top of page
Menu

Hits & B-Sides
May Menu

I have decided to bring back the CE Saute Supper-Club project. It has taken a few different forms over the years (seven course tasting menu, a more casual 4ish courses, doing really fancy food at a delightfully divey bar, doing it for charity too, and during the darkest days of the quarantine times, pick-up). Now Hits & B-Sides is returning in it's most exclusive form. No more than ten guests for each dinner, once a month, secret locations, 5 course tasting menus, and most importantly good people, good music, good conversations, and great times.

The first dinner will be May 18th.

Gazpacho Andaluz

Like most of our dishes, our take on gazpacho takes some liberties with tradition and takes longer than most... Tuscan cantaloupes, heirloom tomatoes, english cucumbers, roasted poblano peppers, caramelized onions, braised garlic, roasted leeks, sautéed shallots, are all salted and cured for two days before being twice-pureed, and then run through a fine mesh sieve to leave nothing but the softest texture in the bowl.

 

Sea Scallop Ceviche...Carpaccio Style

This dish is only available when my fishmonger gets surpassingly excellent dry scallops she identifies as being worthy of this treatment. Dry Jumbo Scallops are sliced and briefly “cooked” in a ceviche sauce of lemon, orange, grapefruit, and lime juices. They are tossed with hoisin and a touch of soy sauce, topped with micro-arugula, shaved jalapeño and caviar.

Gambas al Ajillo (shrimp with garlic)

We take a slightly different path with this Spanish/Mexican/Peruvian/Portuguese/Columbian/Bunch-o-Countries classic...Jumbo shrimp is cured overnight with Old Bay seasoning before being cooked sous vide with a borderline inappropriate amount of butter, roasted garlic, caramelized shallots, and just enough red chilis to let you know they're there. The now melted butter and “shrimp juice” are puréed with more garlic, and charred heirloom tomatoes to create a “cocktail sauce” that is seasoned with a touch of cream. Served with toasted sourdough bread for dipping.

A5 Kobe Ribeye Tataki

The Kobe Beef A5 ribeye is largely considered the most desired cut of beef in the world. It is marinated for three days in our spiced red wine soy marinade, then cut into medallions and flash-seared. Served on garlic and wasabi whipped potatoes, and finished with micro-arugula and a dot of red wine “steak” sauce. (Big Glory Bay King Salmon loin with be substituted for the ribeye for the guests who don't eat meat.)

Süßigkeiten für Kimberly (Sweets for Kimberly)

A scoop of sea salt/caramel gelato is served atop a center cut and warm square of our signature Brown Shugga Brownie (Belgian callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon smoked sea salt). It all sits atop a hot sea salt, bourbon, peanut butter-caramel sauce.

bottom of page