Menu Options, 2015.

Lets throw an amazing party together, shall we?

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The Pleasure Principle is celebrates the beauty

and deliciousness of simplicity- elegant and
flawless simplicity. This celebration is at the heart of
each of our menus.
simplicity is the glory of
expression - Walt
Whitman

1. The Low-Country Thrill: A

Southern Comfort Meal.
(All of The Pleasure Principle menu items can be served
plated, a la carte or as cocktail/ hor douevres menu
items)

starters
GOUGERES
parmesan and pimento cheese puffs, truffled
lavender honey dipping sauce
MINI QUICHE LORRAINE
small tartlets with savory custard, swiss cheese,
lardons (bacon or pancetta), red pepper
marmalade + fried herbs

mashed potato breaded and fried, served with

crab salad + dijon aioli
THE SALMON ATE CRAB
salmon croquettes, crab salad, walnut oil, micro
cilantro, pink peppercorns
SHRIMP & GRITS PIE
puff pastry, gulf shrimp, polenta gravy with
mushrooms + onions, mirepoix
MAC AND CHEESE MUFFINS
parmesan frico (chip) base, 4- cheese mornay
(cheese sauce), herbs + smoked meat

FRIED GREEN TOMATOES

MEATLOAF MEATBALLS

thick sliced young tomatoes, spicy crme fraiche +

balsamic reduction

ground pork + lean beef/turkey/chicken, potato

puree dollop, roasted red pepper ketchup,
chives

CORNBREAD AREPAS (CORN CAKES)

cornbread cakes, pulled BBQ pork or chicken,
herb oil

POTATO CROQUETTES

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entres
CAJUN MARINATED
TURKEY/DUCK/CHICKEN/GOOSE
brined bird in cajun spices (paprika, garlic, onion,

GREENS
sauted kale + collard greens, maple vinaigrette,
smoked turkey tail

red pepper flake, black pepper, salt, cayenne,

oregano, thyme) served with duck or goose fat
potatoes

desserts

SOUTHERN. FRIED. CHICKEN.

KEY LIME PIE

brined bird, buttermilk, herbs, spices + Crystals

salted caramel drizzle, graham or almond cookie

pickled honey hotsauce

crust

BROASTED SALMON/CATFISH

SWEET POTATO CHEESECAKE

broiled at the last minute for blackening, served

Sweet potato + cheesecake swirled, toffee crunch

with herbed compound butter + savory lemon

+ whipped cream or brled meringue

cream

STRAWBERRY SHORTCAKE
balsamic reduction swirl + cardamom swirl

sides
3 CHEESE DIRTY GRITS
fontina, parmesan + cheddar cheeses, mushroom
+ onion gravy, garlic chives
THE MAC AND CHEESE.
cheddar, white American, fontina and blue
cheese mornay sauce, crispy smoked meat, fried
shallots + parmesan bread crumbs BAKED.
GREEN BEANS
green beans, garlic, fried shallots

SALTED CARAMEL CAKE

caramel cake with fleur de sal, lavender + thyme
CHALLAH BREAD PUDDING
spiced sweet custard, raisin/dried fruit option,
bourbon caramel sauce
PEACH + SEASONAL FRUIT COBBLER
black, blue or raspberry + peach, buttercrust, nut
option

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2. All Done Up & Fancy: a slightly more fussy

de Provence, spinach

dinner menu.

BACON WRAPPED DATES

starters -

pitted dates, stuffed with goat and brie cheeses, wrapped in bacon,
topped with sun-dried tomato + cilantro

SWEET POTATO LATKES

BRIE / CAMEMBERT EN CROUTE
sweet potato pancake, mustard aioli, scallions, cilantro + herb oil, quail egg
TORTILLA ESPAOLA
savory omelet, Spanish style with caramelized onions, gruyere cheese, herbs

soft, French brie and/or camembert cheeses, wrapped in puffed pastry,

baked until brown, served with red pepper or apricot marmalades + nut
option

entres

sides

BAKED/ROASTED SALMON, BRANZINO OR

THAT FANCY MAC AND CHEESE.

BROWNED BUTTER BRUSSELS

5- cheese (fontina, gruyere, gorgonzola,

goat and aged cheddar) mornay sauce,
lobster claw meat

blanched brussel sprouts, lardons, lemon

zest, hazelnuts

CHILEAN SEABASS (SUSTAINABLY

SOURCED)
tarragon, orange and lemon zest
compound butter served at appropriate
temperature and made on site
ROASTED DUCK LE QUACK
a lorange/Szechuan/classic brined and
herb-roasted

THOSE FANCY MASHED POTATOES.

lump crab meat, crme fraiche, fresh
butter, chives, roasted garlic, black
pepper, lemon zest
SCALLOPED POTATOES

flecks of potato bound together with

cream, butter, parmesan + flakes of salt
cod, whipped until light as air served
toasted ciabatta
HARICOT VERTS

sliced potatoes with herbs, bchamel,

fresh greens option, Roquefort

young, tender green beans tossed in

garlic + fleur de sal (or smoked sea salt) +
slivered almonds

SAVORY ROSEMARY + SAGE BREAD

PUDDING

POLENTA

LAMB

baguette, savory custard, sage, herb,

mirepoix

garlic + herbs of rosemary, sage,

coriander, thyme with fried mint garnish

ROASTED TOMATO + FONTINA FOCCACIA

stone ground, coarse corn meal, cream,

Italian herbs (basil, oregano, thyme,
rosemary), gorgonzola and tallegio
served + ragu meat option

ROASTED CHICKEN LE CLUCK

butter roasted, French herbs, citrus zest
FRENCHED KINGS CROWN RACK OF

fire roasted w homemade spicy oil

WHIPPED BRANDADE

desserts

takeaways

RUSTIC SEASONAL FRUIT TART

HOMEMADE HOT SAUCES + OILS

homemade pastry, fruit, cream +

sweetness

As hot or as mild as you like; nuanced

and layered or straightforward and
simple, The Pleasure Principle
homemade hot sauces are created to
titillate and tickle your taste buds. They
are the perfect compliment to any one of
our rich dishes; adding a perfect balance
of spicy tartness, adding more depth of
flavor. Personalized packaging available.
Heat Levels: Sweet, Mild, Medium, Spicy,
Mouth-Wateringly Spicy, Adventurously
HOT.

TENDER CHOCOLATE CAKE

super light brownie/cake batter,
chocolate ganache + buttercream
frosting
LEMON MERINGUE PIE
lemon curd, bruled meringue
BANANA BREAD FRENCH TOAST
fresh banana bread, dipped in traditional
pain perdu custard with vanilla syrup

HERBACEOUS OILS + EMULSIONS

Bright and fresh; simple or complex The
Pleasure Principle herb oils and
emulsions are the perfect addition to any
vinaigrette for salads and tapas; the
perfect compliment to rich aiolis and
Greek yogurt based dipping sauces and

the perfect go-to instead of your regular

olive or cooking oils to sear in more depth
of flavor. The absolute simplest way to
elevate your favorite dishes. Herb Oil
Tastes: Basil, Rosemary, Thyme, Mint,
Cilantro (and any combination);
Emulsions: Pesto (Basil, Cilantro, Red
Pepper, etc.), Lemon/Garlic, Spicy
Greens and Reds .
PERFECT PICKLES
Theres a unique, vintage, stylish AND
delicious way to garnish your dishes
(especially the super rich and or spicy
ones) without defaulting to the
conventional salad and herb garnishes.
The Pleasure Principle takes your
favorite veggies (and fruits or herbs!) and
we pickle them in unique brines to
compliment all menus and themes. Brines
Include: Black Garlic/ Coriander, Dill/
Celery Seed, Lemongrass/ Thai Chili,
Classic Sweet, Champagne Vinegar /
Rose Water, Caribbean Jerk. These are
the gifts that literally just keep getting
better.

Contact: Christina Alexis

Barcelona, Catalua, Spain, 08002
+ 34 691 785 929 / cawilson628@yahoo.com
http://www.buttersonbothsides.tumblr.com