Posts tagged ‘scallops’

The Little Door Santa Monica

The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!

http://thelittledoorsm.com/

Menu the first time at The Little Door:

Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts

Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Pomegranate Margarita

Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Sauternes

Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad

Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sancerre

Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah

Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots

Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape

Tarte Tatin Chocolate Molten Cake

Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato

Second go around menu:

Cocktails
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint

Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon

Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon

4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim

Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime

Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.

Menu Items
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita

Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast

Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast

Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions

Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas

Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction

Beignets and Lemon Tart platter

IMG_9283IMG_8809

IMG_8803  IMG_9277 IMG_9282 IMG_9284 IMG_9285IMG_8810 IMG_8817IMG_9308IMG_8823IMG_9300 IMG_9307

Advertisements

Venice Ale House

Venice Ale House is the perfect spot! Love that you can get local, organic and healthy food beach side!!! The best part is how much food you get and the quality of food at such great prices! Just be careful because you can get lost in the experience and forget you have anything else to do for the day. Yes, it’s that good!

Ceviche del Dia – fresh seafood, pico de gallo & citrus, prepared daily

Seared Sea Scallops – over red peppers, zucchini & spinach (it usually comes with red garlic mashers)

http://www.venicealehouse.com/

Fig and Olive – Melrose Place

Having a 7 course dinner at Fig and Olive – Melrose Place with my fellow Tastemade friends!

http://www.figandolive.com/

CROSTINI
Bresaola, Gorgonzola Dolce, Almond
Prosciutto, Ricotta, Fig, Olive, Walnut
Cured Salmon, Radish, Cucumber Yogurt, Dill
Crab, Heirloom Tomato, Avocado, Apple Aioli
Octopus, Cherry Tomato, Heirloom Carrot Purée
Shrimp, Avocado, Cilantro, Tomato
Burrata, Tomato, Herbs, Balsamic
Goat Cheese, Caramelized Onion, Chive
Manchego, Fig, Marcona Almond
Mushroom, Artichoke, Scallion, Parmesan
Cucumber, Shallot, Yogurt

CRAB & HEIRLOOM TOMATO
Jumbo lump crab, heirloom cherry tomato, garlic, cilantro, shallot, harissa, avocado basil tapenade – Picholine Olive Oil

SEA SCALLOPS
seasoned with orange spice, carrot olive oil tapenade, orange segment, citrus dressing – Picual Olive Oil

ROSEMARY LAMB CHOPS
Grilled, smoked à la minute with a bouquet of Herbs de Provence, goat cheese & chive gnocchi,roasted honey, thyme eggplant – Rosemary Garlic Olive Oil

WHITE SEA BASS PAPILLOTE
Steamed white sea bass filet in papillote, zucchini, eggplant, fennel, tomato, thyme, scallion, saffron, served with choice of one side dish – Arbequina Olive Oil

DESSERT “CROSTINI”
Harry’s Berries farm strawberry, mascarpone
balsamic, shortbread with micro-basil

You can also find me on the following sites….

TWITTER: https://twitter.com/patriciakara

FACEBOOK: https://www.facebook.com/patriciakara

FACEBOOK PAGE: https://www.facebook.com/PatriciaKaraDishWithTrish

INSTAGRAM: http://instagram.com/patriciakara

LINKED IN: https://www.linkedin.com/in/patriciakara

WEBSITE: http://www.patriciakara.com

Saint Martha Restaurant in Koreatown

Dinner at Saint Martha restaurant in Koreatown
http://www.saintmartharestaurant.com/

Chef Nick Erven cooked up an amazing dining experience! We had many courses, each paired with a wine tasting. Mary Thompson, the Sommelier put together the list of wines. It was perfection! It exceeded my expectations!!!

Our menu for the evening:
*Sea urchin “tataki” with avocado mousse, hearts of palm and seaweed doritos

*Octopus with Koshihikari rice, sauce nero, lardo and espelette

*Steak and oyster tartare with champagne sabayon and bone marrow beignets

*Santa Barbara spot prawn tartare with market melons, burnt orange oil and pink salt

*Diver Scallop with black trumpet mushrooms, endive, white yam puree and smoked dulse

*Crispy chicken thigh with steelcut oats, carrots, pickled dates and Moorish spices

*Striped bass with heirloom tomato tartare, pickled eggplant and popcorn purée

*Pecan wood smoked brisket with hoisin, tiny lettuce and root vegetables

Rivabella Ristorante West Hollywood

Dinner at RivaBella West Hollywood, fine-dining Italian concept in partnership with Michelin starred Chef Luigi Fineo.

http://www.innovativedining.com 

Sunday Supper: 3 courses/Family Style $25/person
Mondays: half off all bottle of wines

Our dinner menu included:
Crispy Herb Cured Pork Belly:Truffle Mashed Potato, Spring Onion
Roasted Octopus: Taggiasca Olive, Potato, Salsa Verde
Porcini Risotto with Black truffles Finished Tableside with 24 Month Aged Parmigiano Reggiano
Scallops Carrot Puree, Asparagus, Aged Balsamic
Lamb Loin: Sweet Corn, Snap Peas, Pearl Onion
Market Salad
Deesert: Liquid Nitrogen Ice Cream

I enjoyed Rivabella so much i had to go back.  Enjoyed Happy Hour too!

IMG_7240

Caprese: Heirloom Tomato, Truffled Mozzarella, Salsa Verde

IMG_7242

Tuna Tartare: Avocado, Crispy Parmesan, Flatbread

IMG_7243

Meatballs RivaBella

IMG_7254

Yellowtail Crudo

 IMG_7244

Dish with Trish at Chaya Downtown

Chaya Downtown’s Summer Beer Garden Returns!
May 27th ~ August 29th
Monday thru Friday
4PM to CLOSE
Authentic Yakitori Menu & Grilled Seafood Favorites
Featured Summer Beverages & Booze
NEW Boozy Sno-Cones will keep you cool all Summer long!

Wine & Dine Sundays 5pm-9pm
CHAYA Downtown
Half-Priced Wine
Four-Course Prix-Fixe Menu $27

http://www.thechaya.com/downtown-la/
213-236-9577

525 S. Flower St.
Los Angeles, CA 90071

Image

George Foreman Grill Fail

George Foreman Grill Fail

#FlashbackFriday….my bachelorette days…I tried cooking scallops on a George Foreman grill. Not the best idea! They were chewy and rubbery. Definitely not edible.
Fast forward to today…I still can’t cook so I don’t….and I won’t. Safer for everyone! Trust me!

Tag Cloud