nick amoriello - kitchen lto menus

8/20/2019 Nick Amoriello - Kitchen LTO Menus

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//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

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


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//TO START//Farm to Market SaladBeets, Yogurt, Radish, Orange, Onion, Mustard GreensBrandade Fritters, Cipollini Onions, Saffron, White Beans

//MAINS//

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Olive Oil Poached Tuna Tartine, Boiled Egg, Gribiche Aioli, RadishPork Belly, Sweet Potato Espellete, Brussels and Shrooms, SC BBQ VinaigretteTX Red Chili and Eggs, Hash BrownsChicken Salad Sandwich, Toasted Brioche, S+V ChipsHot Country Ham and Pimento Sandwich, Brioche, S+V Chips

//SIDES//Cavatelli Pasta, Aged Cheddar, Norwood Gouda, Goat CheeseWild Rice and ShroomsBroccoli, Pecorino, Preserved Lemon, Purslane


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.


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


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

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

The Burger


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//TO START//Biscuits and Jam with Sorghum ButterFarm to Market SaladFresh Fruit and Yogurt Parfait, Granola

//MAINS//Biscuits and Gravy, House-made SausageBuckwheat Hot Cakes, Blueberry Sorghum Syrup, LemonCountry Ham Croque Madame, Brioche, Mornay, Egg, Green SaladTexas Red Chili and Eggs, Hash BrownsBenedict, House Cured Gravlox, Lemon Hollandaise, Poached Eggs, Roe, English MuffinThe Burger, 30 Day Dry-Aged Beef, Bacon Shallot Fresno Aioli, LTO, Brioche,

Dirty American Cheese, Pickle, S+V ChipsOlive Oil Poached Tuna Tartine, Gribiche Aioli, Radish, Pickled Egg

//SIDES//Two Eggs Your Way Mason Jar of BaconHouse-made Sausage Hash Browns


EMBRACE THE CHANGE

LTO (Limited Time Only)’s mission is to deliver an ever-changculinary experience that showcases relevant chef and artist tale

and serves crave-worthy food and remarkable hospitality.

THE COUNTDOWN

How many days are left to dine in the Amoriello/Reiss LTO? As

your server!

WHO WILL BE NEXT?

Follow facebook.com/KitchenLTO or KitchenLTO.com to vote fthe next chef and artist to take over the kitchen.


CHEF NICK AMORIELLO

Amoriello, a Culinary Institute of America grad who has worked atNobu, Driftwood, Central 214, and most currently as Executive

Sous Chef at Rapscallion, brings Regional Comfort cuisine toKitchen LTO.

ARTIST SARAH REISS


making art. She started R&R Designworks 5 years ago with customfurniture and art pieces. This year, she added watercolor and jewelry.

Brunch CocktailsAperol Spritzer/Aperol, Sparkling Wine, Soda

Bartender’s Breakfast/Bacon Infused Makers Mark, Crème de Cacao, Choc Bitters, Maple Foam LTO Mimosa/Bubbles and OJStormy Morning/Bristow Gin, Crème de Violette, St. Germain, Lime Juice and BubblesTexas Bloody Mary/House Made Bloody Mary Mix, Dripping Springs Vodka

nick amoriello - kitchen lto menus

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