New Entrées

Pork Tasting  (MISE WITH A STEAK KNIFE)

White Asparagus, Fresh Truffles, Shaved Egg Yolk

The dish will consist of a regular rotation of three meats, generally including pork belly and pork loin. The base of the plate will be an egg yolk puree (eggs are cooked at a low temperature for one hour, we then separate the yolks from the whites and blend them with olio verde and banyuls vinegar). Jumbo white asparagus will be blanched, grilled, and then tossed with a truffle butter sauce (truffles, butter, water). Jumbo green asparagus will be shaved thin and tossed with a vinaigrette (sherry vinegar, olio verde, and shallots.) Garnishing the plate are slow cooked quail eggs, salted and dried egg yolks, and shaved fresh truffles. (Allergies: Dairy--butter only*, Egg)

Lamb Stinco  (MISE WITH A STEAK KNIFE)
Whey Braised, Fresh Chick Peas, Harissa, Spiced Carrots

Lamb shank is braised in whey, mirepoix, rosemary and white wine stock. The lamb shank is dressed in a harissa and garlic yogurt sauce (harissa, greek yogurt, lemon juice, olive oil, honey, salt, pepper, and cucumber.) The lamb is then coated in a southern italian/ middle eastern influenced dry rub (15 spices including thyme, fennel pollen, caraway, cumin, coriander) It is served with grilled carrots (confited in olive oil, coated with the same dry rub) and garlic yogurt sauce (greek yogurt, lemon juice, salt, olive oil, honey and cucumber,) grilled pea greens and fresh chick peas dressed in a gremolata (lemon, olive oil and mint). (Dairy)

Fluke alla Vignarola (MISE WITH SPOON)
Olive Oil Poached, Local Vegetables, Garlic Scape Brodo

Fluke (local flat fish) is poached at low low temperature in olive oil. Local vegetables will change throughout the season (currently: peas, fava beans, carrots, garlic scapes, fiddleheads, artichokes, and yellow beans) are heated in a vegetable broth and glazed in butter. The base of the dish is a fennel and onion puree as well as a garlic scape brodo (broth: mirepoix, garlic scapes, pea pods, fava pods…also subject to seasonal change) seasoned with a garlic scape purée. Vignarola is italian for “vitner’s style”: a type of vegetable stew. The dish is garnished with basil, fennel pollen and spring herbs and flowers. (Dairy*--butter only)

Pickup time on an order fire on any entrée is 15 minutes.

Spring Cocktails 2015

Hi Everyone,

As asked here are the spring cocktails that have been added. Study up!

Aperol Spritz 2 oz Aperol Splash of soda Top with sparkling wine Build and serve in wine glass (or pitcher) full of ice. Garnish with orange slice. Cherry Blossom 1oz Pisco .5oz luxardo .5oz lemon .25 simple Splash Campari for color Shake, served in highball topped with soda. Garnish with Luxardo Maraschino cherries when available. French Chameleon 1.5 lillet .75 yellow chartreuse .75 lime .25 lavender simple Shake, double strain, coupe, no garnish. Pimm’s Cup 2 oz Pimm’s No 1 ¾ oz Lemon Juice ½ oz Simple Syrup Shake, rocks, top with House Made Ginger

Bamboo 1.5 oz Amontillado Sherry 1.5 oz Dry Vermouth 2 dashes Orange bitters 1 dash Angostura bitters Stir, coupe, no garnish Western Twilight 1 ounce Gran Classico Bitter 3/4 ounce Lillet Blanc 1/2 ounce Averna 3/4 ounce Lime juice 1/2 ounce Black Pepper/Star Anise syrup dash house coffee bitters Shake, strain, coupe, no garnish. Americano 1 oz Carpano Antica 1 oz Campari Highball, rocks, top with Soda The Back Slider Miller High Life topped with Aperol (aka The Rose of Beers) and a shot of Fernet

New Desserts 5/15/2015

Goat Milk Panna Cotta

Strawberries, Angel Food Cake, Sweet Pea

Panna Cotta (cooked cream in italian) goat milk, goat cheese, buttermilk, heavy cream, honey, sugar, gelatin, xanthan gum, flavored with bay leaf.

Served with organic Harry’s Farm strawberries from Los Angeles, CA (lightly macerated with sugar, salt and pepper), angel food cake (egg whites, sugar, flour, vanilla bean) that is coated in sweet pea icing (powdered sugar, goat milk, goat cheese, peas and pea tendril that are blanched and pureed). The ends of the cake are dehydrated and used as a garnish

Allergies: Dairy, Gluten*, Egg*, Gelatin

Chocolate Mousse

Caramelized Milk Ice Cream, Urfa Chili, Peanut Ossi di Morti

Chocolate mousse is non-traditional (no cream or eggs), the chocolate is melted in a double boiler along with water and the urfa chili (a sun dried chili from turkey with a subtle smokey heat). The melted chocolate and water mixture is whipped while still warm to incorporate air bubbles into the chocolate as it cools resulting in a light and fluffy mousse. Caramelized milk ice cream (milk, sugar, baking soda, and salt is brought to a simmer and reduced to 2/3 it’s initial weight, during this process the sugars caramelize. The caramelized milk is then combined with egg yolks and this mixture is cooked on low heat to make an ice cream base. The base is then chilled overnight and spun in the ice cream maker.)  Ossi di Morti (italian for bones of the dead) are a traditional italian cookie commonly made with almonds or hazelnuts. We will be using crumbled peanuts mixed powdered sugar and egg whites to form a dough with a paste like consistency. The cookies are dusted with bitter cocoa power and baked.) Candied cocoa nibs garnish the plate. Cocoa nibs are the dried bean of the cacao tree that can be processed to make chocolate. The nibs are blanched in simple syrup and tossed in sugar to coat. Allergy: Nuts*, Dairy*

Patio Server Stations

Hi team,

Our patio service stations are even more visible than the indoor ones, so we need to be extra careful with the set up. As follows:

The green station should be for clean things only:

 In that station: 

- a box for roll ups (needs to stay there even if we are out of roll ups, as we bring roll ups back from tables after seating them and don't want the roll ups just seating on the rack.
- a box with "loosie" silverware. under the loosies: folded napkins for guests who need an extra!



- mise trays (not pictured)
- stacks of plates
- water pitchers (with the napkin folded over--not pictured)
- tray with glasses full of water. This is something we should be doing only during super rush hour. It doesn't look good, plus the water gets warm. I understand it needs to happen sometimes, but not always.

On the other hand, look what we've got!:

 Yep, that's an ice chest, full of ice (two buckets) and several water bottles with caps. The caps are re-used wine caps and should definitely not go to the tables. put them in the handy container to be re-used. Don't throw any out!

Also, there is a bucket under the ice chest to collect the melted ice. Needs to be emptied at the end of the night, and checked again in the morning.

Now for the "other station":

This is where all the less clean things go. Please make it as neat as possible, and make sure we always have:

- Trash can on the left

- Recycling on the right

- a bus bucket and space for boards

- sanitizer and a container for rillettes jars. 

- a stash of clean folded kitchen towels (on the left)

- one (or two) "in use" kitchen towels (on the right)

- one (or two) spray bottles

- a box for soiled linens

- a stack of check presenters, pens, trays

Also, one of these:

There is now one of these in every station. It should be self explanatory: it keeps signed receipts so that we don't loose so many, it also frees up more books to go to the tables. Do I even have to say this?: don't take these to tables!!

One more thing: please don't keep personal beverages in the patio server stations. A water bottle in the ice chest is fine, everything else should be in the inside station. It's hard enough to keep the space clean without a million starbucks cups. 

Happy Patio Season!