190+ Seasoning & Spice Mix Recipes & Blends
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GRILLED SPICE RUBBED FLANK STEAK with Black Bean Salsa THIS MONTH’S SELECTION INGREDIENTS
PROUDLY PRESENTED BY THE CALIFORNIA WINE CLUB GRILLED SPICE RUBBED FLANK STEAK With Black Bean Salsa THIS MONTH’S SELECTION INGREDIENTS . Spice Rub: Black Bean Salsa: • 1 Tbsp kosher salt • 2 (15 ounce) cans black beans, drained and rinsed • 1/2 tsp fresh cracked pepper • 1 red bell pepper, small diced • 1/8 tsp cayenne pepper • 1 jalapeno, small diced (you can leave in or remove • 1 tsp paprika as many of the seeds and membranes as you want • 1/2 tsp ground cumin depending on the amount of heat you want in the Enjoy this delicious recipe • 1 tsp onion powder salsa) with wines from this • 1 tsp brown sugar • 2 medium-sized tomatoes, diced • 2 Tbsp extra virgin olive oil • 1/2 red onion, nely diced month’s selection: • 2 garlic cloves, minced • 1 lb of ank steak (preferably grass fed) • 1 small bunch cilantro, chopped Fess Parker Winery & • juice and zest of 1 lime • 1 avocado, diced Vineyard • salt and pepper, to taste Frontier Red Lot No. 90 PREPARATION . California Red Wine For the Flank Steak: Fess Parker Winery & In a small bowl mix together salt, pepper, cayenne pepper, paprika, ground cumin, onion powder, and brown sugar. Vineyard 2012 Santa Barbara Drizzle 1 tablespoon of olive oil on each side of the ank steak. Rub oil so that it covers the whole ank steak. Generously season the ank steak on both sides with spice rub. You can County Riesling now cook the ank steak or marinate in the refrigerator for 1 to 3 hours. If marinating, remove ank steak from the refrigerator half an hour before you will be cooking so it can come up to room temperature. -
The Hybrid Model Read It and Eat It: Fall/Winter Spice Exploration
Read It and Eat It: The Hybrid Model Original Program: We would get together every 6 weeks in person to talk about a particular chef or cuisine. Everyone who came to the meeting would bring a dish they had made from the book selection and we would all eat and chat about what we liked, didn't like, or changed. Now: Read It and Eat It is a Take and Make program where patrons register to receive a packet of spices. These spices are packages up and made available for pick up along with an informational sheet. All registered patrons are then automatically registered for our virtual meetings. These meetings are optional, but a lot of fun. Additional Info: Cost: around $100 per season (we meet about once a month now) spices (this can be what creates variation in cost) souce: www.theheadnut.com plastic envelopes Questions? Feel free to contact me: Sarah Ward, [email protected] Read It and Eat It: Fall/Winter Spice Exploration Virtual Meetings (all start at 7pm): October 29th: Ground Sumac November 19th: Turmeric December 17th: Harissa January 21st: Hawaij February 25th: Fennel By registering for the spice pick up you have already been registered for the virtual meetings. You should have received a confirmation email, if you did not please check in with Sarah, [email protected]. You will get an automatic event reminder two days before and Sarah will email everyone the log in information for the virtual meeting separately. Read It and Eat It: Fall/Winter Spice Exploration October 29th: Ground Sumac Region of origin: Middle East Uses: Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. -
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Samak Quwarmah
JONATHAN AMMONS Samak Quwarmah SHOPPING LIST 2 Filets of frozen white fish 1 Cup of Long Grain Rice 1 Can of diced Tomatoes 1 Diced Onion 1 Small Chili Pepper 1/4 tsp. Baharat Seasoning (to taste) Pinch of freshly grated or dried Ginger Lemon Zest INSTRUCTIONS 3 Garlic Cloves Chopped Chicken/Beef Stock Begin by simmering chopped onions in ghee or butter until they Ghee or Butter1 Bay Leaf turn translucent. Then add long grain rice, toasting it as well before measuring in Baharat Spice Blend: stock, tossing in a bay leaf, covering, and cooking, bringing to a boil before letting it rest for 14 minutes. 1 tsp. Ground black pepper Salt and pepper the fish, cutting it into bite-sized portions and 2 tsp. Ground nutmeg setting aside. 2 tsp. Paprika In a pan, heat ghee (or butter), garlic, freshly grated ginger, chili 1 tsp. Ground Coriander peppers, turmeric, Baharat seasoning (black pepper, cumin, 1 tsp. Ground cinnamon coriander, clove, cardamom, paprika, cinnamon, and nutmeg, 1 tsp. Ground Cloves ground and blended), lemon zest, and a piece of cinnamon bark 1 tsp. Cumin until the garlic is nicely toasted. 1/4 tsp. Ground cardamom Then add a can of tomatoes and their water. Simmer for 5-8 minutes, until the water starts to reduce and form a sauce. Add fish and cook for an additional 5-8 minutes, or until the fish cooked through, with nice flakey skin, but not overcooked. Plate the rice first, topping it with the curry, and garnishing with fresh mint and/or cilantro. -
Retail Catalog
MONTANA TEA & SPICE TRADING LLC SPRING 2020 RETAIL PRICE GUIDE VIRUS: OUTLET STORE WHILE THE STORE IS NOT OPEN FOR WALK-INS, YOU CAN: CALL, ORDER, PAY THEN PICK UP 10:30 - 3:30 Mon-Fri TO ORDER : E MAIL , F AX , C ALL US or MAIL IN ONLINE ORDERING UNAVAILABLE P.O. B OX 8082 MISSOULA MT 59807 Phone 406/721-4882 Fax 406/543-1126 [email protected] BLENDING TEAS SINCE 1972 G H T B 1lb bulk loose tea: 20.00 ERBA MAT% BLENDS Herbal Packages: 1oz 2.00 3oz 4.55 and ROOIBOS BLENDS Tea Teabags (if available ) 1 lb 21.25 1oz 2.10 3oz 4.85 Prices: ♥6pk teabags 2.10 ♥24pk teabags 4.65 teabags: ♥6pk 2.20 ♥24pk 4.95 PREMIER BLENDS MO,HA BLENDS ERBA MAT% . BLENDS Blueberry Hill ocha Almandine Green Caribbean Afternoon ocha Blac) ,aspberry ,oasted Copperfield ocha .ouble Chocolate 0erba Chocolate Hazelnut Early Light ocha .ouble Vanilla 0erba Cinnamon Chocolate Evening In issoula 1 lb 21.25 ocha Ginseng 0erba Citrus Fruit Of The Plain ocha Gingersnap 0erba Five Valleys Chai 1 lb 25.50 Harvest Time ocha Hazelnut 1 oz 2.35 3 oz 5.65 ontana Gold 1 lb 21.25 ocha int 0erba Huc)leberry orning eadows ocha L'Orange 0erba ocha Chocolate ountain Huc)leberry ocha ,um ,oyal 0erba Orange int Night On Glacier Bay MO-NTAIN SPI,E BLENDS 0erba ,aspberry Spice Purple ountains ajesty ountain Apple Spice ROOIBOS . BLENDS ,aspberry Sunrise ♥ ountain Apricot Spice ,ooibos Red Bush tea Africa ,ed ,over ountain Blac)berry Spice Anise Bush Starfire Licorice ountain Cherry Spice Apple Bush Strawberry Sunset ountain Orange Spice Apricot Bush Summer -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
KC# 167199 - 1 24 Sivan, 5778 June 7, 2018 Smith and Truslow, LLLP 3225 E
KC# 167199 - 1 24 Sivan, 5778 June 7, 2018 Smith and Truslow, LLLP 3225 E. 42nd Avenue Denver, CO 80216 The following products manufactured by Smith and Truslow, LLLP are certified Kosher with the listed restrictions. Name K-ID Status Restriction Size Black Hawaiian Sea Salt XZV-BTLV Pareve Symbol Black Truffle Sea Salt GJC-WJVT Pareve Symbol Celery Sea Salt TNK-MSLV Pareve Symbol Garlic Sea Salt ZDR-VPLF Pareve Symbol Himalayan Pink Sea Salt ZFW-DCRK Pareve Symbol Lemon Pepper Sea Salt MTN-HSLK Pareve Symbol Lime Sea Salt HJN-VMCX Pareve Symbol Organic Allspice NCD-DQFW Pareve Symbol Organic Ancho Chili Powder DZG-DXWW Pareve Symbol Organic Anise Seed DNZ-HLGP Pareve Symbol Organic Anise Star SRB-MNJT Pareve Symbol Organic Apple Pie Spice HHS-PBWB Pareve Symbol Organic Baharat DPR-RKTS Pareve Symbol Organic Basil JTT-LKKH Pareve Symbol Organic Bay Leaf PGR-NHQS Pareve Symbol Organic Berbere Blend JCS-GPDJ Pareve Symbol This certificate is VALID UNTIL February 26, 2019 Verify authenticity by entering K-ID at www.digitalkosher.com Rabbi Yehuda Goldman, Kashrus Administrator KC# 167199 - 2 24 Sivan, 5778 June 7, 2018 Smith and Truslow, LLLP 3225 E. 42nd Avenue Denver, CO 80216 The following products manufactured by Smith and Truslow, LLLP are certified Kosher with the listed restrictions. Name K-ID Status Restriction Size Organic Black Bean Blend FBT-TSLM Pareve Symbol Organic Black Caraway Seed TGM-NVXS Pareve Symbol Organic Black Pepper ZRT-HSHR Pareve Symbol Organic Black Sesame CBD-DCJK Pareve Symbol Organic Cajun Blend CDJ-BLQS Pareve -
Spice Code Lb All Spice 88229 Per Lb All Spice, Ground 88155 Per Lb Anise 88066 Per Lb Anise, Ground 88131 Per Lb Apple/Cinn
SPICE CODE LB ALL SPICE 88229 PER LB ALL SPICE, GROUND 88155 PER LB ANISE 88066 PER LB ANISE, GROUND 88131 PER LB APPLE/CINN SAUSAGE SPICE 88156U PER LB ASCORBIC ACID 88121 PER LB BACON BITS 88083 PER LB BAKING POWDER 88260 PER LB BAKING SODA 88145 PER LB BASIL, RUB 88028 PER LB BATTER MIX 88181 PER LB BAY LEAVES 88148 PER LB BBQ SEASONING 88014 PER LB BEEF JERK 88241U PER LB BEEF RUB 88255J PER LB BEEF SALAMI SPICE 88250 PER LB BEEF SAUSAGE SEASONING 88194 PER LB BISCRUMB 88150 PER LB BRATTWURST SEASONING 88243 PER LB BREAD CRUMBS, PANKO 88100 PER LB BUFFALO WING MARINADE 88024U PER LB CAJUN MARINADE 88196U PER LB CAJUN SPICE, MEDIUM 88174 PER LB CAJUN, HOT 88124 PER LB CAJUN, MILD 88008 PER LB CARDAMOM 88225 PER LB CARRAWAY SEEDS 88092 PER LB CARRAWAY, GROUND 88047 PER LB CASINGS, 32-35 88004 PER LB CASINGS, 32-35 (PAIL) 88103 PER LB CASINGS, 35-38 88246 PER LB CASINGS, 38-40 88005 PER LB CASINGS, 40-42 88251 PER LB CASINGS, BREAKFAST SAUSAGE 88126 PER LB CASINGS, CAPICOLLA 88187 PER LB CASINGS, EZE PACK/SHEEP 88043 PER LB CASINGS, FIBEROUS 88218 PER LB CASINGS, KIELBOSSA 88075 PER LB CASINGS, SOPRESSATA/SALAMI 88221 PER LB CAYENNE 88067 PER LB CELERY SALT 88070 PER LB CELERY SEED, GROUND 88171 PER LB CELERY SEED, WHOLE 88175 PER LB CHICKEN COATING 88162 PER LB CHILI POWDER, MEXICAN 88117 PER LB CHILLIES, CRUSHED 88010 PER LB CHINESE FIVE SPICE 88262 PER LB CHIVES, CHOPPED 88082 PER LB CINNAMON STICKS 88106 PER LB CINNAMON, GROUND 88085 PER LB CLOVES, GROUND 88105 PER LB CLOVES, WHOLE 88140 PER LB CORN BEEF CURE 88030U PER UNIT CORN -
Specialty GROCERY Essentials 2020 Oil & Vinegar
Specialty GROCERY Essentials 2020 Oil & Vinegar Rice Olives Pasta Updated April 1, 2019 For further information, please contact your BiRITE sales representative. BiRITE Foodservice Distributors 123 South Hill Drive, Brisbane, CA 94005 Tel: 415-656-0187 Web: www.birite.com **special order item / All items in RED are Specialty (BLACK items are Commodity). 2 Table of Contents BY PAGE BY ALPHA Rice & Grains 3-7 Accompaniments for Cheese/Charcuterie 52 Beans & Legumes 7-10 Artichokes 17 Pasta & Couscous 11-16 Beans & Legumes 7-10 Artichokes 17 Canned Antipasto & Misc 23 Capers & Preserved Lemon 17 Capers & Preserved Lemon 17 Mustard & Condiments 18-20 Crackers 51 Mushrooms Dry & Frozen 21 Escargot 50 Mushroom Truffles All 21 Fish—Anchovies, Octopus, Salmon & Tuna 48-49 Peppers Canned 22-23 Foie Gras 50 Canned Antipasto & Misc 23 Mushroom Truffles All 21 Pickles, Kimchi & Sauerkraut 24-25 Mushrooms Dry & Frozen 21 Tomatoes 26-27 Mustard & Condiments 18-20 Oils 28-34 Oils 28-34 Vinegar 35-39 Olives 40-41 Olives 40-41 Pasta & Couscous 11-16 Salt 42-44 Peppers Canned 22-23 Spices & Dried Chiles 45-47 Pickles, Kimchi & Sauerkraut 24-25 Fish—Anchovies, Octopus, Salmon & Tuna 48-49 Rice & Grains 3-7 Escargot 50 Salt 42-44 Foie Gras 50 Spices & Dried Chiles 45-47 Crackers 51 Tomatoes 26-27 Accompaniments for Cheese/Charcuterie 52 Vinegar 35-39 World—Asia 53-57 World—Asia 53-57 World—French 58-59 World—French 58-59 World—Italy 60-62 World—Italy 60-62 World—Spain 63 World—Spain 63 This guide highlights our Specialty grocery items (in red) as well as our traditional commodity items available in the same category. -
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Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 2408502 100024AD "OURS" Garlic 2-4mm - Oui - 1310592 5311G3AD Garlic semolina G3 - Oui - 36518502T 231126AD YELLOW BOLETUS 2-6 - Oui - 36518702 231169AD YELLOW BOLETUS 3-8 - Oui - 3611601 11102A2AD BOLETUS SLICE A2 2-4 CM - Oui - 3611602 11102O1AD BOLETUS "edulis" SLIDE EU - Oui - 3638902T 251969ADT MUSHROOM "DE COUCHE" 6-9TT - Oui - 2443201 1021400AD CHIVE ROLLS - Oui - 2445092 1021400FD CHIVES SLICE LYO STD - Oui - 0091162 1230982AD Zucchini 8X8X2 China - Oui - 3640101 921300ADTT "GIROLES" POWDER - Oui - 5823992 941300HFPC PRE COOKED PINTO BEANS - Oui - 0113602 10100125AD GREEN BEAN 12 MM - Oui - 2585201 651200AD LIVECHE FLAKES - Oui - 2585192 651300AD LIVECHE ROOTS POWDER - Oui - 3648403 1101118AD MORELS 0.5-8 - Oui - 3648492 1100700AD MORELS MP - Oui - 1330592 1241113AD WHITE ONION 1-3 INDE MP - Oui - 1330192 1241300AD WHITE ONIONS POWDER - Oui - 1340892 1151900HS GRILLED GARLIC - Oui - 1340202 1151300HS Indian toasted onion powder - Oui - 1326002 3501900AD KIBBLED RED ONIONS - Oui - 2591702TK 811200ADT OREGANO FLAKES HT - Oui - 2491892 870022AD PARSLEY 2MM STD - Oui - 2480902 3670912AD PARSLEY ROOTS - Oui - 3642001 0502000AD Oyster mushroom - Oui - 0158202 641114AD Leek green/white 1.5-4 - Oui - 5830102 PRE COOKED YELLOW PEAS POWDER - Oui - 0188802 841146AD Red bell pepper 4-6 - Oui - 0198802 831146AD Green bell pepper 4-6 - Oui - 0210902 490912AD POTATO 10X10X2 - Oui - 3692902 1040200AD SHIITAKE SLICE - Oui - 0228402E 1171124EUAD Tomato 2-4 EU - Oui - 0220202 1171300SDHB TOMATO POWDER HV SS E551 - Oui - O Spice based mix Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 010A1402 NAPOLI MIX NF PDRE - Oui - Flavourings & Food Colourings Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 284R17051 B SEASONING CURRY - - - 301U2001 LIME FLAVOUR NA Oui - - 600012102 Basil and tomato Edamame mix - Oui - Flavours Ref. -
Greetings Small Plate Simple Salad Salad & Protein Soup
greetings simple salad ARTISAN BREAD BOARD, House-Made Daily, Brioche Square, Bistro GREEN SALAD, Wild Mixed Greens, Fresh Tomatoes, Cracker Bread, Baguette, Whipped Butter, Black Sea Salt, English Cucumber, Parmesan Reggiano, Balsamic & Herbed Sun-Dried Tomato Pesto, Roasted Garlic Hummus • 5 Vinaigrette, Baguette Croutons • 7 / 10 CHEESE & CHARCUTERIE BOARD, Artisan Cured Meats, Truffle Honey, Toasted Baguette, House Made Ricotta Cheese, Signature WEDGE SALAD, Iceberg Lettuce, Royal Stilton Blue Espresso Rubbed BellaVitano®, Royal Stilton Blue Cheese • 16 Cheese Emulsion, Spiced Pecans, Applewood Smoked Bacon, CRISPY AVOCADO FRIES, Corn Batter, Harissa Aioli, Marinated Cherry Tomatoes, Chives • 8 / 12 GF Moroccan Spices, Mint • 7 Blistered SHISHITO PEPPERS, Miso Aioli • 6 CS Signature CAESAR Salad, Romaine Hearts, House Caesar Dressing, Parmesan Reggiano, Mint Pistou, small plate Baguette Croutons • 6 / 9 Crispy TEXAS QUAIL, Hong Kong Gastrique, White Cheddar Roasted BEET SALAD, Red & Yellow Beets, Granny Smith Apple, Polenta, Radish, Cilantro Emulsion • 14 Whipped Goat Cheese, Wild Arugula, Toasted Almonds, Beet Vinaigrette • 8 / 12 GF Bistro CRAB CAKE, Jumbo Lump Blue Crab, Confit Tomato, Arugula, Lemon Zest, Beurre Blanc, Pickled Fennel, Fines Herbs • 13 salad & protein House Sriracha Brined CRISPY PORK BELLY, Royal Stilton Blue Cheese, Fresh Jalapeño, Thyme Sprigs, Whipped Maple Skuna Bay SALMON Salad, Arcadian Mix, Arugula, Syrup • 10 GF Shaved Celery, Jicama, Carrot, Roasted Cashews, Scallions, Lime Wedge, Coconut Rice Wine Vinaigrette