Appetizers Salads

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Appetizers Cheese Board 18 point reyes blue, double crème brie, humboldt fog, manchego, blackberry jam, blueberry jam, candied pecans, fresh berries, grilled focaccia bread House Pickle Plate 10 chef’s choice of five rotating seasonal vegetables Smoked Fish Dip 11 house smoked market fish spread, pickled peppers, grilled focaccia bread Roasted Cauliflower Muhammara 13 mint, capers, roasted red peppers, pecans, almonds, garlic puree Crispy Pork Belly 17 grilled pickled pineapple with serrano peppers, stewed black beans, mascarpone, pecans Crawfish Croquettes 15 roasted corn, serrano peppers, scallions, parmesan cream, chow chow Lemongrass Mussels 15 lemongrass, ginger, aromatic shrimp stock, serrano pepper, micro cilantro, grilled focaccia bread Salads Chopped Salad 10 avocado, cucumber, shallot, cherry tomato, lemon, garlic, micro celery Harvest Salad 13 arugula, radicchio, frisée, shaved pears, shallot, shaved manchego, candied pecans, satsuma vinaigrette Shrimp and Mexican Street Corn 18 roasted corn, shallots, pickled fresno chilies, lime, cumin goat cheese, lettuce, garlic confit Entrees Seared Scallops 33 risotto, lemon, parmesan, black truffle, chive oil Market Fish 33 beluga lentils, pork belly lardons, blistered cherry tomatoes, green onion, lemon-sage beurre blanc Shrimp & Grits 25 charred scallions, andouille jus, pickled celery, white cheddar stone ground yellow grits Turmeric Roasted Airline Chicken Breast 27 creamy cilantro and coconut jasmine rice, harissa roasted carrots, crushed peanuts Grilled Mediterranean Burger 23 8 oz herbed blend of lamb and beef, goat cheese, sautéed mushrooms, caramelized onions, arugula, mustard, maison sauce, brioche bun, rosemary brown butter fries Steak Chimichurri & Sumac Potatoes 28 teres major, cherry tomatoes, shallots, parsley, cilantro, garlic, red onion, sumac spice blend Red Wine Braised Short Rib 37 roasted garlic and rosemary smashed red potatoes, shaved brussel slaw, serrano pepper, chives Shrimp & Saffron Fettuccini 27 louisiana gulf shrimp, asparagus, hand made saffron fettuccini, roasted red pepper cream sauce, fennel, parmesan reggiano Sides Desserts Rosemary Brown Butter Fries Crème Brûlée 10 with Maison Sauce 9 Tiramisu 10 Braised black beans 9 Pineapple Upside-Down 11 Fried Brussels Sprouts 10 Chocolate Cake 11 Roasted Broccoli Rapini 10 Turtle Cheesecake 13 Harissa Roasted Carrots 10 20% GRATUITY WILL BE ADDED TO ALL PARTIES OF 5 OR MORE AND SEPARATE CHECKS PLEASE INFORM YOUR SERVER OF ANY ALLERGIES OR DIETARY RESTRICTIONS *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS, OR UNPASTEURIZED MILK OR CHEESES MAY INCREASE RISK OF FOODBORNE ILLNESS Vegetarian Menu House Pickle Plate 10 chef’s choice of five rotating seasonal vegetables Cheese Board 18 point reyes blue, double crème brie, humboldt fog, manchego, blackberry jam, blueberry jam, candied pecans, fresh berries, grilled focaccia bread Caprese Sandwich 17 sliced tomato, balsamic vinegar, basil pesto, mascarpone cheese on grilled focaccia with fries Harvest Salad 13 frisée, arugula, shaved pears, shaved manchego, candied pecans, satsuma vinaigrette Roasted Cauliflower Muhammara 13 mint, capers, roasted red peppers, pecan, almond and garlic puree Chopped Salad 10 avocado, cucumber, shallot, cherry tomato, lemon, garlic, micro celery Vegetarian Corn Salad 14 arugula, roasted corn, shallots, pickled fresno chilies, lime, cumin goat cheese, lettuce, confit garlic Lemon Truffle Risotto (please specify vegetarian) 13 parmesan, lemon, garlic confit, black truffle Fried Brussels Sprouts 10 lemon, brown butter, salt & pepper Rosemary Brown Butter Fries 9 with maison sauce PLEASE INFORM YOUR SERVER OF ANY ALLERIGIES OR DIETARY RESTRICTIONS **Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness** .

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Boldnewfrontiers In
GRILLED TEQUILA CHIPOTLE SHRIMP BOURBON BBQ CHICKEN GLAZE BOURBON BBQ STEAK BUTTER yucateca bbq glaze 3 /4 cup (180 mL) Cattlemen’s® Chipotle BBQ Sauce 1 tbsp. (15 mL) + 1 tsp (5 mL) Club House® Ancho Chile Powder 2 tsp. (10 mL) Cocoa powder 3 tbsp. (45 mL) Water In a hot pan, toast the ancho chili powder for about 30 seconds. Hydrate cocoa and chili in water. Mix all ingredients and let sit 12–24 hours to let flavours marry. Tip: Toss slowly smoked pork shoulder in Yucateca BBQ Glaze. Served with melted cheddar, braised kale and red onions on rustic bread for a Toasted Pulled Pork Torta. bold New frontiers in bbq Developed exclusively for food service professionals, Cattlemen’s® BBQ Sauce Made with tomato paste for a thick Extendible delivers what professionals want and demand: unmatched performance in the consistency and better cling to the food by up to 20% kitchen and mouth-watering BBQ flavour on the plate. It’s all part of our commitment to delivering real ingredients and great taste. That’s our promise. No starches No caramel Ready or fillers colour to serve cattlemen’s® kentucky bourbon BBQ Sauce A thick and rich tomato paste based BBQ Sauce enhanced with the flavour of smooth cattlemen’s® chipotle BBQ Sauce bourbon, sweet molasses, and a warm spice finish. The distinct smoky heat of chipotle perfectly blended with a tangy vinegar and sweet tomato paste base. peach bourbon bbq glaze CHIPOTLE BBQ-INFUSED FRESH HERB AND LEMON 1 cup (250 mL) Cattlemen’s® Kentucky Bourbon BBQ Sauce CHIMICHURRI SAUCE 1/ cup (60 mL) Peach juice or purée 4 1 cup (250 mL) Cattlemen’s® Chipotle BBQ Sauce 1 /2 cup (125 mL) Cilantro Combine BBQ sauce and peach juice.
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Crazy Good Creamy Mustard Sauce Makes
Crazy Good Creamy Mustard Sauce Makes about 1/3 cup (enough sauce for 2-3 steaks) Although I love this sauce on a perfectly grilled filet mignon, it goes well on all kinds of things. From roasted chicken to pan-seared lamb chops to baked salmon. With butter and cream as the main ingredients, it’s quite rich, so you don’t need more than a tablespoon or two for each person. It’s definitely best made the day of, and preferably, just minutes before serving. Ingredients: 1 tablespoon unsalted butter 1/2 cup heavy whipping cream 1 1/2 tablespoons good-quality stone-ground mustard Pinch of salt and pepper Instructions: Place all of the ingredients in a small sauce pan over medium heat. As the butter melts, stir the ingredients until well-combined. Reduce heat to medium low, so the sauce just barely simmers. Continue stirring and cooking for a few minutes, letting the sauce reduce and thicken. Remove pan from heat. Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish). Serve immediately. www.CocinaMarie.com Best-Ever Cilantro Lime Sauce Makes about 3 cups I originally made this sauce for my Baja Fish Tacos but now I serve it with everything! Seriously: On salads, as a dip with raw veggies, on fajitas, over grilled fish, and with shrimp for dipping. When there’s some left over on my plate, I mix it in with whatever else needs a companion, like rice or beans or corn or potatoes, or just mop it up with a tortilla.
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Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc
Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm.
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Sides Proteins
page 1 of 3 INGREDIENTS LIST ― SUMMER 2020 Sides Charred Broccoli broccoli, salt, pepper, extra virgin olive oil ⚫ Four Beans & Olives green beans, black beans, soy beans, white Sweet Potatoes sweet potatoes, salt, extra virgin olive oil beans, mixed olive tapenade with capers, goat horn peppers, bean vinaigrette Allergens: soy, citrus, allium, sulfites, Proteins nightshades Sweet N’ Spicy Tofu ⚫ Roasted Beets & Lentils tofu, tofu & salmon poké marinade roasted red beets, black lentils, diced red Allergens: soy, sesame, allium, nightshades onions, horseradish, lemon dressing Salmon Poké Allergens: legumes, citrus, allium, sulfites salmon (raw), scallion, tofu & salmon ⚫ Kirby Cucumbers & Feta poké marinade cucumber, feta, hibiscus pickled onions, Allergens: fish, sesame, allium, nightshades za’atar, sumac, salt and pepper, lemon juice, Wild Alaskan Salmon extra virgin olive oil salmon, safflower oil, salt and pepper, Allergens: dairy, citrus, allium lemon juice Vegan Ranch Slaw Allergens: fish, citrus red cabbage, kelp, carrots, vegan kelp ranch, Braised Pork lemon juice, salt and pepper pork, pork braise liquid, salt, pepper Allergens: citrus, allium, nightshades Allergens: citrus, allium, nightshades Shaved Brussels Sprouts Roasted Chicken brussels sprouts, dried cranberries, lemon chicken thigh, green garlic puree, safflower oil, dressing, pepper flakes, pecorino cheese, salt sumac Allergens: dairy, citrus, allium, sulfites, Allergens: citrus, allium, nightshades nightshades Baked Beet Falafel ⚫ Cucumber Avocado Gazpacho beets, chickpeas,
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GJELINA from Venice Beach
lett GJELINA from venice beach california cooking travis lett photographs by Michael Graydon & Nikole Herriott COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, Bread Pizza with Asparagus, SottocenereDISTRIBUTION & Sunny Egg Contents Crumbs & Ricotta Salata Pizza with Smoked Mozzarella, Arugula & Grilled Kale with Shallot-Yogurt Dressing & Bottarga Toasted Hazelnuts Pizza with Bacon & Radicchio Introduction Garlic Confit Grilled Chicories with Crisp Fried Eggs & Bacon Pizza with Guanciale, Castelvetrano Olives & Shallot Confit Vinaigrette Fresno Chile Tomato Confit Grilled Escarole Wedges with Lemon-Anchovy Pizza with Fennel Salami Chapter One Aioli & Roasted Peppers Cherry Tomato Confit Lamb Sausage Pizza with Broccoli Rabe Condiments & Pickles Crispy Shallots & Shallot Oil Grilled Red Romaine with Bagna Cauda California Za’atar Spicy Sweet Cucumbers Chapter Four Carrot Top Pistou Kimchee with Guajillo Chile Paste Chapter Three Mint-Pomegranate Pesto Giardiniera Vegetables Toasts & Pizzas Mint-Pistachio Pest Pickled Red Onions Baby Radishes with Black Olive & Anchovy Aioli Grilled or Toasted Bread Jalapeño-Ginger-Mint Pesto Fermented Leeks Braised Fava Beans, Lemon, Black Pepper & Broccoli Rabe Pesto Pickled Fresno Chiles Avocado Toast Pecorino Charmoula Pickled Eggplants with Anchovy & Fresno Chile Mushroom Toast Braised Green Chickpeas with Pomegranate & Feta Parsley Salsa Verde Pickled Turnips with Meyer Lemon Smashed English Peas with Ricotta & Mint Pesto Braised Sweet Corn, Chile, Cilantro Feta & Lime on Sourdough
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Final Chimi Curry Creole Honey Brochure
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Brew92-Zaidi.Pdf
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Fondue Party Planner
Fondue Party Planner www.marthastewart.com marthastewart.comc 2005 MARTHA STEWART LIVING OMNIMEDIA c 2006 MARTHA STEWART LIVING OMNIMEDIA ................................................ ................................................CONTENTS 3 MENU CARD Gather friends for a casual, fun party featuring a variety of fondues with an array of accompaniments. 4 RECIPES Print our easy-to-read cards, and keep them in your recipe ﬁ le box. · Kirsch-Wine Cocktails · Fondue Bourguignonne · Roasted Vegetables · Spicy-Sweet Chili Sauce · Chimichurri Sauce · Horseradish-Mustard Sauce · Classic Cheese Fondue · Spanish Chorizo Fondue · Chocolate Fondue · Caramel Fondue · Accompaniment options 11 TIPS FOR SHOPPING, PREPPING, AND CLEANUP Get helpful hints to make your party a success with minimum effort. 12 FONDUE ETIQUETTE Learn the proper way to eat when you’re all dipping into the same pot. 13 LEAF-ADORNED NAPKIN RINGS Dress up your table with napkin rings that are perfect for an autumn party. marthastewart.com PAGE 2 ................................................ ................................................MENU Kirsch-Wine Cocktails Fondue Bourguignonne Roasted Vegetables Spicy-Sweet Chili Sauce Chimichurri Sauce Horseradish-Mustard Sauce Classic Cheese Fondue Spanish Chorizo Fondue Chocolate Fondue Caramel Fondue Accompaniment options marthastewart.com PAGE 3 ................................................ ................................................RECIPES KIRSCH-WINE COCKTAILS MAKES 6 ˙ cup kirsch (cherry brandy) Combine kirsch and wine in a pitcher, ˙ cup white wine, such as Riesling or and refrigerate until ready to serve. Fill Sauvignon Blanc six 10-ounce glasses with ice. Divide 2 to 4 ounces natural cherry soda kirsch-wine mixture evenly among glasses. 24 dried cherries (about 2 ounces) Top off each glass with the soda; stir. Garnish each drink with 4 cherries. marthastewart.com FONDUE BOURGUIGNONNE SERVES 6 Try this with a red wine—preferably a Burgundy.
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Underground New Menu Page 1 Copy
UNDERGROUND PUBLIC HOUSE APPETIZERS giant Bavarian pretzel Made in-house by Josh’s Mom, crustd wit coarse sea salt, served wit Belgian beer cheese and whole grain Guinness stut mustard $8 big poutine in lil’ Egypt So-Il stle poutne. House Fries covered in Belgian cheddar ale sauce, bacon lardons, cilanto créma, scalions $12 scotch egg *W/ROTATIONAL HOUSE SAUSAGE Two soft boiled cage-fee e+s wrapped in house made kasewurst sausage, house pretzel crustd, deep fied, stut mustard aioli $9 pork buns Black & Whit stamed buns, griled ginger pork, garlic and shalot crisp, pickled mustard greens, hoisin, sambal aioli $9 chicharrones Fried pork rinds, chili lime dust, cilanto créma $5 SALADS HOUSE SALAD Mixed greens, market vegetables, croutns, choice of house dressings $8 blt chicken chop salad Mixed greens, house bacon, local farmers market tmates, sweet corn, local candy red onions, local goat cheese, choice of house dressing $14 grilled Caesar Charred half romain, shaved parmesan, griled croutns, house Caesar dressing $10 farmers market salad Mixed heirloom tmates, cucumbers, candy red onion, local goat cheese, $9 basil oil, red onion vinaigrete (Ask server for availabilit) house made dressings : Raccoon Valey Ranch, Butermilk Blue, Caesar, Stut Honey Mustard, House Vinaigrete *ADD THAI GRILLED CHICKEN OR SHRIMP TO ANY SALAD $5 SAUSAGES, SANDWICHES & BURGERS All sausages, sandwiches, burgers served with side of house fries banh mi Choice of fried shrimp, lemongrass griled chicken or vegan “puled” jack fuit w/ vegan sambal “aioli”, green papaya & cilanto slaw, cucumber, sambal aioli, hoisin sauce, on a crust fench baguete $12 *rotational house sausage Kasewurst: house made bratwurst wit smoked gouda, e+s, cream served w/caramelized onions, fizzled leeks, house stut mustard on brioche bun $10 underground burger Drive-in stle 1/2 lb.
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