2018 SPRING Menu Descriptions
Changes in green Starters
Cheese plate • chefs selection of 3 cheeses (rotating) • Oklahoma honey from Honey Hill Farm • toasted nuts, usually almonds or walnuts • seasonal fruit • garnished with organic greens dressed in golden balsamic • 8-10 toast points
Bruschetta trio (pronounced brusketta) • Cherry tomato, fresh basil, roasted garlic chips • Smashed gingered sweet peas, mint goat cheese, pancetta • Chickpea puree, Kalamata olive & RRBP tapenade smoked salmon rillettes (pronounced reeyette) • fresh Atlantic salmon, wild caught sustainable, ricotta, lemon, caper, shallot, parsley • pickled vegetables • mizuna (arugula-like green, not as peppery) o dressed with olive oil & lemon juice • toast points • Small spoon or fork is delivered with dish. • Dish should be delivered with lid on jar, do presentation at table and return lid to expo
Grilled calamari & putanesca • grilled calamari—marinated in house pesto (almonds, parmesan, olive oil, garlic, basil, s&p) • olive & anchovy putanesca- • grilled ciabatta bread (6 pieces) • garnished with fried capers **please describe this appetizer every time a guest orders** . charcuterie board • house-made pate o duck confit o chicken liver o mushrooms o cream • hard salami • mortadella • prosciutto di parma • pickled veg • grain mustard • walnut-cherry chutney • toast points • Wooden serving board is returned to 3 compartment sink to be sanitized. The wood board does not go to dish area. • Present with lid on pate jar, return to expo • Option to add cheeses from cheese plate for $3 each
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Salads & Soups caesar • crisp romaine lettuce tossed with dressing • house made garlic croutons ((cubed focaccia & ciabatta tossed with butter, garlic, salt, pepper)) • house made Caesar dressing, dressing does not contain anchovy, but does have raw egg • garnished with shaved parmesan cheese • anchovies can be added for additional $, ask kitchen before ringing up • Upsell with chicken or shrimp organic greens • salad mix of red leaf, green leaf, radicchio, frisee, arugula, tat soi • tossed with golden balsamic vinaigrette (shallots, garlic, honey Dijon, white balsamic, blended oil, s&p) • garnished with shaved parmesan cheese lentil & goat cheese salad • boiled green lentils tossed with chopped grilled red onions & golden balsamic vinaigrette (charred onions can be left out) • served with organic greens (above) tossed in golden balsamic vinaigrette • salad and lentils topped with crumbled goat cheese • SMALLER PORTION AT DINNER chicken & orzo salad (lunch only) • pulled chicken-4 oz • orzo (form of short-cut pasta, shaped like a large grain of rice) • gorgonzola (veined Italian blue cheese, made from unskimmed cow’s milk) • cherry tomato • cucumber • almonds • arugula-kale-mizuna mix • cucumber-jalapeno vinaigrette
Quinoa Salad • white quinoa • kalamata olive • cherry tomato • fresh red bells • radish • toasted almonds • ricotta salata • mizuna-kale-arugula mix • basil vinaigrette
Roasted Beet Salad • wine braised red & golden beets • haricot vert • orange wedge
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• sunflower seed • goat cheese • arugula, kale, mizuna mix • charred orange vinaigrette tenderloin salad • 4oz thinly sliced grilled beef tenderloin • Cherry toms • Radish • Avocado • Organic greens • Bloody Mary vinaigrette • Locally made, Lovera Peppercorn Toma cheese
Soup of the Day
Sandwiches (lunch only) all sandwiches are served with choice of soup, caesar salad, organic green salad or Italian potato salad (potatoes, aioli, onions, capers, celery, s&p, white balsamic)
Chicken sandwich • grilled chicken • peppered bacon • balsamic tomatoes • arugula • provolone • roasted tomato jalapeno aioli • brioche bun (no rosemary)
Burger • ground beef -8 oz • peppered bacon • mushroom red wine sauce • gruyere • brioche bun
Peppered BLT • peppered bacon • arugula • sliced roma tomato • tomato jalapeno aioli • grilled ciabatta
Salmon BLT • 4 oz atlantic salmon filet, pan roasted • arugula • sliced Cherokee purple tomato • dill, lemon and garlic mascarpone 3 2018 SPRING Menu Descriptions
• peppered bacon • brioche bun
Italian Deli Wrap • soppresatta • dry salami • capicola • romaine • roasted roma • provolone • herb vinaigrette • tomato-basil wrap
Pesto chicken wrap • roasted chicken • pesto • Romaine • Cherokee purple tomato • Lemon-herb mascarpone • Tomato-basil wrap
Quattro formaggi Melt • Provolone • Fontina • Gruyere • Goat cheese • Roasted roma tomato • Brioche bread
Brick oven pizza
Quattro Formaggi pizza • roasted garlic mascarpone • fontina • goat cheese • ricotta salata • oregano gremolata
Vegetable Pizza • fire roasted artichoke • fresh fire roasted red bell pepper • roasted yellow bell pepper • roasted red onion • fresh spinach • red sauce • fontina
4 2018 SPRING Menu Descriptions chicken pizza • smoked chicken • cherry tomato • shaved shallot • shaved fennel • fontina • lemon-ricotta • micro green garnish
Italian meats pizza • red sauce • capicola, salami, pepperoni & crumbled house made italian sausage (regular sausage) • hot cherry peppers • mozzarella cheese
Tenderloin pizza • garlic oil • sliced beef tenderloin 2oz (cooked mr) • sautéed wild mushrooms • caramelized onions • agrodolce drizzle • fontina & gorgonzola • garnished with chives sausage pizza • house made sausage o ground pork o coriander & fennel seed (toasted) o fresh fennel o roasted garlic cloves • fresh red bell pepper • goat cheese • arugula • fontina • Herb pistou o RRBP o Basil o Parsley o oregano mushroom pizza • crimini • shiitake • beech • maitake • enoki • sage almond pesto ricotta o sage o almonds 5 2018 SPRING Menu Descriptions
o parmesan cheese o garlic o ricotta cheese • Mozz • Fresh herbs
Pastas shrimp pasta (dinner only) • sautéed shrimp • pepperonata • pancetta • garlic white wine butter • fresh arugula • fettucine chicken scallopini • chicken breast, pounded thin, pan-fried, parmesan & semolina crusted (1 piece) • Cherry tomato, capers, linguine • garlic, crushed red pepper, white wine cream sauce • garnished with shaved parmesan short rib pasta • braised beef short rib (red wine & veal stock braised) • spicy Pomodoro • goat cheese • rigatoni pasta sausage pasta • crumbled house made italian sausage • crimini & shiitake mushrooms • Arugula • Roasted fennel • Garlic white wine butter • Parmesan • Campanella pasta chicken lasagna • smoked chicken • arugula • fontina • herbed ricotta cream with parmesan • fresh pasta sheets
Vegetable Risotto • Brussels sprouts • Green peas • Asparagus • Soffritto 6 2018 SPRING Menu Descriptions
o Mire poix o White wine o Tomato paste o Chili flake • Lemon-herb mascarpone • Ricotta salata • Arborio rice
Mains (dinner only) tenderloin filet • 8 oz beef tenderloin filet • Cacio e pepe gnocchi • Shaved parmesan • Red wine demi-glace • Preset with steak knife & always ask guest to cut into center of steak before leaving table
Roasted half chicken • Brined and spatchcocked half chicken • Tomato-basil-parmesan bread pudding • Roasted carrots • Chicken demi-glace tomahawk pork chop • Shaved brussels sprouts • Pancetta dust • Garlic • Peppadew pepper & herb chimichurri
Fish al cartoccio • Fish of the day • Yellow squash • Zucchini • Cherry tomato • Lemon wheel • Tomato-lemon butter • Haricot vert
Lamb Chops • grilled, herb marinated lamb t-bones (x2) • quinoa pilaf o roasted artichoke o red bell pepper o almond o chopped herbs o feta-rosemary vinaigrette 7 2018 SPRING Menu Descriptions
Agrodolce: A traditional sweet and sour sauce in Italian cuisine. Its name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar.
Aioli: Like mayonnaise, an emulsion of garlic, olive oil, egg yolks, & whatever flavor added.
Arugula: A pungent, peppery, spicy green that is exceptionally strong for a leafy food.
Cacio e pepe gnocchi: Campanelle Pasta: “bell flower” pasta, shaped like a cone with frilly edges
Caper: Salted and pickled flower buds of the caper bush.
Capicola: is a traditional Italian pork cold cut. The name capicola comes from capo ("head") and collo ("neck") of a pig. It is a whole muscle dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. The capicola on our menu is spiced with red chili flake.
Farro: Grains of wheat, boiled in water
Fennel: Closely related to dill, carrots & coriander, fennel is crunchy with a licorice flavor.
Gluten: a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Heirloom: denoting a traditional variety of plant that is not associated with large-scale commercial agriculture.
Hollandaise: sauce made with clarified butter, egg yolk, lemon juice & zest, tobasco, s&p, fresh dill
Honey Hill Farm: local apiary located just north of Guthrie off highway 74C
Kale: Closely related to cabbage and broccoli, kale is one of the healthiest vegetables. It is high in beta carotene, vitamin K, and vitamin C, and rich in calcium.
Lentil: Member of the legume family, lentils have been part of the human diet since Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago
Mire Poix
Mizuna: A mild peppery green, slightly spicy but less so than arugula.
Mostardo: condiment of candied fruit and mustard
Orzo: Form of short-cut pasta, shaped like a large grain of rice.
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Pancetta: Italian bacon. It is pork belly meat that is salt cured but not smoked.
Pepperonata: A condiment of RRBP, hot cherry pepper, pepperoncini. All blended in the food processor
Pesto: a sauce originating from northern Italy consisting of garlic, basil, olive oil, parmesan & usually pine nuts. Stella’s pesto also has spinach and almonds instead of pine nuts.
Polenta: Made by boiling cornmeal into a thick, solidified porridge and directly consumed afterwards or baked, fried or grilled. Prosciutto: A dry-cured ham that is usually thinly sliced and served uncooked.
Putanesca: Pungent tomato sauce containing Kalamata olives, green olives, garlic, capers, chili flake, anchovies.
Quinoa:
Red Wine Demi-Glace: Veal stock, further reduced with red wine, whole peeled tomato, beef trimmings, onion, celery, carrot, simmered for 12 hours
Ricotta salata:
Risotto: A northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Semolina: Coarse wheat flour
Stella’s herb blend: Italian parsley ,basil, thyme, & oregano. A 30%, 30%, 30%, 10% blend.
Stella’s pizza sauce: our house-made pizza sauce is made with whole plum tomatoes, roasted red bell peppers, garlic, red pepper & fresh herbs, and then simmered until perfect.
Stella’s pomodoro sauce: whole peeled tomato, onion, garlic, basil, white wine
Stella’s red wine sauce: red wine, veal stock, beef trimmings, onion, carrots, bay leaf, parsley
Tapenade:
Veal Stock: veal bones, carrots, onion, celery, bay leaf, parsley, tomato paste, simmered for 24 hours
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