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Yolan > Dinner > Flashcards

Dinner Flashcards

1
Q

Pan

A

Rosemary lemon aand maldon sea salt focaccia
Sesame and herb Grissin
Parmesan prosciutto and basil Gurgere

Allergy: gluten

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2
Q

Zacca

A 
Summer squash/zucchini
Pickled plum
Calabrian chili oil
Capri Sarda goat cheese
Meyer lemon agro dolce
Pistachio

Allergy: dairy, nuts

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3
Q

Mercato

A 
Burrata
Local honeycomb
Shiitake mushrooms
Market greens
Bagana cauda ("hot bath" garlic, anchovy, dijon)
Hazelnuts
Watermelon radish

Allergy: dairy, nuts

Vegetarian

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4
Q

Gamberoni

A

Carabineros prawns
Meyer lemon peel
Maldon sea salt
Rosemary lemon focaccia
Chef recommends using the back of your fork to press along the top of the prawn, releasing the excess oils and spices in which the prawn was cooked, and use the focaccia to soak it all up
Carabineros- “riflemen” named for the Spanish riflemen whose uniforms are bright red, because the prawns retain their hue though cooking. Thin shelled, from Spain, similar to mangosteen prawns.

Allergy: gluten, shellfish

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5
Q

Polpo

A 
Braised octopus
Market beans
Fingerling potato chips
Nduja aioli
Mint oil

Allergy: fish, eggs

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6
Q

Caviale

A 
Two tone ossetra caviar
Potato pancake
Burrata
Prosciutto
Chives
Olive oil

Allergy: dairy, fish

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7
Q

Risotto

A 
Carnaroli rice (medium grain, northern italy)
Saffron
Butter poached Maine lobster
Parmigiano reggiano
Micro fennel

Allergy: dairy, shellfish

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8
Q

Pesce

A 
Grilled North Carolina black grouper
Allium samoriglio (leeks, shallots, garlic, onion, olive oil)
Cannellini bean puree
Pistachio bread crumb
Blistered cherry tomatoes
Dill

Allergy: dairy, fish, nuts

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9
Q

Cotolleta alla’Milanese

A

Breaded meal chop (milk, egg, breadcrumb, olive oil)
Frisee salad
Lemon

Allergy: gluten, dairy, eggs

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10
Q

Agnello

A

Lamb loin wrapped in lamb bacon
Fava bean
Plum sauce
Sliced stone fruit

Allergy: dairy

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11
Q

Bisteca

A

36 oz Chicago sourced Kansas city strip, 55 day dry aged, wet aged up to 90 days, seared mid rare
Yacht sauce (San Marzano tomatoes, basil, garlic)
Fingerling potatoes with whipped lard, bacon

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12
Q

Panzanella

A

Halved black cherries and cherry tomatoes
Rosemary lemon crouton
Pickled shallot
Capri Sarda goat cheese
Cherry agro dolce- black cherry, red wine, dijon, honey
Basil oil
Microbasil

Allergy: gluten, dairy

Vegetarian

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13
Q

Cacio e pepe

A

Mafalde- ribbon shaped pasta
Pecorino Romano- hard, salty, sheep’s milk cheese
Black pepper
Classic 4 ingredient dish- pasta, water, pepper, cheese

Allergy: gluten, dairy

Vegetarian

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14
Q

Carbonara

A

Paccheri pasta- large tube, means “slaps” for the sound it makes when eaten
Guanciale lardons- thick cut, cured pork jowl
Egg yolk- folded in with water, pepper, parmesan
Black pepper
Parmesan

Allergy: gluten, dairy, eggs

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15
Q

Bucatini all’Amatriciana

A

Bucatini pasta- “pierced” thick spaghetti tube
Pecorino Romano- hard, salty sheeps milk cheese
Basil
Guanciale- cured pork jowl
San marzano tomato- long Italian plum tomato, known for its acidity and earthiness

Allergy: gluten, dairy

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16
Q

Vongole

A

Manila little neck clams
Linguine- “little tongues” ribbon like pasta
White wine butter sauce, pinot origin
Parsley

Allergy: gluten, dairy, shellfish,

17
Q

Tortelli

A 
Tortelli pasta- "little pies" ring shaped stuffed egg pasta hand pressed by ched every day
Spinach and ricotta filling
Sage
Brown butter
Parmigiano reggiano

Allergy: gluten, dairy, eggs

Vegetarian

18
Q

Gnocchi

A

Gnocchi- potato dumpling
Ricotta cream sauce
Parmigiano reggiano
Shaved black truffle

Allergy: gluten, dairy, eggs

Vegetarian

19
Q

Romanesco

A

Fire roasted baby romanesco
Smooth salsa verde
Calabrian chili oil
Fennel root and fronds

Vegetarian

20
Q

Mignardises

A

Chocolate fennel mousse, sable, white chocolate chantilly

Raspberry financier, pearl sugar, candied raspberries

21
Q

Gelato

A

Toasted marmalata- honey, toasted flakes (fleutine)- white with orange spots
Honey fig- yellow with black swirls
Muscevado- coffee, roasted and nutty, dark brown

22
Q

Sorbetti

A

Strawberry balsamic- pink with brown swirls
Lemon curd- yellow, dairy allergy
Dark chocolate- just chocolate water and sugar, dark brown

23
Q

Cacao nib

A 
Nougat cake with pistachio panna cottage
Pistachio sable
Chocolate mousse
Dark chocolate sorbet
Pistachio sponge
Apricots
Cacao nib tuile
24
Q

Crostada di fragole

A 
Strawberry gelee
Strawberry mousse
Mascarpone creme, roasted strawberry compote
Balsamic caviar
Caramelized kalief
Strawberry balsamic sorbet
25
Q

Arancia rosa

A 
Orange mousse covered chess pie
Salted orange blossom marshmallow
Marmalata gelato
White chocolate Bavarian
Blood orange sauce
26
Q

Carmello

A 
Espresso marmalade
Vanilla sable
Oat milk mousse
Mini coffee biscotti
Dulcet de leche
Mescavado cafe gelato
Cacao nib
27
Q

Anatra

A

Duck breast- cured, dry aged for 5 days, cold smoked an seared out of over
Confit duck legs- cured, cooked slowly in duck fat, pulled and crisped up
Sweet potato puree- from farmer Dave, very smooth
Compressed apple- sealed and marinades in spicy ginger beer
Fried leeks
Nasturtium leaves
Jus

28
Q

Pesce spada

A

Swordfish- brined and seared out of oven
Beurre blanc- white wine and butter sauce with capers
Chanterelles roasted and cooked in beurre blanc
Smoked radish and turnips
Caperberries sliced to garnish
Mustard greens for spice

29
Q

Agnello tonato

A

Tuna and epaulettes aioli- our take on “vitello tonnato” (veal and tuna sauce)
Crisp lamb belly- house cured lamb bacon cooked and chopped
House smoked and pickled onions (local from farmer dave)
Chive oil
Parmesan
Pedro Ximenez reduction- specialty sherry from Spain, sweeter style. Nutty notes, almond skins, dried fruit flavor

30
Q

White bolognese

A

Papradelle- wide ribbon pasta traditional to Tuscany
White bolognese- veal and pork, ground with charcuterie scraps braised in stock and milk with parmesan rinds and aromatics
Veal stock and milk- to form a rich, creamy sauce with a little butter
Parmesan
Micro thyme

31
Q

White bolognese

A

White bolognese- veal and prok ground with charcuterie scraps braised in stock and milk with parmesan rinds and aromatics
Papradelle- wide ribbon pasta traditional to Tuscany
Veal stock and milk- to form a rich creamy broth with butter
Parmesan
Micro thyme

Yolan (5 decks)

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