Lunch – Wednesday, March 30, 2011
Monday, March 28, 2011
Notes from the Chef
Today we travel to Japan for lunch! Although a fairly small country, its food and culture has played a very large role in the way we eat in America and around the world. It can be simple, rustic, elegant, and at the same time considered “art.” Today we are exploring the simple and more rustic “country” style of Japanese cuisine. Japan is known for having some of the highest quality beef in the world, purple rice comes from the mountains, and villagers on the sea have long harvested wakame (seaweed) to enjoy as a side dish or to be dried and salted for sushi or as an addition to a more complex dish. Please enjoy our vision of a simple Japanese meal and join us at Gastronaut in wishing for a speedy recovery of the Japanese people from the recent earthquake/tsunami disaster.
– Nate Keller, Executive Chef, @gastronaut
Lunch at Twitter
Rustic Japanese
Attempt is sometimes easier than expected. -Japanese Proverb
Beef Teriyaki (allergens: soy, sesame [oil], corn [cornstarch])
Grilled steak with teriyaki glaze & garnished with fresh scallions
**Tofu and Kabocha Squash (allergens: corn [cornstarch], alcohol [vinegar], soy [tofu, edamame])
Tofu stewed with kabocha squash and long beans and garnished with edamame salad
**Nishiki Rice
Steamed white rice
**Long Beans (allergens: alcohol [vinegar], sesame [oil])
Tossed with chili-sesame vinaigrette
**Cucumber and Wakame Salad (allergens: sesame [soy sauce], soy [soy sauce], alcohol [vinegar])
Long beans, house-made pickles, wakame, red onion, sweet soy vinaigrette
Mixed Lettuce Salad (allergens: corn, alcohol [vinegar], sesame [sesame seeds]) {contains pork}
Deep fried pork, red leaf lettuce, arugula, tangerines, sesame brittle, roasted garlic vinaigrette
Today’s Soups
**Vegan “Sausage” & Sweet Potato (allergens: wheat [vegan “sausage”]) Garbanzo bean, sweet potato, vegan “sausage”, vegetable broth
Beef Soup with Hominy (allergens: corn [hominy])
Beef broth, tomato, carrot, onion, celery, garlic
All of the food produced at Gastronaut is seasonal, local and organic whenever possible
*=Vegetarian
**=Vegan