Restaurant Menu Items

• Below are study notes from the flashcards provided

HH - Charcuterie and Cheese Board

• A rotating selection of 1oz portions containing two cured meats and two cheeses.
• Served with whole grain mustard, pickled vegetables, seasonal fruit, and toasted Bread and Cie levain.
• Allergens: Pork, Gluten, Nuts, Allium, Dairy
• Modification: Can be gluten-free if served without bread.

HH - Dirty Tots

• Bite-sized, deep-fried hashbrowns.
• Topped with creme fraiche, house-smoked trout roe, and chives.
• Allergens: Gluten CC, Allium, Fish, Dairy
• Modification: Can be made vegetarian (not vegan); gluten is cross-contamination only.

HH - Shitty Chef Driven Slider

• A 2oz burger patty (wet and dry-aged beef mix) cooked medium-rare.
• Topped with a fontina and American cheese mix, bordelaise caramelized onion, house-made pickle, and burger sauce (tomato + garlic aioli).
• Served on a Bread and Cie brioche slider bun.
• Allergens: Red Meat, Gluten, Allium, Egg, Dairy
• Modification: Can be made gluten-free with a lettuce cup instead of a bun.

HH - Philly Cheesesteak

• 2oz of thinly sliced wet-aged beef cooked on a flat top with sauteed bell pepper and onion.
• Served in a house-made brioche roll and topped with fontina and Velveeta fondue and chives.
• Allergens: Red Meat, Gluten, Allium, Egg, Dairy
• Modification: Can be made gluten-free with a lettuce cup instead of a bun.

Charcoal-Roasted Oysters

• Rotating seasonal oysters topped with umami butter (mushroom, Korean chili flake, kombu powder, garlic, parmesan, panko).
• Grilled and finished with a squeeze of lemon and chive.
• Three oysters per order.
• Allergens: Gluten (panko crumbs in umami butter), Allium, Shellfish, Dairy
• Modification: None

HH - New York Skewers

• Meat skewers grilled over coals on a hibachi grill.
• Topped with calabrian + mint chimichurri (parsley, chives, shallot, garlic, lemon, calabrian chilies, vinegar, oil, black pepper).
• Allergens: Red Meat, Allium
• Modification: None

HH - Pork Skewers

• Meat skewers grilled over coals on a hibachi grill.
• Topped with calabrian + mint chimichurri (parsley, chives, shallot, garlic, lemon, calabrian chilies, vinegar, oil, black pepper).
• Allergens: Pork, Fish, Allium
• Modification: None

HH - Soft Pretzel

• Warm soft pretzel (boiled and egg wash before baked with coarse sea salt).
• Served with fondue and whole-grain mustard.

HH - Cava and Caviar

• 10g of classic white sturgeon caviar.
• Served with creme fraiche, chive, and Ritz crackers.
• Allergens: Gluten, Allium, Fish, Dairy
• Modification: Cucumber slices can be substituted for Ritz crackers for a gluten-free option.

COLD APPS - Steak Tartare

• 4oz of fresh fine-diced beef tenderloin tossed with shallots, caper, chive, olive oil, lemon juice, and Worcestershire.
• Garnished with egg yolk, mini house-made potato chips, and Maldon salt.
• Served with a side of large chips.
• Allergens: Red Meat, Egg, Allium
• Modification: Can be made without egg.

Cold Apps - Charcuterie Board

• Three 1.5oz portions of a rotating selection of cured meats and cheeses.
• Served with whole grain mustard, pickled vegetables, seasonal fresh fruits, marinated olives, and house-made mostarda.
• Served with house-made sesame crackers, epi bread, and soft pretzel.
• Allergens: Red Meat, Pork, Gluten, Tree Nuts, Nuts, Allium, Egg, Dairy
• Modification: Check with the chef for specific allergies, as meats, cheeses, and accompaniments will vary.

Cold Apps - Crudo

• Alternating fish with yuzu juice, sherry vinegar, fish sauce, garlic, shallot, ginger, serrano, lime, and cilantro.
• Finished with toasted white sesame.
• Allergens: Allium, Fish, Gluten (fish sauce), Soy (soy sauce)
• Modification: Sesame can be omitted.

Cold Apps - Jamon Iberico

• Acorn-fed Iberico pigs are raised to have the highest fat content, lending to a melt-in-your-mouth texture.
• 2 oz Iberico ham thinly sliced and layered.
• Served with Bread and Cie Levain rubbed with a garlic clove.
• Allergens: Pork, Gluten
• Modification: None

Cold Apps - Shrimp Cocktail

• 2.5 oz poached Mexican White Shrimp, chopped.
• Tossed in a classic Horseradish Worcestershire Cocktail Sauce, with minced Shallot, Chive, and Capers.
• Served over a halved Avocado and garnished with Seasonal Radish and Watercress.
• Allergens: Shellfish, Allium
• Modification: None

Cold Apps - House Salad

• Curly endive dressed in house-made black pepper buttermilk dressing and topped with a toasted seed mixture of sesame, hemp, and flax, pickled red onions, a jammy 7-minute egg, and avocado.
• Allergens: Allium, Egg, Dairy
• Modification: Available vegan

Cold Apps - Caviar Service

• Royal white sturgeon from the SF Caviar Company.
• Served with minced egg white, minced egg yolks, chopped chives, minced shallots, creme fraiche, and small hash brown disks
• Allergens: Gluten CC (hash browns), Allium, Egg, Fish, Dairy
• Modification: None

Hot Apps - Uni Spaghetti

• Assentis pasta spaghetti with a creamy uni butter and madiera.
• Finished with chili oil, chopped chives, and grated cured egg yolk, topped with fresh uni tongues.
• Allergens: Allium, Shellfish, Egg, Alcohol (madiera), Dairy
• Modification: None

Hot Apps - Burgundy Snails

• Burgundy snails sauteed in white wine with garlic, Fresno chiles, and butter.
• Served over a split 6" bone marrow garnished with cherry tomatoes and micro herbs.
• Served with toasted levain lightly brushed with garlic puree and chives.
• Allergens: Red Meat (bone marrow), Gluten, Allium, Alcohol, Dairy
• Modification: None

Hot Apps - Meatball

• Half-dry-aged/half-wet-aged beef trimmings mixed with ricotta cheese, whole egg, Ritz crackers, parsley, oregano, chili flake, fennel seed.
• Served on a bed of Creamy Polenta (cornmeal, heavy cream, parm, mascarpone, butter) and topped with a house-made Pomodoro (tomato, garlic, olive oil, basil), Ricotta Salata, and micro herb.
• Allergens: Red Meat, Gluten, Allium, Egg, Dairy
• Modification: None

Hot Apps - Market Soup

• Creamy carrot soup poured tableside, plated with coconut cream, and finished with cilantro oil.
• Allergens: Allium
• Modification: Already vegan.

Hot Apps - Bread

• Parkerhouse roll brushed with herb butter, served with an extra side of herb butter.
• Allergens: Gluten, Allium (chives in herb butter), Egg, Dairy
• Modification: None

STEAKS - 8oz Filet

• Iowa Premium Black Angus, Choice cut from the tenderloin of the cattle.
• Coming off the Montague Broiler station and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - 14oz New York

• Iowa Premium Black Angus, Prime Natural, cut from the strip loin.
• Prepared in the Montague Broiler and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - 18oz Ribeye

• Iowa Premium Black Angus, Choice cut from the Rib Export, starting from the chuck to the short loin.
• Prepared in the Montague Broiler and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - 20oz Dry Age Bone in Ribeye

• Iowa Premium Black Angus, Prime Natural, cut from the Rib Export, starting from the chuck to the short loin.
• Bone-in and dry-aged and prepared in the Josper, and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - 18oz Dry Age Bone in New York

• Iowa Premium Black Angus, Prime Natural, cut from the strip loin, bone-in and dry-aged.
• Prepared in the Josper Oven and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - 22oz Dry Age T-Bone

• Iowa Premium Prime Beef Striploin with a small Tenderloin piece attached.
• Prepared in the Josper Oven and finished with house-made beef butter.
• Porterhouse and T-Bone are the same cut, the difference being the measurement from the center bone to the outer edge of the filet; it must be more than 1.5 inches for it to be considered a porterhouse.
• Allergens: Red Meat, Dairy, Allium

STEAKS - Dry Age Porterhouse

• Iowa Premium Black Angus, Prime Natural, cut from the short loin and dry-aged for 2 guests.
• Prepared in the Josper and finished with house-made beef butter.
• Allergens: Red Meat, Dairy, Allium

STEAKS - Dry Age Tomahawk

• Black Angus, Prime Natural, cut from the Rib Export, starting from the chuck to the short loin with the extended bone dry-aged.
• Prepared in the Josper and finished with house-made beef butter; the bone should be 12in long min.
• Allergens: Red Meat, Dairy, Allium

STEAKS - American Wagyu

• Highly Marbled Prime Beef sourced from the states.
• Grilled over Charcoal on the Habachi Grill.
• NY Striploin and at least 50% of Japanese descent and Black Angus.
• Allergens: Red Meat, Dairy, Allium

STEAKS - Japanese Wagyu

• Highly Marbled Prime Beef from interchanging Prefectures in Japan.
• A5 Grade, Grilled over Charcoal on our Hibachi grill.
• Cut from the Striploin and Rib Primal.
• Birth Certificate and individual Cow information available upon request.
• Allergens: Red Meat, Dairy, Allium

STEAK ADD-ONS - 2oz King Crab

• 2oz King Crab Legs warmed in butter, served on top of your choice of steak or on the side.
• Allergens: Dairy, Shellfish, Allium

STEAK ADD-ONS - 2oz Lump King Crab

• 2oz King Crab warmed in butter, served on top of your choice of steak or on the side.
• Allergens: Dairy, Shellfish, Allium

STEAK ADD-ONS - Butter Poached Lobster

• The meat of half of a 1.5# lobster.
• Half a tail, 1 knuckle, and 1 claw are about 2.5-3oz of meat, warmed in butter and garnished with parsley.
• Flown in fresh and alive from Maine.
• Allergens: Dairy, Shellfish, Allium

STEAK ADD-ONS - Truffles

• Vary with Season, consult Chef to know more.

STEAK ADD-ONS - Blue Cheese Crust

• 3 oz Roth Moody Smoked Blue Cheese.
• Moody is a classic blue cheese, which is delightfully creamy with a subtle smokey flavor.
• Made from the freshest Wisconsin cow milk and smoked over fruit wood, resulting in a sultry, mouth-watering flavor with hints of roasted nuts and coffee.
• Allergens: Dairy

SAUCES - Bearnaise

• Clarified butter emulsified with egg yolks, vinegar, and tarragon; the mother sauce is a Hollandaise sauce.
• Allergens: Allium, Alcohol, Egg, Dairy

SAUCES - Green Peppercorn

• Green peppercorns and sweated shallots flamed with Brandy, Demi glace, heavy cream, and reduced.
• Allergens: Allium, Alcohol, Dairy

SAUCES - Creamy Horseradish

• Fresh horseradish with sour cream, commonly served with prime rib.
• Allergens: Egg, Dairy

SAUCES - Bordelaise

• Demi-glace (veal stock, red wine, black pepper, thyme, bay leaves, shallot, cognac) fortified with bone marrow and mounted with butter.
• Allergens: Allium, Alcohol, Dairy

EXTRAS - Roasted Mushrooms

• Roasted crimini mushrooms cooked in white wine, shallots, garlic, butter, and sherry served over parmesan fonduta (cream, garlic, parmesan, sherry vinegar, olive oil).
• Topped with garlic crunch (minced, fried garlic) & petite thyme.
• Allergens: Gluten (cross-contamination from fryer), Allium, Alcohol, Dairy
• Modification: Is Vegetarian

EXTRAS - Potato Puree

• Yukon Gold potatoes are boiled until tender and rice milled.
• Melted butter & cream whipped in carefully until emulsified.
• Seasoned with salt and white pepper and garnished with fresh minced *chives and fresh ground black pepper.
• Allergens: Allium, Dairy
• Modification: Is Vegetarian

EXTRAS - Dirty Hashbrowns

• Potato Hash that is fried to order (Contains Shredded Potatoes, Potato Starch, Butter, *Chives and Shallots).
• Topped with a large dollop of Creme Fraiche and Smoked Trout Roe.
• Finished with *Chives.
• Allergens: Gluten (cross-contamination from fryer) Dairy, Allium, Fish
• Modification: None

EXTRAS - Mac and Cheese

• Assentis Cavatelli served with Fontina Fondue (Fontina Cheese, Velveeta cheese, white wine, and Heavy Cream).
• Topped with panko (Japanese bread crumbs) and parsley.
• Allergens: Dairy, Gluten, Alcohol
• Modification: None

EXTRAS - Broccolini

• Broccolini steamed with Vegetable Stock, with a light char, finished with lemon and beef butter.
• Garnished with Parm, calabrian Vinaigrette (Calabrian chili, vinegar, lemon, blend oil and salt), and chive.
• Allergens: Red Meat, Dairy, Allium
• Modification: None

EXTRAS - Haricot Vert

• Al Dente French Green Bean Sauteed with shallot and chive, glazed in a subtle triple-blanched garlic puree.
• Finished with Crispy Shallot and Chive.
• Allergens: Allium, Dairy

EXTRAS - Putain de Legumes

• Balsamic Onion: Lotus cut, roasted, slightly charred yellow onion.
• Garnished with Balsamic Glaze (California Balsamic, Anise, Black Pepper, Clove, Chicken Stock, Honey, Cinnamon, Ginger, Orange peel, Rosemary), Creme Fraiche, Beef Bread Crumb.
• Finished with chopped Parsley, Chervil, Chive blend.
• Allergens: Red Meat, Gluten, Allium, Dairy
• Modification: None

OSOP - Roasted Chicken

• Sous Vide Chicken Breast, Boudin Blanc (Pork, Chicken Thigh, Porcini Mushroom).
• Pan-Seared on pick up and basted with Garlic, Rosemary, Thyme, and Butter.
• Chicken Porcini Jus(White Wine, Mirepoix, Chicken Stock, Veal Stock, Juniper, Fennel Seed, Anise, and Porcini).
• Garnished with Pickled Beech Mushroom and Chervil and Smoked with Stehly Farms Hay.
• Allergens: Pork, Allium, Alcohol, Egg, Dairy
• Modification: Butter can be omitted for dairy-free.

OSOP - Lamb Loin

• Sous Vide Torchon of Lamb Loin, Pan Seared, butter and herb basted upon pick up, and Glazed in Lamb Jus (Lamb, Mirepoix, Tamarind, Tomato, Veal Stock, Anise, cLove, Cinnamon).
• Served on Maximin Puree (Roasted Eggplant, Garlic, Anchovy, Basil, Mint, Lemon).
• Garnished with Mint Chimichurri (Mint Oil, Parsley, Chive Garlic, Shallot, Calabrian Chili Peppers, Red Wine Vinegar), Shaved Fennel dressed with Mint Oil and Fennel Fronds, Parsley, Chervil, and Chive.
• Allergens: Red Meat, Allium, Alcohol, Dairy
• Modification: Butter can be omitted for dairy-free.

OSOP - Local Catch

• Seasonal Fish Selection, Pan Seared upon pick up.
• Served on a duck fat Yukon Potato Confit, in a Lobster Bouillabaisse (Lobster + Fish Stock, Mirepoix, Fennel, Tomato, White Wine, Pernod, Cognac, Clam Juice, Chicken Stock, Saffron.)
• Topped with 5g Classic White Sturgeon Caviar Co. Caviar.
• Allergens: Allium, Shellfish, Fish, Dairy
• Modification: Butter can be omitted for dairy-free

OSOP - Vegetable Pot Pie

• Seasonal mushrooms are sauteed with asparagus, carrots, and leeks, mixed into a mushroom gravy, and go into a small pot.
• A flaky puff pastry covers the pot and is baked to order is finished with a "bone marrow" made of hearts of palm filled with potato pure.
• Allergens: Gluten, Allium, Egg, Dairy
• Modification: Is Vegetarian

OSOP - BAR Cheeseburger

• 35% wet-aged steak, 35% dry-aged ribeye, 30% fat, ground fresh daily.
• The bun is a brioche that takes at least 24 hours to make to get the correct fermentation; it has very little sugar and is on the more savory side.
• The secret sauce is a mix of ketchup, mayonnaise, mustard, and a house-made roasted garlic aioli with very finely minced raw garlic.
• The pickles are house-made with grape leaves and sliced thick into the burger.
• The caramelized onions are cooked low and slow until they are melt-in-your-mouth soft and finished with a bit of brown sugar and bordelaise reduced to a glaze.
• Allergens: Red Meat, Gluten, Allium, Alcohol, Egg, Dairy
• Modification: None

OSOP - Kurobuta Pork Chop

• Sous Vide Long Bone Pork Chop breaded in Panko with Sage, Parm, Parsley, Black Pepper, Smoked Paprkia.
• Served with a Pork Jus (Pork, Mirepoix, White Wine, Chicken Stock, Veal Stock, Granny Smith Apple, Cinnamon).
• Garnished with a Quenelle of Celery Chutney (Granny Smith Apple, Celeraic, Ginger, Tamarind, Dates) and micro greens.
• Allergens: Pork, Gluten, Allium, Egg, Dairy
• Modification: Butter can be omitted for dairy-free

Dinner For Two - Dry Aged Duck

• Breasts are In-House dry-aged for 14-21 days, pan-roasted and butter-basted until medium.
• Placed over a Duck Thigh confit, potato, and date hash on a thin-sliced Persian Cucumber Spiral, dressed with Sherry, Evoo, and Maldon.
• Duck jus is made with chicken stock, veal demi, cinnamon, black pepper, garlic, tamarind paste, orange, and lemon zest.
• Served with a side of bib lettuce, garnished with shallot and chive.
• Allergens: Red Meat, Allium, Dairy
• Modification: None

Dinner For Two - Steak Sampler

• 3 oz of each cut.
• Preferred tasting order for our guests: (left to right on the board) wet-aged Filet > dry-aged NY > American wagyu NY > Japanese wagyu NY
• Allergens: Red Meat
• Modification: None

Dinner For Two - 40oz Maine Lobster

• Poached 40 oz lobster served shelled on a caviar beurre blanc.
• A side of lobster risotto and a side of sauteed seasonal vegetables in a light garlic butter sauce.
• Allergens: Allium, Shellfish, Alcohol, Fish, Dairy
• Modification: None

Dinner for Two - Beef Wellington

• 14oz tenderloin wrapped in mushroom duxelle (minced mushrooms, thyme, shallot, madeira), crepes, and puff pastry.
• Baked until the desired temperature has been reached and served with bordelaise sauce, poured tableside.
• Allergens: Red Meat, Gluten, Allium, Alcohol, Egg, Dairy
• Modification: None

Dessert - Carrot Cake

• Seven-layered carrot cake with pineapple and coconut.
• Toasted walnuts and white chocolate outer coating and assembled with buttermilk glaze to bring extra moisture and cream cheese frosting.
• Topped with candied carrot-shaped roses, chervil, and gold leaf.
• Very moist, soft, and spices are well balanced.
• Allergens: Gluten, Treenut, Egg, Dairy
• Modification: None

Dessert - Chocolate Cake

• Decadent 4-layered cake, manjari mousse in between layers, raspberry jam, and each layer soaked in a brandy simple syrup.
• Cover around with Nyangbo (dark chocolate from Valrhona) buttercream, topped with amarena cherries and gold dust
• Allergens: Gluten, Treenut, Alcohol, Egg, Dairy

Dessert - Cheesecake

• Sweet potato cheesecake, a layer of sweet potato cremeux, marscarpone and cream cheese base, rosemary shortbread cookie crust, topped with candied sesame cashews for crunch, and miso caramel poured tableside.
• Garnished with rosemary to be torched before sending out.
• The whole cheesecake is not overly sweet with a creamy texture; flavors take a play on a little bit of savory from the rosemary in the crust and the umami and salt from the miso caramel.
• Allergens: Gluten, Tree Nut, Soy, Egg, Dairy
• Modification: None

Dessert - Macaron

• Macaron shell, mascarpone buttercream, strawberry jam, strawberry shortcake crumble.
• Allergens: Gluten, Tree Nut, Egg, Dairy
• Modification: None

Dessert - Baked Alaska

• Coconut cake topped with coconut and mango ice cream encased in meringue and flambeed tableside with overproof rum.
• Dairy-free!
• Allergens: Gluten, Alcohol, Egg
• Modification: None

VEGAN MENU - Market Soup

• Carrot Soup: Carrot, Leek, Garlic, Celery, Onion, Ginger, Carrot juice.
• Toasted black pepper, fennel seed, coriander, anise, chili flake.
• Finished with Sherry Vinegar, plated with Coconut Cream, and finished with Cilantro Oil.
• Allergens: Allium

VEGAN MENU - Putain de Legumes

• Balsamic Onion: Lotus cut, roasted, slightly charred yellow onion.
• Garnished with Saba (cooked grape "must"-[the term to describe natural freshly pressed grape juice] reduction).
• Finished with chopped Parsley, Chervil, Chive blend.
• Allergens: Allium

VEGAN MENU - Broccolini

• Broccolini steamed with Vegetable Stock, finished with lemon and vegan butter.
• Garnished with vegan parmesan, calabrian Vinaigrette, and chive.
• Allergens: Nut, Allium

VEGAN MENU - Haricot Vert

• Al Dente French Green Bean Sauteed with shallot and chive, glazed in a subtle triple-blanched garlic puree and vegan butter.
• Finished with Chive.
• Allergens: Nut, Allium

VEGAN MENU - House Salad

• Curly endive dressed in oil and vinegar and topped with a toasted seed mixture of sesame, hemp, and flax, pickled red onions, and avocado.
• Allergens: Allium

VEGAN MENU - Cacio e Pepe

• Assentis pasta spaghetti with vegan butter and vegan parmesan, tossed together with cracked black peppercorn.
• Allergens: Gluten, Nut

VEGAN MENU - Josper Roasted Carrots

• Halved baby carrots broiled in the Josper Grill with vegan butter and finished with Mint Chimichurri.
• Allergens: Nut, Allium

VEGAN MENU - Wild Mushroom Risotto

• Arborio rice cooked with vegetable stock to create a risotto, finished with vegan butter, vegan parmesan, vegan mozzarella, and finished with chives.
• Allergens: Nut, Allium