You don’t need to have 100 technical vendors on your payroll to be able to do something with data,” Dan Gertsacov, an angel investor in restaurant technology and alum of Focus Brands, said. “Don’t wait until you have a million dollars to spend on. Not all ingredients are listed in description.Small players can fall into the trap of assuming they can’t learn from their data pool without a powerhouse processing system, but there are steps any restaurant can take to start reaping data’s financial benefits, experts said at The National Restaurant Association Show in Chicago this past May. Items are made in house with local & organic ingredients whenever possible. Shellfish, or eggs may increase your risk of food-born illness. Consuming raw or undercooked meat, seafood, Woodward Canyon, Artist Series #26, WA 95 Lunaria, Montepulciano, organic, Italy 44 Pedroncelli, Mother Clone, Zinfandel, CA 40 Lunaria, Ruminat Primitivo, organic, IT 45 SAUVIGNON BLANC – OYSTER BAY – NEW ZEALAND 11 RED BLEND – RYAN PATRICK REDHEAD RED – WASHINGTON 12 PINOT NOIR – WILLAMETTE VALLEY - OREGON 12ĬABERNET FRANC – FABRE MONTMAYOU - ARGENTINA 12ĬABERNET SAUVIGNON – CHARLES SMITH – SUBSTANCE - WASHINGTON 12 Served with caramel drizzle and house-made vanilla ice cream Served with huckleberry compote and Chantilly cream Rich and creamy blend of chevre & cream cheese. Traditional vanilla bean burnt cream served with strawberries and Chantilly cream Tossed in a pistachio pesto sauce with cherry tomatoes.Ĭrispy fried halibut with cilantro lime rice cakes, citrus aioli, black beans, avocado salsa verde, pickled onions, and chili oil Grilled lamb loin over house-made fettuccine. Served with mashed parsnipĬOCONUT RISOTTO WITH BLACKENED PRAWNS (GF) 34īlackened prawns over coconut risotto with Cajun oil, broccolini, and sliced radish Tender oven-roasted airline chicken breast served in a stew with vegetables, wild mushrooms, and shredded chicken. Served with roasted seasonal vegetables and smashed fried fingerling potatoes Parmesan friesĬreamy polenta, spring onions, baby carrots, and black cherry vinaigretteĪngus beef rated prime with demiglace and a red wine/herb compound butter. House-smoked jackfruit, avocado salsa verde, black beans, citrus aioli, cotija cheese, and pickled onions. ½ pound of Angus beef, bourbon bacon jam, smoked white cheddar American cheese, garlic aioli, arugula, tomato, pickle, and onion with parmesan fries *SMOKED TILLAMOOK WHITE CHEDDAR BURGER 21 VEGAN TOMATO BISQUE SOUP – CUP 8 – BOWL 10 SCRATCH SIGNATURE SALAD (GF) SM 8 / LG 12īaby spinach, bacon bits, brie, sliced pear, candied walnuts tossed in a pomegranate vinaigrette Hearts of romaine, toasted pecans, croutons, parmesan crisp, and anchovy Caesar dressing LAMB SLIDERS - Two (2) ground lamb sliders with warm herbed goat cheese, tzatziki, lettuce, tomato, and jalapeno-mint jelly on brioche bun 20 (Add fries for $3) STEAMED CLAMS – Garlic white wine sauce, andouille sausage, onions, and cherry tomatoes with toast points 20 HUMMUS PLATTER – Garlic hummus and roasted red pepper hummus served with grilled pita and vegetables 17 CALAMARI – Flash fried and served with a trio sauce of dipping sauces 19īRUSCHETTA – Roma sundried & cherry tomatoes garlic, onion, basil, fresh mozzarella, and balsamic reduction, served with garlic parmesan toast points 17īUFFALO CHICKEN – 4 drumsticks and 4 wings tossed in house-made buffalo sauce and a side of bleu cheese dressing.
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