11-PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

ADOBO SAUCE
AIOLI, CARROT HABANERO
AIOLI, GARLIC
AIOLI, GARLIC AND ANCHOVY (Puttanesca)
AIOLI, GARLIC-HARISSA
AIOLI, PRESERVED LEMON
AIOLI, TOMATO ANCHOVY PUTTANESCA
ANCHOVY BUTTER
ARMENIAN PILAF (aka NOODLE BULGUR PILAF)
ARUGULA PESTO
ARUGULA PESTO
AVOCADO AND TOMATILLO RELISH
AVOCADO TOMATILLO SALSA
AVOCADO TOMATILLO SALSA
AVOCADO-TOMATILLO SALSA
BACON, HOUSE CURED
BAGNA CADA, creamy variation
BAGNA CAUDA
BALSAMIC BUTTER PANSAUCE
BARBEQUE SAUCE
Basil Vinaigrette
BASIL WALNUT PESTO
BEAN CAKE with FLAVORS OF THE SEA
BEARNAISE BUTTER
BECHAMEL SAUCE
BEEF STOCK, DEMI
BEURRE BLANC SAUCE (BUTTER SAUCE) WITH CHAMPAGNE
BITTERSWEET CHOCOLATE SAUCE
BLACK BEER BUTTER SAUCE
BLACK GRAPES & OLIVES IN SABA
BLACKBERRY, BLUEBERRY, & SALAL BERRY KETCHUP (catsup) (aka B&B EVERYTHING SAUCE)
BOB'S BASQUE SPICE MIX
BOB'S BLEND for crab cakes
BOB'S BLEND for FLAVORS OF MIDDLE EAST
BOB'S BLEND for MEDITERRANEAN DISHES
BREAD CRUMB TOPPING
BROWN BEEF BONE STOCK
BROWN BUTTER with Sage over Manchejo Cheese
BROWN BUTTER, SAGE
BUTTERMILK GARLIC HERB DRESSING
CAESAR DRESSING made with mayonnaise
CAPERS, FRIED OR FRIZZLED
CARROT SOUP
CECI SAFFRON PUREE, also know as FRIED CECI SAUCE
CHAMPAGNE VINEGAR WITH ORANGE BLOSSOM HONEY
CHAMPANGE VINAIGRETTE DRESSING for A La Carte School Lunch
CHEESE SAUCE
CHERMOULA rub for meats and fish
CHERRY SALSA
CHERRY TOMATO VINAIGRETTE
CHERRY WINE SAUCE used with lamb, beef and duck
CHICKEN GRAVY
CHICKEN STOCK, PLAIN OR ROASTED
CHILI - ALL VEGETABLE for A La Carte
CHILI MANGO SALSA
CHILI PEPPER TOMATO MOLE SAUCE ,
CHILI-MANGO SALSA
CHILI-MANGO SALSA
CHIMICHURRI SAUCE (Argentine style sauce or marinade)
CHUTNEY, QUINCE JABANERO APPLE PEAR
CILANTR0 PESTO
CILANTRO LIME COMPOUND BUTTER
CILANTRO PESTO
CITRUS MINT SALSA
CLAM SAUCE
COCKTAIL SAUCE
CRAB, DUNGENESS OR BLUE, WITH CHARRED CORN
CRANBERRY QUINCE CHUTNEY/SAUCE
CUCUMBER ICE
CURRY SAUCE
DUCK SOUP
EGG WASH
EGGPLANT "BOB'S - GANOUSH"
EGGPLANT CAVIAR
FIG-CHILI COMPOTE
FIRST COURSE, MARCH 2021 Menu On A Plate
FISH STOCK
FLAVORS FOR FRYING
FLAVORS FOR FRYING (recipe)
FLAVORS FOR THE SEA
FLAVORS OF BRITTANY
FLAVORS OF CANTONESE
FLAVORS OF INDIA
FLAVORS OF MIDDLE EAST (the recipe)
FLAVORS OF PROVENCE
FLAVORS OF SICILY, the recipe
FLAVORS OF SOUTHERN SPAIN, the recipe
FLAVORS OF TUSCANY, the recipe
FRA DIAVLO TOMATO SAUCE
GARLIC AIOLI with SAMBAL OLEEK (Thai chili paste)
GARLIC IN OIL
GINGER LEMON CREAM SAUCE for LINGUINI
GRAPE PANSAUCE
GREEN ONION PESTO
Green Tea Miso Sauce
GREEN TOMATO POBLANO SAUCE
GREMOLATA
GREMOLATA with preserved lemon
GRILLED FRESH CORN SALSA
GUACAMOLE (avocado-cucumber)
HARISSA
HERB-BUTTER BEEF DEMI SAUCE
HONEY BUTTER
HONEY BUTTER WITH JALAPENO PEPPER
HORSERADISH BUTTER
HORSERADISH CREAM
HORSRADISH, FRESH PRESERVED
INTRODUCTION
KETCHUP
KOREAN BBQ GLAZE
LAMB DEMI BUTTER SAUCE
LAMB STOCK
LEMON CAPER SAUCE, PICCATA
LEMON WALNUT PROSCIUTTO BUTTER SAUCE
LEMON, salt cured, and AKA Preserved Lemon
LIME CUMIN CREMA
LIME SALT
MALTAISE SAUCE with Dill & Blood orange juice
MANGO CHUTNEY
MAPLE BUTTER
MARROW BUTTER
MINT PESTO
MINTED PEACH (MANGO) CHUTNEY
MISO CANTONESE GLAZE for fish or chicken
MISO GLAZE FOR STEAK
MUSTARD CAPER VINAIGRETTE
OUR FAMILY BOLOGNESE SAUCE
PAN SAUCE, VER JUS or WINE
PAPRIKA VINEGAR
PARMESAN CREAM REDUCTION with or without roasted garlic
PEPERONATA (Italian pepper condiment)
PESTO, ARUGULA
PESTO, BLACK WALNUT
PESTO, CILANTRO & PEPITO
PESTO, PUMPKIN SEED
PICKLED CHERRY TOMATOES
PICKLED SUCCOTASH
Pickled Watermelon Rind
PICO DE GALLO (FRESH TOMATO SALSA)
PINEAPPLE CHUTNEY
PINEAPPLE CREAM SAUCE with chive
PISTOU
PIZZA SAUCE, NAPOLI STYLE
PLUM CRAZY EVERYTHING SAUCE 1
PLUM CRAZY EVERYTHING SAUCE 2
POMEGRANATE CATSUP
PRESERVED LEMON-TOMATO VINAIGRETTE
PUMPKIN BUTTER
PUMPKIN SPICE BLEND
PUMPKIN STOCK (Vegetarian)
PUTTANESCA SAUCE
QUICK ALFREDO,BLEU CHEESE OR TALEGGIO CHEESE
QUICK CREME FRAICHE
QUICK TOMATO SAUCE (Fondue)
QUINCE SAUCE
QUINCE-PINEAPPLE RELISH
RED TOMATO SALSA (served HOT) (also our ENCHILLADA SAUCE)
RED-EYE GRAVY
REMOULADE SAUCE, BASIC & /OR TOMATO HORSERADISH
RICOTTA RAVIOLI, Filling & Crumb Topping
RISOTTO, BUTTERNUT SQUASH & SAGE CREAM
RISOTTO, CURRIED
Roasted Eggplant & Pepper Spread
ROMESCO SAUCE
SAGE CREAM
SAGE LEMON OIL FOR FRESH PASTA
SALAD, FRISEE (BITTER GREENS)
SALSA OF YELLOW PEAR & CHERRY TOMATOES WITH SQUASH
SAUCE, BREAD SAUCE
SIRACHA SAUCE
SOUP OR SALSA, GAZPACHO,
SOUP, ASPARAGUS LEEK
SOUP, ESCAROLE WITH POACHED EGGS, PARMESAN, PISTACHIO AND GOLDEN RAISINS
SOUP, FRIED CHICKEN
SOUP, MISO DASHI-KANBU with wild mushrooms & soft tofu
SOUP, PUMPKIN
SOUP, RIBOLLITA, black cabbage, bean & bread soup
SPICE BLENDS
SPICY ORANGE AIOLI
SPRING LEEK BROTH WITH MASHED POTATO
STRAWBERRIES with pepper & balsamic
SUMMER CHERRY TOMATO SAUCE
TAMALE QUENELLE with Enchilada Sauce
TARRAGON BROWN BUTTER TOPPING
TENDERLOIN, rubbed with Flavors of the Mediterranean
Tenera Ascolana, Fritti (the street food of Ascoli Picino, Italy)
TOASTED HAZELNUT, VANILLA BEAN, PEPPER COMPOUND BUTTER
TOMATO AIOLI
TOMATO BUTTER SAUCE
TOMATO RELISH
TOMATO SAUCE
TOMATO SAUCE, fresh roasted cherry tomatoes
TOMATO SAUCE, Summer Cherry Tomatoes
TRAPANI PESTO
TZATIKI SAUCE (yogurt)
VEGETABLE STOCK
VELOUTE SAUCE
VINAIGRETTE, ROASTED ONION
VINEGAR, MAPLE BALSAMIC
VODKA CAVIAR CHIVE CREAM
WALNUT BREAD SAUCE (PESTO)
WHOLE LEMON SAUCE
WINTER TOMATO SAUCE
WORCESTERSHIRE SAUCE
ZUCCHINI CORN SALSA, GRILLED



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