TestUpload.txt

• East
• -Blue Point, Long Island, NY
• 
• -Med; balanced, creamy; flat, firm cup
• -Beausoleil, New Brunswick, PEI Maine
• 
• -Medium; Creamy, slight oceanic; deep cut
• West
• -Cortes Island, British Columbia
• 
• -Med; mildly oceanic, sweet flavor; nicely cupped and smooth
• -Totten Island, Washington state
• 
• -small; very oceanic; deep cup, firm, plump

• red wine
• vinegar
• shallots
• course black pepper

• chili sauce
• horseradish
• tabasco
• worcestershire sauce
• lemon juice
• lemon zest

• little neck clams
• cocktail sauce
• mignonette sauce
• lemon
• crushed ice

• 4 oz colossal pasteurized Maryland crab-highest quality
• radicchio leaf
• cocktail sauce
• lemon
• crushed ice

Created in 1899 at Antoine's, in New Orleans by Jules Alciatore, son of the restaurant's founder. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Oysters Rockefeller was developed in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899.

• U4-Under 4 pieces per pound
• cocktail sauce
• lemon
• crushed ice

• 1# baby lobster, Chilled and cracked
• lemon
• drawn butter
• crushed ice

• aged sirloin and filet, finely diced
• capers
• cornichons
• egg yolks
• evoo
• shallots
• parsley
• dijon mustard
• ketchup
• tabasco
• worcestershire sauce
• salt
• black pepper

French for 'gherkin'. They are crisp, tart pickles, made from gherkin cucumbers.

• This will be a play on a spicy tuna roll
• ahi tuna
• spicy mayo
• avacado
• sticky rice
• crispy wontons

• white anchovies
• caramelized onions
• shaved fennel salad
• brioche toast

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

• Dry aged in house recommended served med rare to med
• 8/12 oz Filet
• 16 OZ VEAL CHOP (and PARMANESE)
• 16 OZ 35 DAY SIRLOIN
• 24 OZ 35 DAY NEW YORK STRIP
• 28 oz 28 DAY RIB EYE
• 28 oz 60 DAY DRY AGED RIB EYE
• 28 oz CAJUN RIBEYE
• 48 oz 28 DAY PORTERHOUSE STEAK for 2
• COLORADO RACK OF LAMB
• ROASTED CHICKEN

This expensive boneless cut of beef comes from the small end of the tenderloin. Its extremely tender but lacks flavor.

Veal Chop comes from the same spot as the ribeye on the cow which comes from the rib section between the short loin and the chuck. Veal is the meat of young cattle (calves) as opposed to meat from older cattle though veal can be produced from a calf of either sex and any breed. Most veal comes from male calves of dairy breeds.

boneless, This cut lies between the very tender short loin and the tougher round

veal chop pounded thin and breaded with flour, egg and panko. It is then topped with confit heirloom tomatoes and then fontina cheese. It is then baked off till fully cooked and the cheese is melted and topped with arugula

• bone in, one side
• rubbed with Love Sauce

This cut lies between the very tender short loin and the tougher round

Prime Rib prepared and marinated and seasoned with our house made Cajun Spice.

Colorado Lamb is a sheep less than one year old known for it's tender meat. These are two double chops cooked to temperature. They average around 12 ounces per order.

Half of a 4 pound Bell and Evans Chicken which are pioneers in the natural food market. This company is four generations and the chickens are raised and processed in the heart of the Pennsylvania Dutch Country. The chickens are raised without antibiotics. We served a half chicken boneless the breast and the thigh no leg. the wing is on but with out the meat it is there for a garnish. they are served on top of mashed potatoes and topped with a roasted garlic jus.

• One species of lobster found on the Atlantic coast of North America. The American lobster, Homarus americanus, is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador Sea to New Jersey.
• 2-4#
• drawn butter
• lemon

• lobster
• shrimp
• scallops
• crab meat
• brioche toast
• butter
• lemon juice
• white wine

• crushed spring peas
• saute snow peas
• pea shoot salad
• sherry vinaigrette drizzle

• sweet potato hash
• -chorizo sausage
• -peppers
• -onion
• fried quail egg
• hollandaise
• Scallops are seared brown, med and placed on top of the hash and each scallop has a fried quail egg on top and then topped with hollandaise.

• crushed fingerling potatoes
• sauteed asparagus
• lava bean morel mushroom ragout sauteed in
• brown butter
• shallots
• white wine

wild mushrooms that are in the truffle family and has a earthy, smoky nutty flavor.

Fontina cheese is a semi-firm yet creamy Italian cow's milk cheese with about 45% milk fat.

• brandy
• veal stock
• peppercorn

• In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces. They are:
• -Sauce Béchamel, milk-based sauce, thickened with a white roux.
• -Sauce Espagnole, a fortified brown veal stock sauce.
• -Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
• -Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
• -Sauce Tomate, tomato-based

A rich brown sauce in French cuisine used by itself or as a base for other sauces. Equal parts of veal stock and espagnole sauce.

rendered aged fat

• olive oil
• onions
• 23-28 degree marinade

• cayenne
• paprika
• salt
• white pepper
• black pepper

• One of the oldest blue cheese in the world made from sheep's milk in the south of France, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
• Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort.
• Served a-gratin on top of the filet.

• crab meat
• asparagus
• béarnaise

• butter
• egg yolks

• hollandaise
• tarragon
• vinegar

• A classic french sauce named after the Bordeaux region of France, which is famous for its wine.
• bone marrow
• butter
• shallots
• demi glace
• red wine

• béchamel sauce
• gruyere
• cheddar
• parmesan

Made from ground mustard seeds and water to make a thick paste

traditional french fries made fresh in house, fried in vegetable oil with Idaho potatoes

• Ground parmesan cheese
• parsley
• rosemary
• thyme

• diced baked potatoes
• chopped onions
• bell peppers
• clarified butter
• sauteed until golden brown

Steamed Yukon Gold potatoes mixed with cream and butter

with roasted garlic

• diced lobster
• elbow pasta
• mornay sauce (Gruyere, Parm, Cheddar)

Idaho 40 count potato

sautéed and steamed

• fresh ground cooked spinach
• sweet cream
• shallots
• herbs

steamed, sautéed

Lightly coated in windra and dusted in super crispy tempura batter, deep fried until crispy and seasoned with salt and pepper.

Steamed and Sautéed

Whole corn roasted carved off the cob sautéed with brown butter and shallots

Roasted corn creamed out

Lap Cheong (Cantonese name) is a Chinese sausage. Cheong, which is a dried, hard sausage, made from pork with a high fat content. This made a day in advance so it can absorb the liquid. It has peas, egg, scallion, lap cheong and soy sauce.

• Bachelors Degree in Restaurant Management and Culinary Arts from Johnson & Wales in Rhode Island
• Worked with great chefs like:
• -David Burke
• -Terrance Brennan
• Work
• -at 16, line cook World Yacht Cruise Line
• -Executive Chef of The Post House in Manhattan
• -Park Avenue Cafe
• -Smith and Wollensky
• -Maloney and Porcelli Steakhouse
• -The Odeon
• -Orsay
• -Artisinal
• -Hawaiian Tropic Zone restaurants in New York City and Las Vegas, NV

• Studio Square S2
• S Prime
• Cavo
• -Chef Rory O’Farrell