CEVICHE Empanadas SALAD for the TABLE ASADO from THE

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CEVICHE Empanadas SALAD for the TABLE ASADO from THE

CEVICHE SALAD ASADO PLANCHA Ceviche Del DIA mkt Patriot Farms Butter Leaf 11 Short Ribs 36 CRUSHED POTATO 8 Charred Radishes / Local Bleu green garlic Local Beef TenderloiN 12 Prime 18oz Ribeye 56 Sweet Potato / Leche de Tigre/ Chips Chopped 12 burnt BOK CHOI STREET NOODLES 9 Heart of Palm, / Olives / Crouton / prime Tomahawk Ribeye 110 Grilled Calamari 11 Quail egg GRILLED GREEN LONG BEANS 10 Aji “Kosho” / AvocAdo / Fennel Prime 18oz Bone-in NY Strip 49 panca PESTO / ALMONDS Burnt beets & bresaola 12 CRISPY YUCCA IN RED CHILE SAUCE 9 “chinAtown” chirAshi 16 Pickled mustard seed / horseradish Veal Sweetbreads 29 PECORINO Tuna / Scallop / Corvina / Rice Burrata & Favas 14 Chorizos 9 “chAuFA” FRIED RICE 9 Smoked Tuna 14 Charred mortadella / pistachio / lemon argentino, Del Campo or Morcilla PEAS / SHIITAKE Miso Ginger Dressing / Avocado / Almond Wagyu Skirt Steak 49 BURNT GREENS 8 Anchovy/ Garlic Wagyu bavette 30 FOR THE TABLE EMPANADAs GRILLED RAMPS 11 Served with salsa criolla & chimichurri Provoleta 10 ROMESCO Green chili duck 8 Shishito Chorizos / Toast Grilled lime / shishito aioli BURNT GREEN TOMATO 10 Smoked Crab 11 FROM THE FIRE GOAT CHEESE / ANCHOVY / PARSLEY wAgyu BeeF “del cAmpo” 9 Kewpie avocado chili Relish / Arepas GREEN CHILE POTATO PUREE 9 Charred Scallion Salsa Criolla Lamb Sweetbread Dumplings 10 LONG ISLAND PekinG DUCK BREAST 29 Burnt ORANGE / Grilled Crepes STEAK FRIES 8 Lobster and Shrimp 11 Panca pepper Miso / Calamari / Ponzu SICHUAN Citrus BASIL SALSA SALSA GOLF Burnt pea green curry, pickled carrots grilled tunA “Anticucho” 18 burnt olive tapenade / Charred potato AUTUMN OLIVE PORK MIXED GRILL 34 mAitAKes “huAncAinA” 10 pasqualina 9 CITRUS AJI AMARILLO BBQ spinach, swiss chard, parmesan crema Grilled octopus causa 18 Crab, Scallions, Grilled Avocado LAMB MIXED GRILL 36 BURNT FAVAS, SMOKED YOGURT Rock Shrimp & Ink Gnocchi 19 Ramps / chorizo / Uni Butter Whole PERUVIAN CHICKEN 26 GREEN AND YELLOW CHILI JUMBO PRAWNS 28 SAFFRON CHIMICHURRI / ROMESCO Executive Chef Victor Albisu Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, WHOLE 2lb GRILLED LOBSTER 49 Chef de Cuisine Faiz Ally especially if you have certain medical conditions. CHILI BUTTER / HERB SALAD Chef de Cuisine Marc Hennessy Salt Baked Salmon 26 Escarole, Charred Peas, Currants .

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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