Roy's New Menu - August

Card Set Information

Author:
ejsimmons1
ID:
29129
Filename:
Roy's New Menu - August
Updated:
2010-08-08 07:20:36
Tags:
Roy\'s New Menu August
Folders:

Description:
Roy's New Menu Descriptions
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user ejsimmons1 on FreezingBlue Flashcards. What would you like to do?


  1. Portobello, Spinich, and Beet Pansotti - (Pansotti)
    • 3 Pansotti (triangle shaped stuffed pasta)
    • Filled with Portobello Mushrooms, Beets, Spinich,
    • garlic, shallots, basil, thyme, white wine,and cream
    • Served with Asparagus Pesto
    • Topped with Parmesan Foam
  2. Strawberry and Chevre Summer Salad - (Straw Salad)
    • 3 Prawns... glazed with Apricot Glaze, Tamarind (sweet and sour
    • pulp), Karo Syrup, and Ginger.
    • Served with House Mix, Fennel, Torn Mint, Strawberries, Mango,
    • Goat Cheese, and Candied Pecans.
    • Served with Strawberry White Balsamic Vinaigrette (White Balsamic,
    • yuzu, sugar, strawberry, shallot, mint, lemongrass, ginger, dijon)
  3. Lime Soaked Seared Tiger Prawns - (Prawns)
    • 6 Tiger Prawns marinated in lime juice, soybean oil,
    • cilantro, negi, palm sugar, garlic, shallot
    • Served with Soy Barbecue Sauce ( Garlic Shallot Aioli, Soy BBQ
    • sauce, Worcestershire)
    • Served with Chopped Bacon Potato Salad ( Russet Potato Cubes,
    • egg, panko, kara age powder, and misoyaki bacon)
    • Also... Brocolini Tips, Egg, and Green Olives
  4. Okinawan Potato Encrusted Hawaiian Opah (Opah) M
    • 7 oz. Opah (Moonfish: Rich, Full Flavored, Firm Textured)
    • Encrusted with Okinawan Thin Potato Slices ( Purple Sweet potatoes )
    • Served with Roasted Tomato Tarragon Coulis
    • (Tomato Tarragon Coulis, Lobster Cognac Sauce)
    • Served with Shellfish Tortellini (Shrimp, butter, parsley, garlic) and Bok Choy
  5. Orange Crowned U-10 Scallops ( Scallops ) M
    • 5 U-10 Scallops, Lime Marinated and inserted with Baked Orange Chips
    • Served with a Green Grape and Almond Gazpacho
    • (Green Grapes, Granny Smith Apples, Mint, Thai Basil, Yellow Pear
    • Tomatoes Pureed, Toasted Almonds)
    • Served with Pan-Crisped Somen Noodle Cake
    • With a Red Pepper, Fennel, and Cucumber Salad
  6. Rustic Grilled Atlantic Salmon - (Sp Salmon) M
    • 7 oz. of Rustic Rubbed Atlantic Salmon
    • Served with an Avocado Creme.
    • Served with a Mediterranean Crisped Bacon Taboulleh Salad
    • ( Bulgar Wheat, Tomato, Mint, Onions, Parsely,Crisp Bacon )

  7. Crispy Skin-On Opakapaka - (Opaka) M
    • 7 oz. Opakapaka. Served with Momiji Cucumber Nihaizu Dressing
    • Momiji (Japanese Pepper) : Grated Daikon Radish and Chili Pepper
    • With Peanut Oil, Rice Wine Vinegar, Cilantro, Green Onions, White Soy, and Ginger
    • Served with Crispy Vegetable Sushi Rolls, and Mache Salad
  8. Fire Grilled 8 oz. Filet Mignon - (Filet)
    • 8 oz. Rustic Rubbed Filet Mignon
    • Served with a Poblano Demiglaze
    • Served with a Fingerling Roasted Potato Medley
    • (Fingerling Potatoes, Asiago cheese, Chives, andTruffle Oil)
    • Served with American Vegs (Brocollini, Haricot Verts,
    • Zucchini, and Squash)
  9. Grilled New York Strip Steak- (New York)
    • 16 oz. Boneless New York Strip Steak excrusted with Salt and Pepper
    • Served with Lup Cheong Barbecue Sauce (Chinese Sausage, Ketchup, Worcestershire,
    • Garlic, Ginger, Brandy, Korean Red Pepper Paste, Demi, Sesame Oil
    • Served with Sweet Potato Puree and Root Vegtables

What would you like to do?

Home > Flashcards > Print Preview