Podcast
Questions and Answers
What is the polenta made from?
What is the polenta made from?
What seasoning is used to flavor the branzino?
What seasoning is used to flavor the branzino?
lemon, thyme, and dill
The roasted almond crème is made from caramelized almonds, shallots, garlic, and ________.
The roasted almond crème is made from caramelized almonds, shallots, garlic, and ________.
butter
What dish is described as a 'luscious ball of burrata, lightly dredged in seasoned flour and seared to golden perfection, presented in a sizzling hot cast iron skillet'?
What dish is described as a 'luscious ball of burrata, lightly dredged in seasoned flour and seared to golden perfection, presented in a sizzling hot cast iron skillet'?
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The snap peas are sautéed with minced shallots and finished with a lemon white butter sauce.
The snap peas are sautéed with minced shallots and finished with a lemon white butter sauce.
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What type of mushrooms are featured in the Wild Mushroom Tagliatelle dish?
What type of mushrooms are featured in the Wild Mushroom Tagliatelle dish?
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The Bluefin Tuna Crudo dish is garnished with crispy zucchini chips.
The Bluefin Tuna Crudo dish is garnished with crispy zucchini chips.
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The Eastern Market Salad is topped with crunchy spiced ______ chips.
The Eastern Market Salad is topped with crunchy spiced ______ chips.
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Study Notes
Menu Items
- Charred Burrata: A dish that combines a luscious ball of burrata, marinated grape tomatoes, sweetened with balsamic honey, and garnished with chopped pistachios and fresh chives, served with grilled sourdough bread ($19)
- Bluefin Tuna Crudo: A dish featuring five slices of premium bluefin tuna, seasoned with Maldon salt, and garnished with fire-roasted eggplant puree, chermoula red onions, lemon zest, and juice, and crispy zucchini chips ($20)
- Summer Gnocchi Gratin: A dish that showcases potato gnocchi stuffed with Asiago cheese, served in a rich tomato and summer squash sugo, topped with Fiore di Latte, Parmigiano, and garlic breadcrumbs ($18)
- Eastern Market Salad: A salad featuring a medley of petite lettuces, fire-roasted tomatoes, grilled corn, diced cucumber, thinly shaved radishes, marinated feta, and crunchy spiced pita chips ($16)
- Tomato and Burrata: A dish that combines local heirloom tomatoes and fresh burrata cheese, served with a summer olive salad, garlic pangrattato, and balsamic crema ($18)
- Wild Mushroom Tagliatelle: A dish featuring a blend of Stoney Creek wild mushrooms, caramelized to perfection, and tossed in a creamy egg yolk sauce, served with locally made herb-infused pasta ($28)
- Chili Shrimp Fusilli: A dish that features succulent wild Gulf shrimp, seared to perfection and infused with the rich and smoky essence of roasted cascabel chili and tomato sugo, served with house-made fusilli pasta ($36)
- Whole Branzino a la Piastra: A whole branzino expertly seared on the plancha, stuffed with fresh lemon, thyme, and dill, and served with crispy polenta, roasted almond crème, and vibrant snap peas ($47)
Common Ingredients
- Dairy: Featured in Charred Burrata, Summer Gnocchi Gratin, Tomato and Burrata, Wild Mushroom Tagliatelle, and Whole Branzino a la Piastra
- Gluten: Featured in Charred Burrata, Summer Gnocchi Gratin, Eastern Market Salad, Tomato and Burrata, and Wild Mushroom Tagliatelle
- Nuts: Featured in Whole Branzino a la Piastra (almonds)
- Shellfish: Featured in Chili Shrimp Fusilli (shrimp and shrimp stock)
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Description
Learn about the Charred Burrata dish, a Parc classic inspired by Detroit's Greek Town and its saganaki, featuring a luscious ball of burrata presented in a sizzling hot cast iron skillet.
