DOCSLIB.ORG

Dinner Menu KITCHEN CREW DINING NOTES Executive Chef: Due to the Ongoing Pandemic Reservations Are Limited to 90 Minutes Per Table

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Menu KITCHEN CREW DINING NOTES Executive Chef: Due to the Ongoing Pandemic Reservations Are Limited to 90 Minutes Per Table Pier 4 Dinner Menu KITCHEN CREW DINING NOTES Executive Chef: Due to the ongoing pandemic reservations are limited to 90 minutes per table. Stephen Marcaurelle Please wear your mask at all times when not seated. Chef/Owner: Liam Mackey Chef de Cuisine: Zach Watkins SMALL PLATES TAPAS STYLE, INTENDED TO SHARE & SENT AS READY two hawaiian tuna poké * 24 dynamite, yuzu, indonesian soy, sushi rice, seaweed salad G/S/F grilled asparagus 14 smoked egg, marash pepper, chinese mustard, toasted walnuts N/E steamed pork buns 16 berkshire pork belly, herb salad, coffee mayo, spicy cucumbers G/S/D/E dashi chawanmushi 29 uni, soy sake ikura, peekytoe crab, fines herbs G/S/SF/E tempura east coast oyster tacos 19 local oysters, nori wrap, sushi rice, chile BBQ, wasabi aioli G/S/SF/E blistered shishito peppers 12 bonito salt, kabayaki sauce, sesame seeds F/S/SF vietnamese beef tataki salad* 16 shaved rare beef, peanuts, spicy lemon dressing, pickled pineapple, cilantro F/P mushrooms a la plancha 12 chili, lemon, olive oil, parsley spring salad 16 bibb hearts, chicories, beets, hazelnuts, membrillo vinaigrette, manchego D/N wok tossed greens 15 pea shoots, mustard greens, shiitake mushroom, yuba, ginger shaoxing G/S/SF day boat scallops 18 spring nettles, tomato confit, oyster mushrooms, salt cod espoma S/D indonesian chicken drumettes 16 kecap manis, herb salad, pickled vegetables G/S japanese hamachi crudo * 19 sea buckthorn koshu chili vinaigrette, lime leaf oil, toasted rice powder S/F/SF szechuan eggplant 13 tofu, pickled chili, thai basil, cilantro G/S/F charcoal prawns 19 roasted chili paste, fried garlic, black lime, coconut vinaigrette G/S/F/SF crispy marinated calamari 15 shredded cabbage, cucumber, thai lime sauce, crumbled peanuts S/F/SF/N spoon tuna chips & dips * 21 dashi mayo, togarashi furikake, yuzu, shrimp chips G/S/SF/F grilled pork riblets 17 vietnamese black pepper caramel, chili, garlic, basil, crisp puffed rice G/S/F shiso hand rolls 24 black bass tartar, umeboshi plum, caviar, yuzu, chili, sesame G/S/F LARGE PLATES ENTREE SIZE PORTIONS TO SHARE OR EAT ON YOUR OWN spicy szechuan dandan noodles 26 house-made noodles, heritage pork, szechuan peppercorns, peanuts G/SF/P blue crab fried rice 29 jumbo lump crab, crispy farm egg, garlic, scallion, thai lime nam jim sauce SF/F/E zatar colorado lamb chops 44 meyer lemon, artichokes, fava beans, spring pea labneh, harissa lime mojo F/S grilled wagyu zabuton 39 carmelized parsnips, black garlic, pickled beech mushrooms, chimichurri S/D local clam vongola 27 hand cut egg noodles, green garlic, wakame butter, hong kong xo sauce F/SF TABLE FEASTS LIMITED AVAILABILITY, PLEASE ORDER AT THE START OF YOUR MEAL whole roasted peking duck 115 oven roasted breast, grilled confit, warm steamed buns, ginger scallion rice hoisin, smoked mayo, sriracha, herbs G/S/D grilled korean short rib steak 89 adobo marinated, spicy long pepper scallion salad, japanese sticky rice, shiso and lettuce for wrapping, yakiniku sauce F/S steamed local black bass 69 wok tossed rice noodles, ground pork, yellow chives, shoaxing wine turmeric chili nam prik F/SF G - gluten; S-soy; D-dairy; F-fin fish; SF-shellfish; N-nuts; P-peanuts; E-egg Before placing your order please inform your server if you or a member of your party has any food allergies. *Consuming raw or undercooked foods may increase the risk of food borne illness. .
Load more

Recommended publications
  • Fresh Chiles SWEET VEGETABLES
    Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin.
    [Show full text]
  • Quiz: How Well Do You Know Mediterranean Foods?
    MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
    [Show full text]
  • Salads Dessert Market Meze Entrées Appetizers Sides
    Market Meze Entrées Serves 8-10 Serves 6-8 Falafel - 40 patties, tahini $40 Shawarma - Chicken Fillet, Amba, Tahini & rice $60 Labneh - Strained yogurt, zaatar, olive oil $40 Shnitzel - Breaded fried chicken fillet & rice $60 Israeli Salad - Tomato, cucumber, onion & parsley $50 Majadra - Sauteed onions and carrots, lentil $40 Beets - Roasted beets, onion, parsley coriander lemon Vegan Meatballs - Coconut curry broth, red pepper, dressing $40 chickpeas & cilantro $50 Moroccan Carrots - Harissa, parsley & lemon $40 Shawarma Pilaf - rice majadra, micro Moroccan Eggplant - Lemon, cumin & cilantro $50 greens,pickles & cilantro parsley sauce $50 Roasted Cauliflower - Lemon, parsley & tahini $40 Shakshuka - poached eggs in tomato sauce, onions & Tahini - Sesame seed paste $30 oriental spices. served with 10 pitas $45 Tzaziki - Labneh, dill, cucumber & garlic $45 Siniya - roasted veggies cooked in spicy tomato Hummus - tahini, garlic, mushroom & masabacha & 10 sauce and baked in tahini. topped with warm pitas $50 chickpeas, mint cilantro & pine nut $40 Meze Mix - Selection of 8 meze options and 5 pitas $90 Fish Balls - Salmon base with bread crumbs and mediterranean spices. Served with couscous $60 Appetizers Salads CSearvuesl i8f-1l0ower Nuggets - Sweet potato hummus, labneh & Serves 8-10 harissa, 20 pieces $45 Quinoa Bowl - Warm bowl of roasted veggies, kale, Moroccan Cigars - Vegetarian, 20 pieces, tahini & cilantro, pickles, sunny side up egg, tahini & amba $50 harissa $45 Fatush Salad - Romaine, cucumber, tomato, radish, Sweet Potato Latkes
    [Show full text]
  • 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
    [Show full text]
  • Code Item # Product Gr 216 Spice-Paprika Smoked 5# 5# Jar Gr 454 Pasta
    CODE ITEM # PRODUCT GR 216 SPICE-PAPRIKA SMOKED 5# 5# JAR GR 454 PASTA (SPAGHETTI) 20# CASE GR 457 PASTA (SPAGHETTI) WHOLE WHEAT 20# GR 1399 BEANS (KIDNEY RED) 6/10# CASE GR 1478 ANCHOVIES IN OIL 24/28oz CASE GR 2056 MUSH (PACKAGED SLICE) 12/6OZ FLAT GR 2689 TOMATO (SAN MARZANO) 6/#10CAN CASE GR 2832 TAJIN SEASONING CASE GR 2897 BAY LEAVES DRIED WHOLE 5# BOX GR 3361 SAUCE (RED HOT) "FRANKS" 4/1GL CASE GR 3461 SAUCE (RASPBERRY) 6/1KG CASE GR 4598 HERSHEY COCOA POWDER 5# BAG GR 4599 HERSHEY SYRUP 24/24OZ CASE GR 4741 MILK (CONDENSED) 6/#10 CASE GR 4742 MILK (CONDENSED) 24/12OZ CANS CASE GR 4746 MILK (EVAPORATED) CASE GR 4858 SPICE-ROSEMARY LEAVES 32oz EACH GR 5080 SAUCE (HOISIN) KOON CHUN 6/5# CASE GR 5184 JUICE-CELERY GALLON GALLON GR 5188 GRENADINE- ROSES-12/1LT CS CASE GR 5198 JUICE (YUZU) LIME 5.2oz BOTTLE GR 5210 JUICE (POMEGRANATE) QUART GR 5214 TAPATIO(HOT SAUCE) CHILI 24/5oz CS GR 5223 ANCHOVIES (PASTE) 1# JAR EACH GR 5235 JUICE (CLAM) 12/46OZ CASE GR 5252 CHERRIES (MARASCHINO) W/STEM 4/1GAL CS GR 5253 CHERRIES (AMARENA) 2/6.83# CASE GR 5254 CHERRIES (AMARENA) 6/18oz CASE GR 5258 CHERRIES LARGE W/STEM 4/1 GALLON GR 5266 GRAPE LEAVES 12/8oz JARS CASE GR 5288 PEACHES DICED IN CAN 6/#10 CASE GR 5291 SODA (SPRITE) 35/12 OZ GR 5293 SODA (DIET-COKE) 35/12OZ CASE GR 5294 MANGO (PICKLED) 6/35.20oz JARS CASE GR 5295 MANDARINE SECTIONS 6/#10 CASE GR 5296 SODA (COKE CLASSIC) 35/12OZ CASE GR 5297 JALAPENO SLICED 6/#10 CAN CASE GR 5298 TUNA SOL/WH ALBACORE 6/66.5oz CASE GR 5299 SODA (SPRITE) 5 GALLON UNIT GR 5301 SODA (TONIC WATER) 24/10OZ CASE
    [Show full text]
  • Social Plates Hand Helds Salads & Soup Large Format Sides 7
    Scan the QR code above to see all menus social plates Notch Chicken Wings 13 Chargrilled Eggplant 12 bao buns szechuan lemon pepper rub, pork sausage, crispy garlic, caramelized 3 pieces Notch ranch dip GF onion, chili oil, seasoned yogurt GF VG V [also available as lettuce wraps] Sauteed Pork Dumplings 12 Buffalo Chicken Egg Rolls 9 mushroom ponzu, caramelized shiitake, mayo ketchup, pickled onions, scallions Seared Tuna 12 crispy ginger, togarashi spice shaved bok choy, green apple, Sweet Potato Poutine 12 roasted radish, red miso dressing GF Crispy Sweet Potato Wontons 10 roast pork, kimchi gravy, cheese kimchi aioli, pomegranate syrup, house curds, scallion Roasted Chicken 10 roasted and seasoned peanuts V Notch ranch, pickled ginger, spicy cabbage GF Crab Fritters 15 Pork Belly 12 soy glaze, kewpie mayo, herbs, lump crab, Tuna Dip 12 tamarind cucumbers, black bonito flakes dark garlic syrup sesame, Notch hoisin GF Tempura Shrimp 13 Crab Dip 16 Tempura Cod 12 cucumber slaw, green apple broth, dark garlic syrup togarashi, bacon aioli, pickled pineapple shaved bok choy Kimchi Hummus 11 GF [choose 2 for $20] chips chips & dip chili oil, everything spice, herbs [choose 2 for $22] salads & soup hand helds chicken breast 5, strip steak 9, shrimp 8, tofu 5, [add a side for $3 | add crispy wontons chips for $2] tuna 8, salmon 8, pork belly 7, 60 min egg 3 Notch Salad 10 Soba Noodle Soup 11 Fish & Chips Wrap 13 Salmon Bacon Club 15 crispy cod, house tartar, kimchi seared salmon fillet, house cured bacon, seasonal greens, yuzu vinaigrette,
    [Show full text]
  • Harissa Paste ’ R N by Stan Dobrowski I G
    a Reg it ul w a Harissa Paste ’ r n By Stan Dobrowski i G t u a y E Stan Dobrowski says... 5 forks! Dis stuff is da bomb... and it adds a fl avor and heat bomb to just about anything! Think along the lines of Sriracha but wit a bit more body. You can make it as hot as you like by keeping seeds from the red chiles. But go carefully e w a m ‘cause those badboys pack a punch! Also, a word of caution - when cleaning out the red r g p o d . c o chiles, either use rubber gloves or if not, wash your hands thoroughly and even then, try not to touch or rub your eyes for a while. YIELD - 24 servings (2 tbsp. per serving) TIME - 45 mins. A very versital spread or add-in for almost any recipe. INGREDIENTS • 7 dried (hot) red chiles • 6 oz jarred roasted red peppers drained rinsed, and dried • 2 tbsp tomato paste • 4 large garlic cloves peeled • 1 tsp ground caraway seeds (use a mortar and pestle, grinder or food processor) • 2 tsp ground coriander • 2 tsp ground cumin PREPARATION • 1 tsp smoked paprika 1. Place the dried chiles in a heat-safe bowl and cover with hot • ½ tsp cayenne pepper water. Set aside for 30 minutes until chiles are re-hydrated. • Kosher salt 2. Drain the chiles and remove the stems and seeds. You may • 2 tbsp fresh lemon juice want to keep a few seeds in if you like it hotter. • 2 tbsp extra virgin olive oil 3.
    [Show full text]
  • HARISSA BUTTER GRILLED OYSTERS 2 Dozen Oysters
    HARISSA BUTTER GRILLED OYSTERS 2 dozen oysters HARISSA BUTTER GARNISH Yield 14 oz 1 pound smoked bacon, rendered, crispy, and 1/2 TBS. chili powder small diced 4 oz. ancho chili paste ½ cup chives, minced (prepared) 8 each piquillo peppers OYSTERS (canned) 2 dozen large west coast oysters, shucked 1 tsp. caraway seed, toasted 1 tsp. coriander seed, • Shuck oysters, discard top shell. toasted • Remove the foot on the bottom of the oyster attached to 1 tsp. cumin seed, toasted the bottom shell • Make sure oysters are shucked clean and there are no 1 ½ each lemons, juiced shell fragments. 2 cloves garlic • Keep oysters on the half shell 8oz butter, softened • Place shucked oysters on a sheet tray. • Place oysters on a 500-degree grill. • Toast spices until fragrant. • Top each oyster with 1-2 tablespoons of butter (depending • Place spices in a blender and blend until spices are ground. on the size of the oyster) • Add the rest of the ingredients to the blender and blend • Close lid to grill and allow oysters to cook 2-3 minutes, until smooth butter should be bubbly. • Place softened butter in a standing mixer bowl. • Remove oysters and place on a serving platter with rock • Using the paddle attachment, whip the butter on medium salt (to keep them from sliding around) speed for 2 minutes • Top oysters with crispy bacon and chives. • With mixer on slowly pour harissa into butter. • Mix until harissa is fully incorporated. • This can be made ahead of time and refrigerated. .
    [Show full text]
  • Condiments, Dips, Sauces & Spreads
    Condiments, Dips, Sauces & Spreads Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 3 Dragons Sauce Sizzling Stir Fry 6/12 oz 64165 7-33142-80901 D RM WE Sauce Sweet And Sour Classic 6/12 oz 64159 7-33142-31302 D RM Sauce Teriyaki Spicy Ginger 6/12 oz 64164 7-33142-80248 D RM Sauce Teriyaki Sweet Ginger 6/12 oz 64161 7-33142-51376 D NW RM WE 505 Southwester Dip Queso Green Chile Nat 6/15 oz 261034 6-02050-11042 D WE Salsa Green Chile Chunky Medium Nat 6/16 oz 261036 6-02050-10367 D WE Salsa Green Chile Restaurant Style 6/16 oz 261035 6-02050-01087 D WE 5280 Salsa Hot Gourmet Gf Nat 12/16 oz 268892 1-88149-00082 D RM Salsa Hot Gourmet Gf Nat 6/16 oz 268899 1-88149-00082 D RM Salsa Medium Gourmet Gf Nat 12/16 oz 268893 1-88149-00081 D RM Salsa Medium Gourmet Gf Nat 6/16 oz 268900 1-88149-00081 D RM Salsa Mild Gourmet Gf Nat 12/16 oz 268891 1-88149-00080 D RM Salsa Mild Gourmet Gf Nat 6/16 oz 268898 1-88149-00080 D RM Abc Sweet Soy Sauce 12/9.3 fo 266375 7-11844-11008 D WE Ajumma Republic Bulgogi Spicy Korean Bbq Sauce 6/12 oz 89945 6-78108-20012 D WE Kalbi Bulgogi Korean Bbq Sauce 6/12 oz 89944 6-78108-20002 D WE Sauce Chili Femented Gochujang 6/11 oz 241409 6-78108-23153 D WE Al Amir Baba Ghannooj Gf Nat 12/8 oz 269320 7-55134-12342 R NW Baba Ghannooj Gf Nat 4/5 lb 269316 7-55134-12358 R NW Baba Ghannooj Gf Nat 6/1 lb 269313 7-55134-12343 R NW Garlico Gf Nat 12/8 oz 269315 7-55134-12348 R NW Garlico Gf Nat 4/5 lb 269307 7-55134-12354 R NW Garlico Gf Nat 6/1 lb 269305 7-55134-12346 R NW Hummus Classic Gf Nat 12/8 oz 269304
    [Show full text]
  • Spice Blends &Amp
    [vc_row][vc_column][vc_column_text] Follow us on Facebook to keep up to date on our new creations and seasonal products! All of our blends are naturally gluten free and vegan friendly unless otherwise specified. Our products are not suitable in case of mustard allergy, due to the risk of cross- contamination. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] ADOBO SEASONING – contains honey ANCHO HONEY CITRUS BLEND – contains honey APPLE PIE SPICE ASIAN SPICE BLEND – NO SALT BASQUE SEASONING BBQ SPICE BLEND BBQ SPICE BLEND , HICKORY FLAVOR BERBERE (ETHIOPIAN) SPICE BLEND BULGOGI SEASONING CAJUN BLACKENING SEASONING CANADIAN STEAK SEASONING CHAKALAKA SPICE CHERMOULA SEASONING CHILE-LIME SEASONING CHILE LIME ADOBO SEASONING CHILI & LEMON SUGAR CHILI POWDER, DARK CHILI POWDER, LIGHT CHILI SEASONING, ALAMO CHILI SEASONING, NO SALT CHINESE 5 SPICE POWDER – NO SALT CHIPOTLE BBQ SEASONING – contains honey CHIPOTLE CREOLE SPICE CHORIZO SPICE BLEND CINNAMON SUGAR CITRUS & GINGER SPICE BLEND COFFEE CHILE PEPPER RUB CUBAN MOJO – contains honey CURRY POWDER, GOAN – contains dairy & tree nuts CURRY POWDER, HOT (THAI, YELLOW) CURRY POWDER, INDONESIAN RENDANG CURRY POWDER, JAPANESE, YELLOW CURRY POWDER, KASHMIRI SAFFRON – NO SALT CURRY POWDER, MADRAS CURRY POWDER, RED THAI CURRY POWDER, ROGAN JOSH – NO SALT CURRY POWDER, SWEET, ORGANIC – NO SALT CURRY POWDER, VADOUVAN FRENCH MASALA CURRY POWDER, VINDALOO DUKKAH (DUQQA) – contains almonds & hazelnuts EVERYTHING BAGEL SEASONING FAJITA SPICE BLEND FRENCH MUSTARD & HERB
    [Show full text]
  • COCKTAILS Mezze Grill Sides Sweets Snacks FEASTING
    COCKTAILS PEACH BABA-LLINI 8.50 ROSEY AND POM 8.50 peach, prosecco, nutmeg, vanilla vodka, pomegranate and rose liqueur, pomegranate CARDARUM SOUR 8.50 HIBISCUS CUP 8.50 chairman’s reserve spiced rum, orange, cardamom, lemon, pasteurised egg white hibiscus gin, lemon, prosecco SPICY PISCO 8.50 PEACH AND GINGER 4.00 el gobernador pisco, basil, lime, jalapeño water peach, ginger, lemon PISTACHIO MARGARITA 8.50 CUCUMBER, DILL AND LIME 4.00 ocho blanco tequila, cointreau, pistachio, lime cucumber, dill, lime, sparkling water snacks grill sides lemon and chilli halkidiki olives 3.75 skate, urfa burnt butter, barbecued grapes, 12.00 cauliflower shawarma, ras el hanout, pomegranate and mint 5.00 olive and toasted almonds baharat-spiced nuts 3.75 blackened potato, saffron crème fraîche and harissa 4.00 sea bass, grilled chicory, smoked anchovy and harissa 10.50 pulled lamb nuggets 5.00 grilled corn, pomegranate vinaigrette and crispy shallots 5.00 charred broccoli, lentils, hazelnuts, pomegranate and soft egg 8.00 falafel, saffron tahini and zhug 4.00 heritage tomato, peach and pistachio salad 5.50 date and barbecue-glazed chicken leg, merguez sausage and sweetcorn 9.50 iberico pork neck, grilled peach, mojo verde and lardo 13.75 Mezze lamb shoulder, ptitim, preserved lemon and tahini yoghurt 12.00 sweets beef, lamb and bone marrow kofte, 9.50 baba ganoush, pomegranate and mint 5.25 sumac onions and smoked tomato salmorejo milk chocolate delice, black tea sorbet and caramelised almonds 5.50 hummus, crispy chickpeas, pine nuts and zhug 4.50 chuck-eye
    [Show full text]
  • Sharing Platters Appetizers Salads Sushi Rolls
    * GLOBAL FAVORITES Appetizers QUESADILLA (G)(D) 52 CALAMARI (S)(G)(D) 54 Grilled chicken breast | diced red onions | Panko-coated calamari | Nikki Beach’s dip | roasted lemon | mixed peppers | cilantro | sharp cheddar | Monterey Jack | coconut-lime and cilantro dip sour cream | guacamole | pico de gallo | corn tortilla crisps FLYING FISH TACO (G) 63 Panko-coated fried local flying fish | pineapple salsa | plantains | BURRATA CAPRESE (V)(G)(D)(N) 60 romaine lettuce | red cabbage | spicy lime mayonnaise | guacamole Burrata | basil pesto | cherry tomatoes | green tomato | kumato tomato | beef tomato | balsamic glaze | AVOCADO BURGER (D) 55 focaccia bread | red onion | extra virgin olive oil | Local farm avocado | house smoked salmon | arugula | Sushi Rolls arugula leaves | lemon salt sesame seeds | organic yogurt | garden herbs | lemon zest | MARBELLA SPICY TUNA ROLL (G)(D) 48 salmon keta | extra virgin olive oil Diced tuna | cucumber | chives | tobiko | nori flakes | MARBELLA SHRIMP PIL PIL (S)(A)(G) 60 toasted sesame seeds | spicy mayonnaise Sautéed shrimp | extra virgin olive oil | PRAWN TACOS (S)(D)(G) 58 sliced garlic | cherry tomatoes | parsley | Tempura prawns | soft tortilla | marinated cabbage | avocado | cilantro | chili flakes | white wine | focaccia bread SAINT BARTH SALMON ROLL (G)(D) 58 spring onion | mango | spicy sauce | guacamole | sour cream Fresh salmon | avocado | cucumber | chives | cream cheese | smoked salmon | ikura KOH SAMUI VEGETARIAN ROLL (N)(V) 40 Purple organic rice | carrots | cucumber | roasted pistachio |
    [Show full text]