aGreatChef.com Blog – Food Blog of Chef Robert Conaway

Beginning this evening, the Glass Door restaurant at the Porto Vista hotel is running our full menu! Excitement abounds in the kitchen as we are coming out of our training phase and we are now able to offer v1.0 of our dinner menu. What does this mean and why all the hoopla you ask…well here is the skinny…

1. We now are offering appetizers & desserts on our dinner menu. Prior to today, we only had salads and entrees on our evening menu. We now have our first full menu for you to enjoy.
2. Over the next few weeks we will be introducing some specialty items, some of my old favorites and some of the best products that soCal offers.
3. This weekend I will be starting the fall planting of our rooftop garden. “Porto Vista Farms” as I am referring to it will be the main source for the herbs that we use in the cuisine of the Glass Door. We will also be growing some heirloom products for wine maker dinners and other specialty menu’s that I may create to liven up the dull days of fall.

If you would like to take a look at our diner menu you can see on the full page of this post,

Thanks again for your continued patronage and suggestions during our soft opening.

Best,

chefRob

Starters

Crab cakes – 10
Fresh Dungeness crab, Japanese panko breadcrumbs and Meyer lemon aioli

Local black mussels – 7.5
Sautéed black mussels, organic horapha, lemongrass, kaffir lime and coconut milk

Mac n cheese – 6.5
Creamy artisan cheddar, gruyere and emmenthaler cheeses, southern andouille sausage and panko breadcrumbs

Pomme frites – 5
Hand cut kennebunk potatoes, black truffle dust and organic sea salt

Blue fin tuna niçoise – 12
Blue fin tuna, pan roasted haricot verts, free range egg, house cured olives, capers, tomatoes

Flat iron steak – 14
Arugula, organic sweet 100 tomatoes, fried onions & shallots and toasted pine nuts

Blue Jidori – 8.5
Roasted Jidori chicken, organic greens, artesian blue cheese

The Glass Wedge – 7
Tomato, Blue Cheese crumble, bacon

Caesar salad – 8
Organic romaine, reggiano, grà-tiam croutons and our house made dressing
Add: grilled chicken – 2
grilled shrimp – 3

Soup Of the Day -7

Our Plates

Crispy Skin Salmon – 20
Olive oil braised, tender daikon, pan seared gai lan, ponzu reduction

Roasted Jidori Chicken – 18
Pan roasted haricot verts, toasted garlic and shallots with mashed fingerling potatoes and au jus

Duroc Pork Chop – 32
Hickory grilled 10 oz duroc pork chop, roasted seasonal root vegetables, juicai onion soubise and sweet soy

Hand Cut New York – 34
10 oz New York, truffle pomme frits, demi glace

Seasonal Grilled & Roasted Vegetables – 14
Creamy white polenta, toasted pine nuts, smoked chile romesco sauce

Moroccan Pork Shank – 18
Asparagus, lemon cous cous, chermoula gremolata

Braised Short Ribs – 19
Kuen chai mash, crispy shallot persilaide, jus

Waygu Burger – 12
Choice of French Fries or Small Salad

Add $1; Blue cheese, grilled onions, bacon, Avocado, Artisan cheddar, Swiss, sautéed bunashimeji mushrooms

Desserts
Crème Brulee -6
Triple Chocolate Mousse -8

We are offering 2-3 more desserts, they just won’t fit on the menu and we have not got our final ones back from the printer yet…chefRob