Menu Options, 2015. Let’s throw an amazing party together, shall we?

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“simplicity is the glory of expression” - Walt

Whitman

The Pleasure Principle™ is celebrates the beauty and deliciousness of simplicity- elegant and

flawless simplicity. This celebration is at the heart of each of our menus.

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1. The Low-Country Thrill: A Southern Comfort Meal. (All of The Pleasure Principle™ menu items can be served plated, a la carte or as cocktail/ hor d’ouevres menu items)

starters –

GOUGERES

parmesan and pimento cheese puffs, truffled lavender honey dipping sauce

MINI QUICHE LORRAINE

small tartlets with savory custard, swiss cheese, lardons (bacon or pancetta), red pepper marmalade + fried herbs

FRIED GREEN TOMATOES

thick sliced young tomatoes, spicy crème fraiche + balsamic reduction

CORNBREAD AREPAS (CORN CAKES)

cornbread cakes, pulled BBQ pork or chicken, herb oil

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POTATO CROQUETTES

mashed potato breaded and fried, served with crab salad + dijon aioli

THE SALMON ATE CRAB

salmon croquettes, crab salad, walnut oil, micro cilantro, pink peppercorns

SHRIMP & GRITS PIE

puff pastry, gulf shrimp, polenta “gravy” with mushrooms + onions, mirepoix

MAC AND CHEESE MUFFINS

parmesan frico (chip) base, 4- cheese mornay (cheese sauce), herbs + smoked meat

MEATLOAF MEATBALLS

ground pork + lean beef/turkey/chicken, potato puree dollop, roasted red pepper “ketchup”, chives

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entrées –

CAJUN MARINATED

TURKEY/DUCK/CHICKEN/GOOSE

brined bird in cajun spices (paprika, garlic, onion,

red pepper flake, black pepper, salt, cayenne,

oregano, thyme) served with duck or goose fat

potatoes

SOUTHERN. FRIED. CHICKEN.

brined bird, buttermilk, herbs, spices + Crystal’s

pickled honey hotsauce

BROASTED SALMON/CATFISH

broiled at the last minute for blackening, served

with herbed compound butter + savory lemon

cream

sides –

3 – CHEESE “DIRTY” GRITS

fontina, parmesan + cheddar cheeses, mushroom

+ onion gravy, garlic chives

THE MAC AND CHEESE.

cheddar, white American, fontina and blue

cheese mornay sauce, crispy smoked meat, fried

shallots + parmesan bread crumbs – BAKED.

GREEN BEANS

green beans, garlic, fried shallots

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GREENS

sautéed kale + collard greens, maple vinaigrette,

smoked turkey tail

desserts –

KEY LIME PIE

salted caramel drizzle, graham or almond cookie

crust

SWEET POTATO CHEESECAKE

Sweet potato + cheesecake swirled, toffee crunch

+ whipped cream or brûléed meringue

STRAWBERRY SHORTCAKE

balsamic reduction swirl + cardamom swirl

SALTED CARAMEL CAKE

caramel cake with fleur de sal, lavender + thyme

CHALLAH BREAD PUDDING

spiced sweet custard, raisin/dried fruit option,

bourbon caramel sauce

PEACH + SEASONAL FRUIT COBBLER

black, blue or raspberry + peach, buttercrust, nut

option

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2. “All Done Up & Fancy”: a slightly more “fussy”

dinner menu.

starters -

SWEET POTATO LATKES

sweet potato pancake, mustard aioli, scallions, cilantro + herb oil, quail egg

TORTILLA ESPAÑOLA

savory omelet, Spanish style with caramelized onions, gruyere cheese, herbs

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de Provence, spinach

BACON WRAPPED DATES

pitted dates, stuffed with goat and brie cheeses, wrapped in bacon, topped with sun-dried tomato + cilantro

BRIE / CAMEMBERT EN CROUTE

soft, French brie and/or camembert cheeses, wrapped in puffed pastry, baked until brown, served with red pepper or apricot marmalades + nut option

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entrées –

BAKED/ROASTED SALMON, BRANZINO OR

CHILEAN SEABASS (SUSTAINABLY

SOURCED)

tarragon, orange and lemon zest compound butter served at appropriate temperature and made on site

ROASTED DUCK – LE QUACK

a l’orange/Szechuan/classic brined and herb-roasted

ROASTED CHICKEN – LE CLUCK

butter roasted, French herbs, citrus zest

FRENCHED KING’S CROWN RACK OF

LAMB

garlic + herbs of rosemary, sage, coriander, thyme with fried mint garnish

sides –

THAT FANCY MAC AND CHEESE.

5- cheese (fontina, gruyere, gorgonzola, goat and aged cheddar) mornay sauce, lobster claw meat

THOSE FANCY MASHED POTATOES.

lump crab meat, crème fraiche, fresh butter, chives, roasted garlic, black pepper, lemon zest

SCALLOPED POTATOES

sliced potatoes with herbs, béchamel, fresh greens option, Roquefort

SAVORY ROSEMARY + SAGE BREAD PUDDING

baguette, savory custard, sage, herb, mirepoix

ROASTED TOMATO + FONTINA FOCCACIA

fire roasted w homemade spicy oil

BROWNED BUTTER BRUSSELS

blanched brussel sprouts, lardons, lemon zest, hazelnuts

WHIPPED BRANDADE

flecks of potato bound together with cream, butter, parmesan + flakes of salt cod, whipped until light as air served toasted ciabatta

HARICOT VERTS

young, tender green beans tossed in garlic + fleur de sal (or smoked sea salt) + slivered almonds

P O L E N T A

stone ground, coarse corn meal, cream, Italian herbs (basil, oregano, thyme, rosemary), gorgonzola and tallegio served + ragu meat option

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desserts –

RUSTIC SEASONAL FRUIT TART

homemade pastry, fruit, cream + sweetness

TENDER CHOCOLATE CAKE

super light brownie/cake batter, chocolate ganache + buttercream frosting

LEMON MERINGUE PIE

lemon curd, bruléed meringue

BANANA BREAD FRENCH TOAST

fresh banana bread, dipped in traditional pain perdu custard with vanilla syrup

takeaways –

HOMEMADE HOT SAUCES + OILS

As hot or as mild as you like; nuanced and layered or straightforward and simple, The Pleasure Principle™ homemade hot sauces are created to titillate and tickle your taste buds. They are the perfect compliment to any one of our rich dishes; adding a perfect balance of spicy tartness, adding more depth of flavor. Personalized packaging available. Heat Levels: Sweet, Mild, Medium, Spicy, Mouth-Wateringly Spicy, Adventurously HOT.

HERBACEOUS OILS + EMULSIONS

Bright and fresh; simple or complex – The Pleasure Principle™ herb oils and emulsions are the perfect addition to any vinaigrette for salads and tapas; the perfect compliment to rich aiolis and Greek yogurt based dipping sauces and

the perfect go-to instead of your regular olive or cooking oils to sear in more depth of flavor. The absolute simplest way to elevate your favorite dishes. Herb Oil Tastes: Basil, Rosemary, Thyme, Mint, Cilantro (and any combination); Emulsions: Pesto (Basil, Cilantro, Red Pepper, etc.), Lemon/Garlic, Spicy Greens and Reds .

PERFECT PICKLES

There’s a unique, vintage, stylish AND delicious way to garnish your dishes (especially the super rich and or spicy ones) without defaulting to the conventional salad and herb garnishes. The Pleasure Principle™ takes your favorite veggies (and fruits or herbs!) and we pickle them in unique brines to compliment all menus and themes. Brines Include: Black Garlic/ Coriander, Dill/ Celery Seed, Lemongrass/ Thai Chili, Classic Sweet, Champagne Vinegar / Rose Water, Caribbean Jerk. These are the gifts that literally just keep getting better.

Contact: Christina Alexis Barcelona, Cataluña, Spain, 08002

+ 34 691 785 929 / cawilson628@yahoo.com

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