Spinach leaves are mixed with crunchy hearts of iceberg lettuce and given an herby dressing of balsamic vinegar and molasses. There's just a hint of molasses, thankfully, and it's enough to balance the balsamic acidity with a little sweetness. The herbs are fresh from the herb garden behind the restaurant, by the way. I've had this dish in New Orleans and this is the real McCoy. There was a distinctive flavor in this dish that I couldn't quite put my finger on, though.
Greek oregano has a darker, more pungently earthy flavor and aroma than the Italian stuff.
It's not right for every dish, but it works perfectly in the jambalaya. It's then garnished with the Parmigiano-Reggiano grana. Veal rib chop. It's range-raised, so it has that good natural flavor of veal raised on grass, but it's also pretty chewy. Some would argue that any range-raised veal is going to have tough muscle fibers, but don't listen to them.