Grey Goose vodka, pom juice, Cointreau liquor, lime juice.

POM-TINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

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.

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and return to the pot.

Prepare the Sweet Potato Puree

Add cream cheese, lemon juice, bourbon vanilla extract, and salt to the drained sweet potatoes. Mash until smooth and creamy. Set aside.

Make the Sweet Potato Puree

Preheat a grill or grill pan over medium-high heat. Season the salmon fillet with salt and black pepper. Grill for about 3-4 minutes per side, basting with pomegranate molasses in the last minute of cooking.

Prepare the Salmon

Thinly shave the fennel bulb and segment the ruby grapefruit. In a bowl, combine shaved fennel, arugula, and grapefruit segments. Drizzle with olive oil and season with salt and pepper. Toss gently.

Prepare the Slaw

On a plate, place a generous scoop of the vanilla sweet potato puree. Top with the grilled salmon and drizzle any remaining pomegranate molasses over the top. Serve alongside the chilled slaw.

Serve

Salmon fillet

Pomegranate molasses

Sweet potatoes

Cream cheese

Lemon juice

Bourbon vanilla extract

Fennel bulb

Arugula

Ruby grapefruit

Olive oil

Salt

Black pepper

POM POM SALMON

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

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

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 POM POM SALMON Recipe in just 40m. 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 Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Sweet Potato Puree

Make the Sweet Potato Puree

Prepare the Salmon

Prepare the Slaw

Serve

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