Fall 2024 Food Menu PDF

Charcuterie Prosciu(o Ruliano Prosciu)o Ruliano is regarded as one of the best prosciu)o di parma’s in the world. Cured for 24 months the strict standards the have for their pigs, salt and curing process results in a flavor that is unp...

Charcuterie Prosciu(o Ruliano Prosciu)o Ruliano is regarded as one of the best prosciu)o di parma’s in the world. Cured for 24 months the strict standards the have for their pigs, salt and curing process results in a flavor that is unparallel. From Langhirano Region of Italy Markings: App Fork Coppa Cured and thinly sliced prize from the pig shoulder. Allergies: Allium Markings: App Fork Paleta de Cebo Iberico Dry-cured and aged for 36 months. Paleta is the front leg of pig which is thinner that the hind leg. The meat is firmer with a more intense flavor to its rear leg cousin, jamón. The texture and aroma is a result of Fermín's slow curing process in a unique, natural environment. What is Iberico? Iberico Pork comes from the disUncUve Black Iberian Pig. NaUve to areas of Portugal and central and southern Spain, the pigs' diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nu)y, evocaUve flavor. Markings: App Fork Caña de lomo Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisUng of pork loin, salt, garlic, oregano, lemon, paprika, and olive oil. Allergies: Allium Markings: App Fork  Mortadella Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heatcured pork, which incorporates at least 15% small cubes of pork fat. It is tradiUonally flavored with black pepper grains, but modern versions can also contain pistachios (Bologna) Allergies: Nuts Markings: App Fork Mezze (House made sourdough flatbread served with all mezze) Smoked Squash Labneh Za’atar, Pepitas, Maple 14 Labneh (Greek yogurt that has been pressed overnight to drain off excess whey) is mixed with a Smoked Squash puree and Lemon Zest. Garnished with za’atar, toasted pepitas (pumpkin seeds), and maple from the catskills. * Za’atar is a middle eastern spice blend, ours consist of oregano, thyme, marjoram, sesame seeds, sumac, & sea salt Allergies: dairy, sesame Markings: App Spoon Wild Mushroom Caponata Parmigiana Reggiano, pine nuts, currants 18 We cook shitake, beech mushrooms, and maitake in an abundance of olive oil unUl brown, we then add a li)le tomato paste and cook unUl caramelized and finish with a splash of red wine vinegar. once cooled we mix with hand chopped parm, toasted pine nuts, and poached currants (currants, white wine) and is served with our sourdough flat bread Allergies: Dairy, nuts Markings: App Spoon Spicy Feta  Charred Jalapeno, Pistachio, Honey 17 We whip feta with a whisper of yogurt, charred jalapeno puree, and pistachios. We then top the feta with honey, fresh jalapeno slices, and olive oil Allergies: Dairy, Nuts Markings: App Spoon Roasted Carrot Hummus Harissa, Almonds, Cilantro 15 Hummus is blended with a roasted carrot puree, Harissa is blended with EVOO and drizzled on top. Toasted almonds and cilantro to garnish. What is Harissa? Harissa is a spicy, smoky, and garlicky chili paste or sauce that originated in Tunisia and is a staple in North African and Middle Eastern cooking. It's made from a variety of ingredients, including Allergies: Allium (Vegan) Markings: App Spoon Seafood Oysters on the half Shell Apple Horseradish MignoneKe, Lemon 4ea served raw on the half shell. Served with a side of Apple Horseradish mignone)e (Granny smith apples, prepared horseradish, white wine vinegar) Allergies: shellfish Markings: Cocktail Fork, Demi Spoon Salmon Tartare  Whipped Scallion Feta, Caviar, Everything Cracker 32 We cure the fish for 20 minutes with salt and sugar. The salmon is dice and plated on top of a bed of whipped feta, that has chopped scallion folded in. It is garnished with an abundance of white sturgeon caviar and slivers of scallions. Served with an Everything sourdough cracker (lavash). What is caviar? It is the salted roe (fish eggs) of white sturgeon (an ancient fish) Allergies: fish, sesame, dairy, allium Markings: App Spoon Roasted Clams Bone Marrow Breadcrumbs, Lemon Thyme, EspeleKe 21 Shucked and stuffed with an Orange Bu)er (bu)er, orange juice, zest, and aleppo) and finished with prosciu)o breadcrumbs and fried marjoram. What is Marjoram? Marjoram is part of the mint family and commonly confused as oregano. Has a very similar flavor as oregano but much more delicate flavor. Allergies: shellfish, gluten, dairy, allium Markings: Cocktail Fork Spanish Octopus Za’atar Aioli, Potato Confit, Red Watercress 27 super high quality is tumbled (Tumbled means the raw octopus is put into a machine similar to a dryer but without the heat). This ensures the octopus is tender. This technique has origins from Greece where fisherman would smash the octopus against rocks to tenderize the meat. When the octopus is killed the muscles Ughten up, so this process is very important for tenderness. Tumbled octopus cooks in 1/4 of the Ume a non-tumbled octopus does so this helps the octopus retain more flavor. We serve the octopus with confit potatoes, Za’atar Aioli, and red watercress Allergies: cephalopods, allium Markings: App Fork, App Knife  Appe3zers Gem Le(uces Radish, fennel, Sesame vinaigreKe 18 Dressing (tahini, sesame oil, white vinegar, olive oil) we toss the gem hearts in the sesame dressing and shaved fennel and garnish with shaved radish. Allergies: sesame Markings: App Fork, App Knife Tasmanian Beef Carpaccio Green Olive Aioli, Parmigiano Reggiano, Watercress 28 Tasmanian Beef filet is sliced thin and laid out on the plate. Green Olive Aioli is placed around the dish alongside shaved parmesan. A simple dress watercress salad is placed in the middle of the dish. Allergies: Dairy Markings: App Fork, App Knife Roasted Fall Squash Hazelnuts, Capers, Brown BuKer 21 Autumn Squash is roasted unUl golden brown. (The squash with change depending on availability.)Simply Dressed with brown bu)er and salt. Capers and crushed hazelnuts to garnish Allergies: Dairy Markings: App Fork, App Knife  Stracciatella di Buffala Concord Grape, Rosemary, Almonds 23 Concord Grapes are blended and drizzled around the cheese in addiUon to pickled concord grapes. Fried rosemary and toasted almond to finish. What is Stracciatella? Literal translaUon is “li)le rag or shred” it is made as offshoot of producUon of mozzarella, a porUon of the stretched curds are shredded added to cream extracted from the whey *The milk is from The Italian Mediterranean Buffalo (It is the only indigenous water buffalo breed in Italy) Allergies: Dairy, Gluten, Nuts Markings: App Spoon Pastas Tagliolini Matsutake, Chestnut, Aged Balsamic 36 Tagliolini (similar to tagliatelle but slightly thinner) matsutake mushrooms are sautéed with bu)er with slicced chestnuts. Finish with a bit of parm. 25 year aged balsamic is finished at the table Matsutake (Japanese: 松茸/マツタケ), Tricholoma matsutake, is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odorAllergies: gluten, dairy, egg Markings: Entrée Fork, Entrée Spoon SpagheI Alla Chitarra  Tomato Confit, Basil, Stracciatella, Pine Nuts 28 Pasta is cut on a chitarra (which means guitar strings). The dough consists of water, egg whites, AP flour and durum flour. We then make a sauce a la minute consisUng of garlic, basil, chili flake, cherry tomato juice and confit cherry tomatoes. The pasta is tossed in the sauce and finished with extra virgin olive oil and parmagiano reggiano. Garnished with stracciatella and a 50/50 mixture of toasted pine nuts and toasted breadcrumbs. When served, the runner should tell the guest to sUr the stracciatella into the pasta. What is Stracciatella? A product made from mozzarella curds and marinated in cream Allergies: gluten, dairy, pine nuts, allium, egg Markings: Entrée Fork, Entrée Spoon SpagheIni Long Island and Razor Clam Vongole 34 The dough is made up of water, egg whites, AP flour and durum flour, then rolled on chitarra. The sauce is made a la minute, consis:ng of garlic, chili flakes, Calabrian chili, bu>er, clams (both li>le necks, from Long Island and razor clams sourced from Maine), chopped parsley, and breadcrumbs. Spagherni is a slightly thinner spagher (using the same dough as menUoned above) Allergies: gluten, shellfish, dairy Markings: Entrée Fork, Entrée Spoon Cavatelli Lamb Sausage, Pesto Rosso, Pecorino Romano 36 Cavatelli dough is made with durum flour, 00 flour, and water. Lamb Ragu is made from boneless Lamb Sausage is rendered unUl tender and seasoned simply with fennel seed and salt. Cavatelli is tossed with Lamb sausage pesto rosso (red pesto, almonds, pine nuts, garlic, parsley, and roasted piquillo peppers) and finished with pecorino cheese.  Allergies: Gluten, Dairy Markings: Entrée Fork, Entrée Spoon CappelleI Short Rib, Morel Mushroom, Castelmagno 42 The filling is made from short rib ragu and parmesan. The pasta is glazed in the braising liquid from the short rib and morel mushrooms. Finished with Castelmagno Cheese See below Castelmagno is a cheese which has been made for many centuries: the earliest known menUon of it dates to 1277, when there is a record that Castelmagno was given as payment to the Marquis of Saluzzo in exchange for use of pasture lands in Castelmagno and Celle di Macra. Castelmagno is a semi-hard, half-fat cheese produced from whole cow's milk, obtained from ca)le of the Piedmontese breed, fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows' milk. What is cappeller? OriginaUng from Romagna but common in the whole of central-northern Italy, cappeller is a stuffed pasta that resembles a hat (Capello in Italian) Allergies: Dairy, Gluten, Fish, Allium Markings: Entrée Fork, Entrée Spoon, Entrée Knife Entrees Red Snapper Moroccan Rice, Chermoula, Roasted in Grape Leaves 44 Dolma/Dolmades are Mediterranean stuffed grapes leaves. It’s stuffed with saffron rice, pinenuts, raisins, parsley and mint. Once roasted, it is finished with beurre blanc and chermoula. What is Chermoula? It is a North African herb sauce consisUng of cilantro, parsley, preserve lemon, ginger, garlic, and a whisper of saffron  Allergies: Fish, nuts, dairy, allium Markings: Entrée Fork, Entrée Knife Grilled Lemon Chicken New Potato, Scallion, Caramelized Lemon Jus 32 Marinade: Garlic, Lemon Juice, Parsley, Mint, EVOO, Yogurt. Potatoes are fried and placed around the chicken, with grilled scallions, and a caramelized chicken jus. *The yogurt component of the marinade makes the chicken extremely tender due to the lacUc acid in the yogurt. Allergies: Dairy, Allium Markings: Entrée Fork, Steak Knife Filet Mignon Wild Mushroom Ragu, Wilted Greens, Cipollini Onions 56 Filet Mignon is sourced from Happy Valley (PA) and porUoned into medallions. The filet is seared on the plancha and finished in bu)er. Wild Mushrooms will change with the season. They are glazed in mushroom stock and beef jus and served along wilted spinach, and roasted cipolini onions. Allergies: Allium, Dairy Markings: Entrée Fork, Steak Knife Japanese Sweet Potato Autumn Vegetables, Salsa Verde 28 Japanese Sweet Potatoes are roasted whole and then sliced. On the pick up we give the sliced sweet potatoes a hard sear around 3-4 pieces. Served with an array of autumn root vegetables and salsa Verde (Parsley, mint, cilantro, capers, EVOO, and Jalapeno)  Markings: Entrée Fork, Steak Knife Grilled Dorade Sunchoke, Granny Smith Apple, Fennel 38 Dorade is gently grilled. Sunchokes are served in two preparaUon. Puree (Roasted sunchoke, EVOO, Lime Zest) and Roasted pieces. The Dorade is placed on a small bed of sunchoke puree, roasted sunchokes are then placed around the fish and then a simple salad of shaved fennel and granny smith apples which is tossed with lime juice and EVOO are placed on top. What are sunchokes? Also know as Jerusalem arUchoke, also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower naUve to central North America. It is culUvated widely across the temperate zone for its tuber, which is used as a root vegetable Allergies: Fish, Markings: Entrée Fork, Entrée Spoon, Entrée Knife For The Table (Choice of Two Sides) Canary Island Branzino 110 Whole grilled Branzino, its unique size allows a meaty texture that is different from non-Spanish branzino. Garnished with Beurre Blanc (shallot, white wine, bu)er, lemon juice), fried caper and herbs. Our branzino is from the Canary Islands (a group of Spanish islands of the coast of northwestern Africa) Allergies: fish, dairy, allium Markings: Entrée Fork, Entrée Knife Salt Baked Turbot MP The fish is cooked in an ancient Greek method of encasing the fish in salt then cooking in the oven. The fish is presented to the table, brought back to the kitchen to be fileted and garnished. Sauce meunière is a French sauce and cooking method for fish that's made with brown bu)er, lemon, and chopped parsley. The name translates to "miller's wife" and suggests a simple, rusUc preparaUon Allergies: fish, dairy, allium, gluten Markings: Entrée Fork, Entrée Knife Spice Roasted Duck Ko]a, Charred Jalapeno Yogurt, Bazlama Bread 128 Our Duck is sourced from Crescent Farms in Long Island. The duck is aged and then poached in Pomegranate Molasses then roasted sliced thin and crusted with za’atar, and Aleppo. The Koya is made with the duck legs and served along side the duck breast with Bazlama Bread and Ginger Jus. What is Koya? KoQa is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koyas consist of balls of minced meat – usually beef, chicken, pork, lamb or mu)on, or a mixture – mixed with spices and someUmes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. What is Bazlama? Bazlama is a leavened, circular flatbread from Turkish cuisine. It is made from wheat flour and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. Ayer baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage condiUons.[ Allergies: Sesame, Allium Markings: Entrée Fork, Entrée Knife, Entrée Spoon Happy Valley Ribeye Bone Marrow Gra_n, Au Jus 125 Pan-roasted unUl desired temp, basted with bu)er and aromaUcs. We slice it and finish with a spicy EVOO and Greek sea salt. Served with a roasted piece of Bone Marrow GraUn Happy Valley Farms is a Co-op Farm in Pennsylvania that sources local ca)le  Allergies: dairy, gluten, allium Markings: Entrée Fork, Steak Knife Rack of Colorado Lamb Chops Black Garlic Molasses, Mint Salsa Verde 135 We source the lamb Chops from Colorado raised in the Rocky Montains. They are Marinated in Black Garlic Molasses and Grilled. Finished with a mint salsa verde (mint, cilantro, Aleppo, EVOO) Why Colorado Lamb? Colorado lamb, on the other hand, is known for its rich, gamey flavor. The lamb is raised in a more rugged terrain, which results in a leaner meat. Colorado lamb is typically larger than Australian lamb, making it a be)er choice for feeding a crowd. Allergies: allium Markings: Entrée Fork, Steak Knife Sides Roasted Broccoli Salmoriglio, Pine Nut, Breadcrumb 14 Salmoriglio (southern Italian condiment mainly Sicily & Calabria) is made of marjoram, mint, parsley, caper, lemon zest, EVOO. Broccoli is roasted in a hot pan unUl tender we then dress it with the salmoriglio and finish with toasted pine nuts and rosemary breadcrumbs. Allergies: allium, nuts, gluten Markings: App Fork, App Spoon Fingerling Potatoes Miso BuKer, Tahini, Lemon 14 Potatoes are cooked in salted water unUl tender. Once cooled the potatoes are crushed to expose flesh. We then fry unUl potatoes are crispy toss with miso bu)er, tahini, and lemon.  Allergies: dairy, sesame Markings: App Fork, App Spoon, App Knife Bu(er Beans Toasted Garlic, Tomato, Olio Verde 14 As simple as it gets. Sauteed with a touch of garlic, and Tomato. Finished with Olio Verde. What are Bu)er Beans? A lima bean (Phaseolus lunatus), also commonly known as the bu)er bean, sieva bean, double bean or Madagascar bean is a legume grown for its edible seeds or beans. Allergies: allium Markings: App Fork, App Spoon Cauliflower Colatura, Poached Raisins, Mint 14 Cauliflower is quickly fried and tossed in a reducUon of Colatura (anchovy sauce), sugar, poached golden raisins (white wine), with lots of herbs and a touch of lime juice. Allergies: fish Markings: App Fork, App Spoon Lunch/Brunch Olive Oil Pancakes Whipped Lemon Honey BuKer, Catskills Maple Syrup 19 2ea Supper Fluffy Pancakes served with 2ea dollops of Lemon Honey Bu)er and a side of maple syrup, and a dusUng of powdered sugar. Pancakes have lemon and olive oil inside making for a much more delicate and light tasUng pancake. Allergies: dairy, gluten Markings: Fork, Knife, Spoon SoQ Scrambled Bloomsdale Spinach, Feta, Lemon, Flatbread 19 We cook the eggs very slowly so they are light and creamy we finish with crumbled feta and chopped bloomsdale spinach, which we wilt prior to service. Served with a side of sour dough flatbread Allergies: eggs, dairy, Gluten Markings: App Fork, App Spoon Nutella Crepes Served with Chan_lly Cream 19 As classic as it gets. 2ea crepes filled and folded with Nutella (chocolate hazelnut spread). 2 dollops of ChanUlly cream (vanilla whip cream) and a dusUng of powdered sugar Allergies: Gluten, Dairy, nuts Markings: App Fork, App Spoon, App Knife Cavatelli Cacio e Pepe Pecorino Romano, Black Pepper Cacio e Pepe translates to “cheese and pepper” and that’s all that in the dish. Technique is the name of the game here to achieve that wonderful creamy texture. Allergies: Gluten, Dairy, nuts  Markings: App Fork, App Spoon, App Knife SpagheI Carbonara Guanciale, Black Pepper, Pecorino Romano 27 A classic roman pasta, made simply with egg, Pecorino Romano, Black Pepper, and Guanciale (cured pork jowl) Extremely comforUng and deceivingly heavy Allergies: eggs, gluten, dairy Markings: Fork, Spoon Shakshuka San Marzano tomato, Cubanelle peppers, Warm Spices 16 We make the shakshuka sauce by first browning onions and the cubanelle peppers. we than add tomato paste and cook for 1 minute. We then add crushed San Marzano tomatoes, paprika, cumin, and aleppo. about 1 cup of sauce is placed in a cast iron and two eggs are placed on top and baked unUl cooked through. Served with a side of sesame bread twist. Allergies: Allium, eggs, gluten Markings: Entrée Spoon Skirt Steak and Eggs Two Fried Eggs, Crispy Fingerlings, Chermoula 34 Skirt Steak is marinaded same as our Lunch Steak. (Rosemary, thyme, honey, garlic, sesame oil, soy sauce.) Steak is grilled and served alongside crispy fingerling potatoes, 2 fried eggs, and finished with Chermoula Allergies: allium, sesame  Markings: App Fork, App Knife Cod Souvlaki Pita Tomato, Onion, Tzatziki 26 Black cod is roasted in the oven with salt and a spice rub (paprika, cinnamon, garlic powder, coriander, and cumin) It is served alongside tomatoes, red onion and tzatziki (yogurt-based sauce with cucumber, dill, and garlic) Allergies: gluten, allium, dairy Markings: App Fork, App Knife Amali Burger Beechers Cheddar, Caramelized Onions, Secret Sauce 26 Black angus chuck, grass fed and finished on grain for the last 4 months. Beechers flagship cheddar: semi-hard cow’s milk, aged for 15 months (salty & nu)y) Caramelized onions (bu)er, Spanish onions) Secret Sauce (kewpie mayo, gochujang, pickle juice Served with a wedge of dill pickle and Fries Allergies: Gluten, dairy, allium Markings: App Fork, Steak Knife Spiced Chickpea Burger Cucumber, Onion, Tomato, Jalapeno Yogurt 24 Our burger mix is made in house with chickpeas, parsley, shallots, garlic, and ras el hanout. Assembly includes, sliced cucumbers, onions, beefsteak tomatoes, and yogurt sauce (kewpie mayo, yogurt, garlic, jalapeno, cilantro, white wine vinegar) Allergies: Gluten, dairy, allium Markings: App Fork, Steak Knife  Prosciu(o San Daniele Cultured BuKer, Stracciatella, Served on a BagueKe 24 What is cultured bu)er? Prior to churning the cream has been treated with cultures and allow to ferment. This process turns the lactose into lacUc acid resulUng in a tangy, full-flavored bu)er. Allergies: Gluten, dairy Mediterranean Chicken Caesar Romaine, Feta, Za’atar Pita, Tahini Anchovy Dressing 26 We took the classic Caesar salad and gave it a Mediterranean twist, obvious from the Utle. Our spiced grilled chicken is diced, along with romaine hearts, tossed in a sesame/anchovy dressing (tahini, red wine vinegar, anchovies, EVOO), crumbled feta, and pita chips (fried and tossed in za’atar spice) Za’atar spice: Sumac, sesame seeds, spices/dried herbs Allergies: Allium, Sesame, Dairy, Gluten Markings: Entrée Fork Shrimp Salad Baby Gem, Cucumber, Radish, Green Goddess 28 Our shrimp is marinated in a mixture of parsley, cilantro, mint, garlic, and EVOO. The shrimp is grilled on both sides and finished with a squeeze of lemon juice and plated on top of gem le)uce tossed in green goddess (basil, parsley, mint, yogurt, avocado). Garnished with slice cucumber and radish Allergies: Shellfish, allium Markings: Entrée Fork, Entrée knife  Grilled Salmon Arugula, avocado, crispy grains, mustard soy dressing 29 Season salmon with salt and grilled and finished with lemon juice. Plated on top of avocado puree (avocado, spinach, salt and citric acid) in a nest of arugula salad (lemon juice, salt, EVOO). Drizzled with soy mustard dressing, topped with crispy grains (farro, quinoa, and barley) and sliced radish Allergies: fish, sesame, gluten Markings: Entrée Fork, Entrée knife Steak Salad Grilled Chicories, Red Wine Bagna Cauda, Parmigiano Reggiano 34 The skirt steak is marinated in EVOO, rosemary, thyme, garlic, tamari, honey, and a whisper of sesame oil. Served with grilled Castelfranco and Trevisano (both Italian chicories) Bagna Cauda: garlic and anchovy sauce, our includes red wine Allergies: Dairy, Allium, Fish, Sesame Markings: Entrée Fork, Entrée knife Dessert SelecXon of Cheese Roccolo Valtaleggio, Nababbo, Blu di Capra 22  Roccolo Valtaleggio: In Valtaleggio, the term Roccolo refers to a cylindrical stone structure surrounded by tall bushes or trees that hunters once used as a site for net hunUng. This cheese, born several years ago of the wish and experience of casA, is named ayer the tradiUonal structure. Having won numerous naUonal and internaUonal awards, Roccolo Valtaleggio has taken its place as our flagship cheese. It is encased in a thin, rough, brown-colored rind. The centripetal aging process, progressing from the surface to the core, grants the paste a delicate bu)ery texture toward the outside while the center remains white and crumbly. It thus offers dual flavors: an extremely intense and sweet outer layer enclosing a slightly tangy and fresh center. It is aged for an average of 6 months. Nababbo: A washed-rind cheese that is slightly pink in color. On the inside, the paste is the bright white characterisUc of soy goat cheese. Our Nababbo has a creamy and supple texture that closely resembles typical Lombard cheeses. It is aged in our cellars for over 40 days. The result has a mild, bu)ery and rich flavor that retains the disUncUve ayertaste of goat’s milk with a hint of bi)erness, also typical of goat cheese. Blu di Capra: This blue cheese looks similar to sharp gorgonzola but with a lighter colored rind; the paste is bright white with rich green veining. On the palate it is extremely creamy and melts in the mouth, leaving a sensaUon of freshness and rich aromas. Not overwhelmingly sharp, the flavor is milky and sweet. The goat’s milk lends a velvety ayertaste that blends perfectly with the complex flavor of this outstanding blue cheese. Crème Brulee Tahi_an Vanilla 14 Literal translaUon: burnt cream. It is a baked custard (cream, sugar, eggs, whole vanilla beans) with a caramel layer The history of the crème brulee is stuck in the shadows. The English, Spanish, and French have claimed to have created the first custard-based dessert. In terms of vanilla, three desUnaUons dominate the “vanilla industry” Madagascar, Mexico, TahiU. Though Madagascar vanilla is more widely known, we decided to use TahiUan vanilla because of its floral-anise flavor  Markings: App Spoon Allergies: Dairy, Eggs Chocolate Mousse Sour Cherry, Luxardo Cream Served with gluten free cake chunks and sour cherries that have been cooked with sugar. We use 54.5% Barry Callebaut Chocolate Allergies: eggs, dairy Markings: App Spoon Affogato Vanilla Gelato A classic Italian dessert. A scoop of gelato with hot espresso poured on top. Markings: App Spoon Basque Style Cheesecake 13 Unlike the NY Cheesecake, which is gently baked in a water bath and a low temperature, the basque cheesecake (Philadelphia cream cheese, eggs, sugar, flour) is baked at a high temperature to give the “burnt” top, and has a texture similar to a mousse Origin: La Vina, a café in San SebasUan (resort town in spain) Allergies: Gluten, Dairy, Eggs Markings: App Spoon Gelatos: Sesame or Fiore di LaKe (flower of milk) Sorbe(os: Strawberry or Chocolate (both Vegan) Markings: App Spoon  Pavlova Raspberry, Pistachio FeuilleUne 14 Our version of the Pavlova is simply a meringue shell (egg white and sugar) served on top of ChanUlly cream (vanilla whip cream), macerated raspberries, and pistachio FeuilleUne. What is FeuilleUne? It is crispy crepe flakes mixed with white chocolate and pistachio. Allergies: Gluten, Dairy, Eggs Markings: App Spoon