Food • Page 1084

Non-traditional egg rolls are fantastic. Those Cuban ones sound divine. We both had Cuban sandwiches too haha

 

Apps

Smoked Salmon Bruschetta - Smoked Salmon, Dill & Goat Cheese Crema, Fried Capers, Pickled Onions, Toasted Baguette
Bone Marrow - Oven Roasted Canoe Cut Beef Bone, Rosemary & Lemon Chimichurri, Toasted Bread
Tuna Carpaccio - Flatted Yellow Fin Tuna, Olive Tapenade, Caper Infused Oil, Fresh Micro Basil, Black Truffle Salt
Sweet Potato Perogies - House Made Perogies filled with Roasted Sweet Potato, Gorgonzola Dolce, Watercress Puree
Prosciutto Wrapped Mozzarella - Fresh Mozzarella, Prosciutto di Parma, Basil Oil Marinated Figs, Arugala Salad
Fried Brussel Sprouts - Flash Fried Brussel Sprouts, Balsamic Glazed Onions, Maple Candied Bacon Bits, Green Godess Dressing
Calamari - Buttermilk Soaked, Lightly Breaded & Flash Fried, Saffron & Tarragon Remoulade
Roasted Beet Hummus - Oven Roasted Beet Hummus, Wood Grilled Naan Bread, Quick Pickled English Cucumber, Toasted Fennel Seed Powder

Salad/Soup
Watercress Salad - Fresh Watercress, Sous Vide Pear, Toasted Walnuts, Blue Cheese Crumbles, Red Wine Vinaigrette
Frisee Salad - Frisee Leafs, Crispy Pancetta, Roasted Heirloom Tomatoes, Whole Grain Mustard Vinaigrette, Topped with a Poached Egg
Tomato Soup - Oven Roasted Tomatos, Cream, Basil, served with Mini Grilled Cheese Crostini
Lobster Chowder - Fresh Lobster Claw Meat, Bacon, Roasted Potatoes, Grilled Sweetcorn, Tarragon & Dill

Seafood - All Served with Daily Grain and Vegetable du Jour
Scallops - u10 Diver Scallops, Creamed Spinach, Pancetta, Dehydrated Basil Powder
Halibut - Atlantic Halibut, Grilled Shallots, Balsamic & Black Garlic Puree, Braised Shiitake Mushroom
Salmon - Faroe Island Salmon, Dijon & Walnut Crusted, Maple Beurre Noisette,

Meats - All Served with Daily Starch and Vegetable du Jour
Delmonico Steak - 16oz Boneless Ribeye, Black Truffle Burre Rouge
Hanger Steak - Black Tea Marinated 8oz Hanger, Thyme & Walnut Gremolata
Duck Breast - 4 Hour Sous Vide Duck Breast, Grand Marnier Lacquer Pan Sauce, Shaved Fennel & Orange Micro Salad

Pasta
Wild Boar Ragu - 6 Hour Braised Wild Boar Shoulder, Roasted Root Vegetables, Tomato Puree, House Made Mushroom Fettuccine
Short Rib Carbonara - 48 Hour Sous Vide Beef Short Rib, Prosciutto, Smoked English Peas, House Made Egg Pappardelle, Topped with a Poached Egg.

 

Holy shit these are too good.

I feel like we should make a separate thread so these don't get lost in the shuffle of the fast moving food thread.

 

Haha yeah I noticed our sandwiches had some similarities. Good tastes think alike!

 

I don't know what half this stuff is, but the words are fancy and it sounds delicious.

 

Make a thread and put all the menus in the first post?

 

I just wanted to say that this thread has the most passionate people on the forum. Bigger than the music part imo. I love it. I've been a little absent dealing with shit mentally but I'm back baybee.

 

Looks fantastic!

I'll order the pierogies, which sound amazing and the bone marrow, since I hear great things but never tried it.

Then I'll take the Short Rib Carbonara, because hot damn that sounds good.

 

disgusting

 

Food Thread: Battle of the Menus

 

I'm gonna move all my menu related posts to the official thread

 

When's this due?

 

Next day or two. There's a thread for it now.

 

Gonna comb thru these and if any neglect a veggie option I will be ruthless!!!

 

Uhoh

 

Going to my university’s cafeteria for the first time in years tomorrow hell yeah

 

Gone vegetarian recently and it's been easier than I thought. That said, I really crave pepperoni on pizzas, and sometimes I walk past an advert for fried chicken and it's so tempting aha. Been using a lot of quorn and Linda McCartney products as replacements. Also been having tons of meals such as stir fry's and stuff where I can chuck in a TON of vegetables and it doesn't feel like work.

 

@Ken I meant to tell you, I went and got both breaded and naked wings the other day, and the breaded were actually REALLY fuckin' good. Maybe even rivaled the naked ones. I was super surprised.

 

I just love the crispy skin on the chicken more. Breaded can be good, but I love the actual skin and that gets soggy when the breading is added. What flavor did you get?

 

I had fried chicken skins on our last menu at work. We just lightly bread the skins and deep fried them. They we're A+ but no one ever ordered them

 

Sounds great

 

fuck

 

oh damn. BK is treading in Taco Bell territory with that one.

 

I had both hot (regular buffalo) and lemon pepper. I agree about preferring the crispy skin to breading but these were ace.