FARM EGG** Polenta, Foraged Mushroom 10 CROSTINI Green

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FARM EGG** Polenta, Foraged Mushroom 10 CROSTINI Green

items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti pickled green bean, calabrese chili, romaine, crispy pea FARM EGG** polenta, foraged mushroom 10 CROSTINI green chickpea hummus, confit tomato, garlic, mint 11 RED LEAF SALAD ricotta, cherry, pepperoncini, shallot, balsamic vinaigrette 10 CHICORY SALAD carrot sott'olio, radish, almond, ricotta salata 12 WARM MOZZARELLA roasted chiogga beet, cucumber, mint, verjus 12 add n'duja +3 CHITARRA apple, roasted garlic, fresh peas, grilled bread crumb, sorrel, pecorino 17 RICOTTA RAVIOLI roasted eggplant, squash, coriander, celery, pecorino 18 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 MEZZALUNA texas lamb, asparagus, spring onion caponata, parmesan brodo, pecorino 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 GREEN GARLIC RISOTTO green garlic, cherry tomato, radish, parmesan 16 TEXAS NEW YORK STRIP grilled broccoli, fingerling potato, celery, spiced cracker 36 SEARED BRANZINO texas field peas, smoked pork belly, hazelnut, sweet potato agrodolce 27 LAMB BOMBA grilled escarole, green chickpea, pickled mustard seed, olive 27 CHARRED SWEET POTATO toasted walnuts, texas goat cheese, african blue basil, smoked balsamic 8 ROASTED SUMMER SQUASH rosemary, roasted tomato, basil pesto 8 TEMPURA SPRING ONION balsamic coriander agrodolce, onion top aioli 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill. This amount is not compulsory and may be adjusted by the guest..

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CHICKPEA CROSTINI Pear, Grilled Mustard Greens, Gorgonzola 10
items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti white wine braised fennel, capers, grapes CHICKPEA CROSTINI pear, grilled mustard greens, gorgonzola 10 FARM EGG** polenta, foraged mushroom 10 SMOKED ARCTIC CHAR apricot mostarda, hazelnut, gaeta olive 12 WARM MOZZARELLA pistachio mascarpone, italian herbs, apple 12 GIARDINARA SALAD farm greens, potato, smoked almond, chili, pickled corn, fried onion 12 RYE LUMACHE brown butter, roasted sunchoke, texas golden beet, smoked caciocavallo 18 RICOTTA RAVIOLI butternut squash, sumac biscotti, preserved cherry, cured egg yolk 17 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 TRIANGOLI texas lamb, fennel, orange, eggplant, mint, castelvetrano olive, pecorino romano 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 RISOTTO brown butter butternut squash, celery, endive, lemon, parmigiano reggiano 18 TEXAS NEW YORK STRIP panzanella, tomato vinaigrette, frisée, blistered tomato, parsley 36 TEXAS GULF BLACK DRUM baby lettuce, spaghetti squash, shallot, pistachio, acciuga crema 28 GRILLED TEXAS LAMB LEG sweet pepper, onion, rosemary, garlic confit, lamb jus, mustard 27 MARINATED SUMMER SQUASH ricotta salata, pickled red onion, pine nuts, garlic, oregano 8 NEW POTATOES gaeta olives, grape tomatoes, breadcrumbs, pancetta vinaigrette 8 CRISPY EGGPLANT garlic, celery, olives, capers, raisins, white wine 10 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat.
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African Blue Basil Chicken Soup Objective: Celebrate African cuisine Herb of the Month: African Blue Basil In Africa, soups are prolific- some would even say they are the main attraction of African cuisine. The most common sight in an African kitchen is a simmering stewpot filled with meat and vegetables, usually greens. African soups vary from country to country as they feature the vegetables and flavors unique to their part of the continent. They are often eaten with a starchy staple food such as rice, fufu (made from plantains) or pounded yam. Thought to originate from Kenya, African Blue Basil is less sweet than its more well- known cousin, sweet basil, with a flavor described as clove- like. Some have claimed that the flavor of this hybrid herb is best showcased in soups. So this recipe honors the African soup tradition and highlights African blue basil at its best by serving the quintessential comfort food, chicken soup, infused with the savory flavor of African blue basil. It may take time to make this soup, but as they say, good things come to those who wait! Ingredients: • 1 whole chicken (approximately 2 lbs) • 2 tbsp olive oil • 5 carrots • 1 celery root • 2 leeks • ¼ cup mushrooms (shitake or your preference) • 2 garlic cloves • Bay leaves (handful) • ½ cup kale chopped • 1 tablespoon of fresh African blue basil • Salt and pepper to taste Copyright © 2018 Eldergrow. All rights reserved. Directions: 1. Add 1 tablespoon of olive oil to a large soup pot and heat. 2. Add the chicken, onions, 1 clove of garlic, cabbage, 2 medium- sized carrots and 1 medium-sized leek, and fry for 3 - 4 minutes, stirring frequently.
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PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
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Name: Basil – African Blue
Name: Basil – African Blue African blue basil (Ocimum kilimandscharicum x basilicum 'Dark Opal') is an accidental hybrid between an East African basil and a garden variety basil called 'Dark Opal.' The African parent is a perennial shrub from forests of Kenya, Tanzania and Uganda, valued for its camphor scent. African blue basil was first seen in 1983 when Peter Borchard, owner of Companion Plants in Athens, Ohio, noticed it growing in the path between beds of the two presumed parents. The green-leaved East African basil parent grows to 6 feet tall in his garden. 'Dark Opal' is a small plant with deep purple leaves and a typical Italian basil flavor. Borchard dug the hybrid and brought it into the greenhouse, hoping to save seed, but the cross between the two species seems to be too far a stretch, because no seed formed. Borchard grew more plants from cuttings, and by cuttings has African blue basil entered the herb market. The variety is African blue basil. It is a decorative plant, which, if allowed to bloom, is covered with long flower stems of purple buds that open to lavender flowers. The 1- to 2 1/2-inch long leaves are a slightly grayed green with purple speckles on their undersides. The plant grows 1 1/2 to 2 feet tall when pinched to harvest, but would grow taller unpinched, and is much bushier than regular basil varieties. African Blue Basil also grows very well in a container. It is an extremely drought-tolerant herb. It will do fine in sun or partial shade, but should get at least 2 to 3 hours of sun per day.
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Pollinator Friendly Cooking
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