PLATOS & SPECIALS
Whole Pacific Sanddab
** Charcoal Grilled served with Hazelnut Almond Brown Butter
SandDab is Pacific Coast Flatfish, white, flaky. We serve it on the bone.
WEIGHT = 6-8oz
Method: Josper Grilled
1) Oil liberally with grapeseed oil on both sides
2) Season both sides
3) Apply pan spray to grates and apply gray side down
4) Cook until fish releases from grate easily (approx. 8-10min)
Garni: Hazelnut Almond Brown Butter
Brown Butter
Almonds
Hazelnut
Bone-in Beef Ribeye
We choose Oak Ridge Angus for all our Beef. It is grass-fed Black Angus finished on spent beer barley from local breweries
WEIGHT = approx. 32 oz (approx. 1.5” thick)
Method: Josper Grilled
1) Marinate with garlic oil and bay leaves, cover with bone-guard, then Cryo-Vac at maximum vacuum.
2) Place in a water bath pre-heated to 125deg F and cook for 3 hours
3) Place in an ice bath and chill to 40 deg F, then date and store
4) TO PICK UP: Remove from cryo, remove bay leaves and garlic, then season liberally with salt and black pepper
5) Place on top grate of Josper. After approx. 60sec. rotate 90 degrees for hash marks and cook another 45-60 sec..
6) Flip and repeat
7) Move to coolest part of oven, solely to allow to warm through to center.
8) Remove to a rack and rest for 5 min.
9) Prepare a small Arugula salad, seasoned with Olive Oil and Lemon Juice and build on an 8” Round.
9) Slice away the bone from the steak as close to bone as possible and place on a warmed platter
10) Slice steak (and lip) 1/4” to 1/2” thick.
11) Using a wide knife or spatula, transfer neatly to platter and arrange slightly.
12) Top with Garni, chopped parsley, olive oil and Maldon Salt.
Garni: PIQUILLO RELISH
1 can. Piquillo, diced 1/2”
1/2 cup garlic, chopped
1/2 cup piparras, chopped
2 ea. onion red, small dice
1/4 cup sherry vinegar
2 cup EVOO
1/2 bu. thyme, chopped
Combine all. Store and Label in 4 - 1/2 Delis
Lamb Chops
We choose Australian lamb for its tenderness, sweetness and consistency..
WEIGHT : approx. 6-8oz / 2 to 3 chops
Method: Josper Grilled
1) Remove all packaging and arrange racks on sheet tray covered with parchment.
2) Season liberally with salt and pepper
3) In the Rational Oven set to Full Dry / 550deg / 0% Humidity / #5 Fan, sear full racks for 8 minutes or until surfaces reach a strong brown
4) CAREFULLY, Remove from oven being mindful of the rendered fat from the lamb that is extremely hot. This can be discarded before proceeding.
5) Slather each rack with BBQ sauce to evenly coat flesh
6) Return to Rational Oven set to Full Dry / 325 deg. / 0% Humidity / #2 Fan. Insert temperature probe and set Rational Temp Gauge to 95deg and allow to cook.
6) When complete, move to racks and allow to cool completely
7) Wrap individual racks in tightly plastic wrap, date and store
8) TO PICK UP: slice away two chops starting from the Shoulder, end (with cap)