Chef's Specials | Asa Scohy
A sampling of Chef Asa's favorite dishes, for inspiration.
ENTREES
Cauliflower tempura
Steamed buns & house pickles
Tofu-skin pockets
Sweet potato, tomatillo-pepita salsa
Crispy kale
Roasted potato & olive confetti, mild chilis, queso
Shiitake 'cacio e pepe'
Haricots verts & creamy polenta
Spicy tofu
Chanterelle mushrooms, kale & szechuan pepper
Pan-seared gnocchi
Braised escarole, white beans, lemon, garlic
Warm avocado
Lentils, romanesco, brussels, french curry
Bamboo rice stir-fry
Lily bulb, edamame & egg
Baked white sweet potato
Burgundy truffles, miso butter
Gnocchi
Ricotta gnocchi, bolognese, toasted breadcrumb, parmesan
Tagliatelle
Clams, swiss chard, cannellini beans, white wine, garlic
Gemelli
Eggplant, cherry tomato, tuscan kale, garlic + herb tomato broth, ricotta salata
Ravioli
Honeynut squash, ricotta, radicchio, cipollini, pancetta, sage crema, parmesan
Branzino
Cauliflower, herbed fregola, rapini, pickled chilies, basil oil
Cauliflower 'Steak'
Tomato, chickpeas, asparagus, artichoke, mint + pine nut gremolata
Chicken Milanese
2 cutlets, arugula, pickled red onion, cherry tomato, lemon sauce, parmesan
Strip Steak
10 oz, salsa verde, porcini crema, crispy rosemary fingerling potato
SNACKS
Ricotta
Olive oil, crostini
Calamari
Cherry pepper, arugula, roasted red pepper aioli
Tuna Crudo
Yellowfin, black garlic aioli, pickled pepper, chive, lemon, olive oil
Meatballs
Beef, pork, veal, pancetta, pomodoro, parmesan
Brussels Sprouts
Brown butter, balsamic, hazelnut
Half naked avocado
Smoked crème fraîche, chili oil
Roasted sunchoke
Living greens, everything seed, tofu goddess
Egg salad
Habanero cream, potato crispies
Ribbons of jicama
Fresno chili & blood oranges
Steamed baby vegetables
Cultured lemon butter, grain mustard
Cauliflower & potato dumplings
Pickled celery, leek, vanilla
Roasted brussel sprouts
Sugar pumpkin, sarvecchio & chestnuts
Tandoor roasted beets
Horseradish-leek yogurt, mint, apples
Chayote squash
Marcona almond, spicy tomato water
SALADS
Squash Salad
Honeynut squash, burratini, oyster mushroom, castelvetrano olive, caper, mint, pea shoot
Caesar
Romaine, parmesan, croutons, caesar dressing
Wedge
Baby romaine, pickled red onion, pancetta, cherry tomato, gorgonzola, creamy avocado dressing
Charred Broccolini
Quinoa, farro, chickpeas, spiced almond, ricotta salata, garlic scape vinaigrette
DESSERTS
Strawberry-Basil Granita
Coconut whipped cream
Lemon Olive Oil Cake
Macerated berries and basil sugar
Grilled Pineapple
Cinnamon, dark chocolate sauce, and coconut dulce de leche
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Contact Chef