Crispy Plantains with Guacamole

$7.95

Description

Plantains are sliced very thinly and fried. Seasoned with latin spices (garlic, cumin, coriander, annato, chile powder) and served with fresh guacamole

Preparation

1. Use a circular mold for the guacamole

2. Place on one end of a long rectangle plate

3. Place well seasoned plantains in a silver tin & place on the opposite end of the plate

 Main Ingredients

guacamole

Other

Potential Allergens: onion (in guac), garlic (in seasoning)

Vegetarian: Yes

Edamame with Ponzu-Chile Dipping Sauce

$5.95

Description

Edamame is steamed in the pod and seasoned with sea salt. Guests are encouraged to dip the pods in the sauce and "scrape" the beans out of the pods. This is a great item to sell to a table while they are looking over the menu. 

Preparation

1. Place the edamame in a steamer over a sauté pan with a small amount of salted water.

2. Cover and steam.

3. Sprinkle with sea salt liberally.

4. Serve in a the steamer basket on a rectangle with a side of sauce in a square ramekin.

5. Prep set a bowl for the guest to place the leftover pods.

 Main Ingredients

Other

Potential Allergens: garlic, soy, onion

Vegetarian: Yes

White Truffle Parmesan Popcorn

$5.95

Description

Freshly popped popcorn is tossed to order with butter, truffle oil, and parmesan cheese.

Preparation

1. Warm popcorn in a sauté pan with butter, truffle oil, salt, and cheese.

2. Place in the holder.

3. Garnish with parmesan cheese.

 Main Ingredients

Potential Allergens: dairy, mushroom (truffle oil)

Vegetarian: Yes

Fried Mac-n-Cheese

$7.95

Description

Creamy fontina and cheddar mac n cheese is chilled, cut, skewered, and deep fried golden brown. Served over marinara with grana padano cheese and chiffonade of basil as a garnish. 

Preparation

1. Fry the mac n cheese skewers until golden brown.

2. Drain and serve over a pool of marinara sauce on a small, white rectangle plate.

3. Garnish with grana padano cheese and chiffonade of basil.

 Main Ingredients

Potential Allergens: gluten, dairy

Vegetarian: Yes

Smoked Gouda Stuffed Risotto Balls

8.95

Description

Creamy carnaroli rice is blended with butter, smoked gouda, and grana padano then  lightly breaded in flour, egg, and panko bread crumbs. The rice balls are then lightly fried in canola oil and served with a smoked red onion sauce (smoked red onions, red pepper, cream, vegetable stock). Risotto balls are garnished with garlic confit and chili flakes.

Preparation

1. Fry the balls lightly, about 1 or 1 and a half minutes

2. Drain and dry the balls with a paper towel

3. Sprinkle with a small amount of salt

4. Place the arugula leaves on a small rectangle plate and place a square ramekin of sauce next to the arugula

5. Place the risotto balls on the arugula as shown

6. Garnish with shredded grana padano, garlic confit, and chili flakes

 Main Ingredients

Potential Allergens: onion, gluten, dairy, egg, garlic

Vegetarian: Yes

Crispy Parmesan Crusted Oysters

$12.95

Description

Six oysters are coated with parmesan-panko breading and fried until golden brown. Garnished with daikon sprouts.

Preparation

1. dredge 6 oysters in flour

2. dunk into buttermilk

3. coat oysters in parmesan-panko breading

4. fry until golden brown

5. line bottom of rectangle plate with spicy caesar dressing

6. line oysters in a row on top of dressing

7. garnish with daikon sprouts

 Main Ingredients

spicy caesar dressing

Other

Potential Allergens: shellfish, gluten, dairy, garlic (dressing), egg, anchovy (dressing)

Vegetarian: No

Lamb Samosas with Mango-Tamarind and Tzatziki

$9.95

Description

Ground lamb is seasoned with gram masala and tika masala paste and mixed with potatoes and parley. The filling is then wrapped in a dough made from flour, butter, and lemon juice. The samosas fried until golden brown and then served with tzatziki and mango-tamarind sauce. Garnished with chile oil.

Preparation

1. Fry samosas for 2 minutes until golden

2. Fill three-sectioned ramekin with mango-tamarind sauce, tzatziki, and mango-tamarind-tzatziki sauces.

3. Place the finished samosas on a rectangle place with the ramekin of sauces.

 Main Ingredients

Vegetarian: No

Hoisin Duck Confit, Pickled Vegetables, Scallion Crepes

$15.95

Description

Duck Confit (confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat) is tossed in our Hoisin BBQ Sauce and served with scallion crepes, red pepper, rice noodles, pickled cucumber, bean sprouts, pickled onion, & pickled japapenos.

Preparation

1. Heat the confit in the BBQ sauce

2. Place the duck in a shallow round dish

3. Serve on a large square plate with the three folded crepes, red peppers, onions, pickled cucumbers, bean sprouts, rice noodles, 2 lime wedges, and jalapenos.

Other

Potential Allergens: onion, garlic, gluten

Vegetarian: No

Hummus, Roasted Eggplant Dip, Muhammaras

$10.95

Description

Hummus, Roasted Eggplant Dip, and Muhummara are served with warm pita bread and olives. Hummus is a thick Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive oil. Our eggplant dip is roasted eggplant and garlic pureed with lemon and evoo.  Muhammara contains roasted peppers, walnuts, and pomegranate molasses.

Preparation

1. Warm Pita

2. Cut into wedges

3. Place the hummus, muhammara, and eggplant dip into separate ramekins

4. Place all three ramekins on a large square plate

5. Arrange the pita around the dips

6. Garnish with spicy olives

Other

Potential Allergens: gluten, garlic, nuts (walnuts), sesame, onion

Vegetarian: Yes

Crabcakes, Waldorf Salad, Walnuts, Sweet Mustard Saucees

$15.95

Description

Jumbo lump crabmeat is gently tossed with brioche, old bay, and mayonaise to form 3 2 oz crabcakes with very little "filler". Served with traditional Waldorf Salad and Sweet Mustard Sauce.

Waldorf salad

[WAWL-dorf]
Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. 

Preparation

1. Sear the crabcakes on the plancha and finish in the oven, if necessary

2. Place the Waldorf salad in a pile in the corner of a small square plate

3. Drizzle the sauce on the plate and place the cooked crabcake on top

4. Garnish with Mache

Other

Potential Allergens: shellfish, egg, gluten, nuts

Vegetarian: No

Tuna Sashimi, Wasabi Aioli, Baked Sesame Wontons

$13.95

Description

Yellowfin tuna belly is diced and tossed in ponzu vinaigrette with scallion and served with baked crispy sesame wonton crackers. Garnished with wasabi aioli.

Preparation

1. Toss tuna with scallions & ponzu vinaigrette

2. Use a round mold to shape the tuna, & place on a long rectangle plate

3. Arrange wonton crackers as shown in the picture

4. Drizzle wasabi aioli along the side of the plate

 Main Ingredients

wasabi aioli, ponzu vinaigrette

Other

Potential Allergens: soy, gluten, scallion

Vegetarian: No

Crispy Calamari, Marinara, Arugula Aioli, Lemon Aioli

$12.95

Description

8 oz of calamari (6 oz tubes, 2 oz tentacles) are battered with butermilk, cornmeal and flour and served with a lemon wedge and a trio of sauces.

Preparation

1. On a long rectangle plate, place the 8 oz of calamari

2. On the other end arrange the three sauces, like in the picture

3. Garnish with a lemon wedge

Sauce

Marinara, arugula aioli, lemon aioli

Other

Potential Allergens: shellfish, gluten, garlic

Vegetarian: No

Chorizo Pigs in a Blanket

$10.95

Description

Spicy chorizo wrapped in a flakey herbed puff pastry and served with "salsa de uvas" (grape sauce)

Preparation

1. Heat pigs in the blanket in oven until warmed through

2. Slice sausage into 6 pieces and skewer

3. Place six small mounds of grape relish on rectangle plate

4. place sausage on top of relish mound

Other

Potential Allergens: gluten, dairy (puff pastry), pork, shallot

Vegetarian: No

Chicken Tortilla Soup with Chipotle Cream

$7.95

Description

Slow roasted chicken is pulled and simmered in a very flavorful chicken broth with garlic, tomato, and onion. Seasoned with latin spices and thickened with corn tortilla.

Preparation

1. Place tortilla soup in a warmed square bowl

2. Drizzle with sour cream as shown in picture

3. Garnish with tortilla strips, cilantro, sour cream

Other

Accompaniments: crispy tortilla, scallion

Potential Allergens: garlic, onion, dairy

Vegetarian: No

Fattoush Salad, Romaine, Feta, Olives, Pita, Greek Vinaigrette

$8.95

Description

Fattoush is a traditional Middle Eastern salad that utilizes pita bread. In this version, romaine is tossed with feta, olive, red pepper, cucumber, tomato, pepperoncini, and red onion in an oregano vinaigrette. It is served with housemade pita.

Preparation

1. Toss romaine, olives, red peppers, pepperoncinis, cucumber, red onion, cherry tomatoes, salt, pepper, & oregano dressing

2. On a small square plate place all the mixed ingredients

3. Top with crumbled feta

4. Drizzle olive oil on the pita and top with chile flakes and parsley

5. Arrange pita bread next to the salad

6. Sprinkle with sumac.

Other

Potential Allergens: shallot, onion, vinegar, gluten, dairy

Vegetarian: Yes

Iceberg Wedge, Pepper Bacon, Blue Cheese, Tomato

$9.95

Description

Crisp iceberg lettuce is topped with blue cheese dressing, pepper bacon, blue cheese crumbles, grape tomatoes, and chives.

Preparation

1. Plate iceberg on a chilled small square plate.

2. Sprinkle salt & pepper.

3. Add dressing and then top with blue cheese, tomatoes & bacon.

4. Top with chives.

Sauce

Blue Cheese Dressing

Other

Potential Allergens: onion, dairy, pork

Vegetarian: No

Romaine Caesar, Garlic Croutons, Grana Padano

$7.95

Description

Romaine hearts (the tender inner portion of romaine lettuce) are tossed with garlic croutons, black pepper, grana padano,and caesar dressing. Our caesar dressing contains garlic, anchovy, grana padano, egg yolks, canola oil, olive oil, and lemon juice.

Preparation

1. In a medium mixing bowl, combine lettuce, dressing, black pepper, grana padano, and garlic croutons.  (it is crucial that EVERYTHING is tossed in the dressing and that the lettuce is well coated).

2. Mix salad well.

3. Place on a chilled medium sized round plate.

4. Garnish with more grana padano.

Other

Potential Allergens: garlic, gluten, cheese, egg, anchovy

Vegetarian: No

Big Caesar

Cadillac Caesar Salad

$18.95

Description

Our house recipe caesar dressing is spiked with lime juice, hot sauce, and smoked chili powder and tossed with crisp romaine, roasted corn, parmesan, black pepper, black beans, poblano peppers, red onion, cherry tomatoes and avocado. The salad is topped with guest's choice of protein and garnished with shaved parmesan and served with a wedge of lime.

Preparation 

1. Cook guest's choice of protein

2. Meanwhile, toss the romaine with the corn relish, cherry tomates, cornbread croutons, and the spicy-smoky caesar dressing

3. Place the salad in a large chilled salad bowl

4. Top the salad with the avocado and the protein

5. Place a tablespoon of the corn relish on top and garnish with shaved parmesan 

Potential Allergens: gluten, dairy, onion, egg, anchovy

Vegetarian: No

Cobb Salad

Description:

Choice of protein is served over a bed of mesclun mix tossed in red wine vinaigrette and topped with bacon, avocado, grape tomato, cucumbers, boiled egg, scallion, blue cheese, and smoked gouda.

Main ingredients:

• 6 oz choice of protein
• 2 oz mesclun mix
• 1/4 oz bacon
• 1/2 oz avocado
• 1/2 grape tomato
• 1/2 hard boiled egg, chopped (01)
• 1/4 oz scallion
• 1/2 oz blue cheese crumbles
• 1 oz gouda
• 1 1/2 oz red wine vinaigrette (122)
• 1 tsp pepper
• 1 pinch salt

Preparation:

1. Toss the mixed greens with salt, pepper, and red wine vinaigrette
2. Place in a large bowl
3. Arrange the rest of the ingredients on top of the greens, like shown in picture

Potential Allergens: onion (shallot in dressing and scallions on salad), cheese, egg, pork

Vegetarian: No

Big Fattoush

Description

Fattoush is a traditional Middle Eastern salad that utilizes pita bread. In this version, romaine is tossed with feta, olive, red pepper, cucumber, tomato, pepperoncini, and red onion in an oregano vinaigrette. It is served with housemade pita and guest's choice of protein.

Preparation

1. Toss romaine, olives, red peppers, pepperoncinis, cucumber, red onion, cherry tomatoes, salt, pepper, & oregano dressing

2. On a small square plate place all the mixed ingredients

3. Top with crumbled feta

4. Drizzle olive oil on the pita and top with chile flakes and parsley

5. Arrange pita bread next to the salad

6. Sprinkle with sumac.

Potential Allergens: shallot, onion, vinegar, gluten, dairy

Vegetarian: Yes

Chef Geoff Burger Cheddar, Bacon, Green Chile Aioli

$12.95

Description

A 6.5 oz beef patty is seasoned and grilled to desired temperature. Topped with cheddar, bacon, lettuce, tomato, and a side of green chile aioli.

Preparation

1. Grill burger to desired temperature

2. Toast bun

3. Place lettuce & tomato down first on the bun

4. Once burger is almost done top with cheddar to melt

5. Place burger on lettuce & tomato

6. Top with bacon

7. Arrange on a large round plate with choice of side, as shown in the picture

Other

Accompaniments: Choice of sides

Potential Allergens: gluten, egg, cheese, garlic in aioli

Vegetarian: No

Rockville Burger

$12.95

Description:

Grill Station

A 6.5 oz ground beef patty is grilled to desired temperature. Topped with horseradish Havarti, frizzled onions (thinly sliced onion rings that have been dredged in buttermilk, and seasoned flour before being fried), and steak sauce. Served with choice of side.

Main Ingredients:

• 1 sesame roll
• 6.5 oz beef patty
• 1 slice horseradish chive Havarti
• 1 oz horseradish sauce (horseradish, sour cream, mayo, salt, pepper)
• 1 lettuce leaf
• 1 slice tomato
• 2 oz frizzled onions
• 2 oz steak sauce

Preparation:

1. Grill burger to desired doneness
2. Warm bun on the grill
3. Once the patty is almost cooked to desired temperature add the cheese to the top of the burger
4. Spread horseradish sauce on both sides of bun
5. Top with frizzled onion
6. Assemble burger with lettuce, tomato and frizzled onions
7. Serve steak on the side in small ramekin

Potential Allergens: gluten, dairy, onion, egg (horseradish sauce)

Vegetarian: No

Moody Blue Burger

$15.95

Description

8 oz of ground beef is cooked to desired temp and served house cured applewood smoked bacon and moody blue cheese (a smoky blue cheese from wisconsin). Served on a sesame bun with handcut french fries and whole grain mustard dipping sauce. Three onion (scallion, shallot, and red onion) relish is served on the side.

Preparation

1. Season patty

2. Grill to desired temperature

3. Place melted blue cheese on top

4. On the roll, place the bacon down first, top with burger

5. Arrange on a large square plate with pickled cherry relish & whole grain mustard

Potential Allergens: pork, dairy, gluten, egg, bacon is spicy

Vegetarian: No

Salmon Burger BLT

$13.95

Description

The classic salmon burger patty is combined with applewood smoked bacon, arugula, & roasted tomatoes to form a salmon BLT. Served with herb aioli & choice of fries, chips, or baby lettuces. Salmon patty includes: salmon, red onion, red pepper, mayo, parsley, breadcrumbs 

Preparation

1. Cook salmon patty

2. Toast brioche bun

3. Place herb aioli on the brioch bun followed by the arugula, bacon, salmon patty, & roasted tomato slices

4. Place on a large square plate with side order

Other

Potential Allergens: onion, egg, gluten, pork

Vegetarian: No

Crabcake Po Boy

$18.95

Description:

A soft hoagie roll is spread with jalapeno remoulade and filled with oregano vinaigrette tossed shredded lettuce and diced tomatoes then toppped with three 1 1/2 oz crabcakes that are pan seared.

Main Ingredients:

• 1 soft hoagie roll
• 1 oz Old Bay remoulade
• 3 each 1.5 oz crabcakes
• 1 oz shredded lettuce
• 1 oz diced tomato
• 1/2 oregano vinaigrette

Preparation:

1. Warm hoagie roll
2. Cook crabcakes on the plancha
3. Spread old bay remoulade on the hoagie roll
4. Toss shredded lettuce and diced tomato with oregano vinaigrete
5. Fill hoagie roll with lettuce and tomato mixture
6. Top with crabcakes
7. Serve with choice of side

Potential Allergens: shellfish, gluten, egg

Vegetarian: No

Black Bean Burger

$13.95

Description

Black Beans are blended with onions, peppers, garlic, cumin, coriander, egg, and panko and formed into burgers. The burger is seared and served on a brioche roll with pepperjack cheese, lettuce, tomato, cherry pepper relish, and fried jalepenos. Served with a side of chile aioli and guacamole.

Preparation

1. Sear the burger on both sides until well browned

2. Place two slices of pepperjack cheese on the patty to melt

3. Place the lettuce and tomato on the bottom of the toasted brioche roll

4. Place the burger on top of the tomato

5. Serve with a side of chile aioli and guacamole

Other

Potential Allergens: egg, gluten, garlic, onion, dairy (cheese and dairy in bun)

Vegetarian: Yes

Thick Cut Pepperoni Pizza

$12.95

Description

Our housemade pizza dough is topped with garlic oil, mozzarella, handcut pepperoni and placed in the oven. It is baked and then topped with arugula leaves, grape tomatoes, and grana padano cheese. (This pizza can be made with our simple tomato sauce upon request).

Preparation

1. Form the dough into a circle

2. Top with pepperoni

3. Brush the crust with EVOO

4. Place into the pizza oven & bake until golden brown

5. Garnish with arugula, grape tomatoes, & grana padano

Sauce

Garlic Oil, Tomato Sauce optional

Other

Potential Allergens: gluten, garlic, dairy, pork

Vegetarian: No

Chicken Sausage Pizza

$13.95

Description

Our housemade pizza dough is topped with garlic oil, fresh mozzarella, housemade chicken sausage (flavored with thyme and red pepper), rapini, and garlic confit (garlic that has been poached three times in milk, sliced thinly , and held in garlic oil with herbs).

Preparation

1. Form dough into a circle

2. Top with mozzarella

3. The add chicken, rapini, & garlic confit

4. Brush dough with EVOO

5. Bake until golden brown

6. Cut into pieces

7. Place on a large round plate

Other

Potential Allergens: gluten, garlic, dairy

Vegetarian: No

Three Cheese Pizza

$12.95

Description

Our hosemade pizza dough is topped with garlic oil, goat cheese, mozzarella,  feta, sweet onion, and garlic confit. (AT TYSONS, THIS PIZZA FEATURES GOAT CHEESE, RICOTTA, AND MOZZARELLA-NO FETA)

Preparation

1. Stretch the dough and brush with garlic oil.

2. Spread the got cheese on the pizza and top with crumbled feta, diced mozzarella, and onions.

3. Bake until crispy.

4. Brush the edges of the crust with more garlic oil.

5. Top with garlic confit.

6. Slice into 6 pieces.

Other

Potential Allergens: gluten, dairy, garlic

Vegetarian: Yes

Sopressatta Pizza

$12.95

Description

Our housemade pizza dough is topped with, fresh mozzarella(also housemade, sopressata (semi-spicy salami made from pork shoulder), olive mix, grape tomato, and red onion. Baked until golden brown.

Preparation

1. Form dough into a circle

2. Top with mozzarella, sopressata, olives, tomatoes, & red onion

3. Brush crust with EVOO

4. Bake until golden brown

5. Cut into pieces & arrange on a large round plate

Other

Potential Allergens: garlic, cheese, pork, gluten

Vegetarian: No

Meatball Pizza

$13.95

Description

Meatballs made with pork, beef, and veal are sliced and served with peppers, onions, and pepperoncinis over our housemade pizza dough with tomato sauce and fresh mozzarella cheese. Garnished with parsley and grana padano.

Preparation

1. Form dough into a circle

2. Place tomato sauce on the dough then top with mozzarella, meatballs, peppers, onions, & pepperoncini

3. Brush the crust with EVOO

4. Place into the pizza oven until golden brown

5. Garnish with parsley grana padano

Other

Potential Allergens: gluten, garlic, onion, cheese, pork

Vegetarian: No

Clams Casino Pizza

$14.95

Description

Pizza topped with sauteed spinach, chopped littleneck clams, bacon, garlic confit and Parmesan. After it comes out of the oven, the crust is brushed with garlic oil and sprinkled with red chili flakes. 

Preparation

1. brush top of dough with garlic oil

2. top with sauteed spinach, chopped clams, bacon, and parmesan

3. bake until crust is a dark golden color and crisp

4. brush crust with garlic oil

5. sprinkle pizza with garlic confit and chili flakes

Other

Potential Allergens: gluten, garlic, shellfish, dairy

Vegetarian: No

Wild Mushroom Pizza

$13.95

Description

Shiitake, oyster, and beech mushrooms are sautéed with garlic and parsley then served over our house made pizza dough with fontina-tallegio bechamel, grated truffle pecorino, and fresh thyme. 

Preparation

1. Form the dough into a circle

2. Place the bechamel on the dough then top with mushroom mix

3. Place into the pizza oven until the crust is golden brown & crisp

4. When the pizza is done, brush the crust with garlic oil, slice into six pieces and place on a large round plate.

5. Garnish with fresh thyme and grated pecorino romano.

Other

Potential Allergens: gluten, garlic, dairy, mushrooms

Vegetarian: Yes

Straight Up Pizza

$11.95

Description

House made pizza dough, a thin layer of tomato sauce and our handmade mozzarella cheese. Garnished with basil and EVOO.

Preparation

1. Form dough into an even circle

2. Place tomato sauce on dough then top with mozzarella

3. Place into pizza oven until crust is golden brown & crisp rotate halfway through cooking process

4. Garnish with basil leaves & a little more EVOO

5. Brush the crust with garlic oil

6. Cut the pizza into six slices

Other

Potential Allergens: gluten, garlic, dairy

Vegetarian: Yes

Catfish Tacos

$16.95

Description

Domestic North Carolina catfish is breaded with buttermilk, flour, and rice flour and then deep fried golden brown delicious. The fish is served on three handmade flour tortillas with apple slaw (julienne granny smith apples, cabbage, red onion, whole grain mustard aioli).

Preparation

• Deep fry catfish

• Warm tortillas

• Place tortillas on a large square plate

• In each tortilla place the catfish and zesty slaw

• Arrange tacos, plantain chips, sour cream, and guacamole on the plate as shown in the picture

Other

Potential Allergens: onion, dairy, gluten, egg

Vegetarian: No

Lamb Kofti Pita

$16.95

Description

Four two ounce moroccan spiced lamb patties are grilled to order and served with house pita, pepperoncini, feta, hummus, tzatziki, lettuce, taboulleh, and tomato.

Preparation

1. Grill kofti at order

2. Heat house pita

3. Arrange meatballs & garnishes on a large square plate as shown

Other

Potential Allergens: garlic, gluten, onion, cheese, sesame

Vegetarian: No

Steak Salad

$18.95

Description

5oz grilled steak over bibb lettuce and mesclun greens tossed with blue cheese dressing. Topped with crispy bacon, cucumbers, tomatoes, and frizzled onions

Preparation

1. Mix spinach with red onion, red pepper, salt, pepper, & pomegranate vin

2. Place in a large bowl

3. Top with feta

Other

Potential Allergens: onion, dairy, pork

Vegetarian: No

Cubano Sandwich

$15.95

Description

A soft hoagie is topped with dry roasted pork, rosemary ham, dijon mustard, provolone, gruyere, and sliced pickles and grilled in a panini press. The sandwich is sliced and served with chips and cucumber slaw.

The Cuban sandwich, also known as the cubano, is a popular meal in south Florida where many Cubans have settled since the early 20th century. These tasty, toasted Cuban sandwiches are definitely Tampa and Miami, Florida's favorite snack. These treats can be found in most restaurants in these cities, but the best places to buy them are from the street corner-snack bars, called loncherias.

Other

Potential Allergens: gluten, dairy,pork

Vegetarian: No

Basil Chicken Sandwich - pancetta spinach provolone garlic confit

$13.95

Description

Basil marinated chicken breast is served on a ciabatta roll with smoked gouda, bacon, garlic confit, & sauteed spinach. 

Preparation

1. Season & grill chicken breast

2. Toast ciabatta roll

3. On the ciabatta roll place the chicken breast, smoked gouda, bacon, garlic confit, & spinach

4. Place the sandwich on a large square plate with choice of side

Potential Allergens: gluten, dairy, garlic, pork

Vegetarian: No

Sesame Crusted Salmon

$16.95

Description:

A 7 oz piece of salmon is crusted with black and white sesame seeds. It is served on a bed of soba noodles, shitake mushrooms, scallions cilantro, yellow peppers, shredded carrots, daikon sprouts, and teriyaki vinaigrette. 

Main Ingredients:

• 7 oz salmon crusted with black and white sesame seeds
• 4 oz cooked soba noodles
• 1 oz shitake mushrooms
• 1 oz scallions
• 1 oz cilantro
• 1 oz yellow peppers
• 1 oz shredded carrot
• 1 oz daikon
• 2 oz teriyaki vinaigrette ()
• fried wonton strips

Preparation:

1. Crust salmon with black and white sesame seeds
2. Cook salmon to guest's desired temperature
3. Toss soba noodles with all other ingredients with teriyaki vinaigrette.
4. Plate soba noodles in round bowl
5. Top with salmon
6. Garnish with fried wonton strips

Potential Allergens: gluten, soy, onion, mushrooms, seed

Tea Smoked Chicken Salad

$15.95

Description

Boneless, skinless chicken breasts are lightly smoked with Earl Grey Tea and served with frisee lettuce, black pepper bacon, blue cheese crumbles, lace croutons, and berry vinaigrette.

Preparation

1. On a chilled square plate, shingle the sliced chicken in the center.

2. Toss the frisee, vinaigrette, bacon, berries, and croutons together and place neatly on top of the chicken.

3. Garnish with blue cheese crumbles and more vinaigrette as shown.

Other

Potential Allergens: gluten, onion, dairy, pork

Vegetarian: No

Short Rib Sandwich

$16.95

Description

Boneless beef short ribs are braised in red wine and chicken stock and then sliced and served on an onion ciabatta bun with fennel-kraut, poppy seed aioli, and pickled onions. 

Preparation

1. Heat the beef gently in the reduced braising liquid.

2. Toast the onion ciabatta on the plancha with butter.

3. Spread the aioli on both sides of the ciabatta 

4. Place the beef on the bottom half of the bun.

5. Place the fennel kraut and the pickled onions on top of the beef.

6. Close the sandwich, insert picks, and cut diagonally, as shown.

7. Serve on a square plate with house frites and a square ramekin of the poppy seed aioli.

Other

Potential Allergens: egg, onion, gluten, alcohol, dairy

Vegetarian: No

Herb Roasted Turkey Sandwich with Boursin

$13.95

Description

Fresh young turkey breast is coated with a mixture of salt, black pepper, rosemary, and thyme and then roasted. The turkey is sliced thinly and served on tosted ciabatta bread with boursin cheese, artichoke relish, arugula, and roasted tomato. 

Preparation

1. Toast both sides of the ciabatta with butter on the plancha.

2. Spread the boursin on both sides of the bread,

3. Place the arugula leaves on the bottom half with the relish on top.

4. Place the sliced turkey (cold) on top of the arugula and relish.

5. Top with roasted tomatoes, close the sandwich, and cut into three pieces.

6. Serve as shown with choice of side order.

Other

Potential Allergens: gluten, garlic, dairy

Vegetarian: No

Lobster Roll

21.95

Description:

Maine lobster is gently poached then tossed with butter and chives. Served with a side of out handcrafted chips.

Main Ingredients:

• 1 lobster roll bread (hot dog roll with open sides, brushed with butter and toasted on the plancha)
• 4 oz poached lobster meat, chopped
• 1/2 oz butter
• 1 T chopped scallions
• 1 T citrus greens (garnish)

Preparation:

1. Butter the roll on the sides and toast on the plancha
2. In a small bowl, gently toss the preportioned lobster meat with butter (add a touch of salt and pepper)
3. Place the lobster salad on the toasted roll and top with citrus greens
4. Serve on a rectangle plate with chips or the guest's preference of side orders.

Potential Allergens: gluten, shellfish, dairy, onion

Vegetarian: No

Curried Vegetable Sandwich

$13.95

Description:

Chick peas are combined with finely chopped onions, celery, jalapeno, curry powder, cumin, salt, and pepper. It is spread onto toasted multigrain bread with spinach, avocado, cherry pepper relish and raita.

Main Ingredients:

• 5 oz chickpea mixture
• 2 spinach
• 1 T raita
• 1 T cherry pepper relish
• 2 slices multigrain bread

Preparation:

Toast two slices of multigrain bread. Spread raita on side and spread chick pea mixture on the other. Lay avocado slices on top of the chick pea mixture. Spoon cherry pepper relish and then top with spinach. Top with the other slice of bread. 

Potential Allergens: gluten, onion, dairy

Spinach-Ricotta Mezzaluna

$16.95

Description

Hand filled half moon egg pasta dough stuffed with ricotta and spinach. Garnished with garlicky spinach, toasted pine nuts, and roasted peppers in a butter sauce.

Preparation

1. Immerse the mezzaluna in salted boiling water

2. Combine the spinach, roasted peppers, and pine nuts in a saute pan

3. Place the vegetables in the center of a pasta bowl

4. Place the mezzaluna in the same pan and add the basil and butter sauce

5. Arrange the pasta around the vegetables

6. Garnish with shaved parmesan and more basil

Other

Potential Allergens: egg, gluten, garlic, tree nuts, alcohol, dairy

Vegetarian: Yes

Big Shrimp and Very Gouda Grits

$19.95 (L)
$24.95 (D) 

Description

6 Jumbo shrimp are sauteed with andouille sausage, red pepper, onion, and grape tomato. Served over white grits that have been enriched with smoked gouda cheese.

Preparation

1. Saute shrimp, peppers, onions, tomatoes, & sausage  

2. Add white wine & finish with butter

3. In a large round bowl place the grits

4. Place the shrimp tail up into the grits, as shown with the tail facing out. 

5. Pour vegetables & sausage on top of the grits & shrimp with the broth around the grits.

Other

Potential Allergens: onion, garlic, pork, shellfish, dairy

Vegetarian: No

Roasted Corn and Heirloom Tomato Risotto

$17.95

Description

Creamy Arborio rice is slowly simmered with roasted corn, zucchini, heirloom tomatoes, and basil scented goat cheese. The risotto is garnished with corn nuts, grana padano, and crispy basil leaves. 

Preparation 

1. Combine the rice, half of the corn stock, and the roasted corn in a sautepan over medium heat

2. Simmer gently and while stirring constantly with a wooden spoon

3. Once the stock is almost completely absorbed, add the zucchini, chopped heirloom tomatoes, and more stock

4. Continue to incorporate the corn stock and simmer until rice is creamy and still a bit al dente

5. Add the goat cheese, butter, and half of the grana padano

6. Season and place the risotto in a heated dinner bowl.

7. Garnish with the corn nuts, remaining grana, and the crispy basil

Other

Potential Allergens: dairy, onion, gluten (crispy basil)

Vegetarian: Yes

Madras Curry Chicken

$18.95

Description

Chicken breast is dredged in madras style curry, then pan-seared. The chicken is served with Israeli couscous, diced apples, golden raisins, red onions and arugula. It is accompanied by a honey-curry cream.

Preparation

1. Roast chicken breast

2. While chicken is roasting, saute couscous, apples, raisins, red onion, & arugula together

3. Season

4. On a large round plate, place the couscous at one end, like in the picture

5. Pour the honey-curry cream on the other end

6. Slice the chicken breast into 5 pieces & place on top of the curry cream

Other

Potential Allergens: ONION, DAIRY, gluten

Vegetarian: No

Spice Grilled Sirloin Steak with Chimichurri Sauce

$19.95 (L)

$23.95 (D)

Description

A ten ounce flat iron is lightly marinated in chimichurri sauce (parsley, cilantro, garlic, chili flakes, olive oil) and seasoned with salt, garlic powder, onion powder, sugar, smoked paprika, and herbs and grilled to temperature. Served with yucca fries, grilled red onion, & a roasted tomatillo. Finished with a little more chimichurri sauce.

Yucca fries are tossed in the same spice mix as the steak after they are cooked.

Preparation

1. Toss the steak in chimichurri and season with smoky spice blend

2. Grill to desired temperature

3. Yucca fried until golden brown

4. Grill red onion

5. On a large square plate place the yucca fries down first

6. Arrange the steak against the yucca fries

7. Top with grilled red onion & place the chimichurri around the plate 

8. Arrange the tomatillo alongside the steak

Sauce

chimichurri

Potential Allergens: garlic, onion

Vegetarian: No

Mustard Glazed Salmon

$24.95

Description

7 oz salmon filet from Canadian east coast is topped with a mustard glaze and roasted. It is served atop fingerling potatoes, wilted greens, pearl onions, and applewood smoked bacon. Garnished with crispy potato sticks.

Preparation

1. Season salmon and Sear on the plancha

2. Brush the seared salmon with mustard glaze and roast

3. Roast to desired temperature

4. While salmon is cooking, saute the fingerling potatoes, pearl onions, greens, & bacon together

5. On a large round plate, place the fingerling potato mixture down first, then top with salmon

6. Drizzle a little more mustard glaze and basil oil around the plate

Other

Potential Allergens: pork, onion

Vegetarian: No

Chesapeake Stew

$27.95

Description

PEI (Prince Edward Island) Mussels, shrimp, and snapper are simmered insherry-old bay cream with celery and onions. The stew is served over sweet cornbread and topped with a 5 oz crabcake. The cornbread is made by our pastry team.

Preparation

1. Place the mussels, shrimp, and snapper in a sauté pan with the sherrycream and place over medium heat. 

2. Cover and allow to simmer until the mussels open.

3. Meanwhile, place the cornbread and the crabcake on the plancha with a touch of butter. Cook on both sides.

4. Place the cornbread in a heated, large bowl.

5. Gently pour the stew over the cornbread and arrange the mussels and shrimp around the plate.

6. Top the cornbread with the crabcake.

7. Garnish with a sprinkle of old bay and chopped parsley.

Other

Potential Allergens: shellfish, cream, alcohol, gluten, onion

Vegetarian: No

Spaghetti and Meatballs

$17.95

Description

Spaghetti (made fresh at Lia's and delivered daily), is topped with our handmade meatballs that contain beef, pork, and veal. Served with our slow simmered marinara, a scoop of ricotta, and fresh basil leaf chiffonade.

Preparation

1. Cook pasta

2. While pasta is cooking heat marinara with meatballs

3. Place pasta in marinara

4. In a large round bowl place the meatballs, like in the picture

5. Place the pasta in the middle with the sauce

6. Top with Ricotta

7. Garnish with basil

Sauce

Marinara

Other

Potential Allergens: garlic, onion, gluten, dairy

Vegetarian: No

Wild Mushroom Ravioli

$17.95

Description

Our fresh pasta dough is stuffed with minced cremini mushrooms slowly cooked with truffle oil, garlic, and grana padano cheese. At service, the raviolis  are topped with our wild mushroom mix (shiitake, oyster, and beeche sautéed with garlic), white wine butter sauce, grape tomatoes, roasted garlic and arugula. Topped with with grated truffle pecorino.  (Raviolis are made fresh at Lia's and delivered daily)

Preparation

1. Cook ravioli in rapidly boiling salted water.

2. While ravioli is cooking heat roasted garlic, grape tomatoes, & mushroom mix. Add arugula at the very end to wilt.

3. Season to taste.

4. Place raviolis in a large bowl with one in the center and the remaining. raviolis in a circle around the bowl, as shown.

5. Place the vegetables in the center, on top of the middle ravioli.

6. Pour sauce over the pasta.

7. Place vegetables in the middle of the ravioli.

8. Grate truffle pecorino cheese on top for garnish.

Other

Potential Allergens: Garlic, gluten, dairy, alcohol, mushroom

Vegetarian: Yes

Herb Crusted Tuna

$27.95

Description:

Tuna is crusted with rosemary, thyme, and sea salt and seared to desired temperature. It is then served over whipped yukon gold potatoes flavored with extra virgin olive oil and sauteed zucchini with garlic and roasted peppers. The sauce is a chunky olive vinaigrette. Garnished with garlic confit and parsley.

Main Ingredients:

• 7 oz tuna, crusted with sea salt, rosemary and thyme
• 3 oz evoo whipped potatoes
• 2 oz zucchini, bias cut
• 1 oz roasted red peppers
• 1 t garlic confit
• 1 oz evoo
• 1 oz olive vinaigrette

Preparation:

Sear the herb crusted tuna to the guest's desired temperature.

Saute the zucchini and roasted peppers in evoo with garlic

Sever the tuna over the evoo potatoes and vegetables on a large sqaure plate

Drizzle the plate with the olive vinaigrette

Garnish with sea salt, garlic, confit and parsley.

Pan Roasted Bronzino

$26.95

Description

Lemon gnocchi is combined with bacon lardons and broccolini. Mediterranean sea bass is pan seared until the skin is crisp ans served on top of gnocchi. Also with tomato-basil sauce.

Preparation 

• season bass with salt and pepper and pan sear until skin is crisp
• cook gnocchi in salted boiling water.
• add broccoini and bacon lardons to gnocchi, toss to combine
• spoon tomato-basil sauce onto bottom of large round plate
• spoon gnocchi on top of tomato sauce. 
• top with seared sea bass.

Other

Potential Allergens: gluten, pork

Vegetarian: No

Steamed Mussels with Italian Sausage and Roasted Tomatoes

$16.95

Description

Over a pound of fresh mussels are combined with italian sausage, roasted tomatoes, garlic, oregano, white wine, arugula, and a touch of marinara and gently steamed until open. Served with garlic bread.

Preparation

1. combine the mussels, wine, garlic, stock, tomatoes, and marinara in a sauté pan.

2. Cover and steam the mussels open.

3. Once the mussels are opened, toss in the arugula, chile flake, oregano, and butter.

4. Place in a large bowl and serve with garlic bread.

Other

Potential Allergens: shellfish, pork, garlic, onion, gluten, dairy

Vegetarian: No

Linguine with Clams and Shrimp

$21.95

Description

Handmade linguine is served in a traditional white clam sauce (white wine, chopped clams, garlic, parsley, and butter) and wilted spinach. 8 littleneck clams and 2 jumbo shrimp are featured around and on top of the pasta. At LIAS, the dish is finished with bottarga (tuna or mullet roe sack that has been dried and preserved in bees wax known as "parmesan of the sea").

Note:  On the DT menu, the description for this dish denotes white sauce. You may want to explain to the guest that this is an italian white sauce, not a french white sauce (aka bechamel).

Preparation

1. Steam the clams in white wine and clam juice. 

2. Add the shrimp when clams begin to open

3. Drop the linguine into salted, boling water

4. Remove the shellfish from the pan when the shrimp is fully cooked and the clams are open. Leave the broth in the pan.

5. Add the linguine, chopped clams, spinach, butter, garlic, and parsley to the pan and toss until all ingredients are hot, the spinach is wilted,  and all ingredients are mixed well.

6. Serve the pasta and sace in a large bowl.  Place the clams around the pasta and the shrimp on top as shown in the photo.

Other

Potential Allergens: shellfish, gluten, garlic, wine

Vegetarian: No

Lobster Risotto, Tomato, Parmesan, Crispy Parsley

$26.95

Description

Lobster (claw & knuckle) meat is simmered with carnaroli rice, aromatic vegetables, roasted garlic, tomato, parmesan, white wine, butter and shrimp stock. 

Preparation

1. Combine the rice and white wine an a sauté pan over medium heat

2. Allow the rice to cook slowly, stirring frequently with a wooden spoon until the wine is almost completely absorbed

3. Add the shrimp stock in stages, allowing the rice to absorb it before adding more liquid.

4. Near the end of the cooking process, add the lobster meat, tomato, parsley, and garlic.

5. Once the rice is done cooking, remove the pan from the heat and add the butter and parmesan cheese

6. Stir to incorporate

7. Serve in a heated bowl with crispy parsley garnish

Other

Potential Allergens: shellfish (lobster and shrimp), onion, garlic, dairy

Vegetarian: No

Black Pepper Ribeye

$29.95

Description

Our 12 oz center cut ribeye is liberally seasoned with our special black pepper seasoning and grilled to desired temperature. The steak is served over warm potato salad with blue cheese, applewood smoked bacon, arugula, and onion. Finished with a port wine reduction.

Preparation

1. Season and sear the steak to desired temperature.

2. Meanwhile, heat the potato salad gently and fold in the arugula.

3. Place the potato salad in a ring mold in the center of a warm square plate.

4. Place the steak on top of the potato salad and drizzle the reduction around.

5. Garnish with lardons.

Other

Potential Allergens: pork, alcohol, egg, onion, garlic (pepper crust also contains onion)

Vegetarian: No

Proscuitto Wrapped Pork Tenderloin

$23.95

Description:

Pork tenderloin is lightly rubbed with brown sugar, salt, olive, oil, and cayenne pepper, seared then wrapped in proscuitto. It is seared again and roasted to desired temperature. The pork is then served with sweet potato gratin, green beans and madeira sauce.

Main Ingredients:

• 6 oz pork tenderloin 
• 1 slice proscuitto
• 4 oz sweet potato gratin
• 2 oz green beans
• 2 oz madeira sauce

Preparation:

1. Wrap the pork loin in the prosciutto tightly
2. Place the gratin in the oven to heat throughly
3. Sear on the plancha, place on a sizzle plate, and finish the pork in the oven
4. Saute the green beans in butter
5. Slice the pork and serve with the gratin
6. Finish with the sauce

Potential Allergens: pork, alcohol, dairy, onion

Chicken Chop Milanese

$18.95

Description:

A chicken breast with the wing bone attached is breaded with flour, eggwash, and breadcrumbs with parmesan, lemon zest, and parsley. It is sauteed on the plancha and then finished in the oven. Served next to an arugula salad with lemon, evoo, cherry tomato and shaved parmesan cheese.

Main Ingredients:

• 11 oz airline chicken breast, pounded thin and breaded with flour, eggwash, and a mix of breadcrumbs, parmesan cheese, lemon zest, and parsley
• 2 oz arugula
• 1 oz halved cherry tomatoes
• 1 T lemon juice
• 2 T evoo
• 1 oz shaved parmesan cheese
• 1 lemon wedge
• 1 t chopped parsley

Preparation:

1. Place the breaded chicken on the plancha in a small amount of canola oil
2. Once the first side is golden brown, flip the chicken and cook the other side
3. Finish in the oven
4. Meanwhile, toss the arugula with the lemon, evoo and cherry tomatoes
5. Place the salad on a large square plate
6. Place the chicken next to the salad as shown
7. Garnish with the parmesan shavings, chopped parsley, and a lemon wedge.