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Dinner Menu Flashcards

1
Q

What is the green-line for the “Flet”?

A

Citrus-cured Fluke with Sea Beans, Chayote Squash, Celery-Tapioca Vinaigrette and Pickled Wild Strawberries

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2
Q

How do you mark for the “Flet”?

A

Fish Fork, App Knife

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3
Q

What are the allergies on the “Flet”?

A

Citrus, Dairy

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4
Q

What is the green-line for the “Saumon”?

A

Confit Ora King Salmon with Charred Broccoli, Finger Lime, Basil Pistou and Romanesco Cauliflower

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5
Q

How do you mark for the “Saumon”?

A

Fish Fork, App Knife

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6
Q

What are the allergies on the “Saumon”?

A

Gluten (removable); also possibly Dairy? (check)

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7
Q

What is Sorrel?

A

Edible green plant from same family as buckwheat and rhubarb. Known for a lemony tang.

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8
Q

What is the “Flet” cured with?

A

Orange, lemon, lime, sugar, salt. For 45 minutes.

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9
Q

What is in the vinaigrette on the “Flet”?

A

Celery, tapioca pearl, chayote, celery stock.

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10
Q

What are garnishes on the “Flet” plate?

A

Crispy tapioca; raw, sliced chayote; lightly-pickles strawberries; strawberry coulis (with cider vinegar and sea beans)

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11
Q

What are sea beans?

A

Salty, crunchy succulent plant

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12
Q

What are garnishes on the “Saumon”?

A

Broccoli mousse prepped like a bavarois; pickled cauliflower; toasted bread; baby cilantro; cilantro salad topped with lemon juice

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13
Q

What is the green line for the Rouget?

A

Grilled Mediterranean Red Mullet with Eggplant, Garbanzo Beans, Chalkidiki Greek Olive-Harissa Broth

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14
Q

What is the green-line for the “Thon”?

A

Perilla Seed-Crusted Yellowfin Tuna with Black Mission Figs, Fennel, Sumac and a Red Wine-Port sauce.

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15
Q

What are the garnishes on the “Thon”?

A

Fennel Royale (think a custard); Fennel shavings; Fennel confit (in olive oil); roasted figs; brunoise of figs in sumac oil.

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16
Q

What is the sauce on the “Thon”? Where does it go on the plate?

A

Red wine sauce with Port reduction, beurre monté and fig vinegar. It goes to the left of the tuna.

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17
Q

What are the allergies on the “Thon”?

A

Seeds, Alcohol

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18
Q

How do you mark the “Thon”?

A

Fish Fork, Main Course Knife (check on this)

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19
Q

What is the green-line for the “Seriole”?

A

Wasabi-Marinated Hamachi with Boston Lettuce, White Sturgeon Caviar, Meyer Lemon Coulis and Pickled Jalapeño

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20
Q

What’s the cure on the “Seriole”?

A

The Hamachi is cured in sugar, salt, wasabi and meyer lemon

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21
Q

What are the allergies in the “Seriole”?

A

Dairy

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22
Q

How many times does the Hamachi appear on the “Seriole”? In what form?

A

Twice. Once laid out over chive oil, once in tartare form.

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23
Q

What tops the cured Hamachi on the “Seriole” plate?

A

Pickled jalapeño brunoise, white sturgeon caviar, wasabi greens.

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24
Q

What’s in the Hamachi tartare on the “Seriole”? How’s it presented on the plate?

A

Diced Hamachi, meyer lemon zest, lemon oil, wasabi. It’s served wrapped in blanched boston lettuce and topped with caviar, rice pearls and wasabi greens.

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25
What's the purée on the plate of the "Seriole"?
Daikon Radish purée made of daikon, onion, olive oil and wasabi.
26
How do you mark the "Seriole"?
Fish Fork, App Knife
27
What's the green-line for the "Chanterelle"?
Potato Gnocchi with Chanterelle Mushroom, Fava Beans, Aged Parmesan, Lamb's Quarter and "Sauce Melilot"
28
What are the allergies on the "Chanterelle"?
Gluten, Egg, Butter
29
What is the "Sauce Melilot"? In what dish does it shine?
Chanterelle cream with garlic, shallot that is then infused with melilot (sweet clover). It the heart of the "Chanterelle"
30
What is the marking for the "Chanterelle"?
App Fork, Sauce Spoon
31
What is the garnish on the "Chanterelle"?
Wild asparagus, lamb's quarters leaves and salad, parmesan cheese on top (always ask guest if they want more)
32
What is the green line for the "Flétan"?
Alaskan Halibut with Tarbais Beans, Mussels, Chorizo "Saffranade", Charcoal Broccoli Rabe, Mitsuba Cress
33
What do we call a "Saffranade"? In what dish is it found?
It is the "condiment" and style of cooking the mussels in the "Flétan". It features Saffron butter, chopped chervil, piquillo peppers, shallots, mussels & chorizo in a white wine confit.
34
What are the allergies on the "Flétan"?
Dairy, Pork, Shellfish
35
What are the garnishes on the "Flétan"?
Glazed Tarbais beans, purée of Tarbais beans, charcoaled broccoli rabe, mitsuna cress (Japanese parsley)
36
What makes up the sauce in the "Flétan"?
Chorizo oil, reduced aged vinegar, mussels broth, saffron butter
37
How do you mark for the "Flétan"?
Fish Fork, Sauce Spoon
38
What is the green line for the "Ris de Veau"?
Caramelized Veal Sweetbreads with Oregon Porcinis, Garlic Confit, Spinach Salad and a Red Wine Shallot Jus
39
What are the allergies in the "Ris de Veau"?
Mushroom, Gluten (removable)
40
How do you mark the "Ris de Veau"?
App Fork, App Knife
41
How are the sweetbreads prepared in the "Ris de Veau"?
Blanched (dusted in rice flour), roasted and finished with garlic and shallots
42
What are the garnishes on the "Ris de Veau"?
Roasted Porcinis (garlic, shallots, sherry vin deglaze); Raw Porcini slices; veal jus; confit garlic; garlic chips; spinach salad; roasted pearl onions
43
What's the green line for the Foie Gras?
Vodka Flambéed Hudson Valley Foie Gras with Green Gage and Wild Beach Plums, Almond Cream and Chrysanthemum Leaves
44
What are the allergies in the Foie Gras?
Alcohol, Gluten
45
How do you mark for the Foie Gras?
App Fork, App Knife
46
What are the garnishes on the Foie Gras?
Pickled Green Gage and Pennsylvania plums; pickled pink ginger; chrysanthemum leaves; glazed/roasted plums; raw plum brunoise; plum coulis; bitter almond coulis; plum powder
47
What's the green line for the "Choux Fleur"?
Chilled "Velouté Dubarry" with Vadouvan Oil, Sea Urchin Custard, Crispy Langoustine and Pickled Batis
48
What's in the side dish of the "Choux Fleur"?
A warm sea urchin custard (sea urchin, cream, eggs, tabasco) that rests under a crispy langoustine seared with butter. Topped with pickled baits and vadouvan oil
49
What's the makeup of the soup of the "Choux Fleur"?
It's a cauliflower velouté flavored with vadouvan spice. (there is langoustine stock; we do without for vegetarian)
50
What's the garnish in the bowl of the "Choux Fleur"?
Roasted cauliflower; cauliflower shavings; romanesco; vadouvan spice
51
What's the marking for the "Choux Fleur"?
App Fork, Soup Spoon, Coffee Spoon
52
What are the allergies of the "Choux Fleur"?
Dairy, Shellfish
53
What is the green line for the "Bar"?
Pan-Seared Black Sea Bass with Artichokes, Young Chanterelles and Arugula Sauce
54
What is the fish prep on the "Bar"?
Crispy (chickpea flour), skin on. Brown butter and arugula purée on top.
55
What're the garnishes on the "Bar"?
Baby artichoke "barigoule"; artichoke purée; glazed baby chanterelles; baby artichoke shavings/chips; dragon's tongue arugula salad/coulis
56
What is the sauce on the "Bar" and where does it go?
Artichoke, arugula purée emulsion, butter, cream and black pepper oil. It goes between the fish and the arugula coulis.
57
How do you mark the "Bar"?
Fish Fork, Fish Knife
58
What are the allergies on the "Bar"?
Seafood, Dairy
59
What is the green line for the "Coq de Bruyère"?
Scottish Grouse with Red Currants, Brussels Sprout, Foie Gras "Pierogi", Rye Berries and Dalmore Whiskey Bread Sauce
60
How is the meat prepped on the "Coq de Bruyère"?
The Scottish Grouse is stuffed: foie gras; duck meat; chicken liver; garlic; crème fraiche; shallot
61
What are the garnishes on the "Coq de Bruyère"?
Foie Gras Pierogi; sautéed Brussels Sprout; red currant glaze; red currant coulis; rye berries (pre-cooked then mixed with bread & Dalmore); salad of Brussels Sprout leaves
62
What is the finish on the "Coq de Bruyère"?
Tuscan Kale chips and Foie Gras fat
63
How do you mark the "Coq de Bruyère"?
Maine Course Fork, Steak Knife
64
What are the allergies on the "Coq de Bruyère"?
Gluten, Dairy, Alcohol, Pork
65
What is the green line for the "Boeuf"?
Scharbauer Ranch Beef Striploin with Wild Mushroom Civet, Potato "Saint-Florentin" and "Bordelaise Sauce"
66
What is the green line for the "Veau"?
Roasted Veal Tenderloin with Gorgonzola, Braised Lettuce, Anelli Pasta, Pickled Cattail, Marsala Sauce
67
What is the green line for the "Turbot"?
Wood-Fired Atlantic Turbot with Butternut Squash, Lady Apples and Birch Syrup Jus
68
What is the green line for the new "Pintade"?
Mosaic of Guinea Hen with Rhum, Foie Gras, Black Trumpet, Hazelnut Toast, Confit Honeycrisp Apple
68
What is the green line for the "Saint-Jacques"?
Maine Sea Scallops "a la Plancha" with Matsutake Mushroom, Baby Leeks, Roasted Sesame and Rock Chives
68
What's the green line for the "Agneau"?
Colorado Lamb Chop with White and Petit Rouge Sea Island Peas, Yellow Chicoree, Minted Mustard

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