O A S/PSH White8"-10" WD BASIL, CINNAMON Ocimum basilicum CFr A SUNLavender 18"-24" MWD Good Wishes BASIL, 'CITRIODORUM' LEMON Ocimum basilicum CFr A SUNWhite18"-24" MWD Good Wishes BASIL, DARK OPAL Ocimum basilicum COA SUNPurple18"-24" MWD Good Wishes BASIL, 'GENOVESE' Ocimum basilicum CFr Fl A S/PSHWhite18"-24" MWD Good Wishes BASIL, 'GREEK COLUMNAR' OR 'AU Ocimum xcitriodorum 'Lesbos' CFr MO A S/PSH 24"-36" MWD BASIL, HOLY Ocimum sanctum Fr Fl A S/PSHWhite or Laven18"-24" MWD Good Luck BASIL, LETTUCE LEAF Ocimum basilicum COA SUNWhite18"-24" MWD Good Wishes BASIL, LIME Ocimum americanum CFr A SUNWhite18"-24" MWD Good Wishes BASIL, 'MAGICAL MICHAEL' Ocimum basilicum CFr Fl O A S/PSHWhite18"-24" WD Good Wishes BASIL, 'MINETTE' Ocimum basilicum CFr O A SUNWhite12"-18" MWD Good Wishes BASIL, MINI PURPLE Ocimum basilicum
    [Show full text]
  • Perilla: Ancient Medicine
    Perilla: ancient medicine Perilla frutescens Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus There are many scientifically proven medicinal uses for Perilla herb. It is a pungent, aromatic, warming herb. An infusion of the plant is useful in the treatment of asthma, colds, cough and lung afflictions, influenza prevention, nausea, vomiting, abdominal pain, constipation, food poisoning and allergic reactions (especially from seafood), and to restore health and balance. The stems are a traditional Chinese remedy for morning sickness and restless fetus in pregnancy, though some say the herb should be avoided by pregnant women. Perilla has been used for centuries in Oriental medicine as an anti-asthmatic, anti-bacterial, antidote, antimicrobial, anti-pyretic, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectoral, restorative, stomachic and tonic. The plant constituents confirm these uses in alternative medicine and ongoing studies have revealed that this plant is useful in curing many cancers as well as various other diseases and disorders. Perilla Tea Recipe To 1 cup fresh herbs add 4 cups of boiling water, allow to steep 3 minutes. Add sweetener to taste. time, it was one of the main ingredients Perilla Herb Constituents in sarsaparilla. The entire plant is very Research has isolated such constituents nutritious, packed with vitamins and as apigenin, Ascorbic-acid, minerals, and one of the aldehyde beta-carotene, caffeic-acid, citral, isomers found in Perilla is 2,000 times dillapiol, elemicin, limonene, luteolin, as sweet as sugar. myristicin, perillaldehyde, protocatechuic-acid, quercetin, Other Uses for Perilla Plant rosmarinic-acid, and more, to0 Perilla seed oil has been used in paints, numerous to mention.
    [Show full text]
  • Yojisan Menu
    SUSHI STARTERS CARPACCIO Edamame .................................................................................................. 5.25 Salmon Carpaccio.................................................................................... 18.99 avocado, arugula, capers, balsamic ponzu, extra virgin olive oil, Shishito Pepper ........................................................................................ 7.75 black sea salt and yuzu Brussel sprouts with Sake soy .................................................................. 8.25 Albacore Carpaccio .................................................................................. 17.99 Shrimp Tempura 4 pcs ............................................................................ 12.75 jalapeño, micro arugula, crispy onion & jalapeño vinaigrette Japanese eggplant sweet miso sauce ...................................................... 8.50 Red Snapper Carpaccio ............................................................................ 21.25 asian pear, baby artichokes, arugula, hearts of palm, VegetableTempura ................................................................................... 7.95 balsamic ponzu, yuzu truffle oil, black sea salt, yuzu pepper kabocha, asparagus, onion, zucchini, broccoli Japanese scallop Carpaccio ..................................................................... 21.50 Soft Shell Crab spicy Ponzu ..................................................................... 12.25 sliced lemon, micro arugula, yuzu truffle pepper sauce Snow Crab, Avocado
    [Show full text]
  • Herb & Flower Plant List
    2317 Evergreen Rd. Herb & Flower Louisa, Va 23093 (540)967-1165 (434)882-2648 Plant List www.forrestgreenfarm.com COMMON NAME : LATIN NAME COMMON NAME : LATIN NAME COMMON NAME : LATIN NAME Ageratum, Blue Planet : Burdock, Chiko : Arctium lappa Echinacea, Primadonna Deep Rose : Echinacea purpurea Agrimony : Agrimonia eupatoria Calendula : Calendula officinalis Echinacea, Primadonna White : Echinacea purpurea Amaranth, burgundy : Amaranth sp. Calendula, HoriSun Yellow : Calendula officinalis Echinacea, Purpurea : Amaranthus Love-lies-Bleeding : An=maranthus caudatusCalendula, Solis Sponsa : Calendula Officinalis Elderberry : Sambucus nigra Andrographis : Andrographis paniculata Calibrachoa, Royal Purple : Elderberry, Adams : Sambucus canadensis spp. Angelica : Angelica archangelica Calibrachoa, Ultimate Pink : Elderberry, Eridu : Sambucus canadensis spp. Angelonia, blue : Castor Bean : Ricinus communis Elderberry, Magnolia : Sambucus canadensis spp. Anise : pimpinella anisum Catmint : Nepeta mussinii Elderberry, Ranch : Sambucus canadensis spp. Anise-Hyssop : Agastache foeniculum Catnip : Nepeta Cataria Elderberry, Wyldewood : Argyranthemum : Butterfly Yellow Celandine : Chelidonium majus Elecampane : Inula helenium Artichoke, Imperial Star : Cynara scolymus Celosia, Cramer's Burgundy : Elephant Ear : Colocasia gigantea Asclepias : Asclepias curassavica Celosia, Cramer's Rose : Evening Primrose : Oenothera biennis Ashitaba : Angelica keiskei koidzumi Chamomile, Common (German) : Matricaria recutita Everlasting : Helichrysum Ashwagandha
    [Show full text]
  • Sushi & Sashimi Specialty Sashimi
    eatAspen Sushi & Sashimi 2 pc Tuna (Maguro) ................... 10 Salmon (Sake) ....................... 8 Yellowtail (Hamachi) .......... 10 Yellowtail Belly (Hamachi .. 12 Striped Bass (Suzuki) ............ 8 Toro) Fluke (Hirame) ..................... 8 Amberjack (Kampachi) ........ 10 Snow Crab (Kani) ................. 9 Mackerel (Saba) .................... 7 Shrimp (Ebi) ......................... 8 Horse Mackerel (Aji) ........... 10 Fresh Water Eel (Unagi) ...... 8 Scallops (Hotate) ................... 7 Egg Omelet (Tamago) .......... 6 Octopus (Tako) ..................... 8 Smelt Roe (Masago) .............. 6 Squid (Ika) ............................ 8 Flying Fish Roe (Tobiko) ..... 7 Salmon Roe (Ikura) .............. 9 Quail Egg (Uzura) 1 piece 2 Sea Urchin (Uni) ............... MP Bluefin Belly (Toro) ........... MP King Crab (Tarabagani) ..... 11 Wagyu Sirloin .................... 10 Specialty Sashimi Hamachi Grapefruit ...................................................................................... 21 (6pc) grapefruit, serrano pepper, ponzu sauce Salmon Beet .................................................................................................. 18 (6pc) golden beet puree, yuzu avocado, crispy ginger Tuna Uni Dust ............................................................................................. 22 (6pc) cucumber oil, dried uni, white sesame seed, baby shiso, uzukuchi shoyu Usuzukuri Fluke ........................................................................................... 23 (8pc) fresh shiso,
    [Show full text]
  • Availability: Oct 31, 2014 Htp
    Name: Janel Baran, owner/farmer Date: 6075 Falsburg Road Email or phone: Newark, OH 43055 Delivery/pickup: 740-345-4689 ORDER FORM [email protected] Product availability: Oct 31, 2014 htp://www.blueowlgarden.com/ Choco-mint Brownie 0_Baking mix Jar $14/qt. Lady's Mantle Alchemilla mollis Dried $4/1/2 oz. Choco-mint Brownie, GF 0_Baking mix Jar $15/qt. Leek, perennial Allium ampeloprasum Fresh $3/bn Lemon Verbena Cookies 0_Baking mix Jar $11/qt. Shallot, Grey Frog Leg Allium cepa var. Bag $5/8 oz Lemon Verbena Cookies, GF 0_Baking mix Jar $14/qt. Garlic, Czech Broadleaf Allium sativum 'Czech Head $2/head Lime Basil Coconut Meringues 0_Baking mix Jar $8/12 oz. Garlic, Georgian Fire Allium sativum 'Georgian Head $2/ea Mint-Lavender Shortbread 0_Baking mix Jar $13/qt. Garlic, Inchelium Red Allium sativum 'Inchelium Head $2/ea Mint-Lavender Shortbread, GF 0_Baking mix Jar $14/qt. Garlic, Lorz Italian Allium sativum 'Lorz Head $2/ea Firestarters, herb pinecone 0_Firestarters Pine $8/bag Garlic, Red Toch Allium sativum 'Red Toch' Head $2/ea Plank, grilling 0_Grilling Oak $10/pr. Garlic, Samarkand Persian Star Allium sativum Head $2/ea Cherry $10/pr. Garlic, Shvelisi Chesnok Red Allium sativum 'Shvelisi- Head $2/ea Hickor $10/pr. Garlic, Spanish Roja Allium sativum 'Spanish Head $2/ea Rack, filled (16 jars) 0_Herb Rack Oak $115/ea. Garlic, Tochliavri Allium sativum 'Tochliavri' Head $2/ea Cherry $115/ea. Walnu $125/ea. Chives Allium schoenoprasum Fresh $3/bn Rack, unfilled 0_Herb Rack Oak $30/ea. Lemon Verbena Aloysia triphylla Dried $5/1/4 oz.
    [Show full text]
  • NYE 2016 Yakuza
    Chilled Seafood Oysters – Bacon Ponzu, Ginger, Cilantro, Yuzu Tobiko 3 Smoked Mussel – Salt & Pepper Whipped Chevre, Shaved Tuna Prosciutto, Toast, Chili Oil 5 Dungeness Crab – Horseradish Crème Fraiche, Lemon Aioli, Chive 7 Salads Kale – Lemon, Shallot, Edamame, Sesame-Vinaigrette 9 Radicchio – Heirloom Carrots, Chrysanthemum Greens, Tamari Dressing, Candied Hazelnut 9 Dungeness Crab – Julienned Winter Root Veggies, Red Onion, Celery Remoulade Dressing 14 Starters Shishito Peppers – Blistered Japanese Peppers, Lemon, Goma-Shio 9 Pan Seared Brussels – Hedgehog Mushrooms, Brown Butter Ponzu, Furikake 13 Local Mussels – Roasted Fennel, Sake, Garlic Butter, Spicy Fennel Broth, Purple Shiso Salt 13 Plates Savory Bread Pudding – Roasted Butternut Squash, Caramelized Onion, Yuzu Crème Fraiche 15 Baby Back Ribs – Ginger Braised Ribs, Santaka Chile Sauce, Cilantro, Micro Mustard Greens 16 Grilled Octopus – House Chili Oil, Shiso, Water Cress, Spanish Olive Oil Dust, Lemon Zest 18 Steak Yakisoba – Tri-tip, Uni Butter, Matsutake Mushroom, Osaka Mustard Green, Scallion 20 Seared Scallop – Kimchi Cakes, Cauliflower Chevre Puree, Hedgehog Mushroom, Scallion Sprout 24 Yakuza Burger – Chevre, Arugula, Truffled Shoestring Potatoes, Spicy Sauces, Brioche Bun 16 Desserts Meyer Lemon Custard, Hazelnut Wafer, Candied Shiso Brittle 9 Roasted Butternut Squash Tart, Yuzu Mascarpone, Miso Caramel 9 Sashimi Oregon Albacore – Avocado, Ginger, Scallion, Pomegranate, Yuzu Miso Dressing 17 Yellowtail – Ponzu, Orange, Serrano Chilies, Blood Orange Oil, Spicy Micros
    [Show full text]
  • Appetizer Burrata and Stone Fruit, Wasabi, Shiso and Lime 22 Tuna Spring Roll, Soybean Purèe 23 Crispy Salmon Sushi, Chipotle
    appetizer entrée burrata and stone fruit, wasabi, shiso and lime 22 corn nut crusted faroe island salmon, corn, scallions, jalapeño 34 tuna spring roll, soybean purèe 23 roasted black bass, summer squash, apricot-lime emulsion 32 crispy salmon sushi, chipotle mayonnaise and soy glaze 23 grilled lamb chops, summer beans fresh tomato BBQ sauce 39 heirloom tomatoes, basil, sherry vinaigrette 17 (the mercer) burger, grass fed beef, pepper jack, avocado organic Tuscan kale salad, parmesan, lemon, green chili crispy red onions Russian dressing, french fries 26 sourdough croutons 16 (the vegan) burger, pepper jack, avocado, crispy red onions peach and mozzarella, lemon, mint, prosciutto 20 Russian dressing, frisée salad 19 green chickpea hummus, crudités 15 spicy chicken sandwich, yuzu, crunchy onion, basil steamed shrimp salad, avocado, mushroom, tomato housemade chips (lunch only) 18 champagne vinaigrette 26 herb roasted chicken, French beans, baby carrots crispy squid sweet chili dipping sauce 17 mashed potatoes and rosemary jus 26 chicken coconut soup 16 veal milanese, tomatoes, arugula, red wine-shallot vinaigrette 35 pea soup with vegetables and sourdough croutons 14 dessert pasta & pizza carrot cake 12 rigatoni pasta, pork and veal meatballs chocolate marshmallow cake 12 smoked chili tomato ragù 26 peach and blueberry cobbler, vanilla ice cream 12 mozzarella pizza, tomato, basil 15 chocolate chip cookie 7 spinach pizza, feta cheese and parmesan 18 trio of ice cream or sorbet 10 black truffle pizza, fontina cheese 22 side 11 french fries
    [Show full text]