Small Plates!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Cold'!!!!!! ! ! !!!!!!!!!!!Flat Breads!

Total Page：16

File Type：pdf, Size：1020Kb

HOT SMALL PLATES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!COLD'!!!!!! ! ! !!!!!!!!!!!FLAT BREADS! SHRIMP'EMPANADA! ! 7! OYSTER'ROCKAFELLER!3!each% % 9% BEEF'CROSTINI! ! ! ! 8! MARGHERITA!!! ! ! ! !!!!!!!!!10! !!!!! ! with!teriyaki!glaze! ! !! spinach,!garlic!cream!sauce,!bacon! ! parmesan!cheese,!capers,!dijon!aioli! ! pesto!tomatoes,!basil!and!fresh!mozzarella! ! !!! ! HONEY'BARBEQUE'RIBS! 7! COCONUT'CHICKEN!! ! ! 6! SHRIMP'COCKTAIL! ! ! 8! MEAT'TRIO!!!! ! ! ! !!!!!!!!!10! !!! ! served!with!a!potato!cake! ! with!orange!marmalade!sauce! !!! ! (3)!jumbo!shrimp!with!cocktail!sauce! ! sausage,!pepperoni,!ham!and!three!cheeses! ! ! ! !!! ! SALMON'CAKES! ! 7! WALLEYE'BITES!! ! ! 7! SALMON'TARTARE! ! ! 8! MEATBALL' ' !!!! ! !!!!!!!!!10! !!!! ! with!aioli!dijon!mayo! ! !! beer!battered!with!tartar!sauce! ! ! chive!vinaigrette!with!wontons!chips! ! baked!meat!balls,!basil,!parmesan!&!mozzarella! ! !!! ! CHICKEN'LOLLI'POPS!!!!!!! 7! CATFISH'TEMPURA' ! ! 6! TUNA'TARTARE'! ! ! 9! SMOKED'SALMON' !!!! ! !!!!!!!!!10! !!! ! caribbean!jerk!glaze! ! !! with!sriracha!mayo! ! ! ! with!teriyaki!glaze! ! ! ! boursin!cheese,!red!onion!and!capers! ! !!! ! TWIN'SAUSAGE!! ! 8! !MOZZARELLA'STICKS! ! ! 5! OYSTER'TRIO' ! ! ! 9! GRILLED'VEGETABLES' ' !!!! !!!!!!!!!10! !!!! ! andouille!and!Italian! ! !! served!with!marinara!sauce! ! ! bloody!mary!and!shallot!vinaigrette! ! roasted!red!pepper!hummus,!zucchini!&!squash!! ! !!!! ! PORK'BELLY! !!!!!!!!!!!!!!!!!! 6! CHICKEN'&'BEEF'SKEWERS! ! 6! CRAB'CLUSTERS'(3)! ! ! 8! MIXED'CHEESE' !!!! ! ! !!!!!!!!!10! !!!!!!!!!!!!!!!!!!! ! sweet!&!sour!pickled!onions! !! with!honey!dijon!mayo!sauce! ! ! spicy!horseradish!cocktail!sauce! ! pesto,!asiago,!goat!cheese!and!fresh!mozzarella!! !!!! ! SWEET'POTATO'FRIES! ! 5! FILET'MIGNON'SLIDERS!! ! 9! TOMATO'BRUSHETTA' ! ! 9! CARIBBEAN'JERK'CHICKEN! ! !!!!!!!!!10! !!!!!!!!!!!!!!!!!!! ! with!honey!dijon!mayo!sauce! ! beef!!medallions!with!dijon!aioli!! ! parmesan,!basil!and!fresh!mozzarella!! ! pineapples,!pickled!onions!and!yellow!cheddar! ! ! ! TRIO'SCALLOPS!! ! 7! TEMPURA'VEGETABLES!! ! 7! HUMMUS'DUET' ! ! 7! WILD!MUSHROOM'&'HERB' !!!! !!!!!!!!!10! ! ! ! mango!relish,!coconut!butter!sauce! green!beans,!zucchini!and!mushrooms! ! red!pepper!and!garlic!hummus,!pita!chips! mushrooms,!red!onion,!mozzarella,!provolone! !! Warning:!Consumption!of!under!cooked!meat,!poultry,!eggs,!or!seafood!may!increase!the!risk!of!food!borne!illnesses.! Alert!your!server!if!you!have!special!dietary!requirements.!20%!Gratuity!will!be!added!to!parties!of!6!or!more.! ! %! ! ! ! ! !.

Copy Link

Recommended publications

NOBU COLD DISHES Classic Toro Tartare with Caviar 450 Salmon
NOBU COLD DISHES classic Toro Tartare with Caviar 450 Salmon Tartare with Caviar 300 Yellowtail Jalapeño 350 Tiradito White Fish or Octopus / Scallop 210 / 500 New Style Sashimi Salmon or Springbok / Bluefin Tuna or Scallop 220 / 480 Seafood Ceviche 150 Tuna Tataki with Tosazu 400 Sashimi Salad with Matsuhisa Dressing 450 Lobster Salad with Spicy Lemon Dressing 350 Field Greens with Matsuhisa Dressing 150 NOW Vegetable Hand Roll with Sesame Sauce 80 Crispy Rice with Spicy Tuna or Salmon 180 Whitefish Sashimi Dry Miso 210 Seared Salmon Karashi Sumiso 240 Baby Spinach Salad Dry Miso 220 Baby Spinach Salad Dry Miso with Shrimp 350 OMAKASE Multi Course Tasting Menu Signature R1650 For last orders of Omakase please speak to your server Prices are inclusive of 15% VAT. Please notify our service colleagues if you have any known food allergies or intolerance. Our food is prepared in an environment where peanuts / nuts and other allergens are handled. Currently there is no separate concerned allergen-free preparation area. NOBU HOT DISHES classic Black Cod Miso 820 Black Cod Butter Lettuce 760 Rock Shrimp Tempura with Creamy Spicy Sauce and Ponzu 315 Chilean Sea Bass with Black Bean Sauce 700 Lobster Wasabi Pepper or Spicy Garlic 400 Seafood Toban Yaki 300 Beef Toban Yaki 340 Creamy Spicy Crab 400 Shrimp and Lobster with Spicy Lemon Dressing 300 WAGYU BEEF Choice of Preparations: New Style Tataki Toban Yaki Steak Flambe Ishiyaki Tacos Grade A5, Australian per 150 grams 1195 Grade A9, Australian per 150 grams 1795 NOW Wagyu Dumplings with Yuzu Truffle (4pcs) 350 Soft Shell Crab Kara-Age with Ponzu 400 Scallop with Yuzu Truffle 350 Baby Chicken Poussin 360 Alaskan King Crab Amazu Ponzu 1800 Umami Chilean Sea Bass 700 Prices are inclusive of 15% VAT.
[Show full text]
R E S E R V E C
R E S E R V E C U T LUNCH MENU R E S E R V E C U T R E S E R V E C U T GLATT GLATT S U S H I & S A S H I M I S O U P S & S A L A D S TUNA 7/9 FLUKE 6/8 SHIMA AJI 7/9 RC ‘CLASSIC’ MUSHROOM SOUP KAMPACHI 7/9 PORCINI MUSHROOMS, WONTONS & CHIVES OCEAN TROUT 7/9 18 HAMACHI 7/9 SALMON 7/9 MADAI 7/9 RC SIGNATURE SALAD IKURA 6/8 TORO MP WHIPPED AVOCADO, BEEF ‘BACON’, CITRUS-CUMIN VINAIGRETTE C U T & H A N D R O L L S 22 13 EACH SPICY TUNA ASPARAGUS & PEA SALAD SPICY SALMON ARUGULA, CRANBERRY CROQUETTE, AVOCADO CUCUMBER CITRUS VINAIGRETTE YELLOWTAIL JALAPENO FLUKE SHISHITO PEPPER 21 SALMON AVOCADO CALIFORNIA SASHIMI WITH FIELD GREENS S I G N A T U R E R O L L S TUNA, SALMON, YELLOWTAIL, CARROT-GINGER DRESSING TUNA & BLACK TRUFFLE 24 22 AVOCADO, CRUNCH, TERIYAKI, CILANTRO SEARED MADAI WITH CRISPY SHALLOTS 22 S A N D W I C H E S TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO ALL SANDWICHES SERVED WITH FRIES YELLOWSTONE 22 PICKLED TONGUE KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON YELLOW BEET & PUMPKIN SEED PESTO , RYE BREAD VOLCANO 22 30 SPICY TUNA, AVOCA DO, AIOLI SAUCE & TEMPURA GRILLED CHICKEN CLUB SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 LETTUCE, TOMATO, ONION, BEEF BACON, TUNA WRAPPED ATLANTIC SALMON, SCALLIONS BASIL AIOLI, AVOCADO, WHITE BREAD 26 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, RC PRIME STEAK CARROT GINGER SAUCE JALAPENO PINEAPPLE SALSA, RED ONION, CRISPY ALMOND TRIPLE (NO RICE) 23 CIABATTA SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA 32 GRILLED CHILEAN SEA BASS 23 B U R G E R S CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIP S ALL BURGERS SERVED WITH LETTUCE, TOMATO & ONION M.I.T.B.
[Show full text]
Seafood Towers Dungeness Crab Matjes Herring Sandwich Smoked
Reception (served by the dozen except seafood tower) OCEAN Seafood Towers oysters, prawns, seared red tuna, salmon tartare, jellyfish, scallop ceviche clams and mussels, spicy tuna roll, fresh crab meat roll 126.00 Dungeness Crab wrapped in rice paper, lemon grass, ginger and chili sauce 50.00 Matjes Herring Sandwich creme fraiche, apples, coriander and red onions 42.00 Smoked Salmon Mousse pumpernickel, grapes, capers and dill 48.00 Big Eye Tuna Tartar avocado, black sesame and seaweed cone 55.00 Sushi Roll Platter selection of sushi rolls 54.50 / 26 pieces Fresh Oyster Selection thyme, shallot and red wine mignonette 42.00 Bacalau Fritters roasted red pepper and basil sauce 45.00 Grilled Pacific Octopus watercress, cucumber yogurt, cumin wrap 42.00 LAND Duck Prosciutto garnet beet tartar, black truffle vinaigrette 45.00 Curry Chicken Roll peanut sauce 42.00 Roasted Beef Tenderloin arugula, parmesan, balsamic reduction 55.00 GARDEN Goat Cheese Crostini sundried tomato and black olive tapenade 40.00 Spinach + Ricotta Frittata pine nuts, parmesan, salsa verde 40.00 Caramelized Onion Tart chanterelle mushrooms, roasted bell pepper 40.00 DESSERT Petit Fours selection of hand-crafted mignardises 24.00 FIRST PLATES Smoked Sockeye Salmon Terrine watercress, green apple, pumpernickel, dill, whipped horseradish ricotta Seasonal Mixed Greens blueberries, shaved fennel, pistachio crumble elderflower pink peppercorn dressing Carrot Soup tamarind crumble, duck prosciutto marcona almonds, citrus creme fraiche PRINCIPAL PLATES Arctic Char leeks, fennel,
[Show full text]
2 Course Set Menu $65
2 COURSE SET MENU $65 Please select 2 dishes per course ENTREES Beetroot cured Ora King salmon gravlax, fennel salad Summer tomato gazpacho, mozzarella, basil Wagyu beef tartare, pomegranate, Pommery mustard, horseradish MAINS Bannockburn chicken breast rôtissoire, mushrooms, heirloom tomato & leg salad Pan seared Humpty Doo barramundi, yuzu fennel purée, Grenobloise condiment, bread sauce Collinson & Co pasture raised porterhouse, sauce Bercy DESSERT Our selection of local & imported cheeses, house crackers Baba au rhum, exotic fruits, lime crème glacée Chou profiterole, hazelnut praliné Chantilly, vanilla bean ice cream 3 COURSE SET MENU $80 Please select 3 dishes per course ENTREES Summer tomato gazpacho, mozzarella, basil Pâté croûte, pork, chicken, foie gras, pistachios, pickled vegetables Wagyu beef tartare, pomegranate, Pommery mustard, horseradish Beetroot cured Ora King salmon gravlax, fennel salad MAINS Bannockburn chicken breast rôtissoire, mushrooms, heirloom tomato & leg salad Pan seared Humpty Doo barramundi, yuzu fennel purée, Grenobloise condiment, bread sauce Collinson & Co pasture raised porterhouse, sauce Bercy Baked ricotta gnocchi, mushroom fumet DESSERT Baba au rhum, exotic fruits, lime crème glacée Chou profiterole, hazelnut praliné Chantilly, vanilla bean ice cream Crème brulée Local & imported cheeses, house made crackers, apple jelly 5 COURSE DEGUSTATION MENU $120 Please select 3 dishes per course AMUSE BOUCHE A small seasonal dish to start your menu ENTREES Beetroot cured Ora King salmon gravlax, fennel salad
[Show full text]
SNACKS Salads SIDES BIG SALADS SCALLOPS SHORT RIBS Starters
WE SUPPORT LOCAL, NATURAL, SUSTAINABLE & ORGANIC PRACTICES WHENEVER POSSIBLE DINNER RAW BAR platters OYSTERS shellfish the deluxe 70 cotuit bay Cape Cod, MA 3 oysters, clams, chilled shrimp, poached 275 chilled shrimp mookie blues Damariscotta, ME 3 mussels, spicy salmon tartare, half lobster half lobster 15 tangier island Chesapeake Bay, VA 3 the royale 115 little neck clams 2 25 oyster of the day 3 oysters, clams, chilled shrimp, poached mussels, spicy salmon tartare, whole lobster PASTA DOLLAR FIFTY OYSTERS after 10:00 pm tagliatelle bolognese 21 beef & pork ragu, toasted fennel, mascarpone MONDAY 19 ricotta gnocchi 18 BURGER & A BEER truffle cream SNACKS wild mushroom bucatini 19 TUESDAY 24 potato chips blue cheese fondue 8 hen of the woods mushrooms, parmesan, FISH TACOS sage, cracked peppercorns toasted sesame hummus spiced crackers 8 WEDNESDAY 25 with crudités 12 squid ink spaghetti 23 sautéed shrimp, calamari, tomatoes, squash rings chili aioli 9 scallion, crumbled garlic bread FRIED CHICKEN shishito peppers sea salt 8 gluten-free pasta available upon request THURSDAY 28 PORK SCHNITZEL Starters MAIN COURSES FRIDAY 32 roasted tomato soup 11 salmon 26 cheddar melt pastrami spiced, apple cider braised cabbage SCALLOPS roasted parsnip, watercress, dijon beurre blanc crispy fried calamari 14 zucchini, chilies, lemon, spicy marinara pot of mussels 23 SATURDAY 33 chardonnay broth, dijon, tarragon, fries burrata 13 SHORT RIBS slow roasted tomatoes, baby arugula, garlic brick pressed chicken 25 ciabatta smashed garlic potatoes, baby spinach,
[Show full text]
Safe Seafood Australia
Safe Seafood Australia 1st Edition July 2005 A guide to the Australian Primary Production and Processing Standard for Seafood Safe Seafood Australia Guide to Standard 4.2.1 Primary Production and Processing Standard for Seafood Chapter 4 of the Australia New Zealand Food Standards Code (Australia only) First Edition, July 2005 Food Standards Australia New Zealand Canberra II FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA We wish to acknowledge and thank the Fisheries Research and Development Corporation for allowing us to use their images on the cover. First published 2005 Published on the Food Standards Australia New Zealand website www.foodstandards.gov.au July 2005. © Food Standards Australia New Zealand 2005 ISBN 0 652 34605 4 This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from Food Standards Australia New Zealand. Requests and inquiries concerning reproduction and rights should be addressed to the Information Officer, Food Standards Australia New Zealand, PO Box 7168, Canberra BC, ACT 2610. An electronic version of this work is available on the Food Standards Australia New Zealand website at www.foodstandards.gov.au. This electronic version may be downloaded, displayed, printed and reproduced in unaltered form only for your personal, non-commercial use or use within your organisation. Food Standards Australia New Zealand Australia: PO Box 7186 Canberra BC ACT 2610 Tel: +61 2 6271 2222 Fax: +61 2 6271 2278 Email:
[Show full text]
Saludos De Mamacita Y Sus Amigos MAKI CHF
Saludos de Mamacita y sus amigos MAKI CHF ANTICUCHERO DE ATÚN - 10 PIECES 30.00 RELLENO DE LANGOSTINO FRITO, AGUACATE Y QUESO CREMA,CON LÁMINAS DE ATÚN SOPLETEADO EN SALSA ANTICUCHERA Y CHIMICHURRI GEFÜLLT MIT FRITTIERTEN GARNELEN, AVOCADO UND FRISCHKÄSE,BELEGT MIT FLAMBIERTEM THUNFISCH UND ANTICUCHERA - CHIMICHURRI SAUCE FILLED WITH FRIED PRAWNS, AVOCADO AND CREAM CHEESE, TOPPED WITH FLAME-SEARED TUNA AND ANTICUCHERA - CHIMICHURRI SAUCE ACEVICHADO - 10 PIECES 30.00 RELLENO DE LANGOSTINO FRITO, AGUACATE Y QUESO CREMA, CON LÁMINAS DE PESCA BLANCA EN EMULSIÓN DE LECHE DE TIGRE GEFÜLLT MIT FRITTIERTEN GARNELEN, AVOCADO UND FRISCHKÄSE, BELEGT MIT FISCH AN EINER LECHE DE TIGRE EMULSION FILLED WITH FRIED PRAWNS, AVOCADO AND CREAM CHEESE, TOPPED WITH WHITE FISH AND LECHE DE TIGRE EMULSION SALMÓN NIKKEI - 10 PIECES 28.00 RELLENO DE LANGOSTINO FRITO, AGUACATE Y QUESO CREMA, CON TARTAR DE SALMÓN EN SALSA AGRIDULCE NIKKEI, IKURA Y SALSA DE ANGUILA GEFÜLLT MIT FRITTIERTEN GARNELEN, AVOCADO UND FRISCHKÄSE, BELEGT MIT LACHSTARTAR AN NIKKEI-SÜSS-SAUER SAUCE, IKURA UND AAL SAUCE FILLED WITH FRIED PRAWNS, AVOCADO AND CREAM CHEESE, TOPPED WITH SALMON TARTARE, NIKKEI SWEET SOUR SAUCE, IKURA AND EEL SAUCE VEGETARIANO - 10 PIECES 28.00 RELLENO DE ESPÁRRAGO, AGUACATE Y QUESO CREMA, CON SEMILLAS DE SÉSAMO FOOD Y SALSA SHOYU GEFÜLLT MIT GRÜNEN SPARGELN, AVOCADO UND FRISCHKÄSE, MIT SESAMSAMEN UND SHOYU SAUCE FILLED WITH GREEN ASPARAGUS, AVOCADO AND CREAM CHEESE, ROLLED IN SESAME SEEDS, WITH SHOYU SAUCE OSTRAS / OYSTERS / PIECE CHF AL NATURAL 7.00 NATURAL LECHE
[Show full text]
Menu Sendai Appetizers
MENU SENDAI APPETIZERS SHAKEYAKI Grill salmon and onion on skewer served with teriyaki sauce 12 GYU CARPACIO Thin sliced seared beef served with Japanese steak sauce 22 TORI KARA AGE Deep fried chicken nugget 9 TSUKUNE Japanese Chicken meat ball served with teriyaki sauce 8 YAKITORI Grill chicken and onion on skewer served with teriyaki sauce 8 SOUP AND RICE YASAY YAKIMESHI Mixed vegetables Fried Rice 12 SHIFUDO YAKIMESHI Mixed vegetables and seafood fried rice 12 GYU YAKIMESHI Mixed vegetables and beef fried rice 12 SHIFUDO SHIRO Mixed seafood shoup 12 TORI NAMBAN SET Deep fried Marinated chicken cutlet and steam rice served with tartar 12 sauce OYAKODON Chicken and egg cooked with sweet soya sauce served on top of the rice 12 MISO SHIRO Fermented soya been soup with tofu 14 SALADS SHAKE AVOCADO SALAD Mixed vegetables, salmon and avocado salad served with apple 12 dressing and wasabi mayo YASAI SALAD Mixed vegetables salad served with Apple dressing 12 TAKO SU SALAD Mixed vegetables and thin sliced boiled octopus served with Apple and 12 lemon dressing AGEMONO KAKIAGE TEMPURA Deep Fried mixed Vegetables in tempura batter 11 TEMPURA MORIWASE Deep Fried Mixed vegetables and seafood in tempura batter 28 EBY ALEVINS Deep Fried Mixed vegetables and shrimps 34 SASHIMI SASHIMI MORIAWASE 15 pcs Three kinds of assorted raw fish 28 COMBI SASHIMI SUSHI 16 pcs Combination of assorted sashimi and sushi 32 TOKYO COMBI 16 pcs Combination of assorted sashimi and maki 34 CHIRAZI SHAKE MAGURO Rice with japanese vinegar and thin slices of salmon and tuna
[Show full text]
Recipe Editor Jocelyn Doyle Heads to the Burren In
what’s in season? local food To serve: really enjoyed it. The smokiness is Smoked salmon “tartare” Melba toast or sliced, toasted baguette really accentuated in this product, as Serves 2 Lemon wedges EAT Ireland we add some turf to the oak smoking Recipe Editor Jocelyn Doyle heads to the for a richer flavour.” 300g Burren Smokehouse Organic Cold I love to see a quality Irish product Smoked Salmon, finely chopped 1 In a bowl, combine the salmon, herbs and Burren in search of salmon going from strength to strength, and 2 tbsp fresh dill, finely chopped red onion. Stir to combine well. that’s certainly the case here. Having 1 tbsp fresh chives, snipped 2 Add the oil, lemon juice, orange juice red onion, very finely chopped started out as just their husband and ¼ and a generous crack of black pepper. 3 tbsp extra-virgin olive oil or cold pressed wife team, the Burren Smokehouse Mix together well and divide between two Irish rapeseed oil now employs 18 full-time staff working serving plates. Juice from ½ a lemon all year round. Luckily, times have 3 Serve immediately with Melba toast and Juice from ¼ of an orange Inspired by a tiny smokehouse near salmon is also highly regulated due changed too, meaning that Birgitta Black pepper lemon wedges. her childhood home on the east coast to overfishing in the past. As Birgitta — working in a predominantly male of Sweden, she and her husband says, “It is amazing salmon but very industry — is no longer asked, “so Per Serving 377kcals, 27.8g fat (4.5g saturated), 4.2g carbs, 1.6g Flip to p.130 for sugars, 28.4g protein, 0.8g fibre, 3.01g sodium began smoking fish in Co.
[Show full text]
MARCUS at Nohu Rooftop
MARCUS At NoHu Rooftop to start M’S CORNBREAD 6 PEACH JAM, HONEY BUTTER salmon tartare 17 capers, pickles, shallots crispy bird dog 16 dorowat chicken chili, cheese grilled shrimp 19 aguachile, cucumber, avocado sweet spicy wings 18 sweet chili soy, crispy shallots jerk octopus 21 coconut, pickled watermelon platters & towers DOZEN oysters 38 seafood 65 mignonette, shrimp, clams, m’s cocktail sauce oysters pleaser 135 baller 175 grilled shrimp, salmon lobster, shrimp, tartare, sweet spicy wings, oysters, crab, clams m’s cornbread, fries salads GREENS & GRAINS 15 FARRO, QUINOA, ARUGULA, RICOTTA, GOLDEN RAISINS lioni burrata 18 heirloom tomato, peaches, BASIL GRILLED romaine 14 sunflower seeds, pickled chilis, buttermilk dressing marcus focuses on local, sustainably sourced seafood, meat, and seasonal vegetables prepared with fresh, globally-influenced flavors consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness MARCUS At NoHu Rooftop mains GRILLED SALMON 29 BOK CHOY, clams, MISO BROTH DOROWAT PASTA 23 SPICY CHICKEN STEW, RICOTTA, ROSEMARY smashed burger 21 onion jam, cheddar, bacon, garlic mayo GRILLED half CHICKEN 27 SOY HONEY GLAZE, ROMESCO, SUCCOTASH steak frites 45 12 oz. DRY AGED ny strip, arugula salad, chimichurri FARMER’S GARDEN 24 GLAZED MUSHROOMS, EGGPLANT, PICKLED CAULIFLOWER RICE to share bird royale 70 GRILLED FISH FOR TWO 80 whole fried chicken, grilled whole ROASTED BRANZINO, corn, mac n’ cheese, biscuits PICKLED ONIONS, GARLIC RICE SIDEs grilled corn 8 FRENCH FRIES 8 berbere, lime, parmesan GARLIC MAYO mac n’ cheese 8 Summer succotash 8 baked mac, breadcrumbs Okra, corn, tomato marcus focuses on local, sustainably sourced seafood, meat, and seasonal vegetables prepared with fresh, globally-influenced flavors consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness 6th floor, envue hotel 550 avenue at port imperial, weehawken, nj 07086 @marcusatnohurooftop 201.758.7920 @envuehotel.
[Show full text]
Famiglia.Com.Ua PORRIDGES COTTAGE CHEESE BREAKFASTS
BREAKFAST g/uah g/uah Family Breakfast La Famiglia (for two): Tramezzini with tuna ...........................................170/169,00 Benedict›s egg with Dutch sauce, 2 eggs scramble, smoked salmon, cream cheese, fresh tomatoes, arugula, avocado, Italian meat specialties, Vegetable salad with avocado, set of 3 cheeses, jams to choose, homemade pastries, c broccoli, cherry tomatoes, quinoa roissant with chocolate sauce, homemade yogurt. Drinks: Two glasses of Prosecco La Famiglia Private label (Extra Dry), and olive oil Agrestis ...........................................300/235,00 Fresh, Mint Water, Coffee or Tea up to your choice. .....................1270,00 Beefsteak with truffle, Always fresh pastries fried egg, fresh spinach Bread and buns with truffle butter and cherry tomatoes ............................110/100/40/295,00 from Vino е Cucina bakery ..........................................165/20/87,00 Italian breakfast Granola with homemade yogurt, with homemade cornetti pastries berries and fresh mango ....................................260/198,00 (croissant, avocado, egg, arugula, salmon, cherry tomatoes, cream cheese)............................... 240/60/345,00 Cottage cheese pancakes * With mortadella or salmon of your choice with maple syrup and cream cheese ...... 180/50/178,00 CROISSANTS: CHEF’S HOMEMADE PIES (ASK YOUR WAITER): g/uah uah classic with hot chocolate .............................70/90/115,00 apple ......................................................................................87,00 buckwheat .................................................................
[Show full text]
Sweet Red Bell Pepper Griddle Cakes Smoked Salmon Tartare, Spanish Trout Caviar Serves 24
Sweet Red Bell Pepper Griddle Cakes Smoked Salmon Tartare, Spanish Trout Caviar serves 24 Red Bell Pepper Puree 2 large sweet red bell peppers to taste sea salt and freshly ground black pepper Lightly oil red bell peppers. Season to taste with sea salt and freshly ground black pepper. Grill until charred. Place in large bowl. Cover with plastic wrap to sweat. Peel. Seed. Process in food processor. Force through fine sieve. Sweet Red Bell Pepper Pancakes 1 cup all purpose flour 2 Tbsp. granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1 whole egg, beaten 1/2 cup milk 1/4 cup red pepper puree 2 Tbsp. melted unsalted butter 2 Tbsp. flat leaf parsley, minced Whisk dry ingredients together in mixing bowl. Beat egg and milk together. Combine with dry ingredients. Add red pepper puree, melted butter and parsley. Batter will be somewhat thick. Cook 1-1/2 inch pancakes on non- stick pan. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Keep warm. Smoke Salmon Tartare 4 oz. smoked salmon 4 oz. fresh salmon fillet, boned, skinned 1/3 cup plain yogurt 1 tsp. lemon juice 2 Tbsp. chives, finely chopped 1/2 tsp. mint, finely chopped to taste sea salt and freshly ground black pepper Steam fresh salmon, approximately 8 minutes. Place on paper towel. Set aside. Cool. Coarsely chop smoked salmon. Place in mixing bowl. Combine with lemon juice, yogurt, chives and mint. Flake steamed salmon. Fold into smoked salmon mixture. Divide into 24 portions.
[Show full text]