Cigalus Blanc Gérard Bertrand

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

Brine the chicken breasts in a mixture of honey, herbs, and water for at least 2 hours. Once brined, dip the chicken in buttermilk and then coat with spice seasoned flour.

Prepare the Chicken

Heat oil in a frying pan over medium heat. Once hot, add the coated chicken breasts and fry until golden brown and crispy, about 6-8 minutes per side. Remove and let rest.

Fry the Chicken

In a large bowl, combine the café greens mix, chopped hard boiled eggs, roasted pancetta, smoked and candied peanuts, and halved heirloom cherry tomatoes.

Prepare the Salad

Drizzle the ranch dressing over the salad mixture and toss gently to combine.

Dress the Salad

Slice the fried chicken and place on top of the salad. Season with salt and pepper to taste and serve immediately.

Serve

Café greens mix (carrot, radicchio, kale, romaine, red leaf lettuce)

Hard boiled hens egg

Roasted pancetta

Smoked and candied peanuts

Heirloom cherry tomatoes

Ranch dressing

Honey herb brined chicken breast

Spice seasoned flour

Buttermilk

Salt and pepper

CRISPY CHICKEN SALAD

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

COFFEE & DOUGHNUTS

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

We have taken a few humble, wintery vegetables that are typically used in supporting roles and made them the star. Whole fennel bulbs, slowly braised in chicken broth and herbs, served chilled with spicy tangerine vinaigrette, apple cider vinegar cured celery branch, crispy prosciutto and candied orange.

BRAISED FENNEL

Make CRISPY CHICKEN SALAD Recipe in just 45m. This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

Crispy Chicken Salad Recipe

Ingredients

Salad Ingredients

Method

Salad Preparation

Prepare the Chicken

Fry the Chicken

Prepare the Salad

Dress the Salad

Serve

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