Dinner Menu Flashcards
Describe the Greek Souffle
Wilted spinach, onions, fresh dill and feta cheese folded into a fluffy soufflé. Served with a Greek tzatziki sauce and phyllo crisp.
Describe the Mock Eel
Dried shiitake mushrooms are re-hydrated and deep fried until golden. The crispy shiitake mushrooms are then tossed in a sweet garlic soy sauce and garnished with green onions. (No crumbs = gluten free)
Describe the Shrimp Takoyaki
Shrimp stuffed dumpling balls with Ponzu sauce, bonito flakes, pickled ginger and wakema seaweed salad. Garnish: long chives and scallions.
Describe the Crabmeat Cocktail
King crab legs, yuzu juice mousse, whipped goat cheese, brook trout caviar and a cucumber basil sauce. Garnish: long chives and petite greens.
Describe the Smokey Fresh Mozzarella Mousse
Creamy, fresh mozzarella mousse is served in a snifter glass, topped with olive oil poached tomato sauce, slow roasted tomato, and a panzanella crumble and then infused with Applewood smoke.
Lavender Honey Glazed Duck Breast
Brined duck breasts are sautéed and basted with fresh Rosemary and garlic, brushed with honey, and sprinkled with lavender leaves. The duck is served with creamy Anson Mill’s Pencil corn grits, blistered tomatoes, wilted Swiss chard, and an Apple Cider jus.
What is so special about Anson Mill’s grits?
Anson Mills grits are unique. This variety is an old frontier and famous whiskey corn that has hung on to its popularity and reputation among farmers and bootleggers over the centuries. It is grown on the frontier because it was hardy and easily harvested. The kernels are soft and therefore it cooks with less heat than other corn grist. It has a sweet, roasted, creamed corn flavor when cooked
How is the duck cooked?
Medium Rare (no need to ask for a temperature)
Describe the Yuba Roulade
Filled with wild mushrooms, squash, roasted garlic mousseline, Portobello mushroom bacon and baked tofu. Served with a French lentil ragout. Garnish: Petite Greens
Describe the Korean Grilled Strip Steak
Koji Aged Butler steaks are glazed with Sesame Soy sauce glaze. The steak is served with garlic mashed potatoes topped with kimchi, bao bun, Japanese quick pickled cucumbers, smoked puffed rice, Ponzu sauce (a sweet, soy sauce, yuzu, bonito flakes (dried smoked tuna – fish allergy), house-made sriracha and hot Chinese mustard. (Koji is the spore that is used to make sake. It comes dry with brown rice…they are going to grind it into a powder and rub the steaks in it. Will give it the same flavor and beneficial flavor of aging longer.) Garnish: Togaharshi, smoked puffed rice, dried kimchi powder, black sesame seeds, scallions
Describe the Flat Iron Mahi Mahi
With black garlic demi-glace, Anson Mills Golden Carolina Rice, grilled eggplant, fried garlic chips and a mango yolk. Garnish: Petite greens and long chives. The mango yolk will be made using molecular gastronomy techniques.
Describe the Kurobuta Pork & Shrimp Noodle:
Kurobuta is one of the best pork chops we can buy. The chop is brined and char grilled served with noodles made from shrimp, pork belly, baby bok choy, tender dry age shrimp and a pouched egg. Served in a flavorful Asian broth.
