Welcome to an exciting new chapter in your culinary journey! This month's episode is brought to you by The Fish Guys, the Midwest's premier wholesaler of meat, seafood, and provisions.
Meet The Fish Guys
The Fish Guys, Inc., was founded in 1993 with a mission to source the freshest and widest variety of seafood from around the globe and deliver it daily to restaurants and retail partners who understand and appreciate uncompromising quality. As one of Cut+Dry's clients, The Fish Guys is committed to providing the best service to restaurant operators looking for quality products, from seafood to land-based proteins and artisan-crafted provisions. The Fish Guys customers can shop their entire catalog online and place orders anytime through their exclusive app powered by Cut+Dry.
This Month's Menu: A Perfect Pairing
To kick off our series, we're presenting a delightful duo that promises to impress: a sophisticated yet simple appetizer followed by a flavorful main course. Let's dive in!
Appetizer: Oysters & Eggs
- Island Creek Oysters - $1.40/piece with delivery
- Bourbon barrel-aged ponzu
- Browne Trading Salmon Roe
- Browne Trading Snake River white sturgeon caviar
- Micro Amaranth
The food cost for this dish is $3.60 per oyster. You can serve it at a menu price of $16, having a 45% food cost.
Main Course: Moroccan Surf n' Turf
- Sakura wagyu strip
- Hawaiian Kanpachi
- Harissa
- Hand rolled couscous
- Smoked Kalamata olives
- Caitani olivewood balsamic
- Castelines Olive oil
- Jacobsen lemon zest salt
- Outside Sourced:
- Microherbs
- Butter
- Seasonal veg (heirloom purple carrot, baby spinach, etc)
The food cost for this dish is $11.28. You can serve it at a menu price of $38, having a 29% food cost.
