FAQ – Menu Components

SPRING/SUMMER 2018 FAQ & DESCRIPTIONS

Lemon herb vinaigrette: canola oil, olive oil, lemon juice, white balsamic, Dijon mustard, shallot,  s&p, and fresh garden herbs  (Italian flat leaf parsley, tarragon, marjoram, lemon balm, and chives)

Our guacamole:  avocado, lime, cilantro, garlic, onion, jalapeno

Roasted red pepper:   hummus made with garbanzo beans, roasted red bell peppers, cumin, garlic, siracha, sesame tahini, olive oil, lemon, salt

Ginger vinaigrette: apple cider vinegar, canola oil, sesame oil, miso paste, sweet chili, lemon, orange, and lime juices, ginger

Crab & salmon cakes:  crabmeat, roasted salmon, onion, red bell peppers, celery,  breadcrumbs, mayo, lemon, s&p, Old Bay

Spicy mayo: sirachi and mayo

Cucumber pickle :  cucumber, vinegar, sugar, and salt

Remoulade dressing:  a new orleans classic salad dressing of  pureed green onions, celery, capers, pickles, mayonaise, mustard, ketchup, lemon juice, cayenne pepper, worcesteshire sauce, parsley, salt&pepper.

Sesame shrimp: shrimp (or tempeh), and vegetables, stir fried with zucchini noodles in a sesame miso and tamarind sauce

Apricot chopotle glaze : pork stock, apricot jam, chipotle puree,  and whole grain mustard.

Stout demi : beef stock reduction and stout beer

Horseradish sauce: sour cream and prepared horseradish with a touch of whole grain mustard

Peach sangria glaze: chicken stock, white wine, peach juice, honey

House salad:  (not a kates salad): a small salad with tomato and radish tossed in house lemon herb vinaigrette

Fig glaze : lamb stock, shallots, olive oil, figs, sugar, balsamic vinegar

Mint pesto : mint, parsley, olive oil, almonds.

Balsamic vinaigrette:  balsamic vinegar, olive oil, canola oil, s&p

Hibiscus lemonade:  hibiscus tea and lemonade