PETITES

Question 1

HUSH PUPPIES

Answer 1

DEEP FRIED FRITTERS w/ AN INTERIOR GARNISH OF TENDER CHICKPEAS, MINCED MILD PEPPER, & ONION. THEY’RE PLACED OVER A BASE OF LABNEH & LACED & LADEN w/ GREEN HERBS & SPICES. THEN DRIZZLED w/ WILD FLOWER HONEY, & FINSIHED w/ DUSTED SUMAC, & SWEET SMOKED PAPRIKA.

MAIN COMPONENT:
• HUSH PUPPIES
(flour, cornmeal, baking powder, sambal, eggs, minced onion, jalapeño, & milk)
• HERB LADEN LABNEH
(cheese textured yogurt loaded with herbs)

SECONDARY COMPONENT:
• LABNEH
• MINT, CHIVES, DILL, PARSLEY
• GROUND COFFEE, SUMAC

GARNISH:
• WILD FLOWER HONEY
• SUMAC, TURKISH
• SWEET SMOKED PAPRIKA

ALLERGIES:
• GLUTEN
• EGGS
• DAIRY
• NIGHTSHADES
(batter contains : sambal, jalapeño)
• SOY (fryer oil)

Question 2

MS. JULIE’S BEETS

Answer 2

BEETS ARE COOKED UNTIL TENDER, PEELED, & COOLED, THEN THINLY SHAVED. TOPPED WITH SHAVED CRISP FENNEL BULB, CREAMY GORGONZOLA DULCE, BRIGHT GRAPEFRUIT SEGMENTS, & FOR SOME TEXTURE NO-GRAIN GRANOLA. THEN FINISHED w/ FRESHLY PICKED HERBS, COLD PRESSED OLIVE OIL & A FINE BARREL AGED BALSAMIC VINEGAR.

MAIN COMPONENT:
• BEETS
• GRAPEFRUIT SUPREMES
• FENNEL, SHAVED
• BLUE CHEESE, GORGONZOLA

GARNISH:
• MINT, PARSLEY, DILL, SEASONAL MICRO GREENS
• NO-GRAIN OLA
• EXTRA VIRGIN OLIVE OIL
• AGED BALSAMIC VINEGAR
• CRACKED BLACK PEPPER
• SEA SALT
• FENNEL POLLEN

ALLERGIES:
• DAIRY (no Gorgonzola)
• NUTS (no grain ola)
• CITRUS (grapefruit)

PREPARATION:
// Steam beets until tender, peel and cool.
Shave onto a plate using a mandolin, arrange into a single layer and garnish well, seasoning the beets with salt and pepper first. Garnish using shaved fennel, grapefruit supremes, gorgonzola, and picked herbs with microgreens. Dress accordingly with Olive Oil and Aged Balsamic Vinegar. //

Question 3

THE FLAME TART

Answer 3

IS CLEMENTINE’S TAKE ON THE ALSATION FLAMMEKUECHE (flam-kyu-sh). THE TART IS FRIED & TOPPED w/ VELVETY BÉCHAMEL, CARAMELIZED ONIONS, TENDER BACON LARDONS, EMMENTALER CHEESE, & HINTS OF SHAVED RED ONION. ONCE BAKED & TORCHED, ITS FINISHED WITH CRUSHED, TOASTED PINK PEPPERCORN & LIGHT PINCH OF FRISÉE.

MAIN COMPONENT:
• TART SHELL
• BÉCHAMEL
• ONION, CARAMELIZED
• ONION, RED
• BACON, LARDONS
• CHEESE, EMMENTALER

Question 4

WHITE MUSHROOM SALAD

Answer 4

WHITE MUSHROOM
WATERMELON RADISH
RED ONION
POMEGRANATE
PECORINO FULVE
TOSSED IN A VALLEY CITRUS VINAIGRETTE

Question 5

COUNTRY FRIED QUAIL

Answer 5

COUNTRY FRIED QUAIL OVER TOASTED NUT SALSA MATCHA AND CHARRED EGGPLANT MAYO TOPPED WITH DRIED FREZNO PEPPERS.

Question 6

PEI MUSSELS

Answer 6

MUSSELS IN A FERMENTED JAPANESE PLUM BEURRE BLANC, SERVED WITH SEARED SOURDOUGH TOAST