July 4-6 – 2019 – 4-6 de Julio
Standout Plate / Plato Destacado
Semolina pappardelle, using a Puree of portobello stems and egg as the liquid binder. The sauce is a puree of sauteed red onion, garlic, and portobello caps, blended with butter, miso, goat cheese, liquid smoke, lemon juice, salt, and pepper. Oyster mushrooms brushed with olive oil and roasted, snowpeas sauteed with garlic. A pangrattato, or crumb of our toasted whole wheat bread, hazelnuts, lemon zest, parsley, salt, and pepper.
Cintas de semolín, usando un puré de tallos de portobelo y huevo como el aglutinante líquido. La salsa es un puré de cebolla roja salteada, ajo y tapas de portobello, mezcladas con mantequilla, miso, queso de cabra, humo líquido, jugo de limón, sal y pimienta. Gírgolas cepilladas con aceite de oliva y asadas, chauchas japonesas salteadas con ajo. Un pangrattato, o miga de nuestro pan integral tostado, avellanas, ralladura de limón, perejil, sal y pimienta.
Lamb ribs (chops, but with the meat left all along the bone), browned with onions and garlic, then braised in a mix of beef stock, red wine, tomato puree, cilantro, shiso seeds, salt, and white pepper. The sauce is a reduction of the braising liquid, emulsified. The “rustic” potato puree is flavored with a puree of rendered lamb fat, cream, sun-dried tomato, green onion, salt, and white pepper. Radichetta leaves.
Costillas de cordero (chuletas, pero con la carne que queda a lo largo del hueso), doradas con cebolla y ajo, luego braseadas en una mezcla de caldo de res, vino tinto, puré de tomate, cilantro, semillas de shiso, sal y Pimienta Blanca. La salsa es una reducción del líquido de estofado, emulsionada. El puré de papa “rústico” se condimenta con un puré de grasa de cordero derretida, crema, tomate secado al sol, verdeo, sal y pimienta blanca. Hojas de radichetta.
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