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Lobster mac & cheese: Buttered warm water lobster, cavatappi pasta, ... Grouper with baked crab meat, shrimp hollandaise sauce, panko bread crumbs, served over crab risotto ($52)
Brunch specials include 14-ounce bone-in dry-aged New York strip and eggs with white cheddar hash browns; lobster frittata with butter-poached lobster tails, truffle hollandaise, asparagus, and ...
Américaine – Mayonnaise, blended with puréed lobster and mustard. [21] Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. [22] Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23]
Brunch specials offered 10 a.m.-2 p.m. include lobster frittata, bone-in, dry-aged NY Strip and eggs, center cut filet mignon, and crab cake Benedict with truffle Hollandaise. A la carte dinner ...
The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or Béarnaise. [2] Traditionally, Veal Oscar is garnished with two white asparagus spears. [3] [4] In modern times, the dish is often made with steak.
Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
In addition to favorites like the shrimp and grits, and daily quiche special served with a house-made hollandaise sauce, you can find a fried green tomato caprese sale, a "Smashed" cabernet ...
It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. [2] [3]