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The Strand House
4 Tiger shrimp, horseradish cocktail sauce, and lemon.
Avocado, tomato seed vinaigrette, and red alaea sea salt.
Coconut milk, lemongrass, toasted pepitas, and pomegranate seeds.
Mexican spicy mole rojo, leek confit, shishito peppers Columbian chayote squash.
Wild arugula, Parmesan espuma, thyme, garlic, and white wine.
Butternut squash, sage, pepitas, and fiore sardo.
San marzano tomatoes, basil, and parmigiano.
Potato confit, aji amarillo aioli, mustard greens chimichurri, and crispy choclo.
Served with wood-fired rustic country white bread, fruit & nut bread seasonal preserves, gherkins, and tsh spiced nuts.
Pomodoro sauce, mozzarella, and basil.
pepperoni, pomodoro sauce, and mozzarella.
Burrata, arugula, mozzarella, and balsamic.
Leek fondue, parmigiano, fontina, olives,and lemon zest.
Fennel, piquillo pepper sauce, guanciale, broccolini,and fontina.
Pomegranate seeds, mizuna, grilled radicchio crescenza cheese, and sherry shallot vinaigrette.
Napa cabbage, jicama, cotija, creme fraiche crispy quinoa, and chili lime vinaigrette.
Little gem lettuce, artisan salumi, radicchio, garbanzo beans cherry tomatoes, pepperoncini, cucumber, provolone sunflower seeds, and red wine vinaigrette.
Red grapes, candied pumpkin seeds, goat cheese, and farro.
Little gem lettuce, red endive, polenta crouton Parmesan crisp, and caesar dressing.
Eek veloute, citrus segments, baby heirloom beets pickled onions, salsa verde, and chives.
ack truffle risotto, hon shimeji mushrooms,and English pea nage.
Purple cauliflower puree, romanesco, castelvetrano olives crispy capers, pomegranate, and chervil.
Asparagus, sugar snap peas, baby beets, broccolini green onions, Parmigiano, and fines herbes.
Crispy Parmigiano fingerling potatoes, and roasted broccolini lemon caper beurre blanc.
Yellow grits, braised tuscan kale, and apple chutney nueske's applewood bacon.
Baba ghanoush, baby carrots, marcona almonds, and smoked romesco.
Potato puree, wild mushrooms, pea tendrils, and herbed truffle butter.
House-blanched russet potatoes in beef tallow served with garlic aioli, roasted tomato ketchup.
Crispy duck fat layered potatoes, aged cheddar, creme fraiche, and chives. Add-ons for an additional charge.
Black garlic aioli.
Garlic, shallots, thyme, and togarashi.
Menu for The Strand House provided by Allmenus.com
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