7/21/2019 LTO 6.0 Dinner Menu

http://slidepdf.com/reader/full/lto-60-dinner-menu 1/1

//TO START//Pear, Benton’s Ham, Honey, Local CheeseBass Crudo, Olive, Citrus, Baguette, Smoked FingerlingsBrandade Fritters, Cipollini Onions, Saffron, White Beans

Venison Tartare, Quail Egg, Black Truffle Aioli, Grilled BreadBeets, Yogurt, Radish, Orange, Onion, Mustard GreensFarm to Market Salad – Take a walk through Chef Nick’s garden

//MAINS//Buffalo Fried Quail, Blue Cheese Slaw, Pickled Celery, Nick’s RanchSmoked Antelope Ribs, Juniper BBQ, Parsnip, Garlic, Black KalePork Belly, Sweet Potato Espelette, Brussels, Shrooms, SC BBQ VinaigretteThe Burger, 30 Day Dry-Aged Beef, Bacon Shallot Fresno Aioli, LTO, Brioche,

Dirty American Cheese, Pickle, S + V Chips

//FOR THE TABLE//Roasted Rabbit, Chestnut, Root Vegetables, Greens,Smoked Carrot Rabbit Jus, Persillade

//SIDES//

Wild Rice and ShroomsSweet Potato Espelette PureeCavatelli Pasta, Aged Cheddar, Norwood Gouda, Goat CheeseRoasted Broccoli, Pecorino, Preserved Lemon Aioli, Purslane

//DESSERTS//“Johnny Apple Seed”, Hard Cider Caramel, Baked Apple, Goat Cheese Ice CreamHerb Saint Brownie, Mint Ice Cream, Hemp Seed, Hot FudgeBrown Sugar Custard, Lime, Ginger Snap, Chantilly

EMBRACE THE CHANGE

LTO (Limited Time Only)’s mission is to deliver an ever-chang

culinary experience that showcases relevant chef and artist taleand serves crave-worthy food and remarkable hospitality.

THE COUNTDOWN

How many days are left to dine in the Amoriello/Reiss LTO? Ayour server!

WHO WILL BE NEXT?

Follow facebook.com/KitchenLTO or KitchenLTO.com to vote f

the next chef and artist to take over the kitchen.

Some of our food is raw/uncooked on purpose. It could make your tummy hurt. Doesn’t the risk make it taste better? • 20% gratuity is added for parties of 6 or more, split plate charge on entree

CHEF NICK AMORIELLO

Amoriello, a Culinary Institute of America grad who has worked at

Nobu, Driftwood, Central 214, and most currently as ExecutiveSous Chef at Rapscallion, brings Regional Comfort cuisine to

Kitchen LTO.

ARTIST SARAH REISS

Both of Sarah's parents were professional artists and she was raised

making art. She started R&R Designworks 5 years ago with custom

furniture and art pieces. This year, she added watercolor and jewelry.

 MA R K E T P R I

 C E

As k  Yo u

 r

 Se r ve r

FROM THE WATER MA R K E T

 P R I C E

As k  Yo u

 r

 Se r ve r

Dry-Aged Steak or Chop, Seasonal Accompaniments Daily Catch, Seasonal Accompaniments