Vegetarian & Seafood
Fish and Chips
Alaskan halibut fish and chips with edamame mash accompanied with house made vinegar and shiso tartar sauce
Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.
Also known as the beefsteak plant, perilla, or Japanese basil. It is a perennial herb with a nice smell but a bitter taste to some.
A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.
Learn MoreJoseph, Oregon
Alaskan Halibut is a flatfish with firm white meat and a delicately sweet flavor. The flavor combined with its high nutritional value, makes it a favorite among fish lovers.
Grilled Shishito Peppers
with miso butter, Nueske’s bacon and bonito flakes
Miso is the elegant Japanese term for fermented soybean paste. A staple of Japanese cuisine, miso may also be made with rice or barley to which mold and salt are added before aging anywhere from 6 to 36 months. This gruesome-sounding process results in a savory paste that ranges in color from golden to reddish-brown to dark brown to black. Miso paste is rich in mouth-filling, unbound glutamates, which give some foods that meaty taste known as umami. Commonly used to give depth and flavor to soups, miso may also be used to make sauces, marinades and salad dressings. High in salt, it is also rich in B vitamins and protein. A staple of Asian markets, miso is more and more common in general supermarkets.
Shishito peppers are 2-4 inches long and taste like a bell pepper and jalapeno hybrid - a little sweet and some have a surprising (and strong!) spicy kick. Usually served roasted or pan fried until soft and sprinkled with sea salt, they are an appetizer standard at many yakitori and sushi restaurants.
Bacon is meat from the sides, belly or back of a pig that may be cured and/or smoked.
Dried bonito flakes, known as katsuobushi in Japanese cuisine, are flakes of dried, smoked bonito fish. They look similar to wood shavings. The "Bonito" is a type of tuna.
'potato killer’ roasted yam press box garlic soy butter, sesame chili powder
Sesame Chili Powder
description goes hereBamboo Sushi
Sweet potato, Ipomoea batatas, is a tender, warm-weather vegetable that requires a long frost-free growing season to mature large, useful roots. Sweet potato is native to Central and South America. It is one of the most important food crops in tropical and subtropical countries, where both the roots and tender shoots are eaten as a vital source of nutrients.
Garlic is a bulbous plant of the genus allium. There are around 500 members of the allium genus which includes other well known plants such as leeks, shallots and onions. Alliums are in turn part of the botanical Alliaceae family. The bulb grows underground and sends shoots (scapes) into the air. At the top of the shoots are sometimes found garlic bubils. Why's it called the stinking rose? We don't really know. "Stinking" is obvious, "rose" might be a reference to the shape of the bulb. The most commonly found garlic in the supermarkets is allium sativum which basically means "cultivated garlic". This is subdivided into hardneck and softneck varieties.
Soy Sauce is a basic mixture of fermented soybeans, roasted grain, water and salt. This same mixture is believed to have been used for over two thousand years.
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