SCRATCH.

SCRATCH.
Brunch Menu:12/5-6/09

Fresh Organic Juices $5
Orange, Grapefruit, Carrot, Apple, Pear

Fresh Pressed Organic Coffee $4

Challah French Toast w/ Organic Maple Syrup $9

Add Side of Protein $4
Bacon, Chicken, or Tofu

2 Organic Eggs, Organic Roasted Potatoes, Choice of Meat/Tofu, Toast $10

2 Organic Egg Omelet w/Brie, Kale, Pumpkin, w/ Organic Roasted Potatoes, Toast $12

Samurai Breakfast, Two Poached Organic Eggs, Miso Broth, Nori, Carrot, Fresh Rice Cake $12

Roasted Squash Framed Organic Eggs w/ Green Chile, Radish and Green Onion Salsa, Organic Roasted Potatoes $12

Scratch Eggs, Two Poached Organic Eggs, Wilted Spinach,
Avocado, Green Onion on Toasted Bread w/ Bourbon Black
Pepper Hollandaise Sauce and Organic Roasted Potatoes $14










20% for parties greater than 6 Chef Patrick Lee Warner

SCRATCH.
Dinner Menu: 12/1-6/09

SOUP:
Double Chicken Consomme w/ Kale, Pumpkin $6

Salads:
Radishes, Smoke, Sea Salt, Nitrogen Charged Butter $6

Greens, Green Onion-Tarragon Vinaigrette, Ricotta Salata, Cashew $7

Appetizers:
Seafood Fritter, Leek Aioli, Roasted Cauliflower, Pickled Beet $9

Garbanzo Bean Cake, Spinach, Pine Nuts, Tahinni Sauce, Cucumber, Olive $8


Fish:
Clams, Housemade Fettuccine, Lemon, White Wine, Caper, Parsley, Butter $13

Dover Sole, Shrimp, Arugula, Roasted Garlic, Cream, Potato $14

Meat:
Wild Boar Stew, Pearl Onions, Peanut, Chiles, Chocolate $14

Rock Hen, Thyme Scented Poulet Sauce, Squash, Potato $13

Vegetable:
Squash, Pumpkin, Bulgur Wheat, Onion, Garlic, Yogurt, Tahinni $11

Roasted Vegetable, Housemade Fettuccine, Fine Herbs, Olive Oil $12

Cheese:
adell, smoked blue, Almond, Fig, Green Apple, Crackers $12

SWEETS:
TRIO OF CHOCOLATE POTS DU CREME $8

BAKED APPLE,WALNUT, RAISIN, CARAMEL $8


20% for parties greater than 6 Chef Patrick Lee Warner

Joe Pumpkin and Lub the Snail Pumpkin

Pumpkin carving,

So the body of "Lub" the snail is a white pumpkin, the head and tail of the snail is a butternut squash, "Joe Pumpkin" is made of a black gourd for his body, a mini pumpkin for his head and Indian corn for arms and legs.

This was a very fun project.

Turkey Pot Pie

Turkey Pot Pie, In Puff Dough;

So this dish requires simplicity, Turkey, Carrot, Celery, Onion, and Peas in a Chicken Stock Reduction finished with a Blond Roux.

serves 4

Puff Dough (They sell it at most grocery stores in the freezer case, you can even find it in pre-made shells)

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Turkey Filling:

I like to clean a bird for this project, which is a blog all unto itself.

So for our purposes now I'll say if you know how, do it. It is worth it.

If not then store bought chicken stock will work.

12 oz Turkey Meat Raw

2 large carrots medium dice

4 ribs of celery medium dice

1 large yellow onion medium dice

1/2 cup frozen peas

1 clove garlic

3 cups chicken stock

2 tbsp butter

2 tbsp olive oil

3 tbsp flour

Salt To Taste

Black Pepper To Taste

Cut turkey into bite size pieces, season and brown, once evenly browned remove from pan and quickly saute the raw vegetable product (reserving the the peas till last minute of cooking)

add flour mix well, then add stock to the pan, whisk to incorporate, then add turkey back to the pan bring up to a boil then down to a simmer, season to taste. it should simmer for at least twenty minutes over low heat. one minute before servering add peas to warm them through.

Halibut Cheek In Herbed Crepe w/ Chive Pesto and Lemon Confit Sauce

Halibut Cheeks:

These little gems are the pride of the fish, pure texture, and pure flavor of the sea, I wanted to find a way to showcase its natural beauty. So, I wrapped it in a herbed French crepe, then baked in the oven at 375'f for 8 to 9 minutes. I served it with a Chive Pesto and a Lemon Confit turned sauce.

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Halibut Cheek:

I just cleaned them of any excess silver skin. then seasoned with salt, pepper, and lemon zest then set it into the fridge for up to half and hour prior to wrapping in the crepe and baking.

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Herbed Crepe:

3.5 oz powdered sugar

7 oz cake flour

12 oz egg whites

36 oz milk

5 oz melted butter

2 tbsp kosher salt

2 oz chopped herbs ( I like Chive and Flat Leaf Parsley)

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I sift the dry into the wet, then add the herbs once smooth.

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Chive Pesto:

4 oz Chives

1 oz Flat Leaf Parsley

2 oz Olive Oil

3 oz Hot Chicken Stock

1 tbsp Lemon Zest

1 tsp Fresh Garlic

Kosher Salt To Taste

Squeeze of lemon Juice

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Blend in Food Processor, this freezes very nicely, I will even freeze them ice trays for single service options.

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Lemon Confit(Turned Sauce)

4 large lemons

1 clove garlic

1 bay leaf

1/2 cup olive oil

1/4 vegetable oil

salt to taste

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I peeled the lemons with a vegetable peeler removing as little white pith as possible, I blanched the peels in water for 4minutes at a simmer(160'f)

I then added the blanched peels to oil with garlic and bay leaf and simmered for one hour.

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After an Hour I removed the bay leaf and garlic clove and blended the lemon peels and olive oil smooth. Salt to taste

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Chocolate Soup

Chocolate Soup:

2 pounds Toasted Re-hydrated Chilies (Mix of New Mexico, Hatch, Red Peppers and Jalapeno)

1 cup Almonds

Large Onion

large Tomato

1/4 cup Sesame Seeds

1 3.5 oz Bar Dark Chocolate

2 qt Beef Stock

1/4 cup Chopped Garlic

1 tsp Toasted Cumin Seed

Pumpkin Seeds to Garnish

Swordfish w/ olive relish

Swordfish:

I cut the inch and half thick steak into inch and a half cubes weighing roughly 3 oz

I rubbed them in a really nice olive oil scented with anchovy, fresh oregano, cracked black pepper and sea salt allow to rest covered in the fridge for up to half and hour prior to searing.

Sear on all four sides over medium heat in large cast iron skillet, until golden brown. finish in high temp oven 2-3 mins.

Olive Relish:

1/4 cup Green Olives

1/4 cup Kalamata Olives

1 clove Garlic

1/4 cup Chopped Flat Leaf Parsley

1/8 cup Roasted Red Peppers

1/4 cup Nice Olive Oil

Black Pepper To Taste

Juice Of One Lemon

Braised Radicchio:

Cut Head into 1/8

place in a pan with chopped garlic, juice of one lemon, and a 1/8 cup beef stock.

cover pan with foil and bake at 325'f for 12-14 mins.

Salt To Taste

Black Pepper To Taste

Salads, Salads, Salads

So I got laughed at when I explained my salad concept to some of my fellow chefs, I pressed on knowing that our clientele would like my whimsy

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Flower Pot Salad w/ Toasted Sherry Vinaigrette

I made a Flower Pot from store bought Filo dough, Seasoned Olive Oil (Salt and Pepper), Grated Parmesan Cheese, and a small timbal but you could use a shot glass, small ramekin, or small muffin tin.

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Filo Pot

Carefully lay out your sheet of filo, brush the surface with the seasoned olive oil, sprinkle Parmesan, then fold the top and bottom into the center of the sheet, then fold in half from top to bottom wrap the filo pastry around your bake proof shape, I use extra scraps to create the bottoms if needed. Bake at 400'f till golden brown.

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Toasted Sherry Vinaigrette: Please Be Careful In Preparation this is Dangerous.

I take my 1 part Sherry and place it in a metal bowl, using a small hand held torch I heat the sherry to the flame point (this can be done in a sauce pan by tilting the sauce pan toward the open flame of your stove, See Dangerous!)

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Once Flamed I add 1 tbsp Honey, then whisk into the flaming mixture 2 parts olive oil and 1 part grape seed oil, once emulsified I finish with a very nice sherry vinegar, about 1 tbsp, Salt TT, Pepper TT, and if you have it Fine Grated Black Truffle. Yum.

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I used Baby Red Leave, Green Leaf, Red Oak, Water Cress, Pea Shoots, and Frisee, Garnished with Edible Pansies.

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Hint: Edible Glue: Goat Cheese Mousse (This helps to hold the salad in one spot and adds nice flavor to the dish as well)

1/2 cup Chevre

1 tbsp Water

1/4 cup Whipped Cream

Salt TT

Pepper TT

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Whip chevre and water with whisk or mixer.

Whip Cream, then fold into the chevre carefully with a rubber spatula

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BACON DUST<>

Bacon Powder, melts in your mouth and has the smokey goodness of the best bacon.

Romaine Lettuce Ice Cream, think ice cold, creamy, lightly honeyed with a touch of Sea Salt.

Fresh top of the season Red Flame, Brandywine, and Green Zebra Heirloom Tomatoes in Really Nice Extra Virgin Olive Oil, Salt and Pepper, Micro Greens and Grilled Sourdough Bread.
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Roasted Summer Vegetable w/ Fennel Pollen Cornucopia Crisp w/ Zucchini Cauliflower Mousse