The Mission - Chef Carter Menu Study Guide

Vocabulary-style flashcards covering the mission, ingredients, and preparation of Chef Carter's menu items as detailed in the study guide.

Chef Carter’s Menu

Inspired by modern Latin American cuisine, with bold flavors, fresh ingredients, and a modern twist on traditional dishes featuring seafood, steaks, tacos, and shareable dishes.

Almejas al Vapor

Peruvian-style clam stew featuring Manila clams, Spanish chorizo, rock shrimp, Peruvian purple potatoes, corn, and shallot in a creamy ají amarillo broth, topped with chile oil and cilantro; served with grilled bread.

Ají Amarillo Broth (Almejas al Vapor)

A rich, creamy broth containing clam juice, cream, condensed milk, onion, garlic, white wine, turmeric, lemon, lime, and orange.

Shaved Kale Salad

Finely shaved raw kale with ají amarillo and goat cheese vinaigrette, baby heirloom tomatoes, citrus supremes, Marcona almonds, sultana raisins, goat cheese, and fried capers.

Smoked Burrata

Smoked burrata served with charred tomatillo, Oaxacan pasilla, seeded blue masa, herbs, arugula, and lime vinaigrette.

Duck Carnitas Empanada

A deep-fried masa empanada filled with duck confit, Oaxaca cheese, and mushroom duxelle, topped with foie gras, crema de foie, orange-habanero glaze, and cilantro (Dinner only; currently not offered).

Crispy Pork & Cola Lime Glaze

Three pork belly pieces tossed in soy-lime sauce and cola-lime reduction, served in an iceberg lettuce cup with chiltepin salsa, orange-habanero braised onions, crushed serrano peanuts, pickled Fresno, and cilantro.

Arroz Chaufa (Duck Fried Rice)

Peruvian fried rice made with basmati rice fried in duck fat, confit duck, cumin carrots, haricot verts, crispy shallots, garlic, sesame, scallions, and Latin-inspired chili crisp, topped with a sunny-side-up egg.

Latin-Inspired Chili Crisp

A spicy condiment containing guajillo, chile de árbol, cascabel, pasilla, kombu, sesame, star anise, cumin, coriander, shiitake mushroom, and garlic.

Tostadas

Three crispy handmade corn tortillas topped with chicken thigh, roasted ham hock, black bean purée, ají rocoto aioli, cotija, cilantro, and pickled red Fresno.

Linz Reserve Filet

A tender Linz filet served with creamy roasted poblano grits, beer-braised onions, pasilla glaze, and haricot verts.

Marinated Free-Range Chicken

A beer-brined half chicken served with cheesy Bomba rice, salsa verde, ají rocoto salsa, and chimichurri.

Cheesy Bomba Rice

Rice made with Oaxaca cheese, crème fraîche, corn, jalapeño, red onion, garlic, soy, and lime.

Chorizo Porchetta

Smoked pork shoulder stuffed with house-made chorizo and rosemary, served with sweet garlic crema, white bean purée, rosemary butter, cotija, and sherry gastrique.

Bone-In Ribeye

An 18-ounce wet-aged Linz ribeye for two, grilled with orange-habanero glazed cipollini onions and trumpet mushrooms; served with corn tortillas, garlic crema, sherry gastrique, and chimichurri.

10 oz Flat Iron

A smoky grilled steak served with pan de bono, charred leek, scallion soubise, and a bright tomatillo salad.

Faroe Islands Salmon

A seven-ounce salmon served with chimichurri, smoked Peruvian potatoes, charred cipollini onions, cauliflower-caper agrodolce, and ají amarillo crema.

Cauliflower-Caper Agrodolce

A sauce composed of brown butter, sherry vinegar, capers, pickled cauliflower, sultana raisins, parsley, and cipollini onions.

Pacific Swordfish

Swordfish served over bomba rice with shrimp, clams, and chorizo, finished with smoked tomato and ají rocoto nage.

Roasted Pork Shoulder Tacos

Slow-braised or smoked pork shoulder with a pineapple-habanero glaze and pineapple chicharrons; served with corn tortillas, cilantro, and red onion.

Mahi Mahi Tacos

Three pieces of Tecate beer-battered mahi mahi with citrus escabeche and green olive aioli, served on corn tortillas with cilantro and pickled Fresno.

Tecate Skirt Steak Tacos

Skirt steak marinated for 24 hours in Tecate beer and ají rocoto vinaigrette, served with morita salsa, cotija, avocado, cilantro, and corn tortillas.

Braised Short Rib Tacos

Malbec-braised pulled short rib with sultana-raisin ají panca, smoked cashew butter, bread-and-butter pickle, shaved red cabbage, cilantro, and cotija.