Hot off the Grill

HOLIDAY MENUS 2017
*Full menu also available on all holidays

 

EASTER SUNDAY
April 16, 2017


Cindy’s Spring Garlic Soup…$10.75
herbed almonds, chive blossoms
Robert Sinskey Pinot Blanc, Los Carneros 2015…$11/22

Salmon Petits Pois…$31.95
buttery sweet peas, ramps, chantrelles,
pickled ramp vinaigrette
Paradigm Rose of Cabernet Franc, Napa Valley 2013…$7/14

Spring Lamb Navarin…$26.95
slow braised lamb shoulder, garden turnips,
petite mustard greens
Flanagan Syrah, Bennett Valley 2010…$12/24

Mustard Marinated Wood Oven Smoked Prime Rib…$64.95
garden horseradish potato gratin
Groth Cabernet Sauvignon, Napa Valley 2012…$14/28

Classic Carrot Cake …$10.75
cream cheese frosting
Topaz Late Harvest Semillon, California 2013…$7/14

 

MOTHERS DAY
May 14, 2017

Asparagus Soup with Arugula
grated egg, crispy bacon…$10.75
Spottswoode Sauvignon Blanc, Napa Valley/Sonoma Valley 2015…$8/16

Bilinis and Caviar
cold smoked salmon, chive blossom salad, …$14.95
Schramsberg Brut Rose, North Coast MV…$8/16

Rosemary-Garlic Lamb T-Bones
roasted garden potatoes, arugula salad, lemon-shallot vinaigrette…$40.95
Krupp Brothers “The Doctor”
Cabernet Sauvignon-Tempranillo-Syrah,
Napa Valley 2013…$10/20

Crab and Sweet Pea Carbonara
pancetta, mint, Parmesan …$32.95
Huge Bear Chardonnay, Sonoma County 2013…$8/16

Grilled Petite Filet
cheesy scalloped potatoes, tender garden greens…$42.95
The Mascot Cabernet Sauvignon, Napa Valley 2010…$20/40

Cherry-Almond Cobbler
housemade buttermilk ice cream …$10.75
Brooks Bramble…$12.00

 

 
RECIPE!!
In honor of the 50th Anniversary of Robert Mondavi Winery, Chef Cindy and Chef Michael demonstrated how to make one of Mustards' signature dishes. Now you can cook this dish at home, but come see us soon for all your other favorites!!

Sweet Corn Tamales with wild mushrooms, tomatillo-avocado salsa, pumpkin seeds

Filling:

  • 8 cups sweet corn, grated
  • 5  shallots, diced
  • 1 T garlic
  • 8 cups heavy cream
  • 4 cups grits
  • 1 tsp black pepper ground
  • 1 T salt
  • 2 T olive oil
  • 2 T butter
  • 2 cups of grated gruyere and cheddar cheese

Sauté shallots and garlic in the olive oil and butter until soft.  Add the grated corn and bring to the boil; add cream, bring to boil again. Add the grits; season with salt and pepper, stir until well combined, reduce heat and simmer until the grits are tender (approximately 10-15 minutes).Stir in the cheese.  Pour into hotel pan and cool. Yields approx. 60 tamales (2 1/2 ounces each)

Wild Mushrooms:

  • 1 pounds of chanterelle, lobster or porcini
  • 1 T butter
  • 1 T olive oil

 

Clean and slice mushrooms, sauté in the olive oil and butter in three separate batches until well colored and tender. Toward the end of cooking, add:

  • ½  T Porcini powder
  • 1 T garlic
  • 1 T shallots, chopped
  • ½  t cumin
  • ½  t salt
  • ¼ t fresh oregano, chopped
  • ¼  t pepper

Tomatillo Avocado Salsa

  • 1.25 pounds peeled tomatillos
  • 1 small jalapeno
  • 1 each avocado
  • ¼ cup red onion, small dice
  • 2 T lime juice (or to taste)
  • 1/2 bunch chopped cilantro
  • Salt/ pepper to taste

Combine all ingredients and blend. Check for seasoning (salt and pepper)

Assembly:

Corn Husks, washed and soaked.

  • 2 oz corn mixture
  • 1/2 oz   mushrooms

Fill each husk first with corn mixture, and then stuff with mushrooms.

 

PLATE SET UP

Tamales in husk

Tomatillo-avocado salsa

Toasted Pumpkin seeds

Cilantro sprig

To plate, remove outer husk from steamed tamales and discard. Open inner husk to show tamale, place side by side on plate. Spoon salsa over each tamale inside the husk, sprinkle with pumpkin seeds, garnish with cilantro sprig.