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42 Cards in this Set
- Front
- Back
Fried calamari, zucchini and artichoke |
7oz fried calamari, zucchini, and artichoke with frisée cherry peppers with a tomato aioli |
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Braised baby Spanish octopus |
4 tentacles with a house made limoncello vin. With and artichoke purée underneath with watercress and sweet drop peppers |
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Sous vide pork belly |
5 pieces with fig jam and butternut squash with parsley oil and microgreens |
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Pancetta wrapped shrimp |
3 pieces of U15 shrimp over a white bean Tuscan bean salad (gigante beans) with celery, carrot, onions, garlic, tomato, with a red wine vin. And basil oil |
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Grilled calamari piadini |
4oz of grilled calamari over a parsnip purée with roasted fingerling potato’s and a Calabrian chili sauce on an Italian flatbread |
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Shishito peppers |
1/4 can be spicy with garlic chips and sea salt with lemon oil |
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Torn burrata |
4 oz of burrata with heirloom tomatoes, cherry tomatoes, Saba ( dark reduction ) and basil and olive oil |
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Zucchini rollatini |
1 pieces of zucchini lightly breaded and baked with ricotta cheese with a lemon zest in a tomato sauce |
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PatLafreida Sausage |
One long sweet sausage with broccoli rabe and roasted red pepper |
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Quattro Verdi |
Watercress, argula, baby spinach, and kale with pear, orange, dried cranberries, feta, walnuts and a shallot vin. |
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Chopped |
Avocado, cucumber, chickpeas, tomatoes, bell peppers (red and yellow) and roasted corn with a creme fraiche avocado dressing |
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Caesar |
Red romaine with a “broken” dressing (no mayo) with croutons and shaved Parmesan ((has anchovies in dressing)) |
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Santorini |
Tomatoes, arahovia feta, onions, olives, cucumbers, with a red wine and olive oil vin. |
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One10 salad |
Arcadian greens, grilled red onions, crumbled goat cheese, cherry tomatoes with a balsamic vin. |
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Bib lettuce |
Bib lettuce, sunflower seeds, shaved cucumber, cherry tomatoes, avocado with a banyuls vin. (Honey in dressing) |
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Roasted grain |
Organic chicken with farro, roasted carrot, beets, butternut squash, sweet potato and pumpkin seeds with a maple balsamic vin. |
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Seared tuna salad |
4 oz of rare (yellow fin tuna) ahi tuna with an alfalfa sprout salad with spicy mayo underneath with avocado hummus, edamame, diced tomatoes, with and avocado creme fraiche |
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Crispy calamari salad |
Watercress, argula, baby spinach, kale, frisée with red Fresno peppers, fried calamari, picked red onions, and garlic chips, house mad limoncello vin. over top |
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Steak salad |
6oz of marinated skirt steak with shaved Brussel sprouts, cranberry, green apple, celery, Gorgonzola, walnuts, with a champagne vin. |
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Chopped shrimp salad |
Avocado, blanched shrimp (U15) tomatoes, cucumber, roasted corn, blanched broccoli florets, sunflower seeds, bell peppers, chickpeas with an avocado creme fraiche. |
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Classic PatLafrida wagyu Burger |
10oz patty with apple smoked bacon, cheddar cheese, and social sauce (oil, sun-dried tomato, peppercorn, olives, tomatoes, and mayo) |
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Artisanal Pat LaFrieda burger |
10oz smoked pork belly with Camembert cheese, watercress, pickled red onions, with a black pepper horseradish aioli |
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Impossible burger |
6oz soy potato protein “burger” with alfalfa sprouts and an avocado hummus |
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Pan seared salmon |
7 oz Scottish salmon fennel dusted on an eggplant purée (olive oil, bell peppers, garlic and oil) with a tomato essence cut square with pan seared skin on |
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Seared yellow fin tuna |
6 oz of ahi tuna over butternut squash risotto with burrolo rice and herb green pea purée with parsley and milk and heavy cream |
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Grilled Mediterranean branzino |
7 oz branzino (white flaky fish) over grilled zucchini, blisters tomato, haricot vert, carrot, red onion and charred lemon with a lemon caper sauce |
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Grilled swordfish |
8oz “steak” with asparagus, heirloom tomatoes, with preserved lemon peel caper sauce with celery and parsley |
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Sautéed shrimp and scallops |
3 u10-20 sea scallops and 3 u15 shrimp over a bed of Swiss chard with bacon and sun-dried tomatoes with a white wine herb sauce |
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Pan seared Chilean seabass |
7oz Skin on center cut Chilean sea bass with a lobster vin. With shaved brussel and roasted pistachio |
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Steak pizzolia |
12 oz CAB strip steak with tomato sauce on top (bell peppers and tomatoes with mushroom mix) |
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Long bone shortrib |
16oz fall of the bone short rib over a bed of horseradish celery root whipped purée with petite veg (celery, parsnip, pearl onions and carrot) |
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Lemon roast chicken |
1/2 the bird with lemon sauce with rosemary and served with brussel sprout hash (cinnamon, nutmeg, brown sugar) with brussel sprouts, onion, sweet pot. And butternut squash |
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Filet mignon |
8oz filet served with Yukon gold potato’s with pearl onions and mushroom mix with Demi glaze |
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Chicken parmigiana |
7oz panko garlic confeit chicken topped with mozzarella with 2 1/2 oz of fresh fetuchinni |
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Butcher black pork chop |
16oz grilled off pork with cherry Tom. And sautéed broccoli rabe |
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Osso Bucco |
16/18 oz veal (upper cattle) over polenta with pan jus (served with cocktail fork) |
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Black spaghetti |
5oz ink stained spaghetti with bay scallops and shrimp with fresh bottago eggs with a lemon white wine sauce with asparagus and tomato |
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Rigatoni |
Arugula pesto with cremimi mushrooms and apple smoked bacon with and pine Nuts and brussel sprouts |
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Fresh pappardelle |
5oz fresh house made pasta (eggs and flour) with veal/ pork/ wavy brisket with bolognese (tomato, onion, shaved parmigiana and reggiano with lemon zest ricotta ) |
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Fresh fettuccine |
5oz with truffle cream sauce |
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Paccheri |
Slap pasta with Tom. Sauce with basil and onion and shaved Parmesan
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Chitarra |
5oz pasta with cheese and pepper (Parmesan and Romano) with black pepper |