Summer is officially over and the amazing produce that goes along with this season is coming to an end as well.
We’ve been extremely lucky at Lazy Bear to get some top notch produce from the farmers market this summer and I’m sad that I’ll have to wait a whole year to enjoy these ingredients again! Here was our menu from the end of summer.
Whipped Scrambled Eggs Infused with Bacon Fat with Homemade Hot Sauce, Maple Syrup, and Chives.
Albacore Tartare with Aji Amarillo on Squid Ink Rice Crackers.
Close Up of the Albacore Tuna.
Hot and Spicy Fried Sweetbreads with Watermelon Rind and Pickled Mustard Seed Relish.
House Fermented Concord Grape and Lemon Verbena Soda with Grape Juice Foam.
Spelt and Rye Parker House Roll with House Cultured Butter.
Matsutake Mushroom and Chicken Broth with Juniper Oil (Not Pictured).
“Summer Minestrone” with Parmigiano Reggiano Cheese Custard, Various Summer Vegetables, and Tomato Water.
Lamb Tartare with Asian Pear, Kohlrabi, Sunchoke Chips, Egg Yolk Fudge, and Sunflower Sprouts and Petals.
Egg Yolk Fudge with Broth, Chicken Skin Crumble, Pickled Green Strawberries, and Spinach.
Pan Seared Trout with Corn and Shishito Pepper Relish, Chanterelle Mushrooms, Baby Corn, and Corn Sauce.
Mille-feuille with Celtuce and Gratinated Lobster Mushroom.
Duck Breasts on the Bone After Being Grilled on the Open Fire.
Grilled Duck Breast with Braised Collard Greens and Pickled Pluots.
Miyazaki Ribeye Beef Cap with Eggplant, Sungold Tomatoes, and Fermented Bell Pepper Gel.
Brown Rice Panna Cotta with Figs, Puffed Rice, Fig Leaf Ice, and Lemon Balm.
Vanilla Ice Cream with Pommes Dauphine, Cashew Caramel, Cashew Milk Meringue, Potato Chips, and Potato Starch Twill.
As summer comes to an end, a new season of delicious ingredients are emerging. We just changed the menu this week to incorporate some fall ingredients such as asian pear, apples, huckleberries, pomegranate, quince, mushrooms, beets, cabbage, and pumpkin.
Whipped Scrambled Eggs Infused with Bacon Fat with Homemade Hot Sauce, Maple Syrup, and Chives.
Kumamoto Oysters with Smoked Tomato, Tomato Water Mignonette, Tomato Leaf Oil, and Caviar.
Grilled Spot Prawn with Aji Amarillo Sauce, Avocado Cream, and Cilantro Blossoms.
Hot and Spicy Fried Sweetbreads with Watermelon Rind and Pickled Mustard Seed Relish.
House Fermented Concord Grape and Lemon Verbena Soda with Grape Juice Foam.
Spelt and Rye Parker House Roll with House Cultured Butter.
Matsutake Mushroom and Chicken Broth with Juniper Broth (Not Pictured).
Grilled Bonito with Grilled, Pickled, and Raw Beets, Pickled Red Onions, and Pomegranate.
Lamb Tartare with Asian Pear, Kohlrabi, Sunchoke Chips, Egg Yolk Fudge, and Sunflower Sprouts and Petals.
Pan Seared Foie Gras with Brown Rice and Duck Consommé, Red Cabbage, Huckleberries, Chanterelle Mushrooms, and Charred Green Cabbage.
Grilled Duck Breast with Homemade Duck Sausage wrapped in Collard Greens and Roasted Quince.
Miyazaki Ribeye Beef Cap with Pumpkin, Asian Pear, Maitake Mushrooms, and Frilly Mustard Greens.
Olive Oil Semifreddo with Avocado Cream, Pistachio Crumble, Compressed Green Apple, Green Chartreuse Jelly, and Green Apple and Matcha Meringue.
Black Sesame Ice Cream with Devils Food Cake, Black Rice Gel, Cassis Pâte de Fruit, and Red Shiso.
Treats: Earl Grey Tea Macaron with Scotch Pastry Cream, Pear Gel, and Ginger Pâte de Fruit. Sticky Toffee Pudding with Caramel, Fig Jam, Walnut Nougatine, and Crème Fraîche. Vietnamese Coffee Semifreddo dipped in White Chocolate.
Not only is the menu at Lazy Bear quite phenomenal, our staff meals are pretty epic as well.
Fried Chicken Sandwiches with Macaroni and Cheese.
Meatball Subs.
Danish Open Faced Sandwiches with Homemade Fries.
Mediterranean Theme Staff Meal.
Foccacia Pizza Staff Meal.
BBQ Brisket with Beans and Coleslaw.
Enchiladas, Rice, Beans, and Guacamole.
Southern Food Staff Meal.
Deep Fried Whole Red Snappers.
I can’t believe I’ve been working here for almost 5 months already, time has flown by! I’ve definitely learned a lot from these experienced chefs and can only hope to further gain knowledge in the upcoming months.