Foie Gras Beignets

Tuna “wraps”

New menu!!! Scallops and Truffles Like PB & J

MMMMM Truffles…..

Malaysian Prawn curry

So the menu book is finally finished. Every recipe tasted, tried and true. Took a wee bit of time and a few bumps in the road but we think its beautiful. And we got some killer photographs in the process. I think everyone will be very happy with the end result: our new July menu for Calico.

My two new favorites are the Foie gras beignets and the tuna wraps. Who would of thought to stuff that savory sweet little delicacy with some Foie gras mousse and toss it in Foie gras powdered sugar? It’s a bit on the indulgent side but hey, our members come here for something spectacular right?

The tuna “wraps” (a little tongue in cheek there for you) is actually a revisitation of a dish I did for the James Beard house dinner in March of 05’ with some updates. The tuna (if not local) is flown in from the pacific and absolutely gorgeous, root beer leaf adds a nice herbal note, the mango punches it up a bit, and the Aji panca grounds out the dish. (Aji panca is a chili grown in Peru, known for being super rich and not too spicy, it lends itself to a myriad of culinary applications.) Super light summer dish.

Everything else on the menu just screams summer. Heirloom tomatoes, Grilled asparagus, fava beans are just a few of these wonderful seasonal products I fly in every week from The Chef’s Garden. Heirloom corn will be coming into season shortly so definitely look for some new inventive ways to prepare it. I also can just leave it alone. It doesn’t even need salt it’s so good, just right off the grill. You have never had corn taste this sweet.

My friends at Jet fresh are able to provide me with some of the other spectacular products from all over the world. Giant Baja, California diver scallops, live, (yes still live when they arrive) San Francisco bay Spot prawns, and of course the lovely Pacific tuna. My hamachi for sashimi is from the cold waters of Japan. All this stuff arrives the day after its ordered and is back on ice in our coolers by 5pm.

Hope everyone will be coming to the Cay soon to enjoy our efforts and I will update periodically with some of the specials and tastings soon to come.