Food Flashcards
(44 cards)
1
Q
Tuna Toast
A
- Yellow Fin Tuna: Massachusetts
- Harissa (Calabrian), pickled Piri Piri chili peppers, shallots, coriander, fennel seeds, dried tomato
- Olive Oil Bread Toast w/ Tabasco Mayo
2
Q
Fluke
A
- Fluke
- Fresh Mango Slices
- Lime Juice & OJ, Sancho Peppercorn Oil, Lime/Orange Zest
3
Q
Anchovy Toast
A
- Don Bocarte Anchovies: Cantabria, Spain
- Meyer lemon Aioli
- Piquillo pepper puree: shallots w/ sherry vinegar
- Sourdough bread toasted in clarified butter
4
Q
Uni Toast
A
- Sea Urchin: Santa Barbara (Large & Creamy)
- Japanese Mustard Oil & Caraway Seeds
- Green Apple Brunoise
- Nasturtium leaves (peppery caper-like flavor)
- Pretzel Bread
5
Q
Blue Fin Tuna
A
- Bluefin Tuna (Tsukiji Market)
- Chutoro Cut : deep red leaner cut from side of fish
- Smoked Sungold Tomato Aioli
- Shiso/Opal Basil & Shiso Oil
6
Q
Mackerel
A
- Saba Mackerel: Japan
- Seared and pressed w/ black peppercorns
- Onion Saor: white onion cooked w/ white vinegar & sugar
7
Q
Caviar Service
A
Trout Roe: Medium/ Delicate Smoke / Wild Denmark
Sea Urchin: Santa Barbara Channel Islands / Rich Creamy Sweet
Baeri Royal: Russian Sturgeon raised in France / Dark, Woody, Dry Fruit
Ossetra Gold: China / Light, sweet, crisp, almond nutty
Bellini, Duck Fat Potatoes, Creme Fraiche, Chives, Soft Boiled Eggs
8
Q
Lubina
A
- Loup de Mar (Mediterranean Sea Bass)
- Tartar: mustard, shallots, Olive oil, red wine vin, celery leaves
- Grilled Okra atop the Tartar
- Smoked Okra seeds
9
Q
Kanpachi
A
- Matsutake Oil
- Nebrodini Mushrooms
- Mushroom Powder
- Thin shavings of nebrodini are layered with thin slices of fresh nebrodini, dusted with mushroom powder and myoga. Then topped with more kanpachi finished with matsutaki oil.
10
Q
Gnudi
A
- Sheeps milk ricotta (Rome) cheese dumpling
- (Made with flour, egg, nutmeg)
- Butter with chamomile and chives
A: Dairy / Gluten / Egg / Allium
11
Q
Dungeness Crab Pasta
A
- New Bay spices
- Maine lobster, sepia (cuttlefish), Dungeness crab
12
Q
Beet Mille Feuille
A
- 6oz red beet. sliced 40-60 times
- Cooked, dehyrdated, grilled over coals
- Glazed in red wine vinegar, honey, sea salt
- Orange and cream sauce
- Segments of Orange & Grated Macadamia nut finish the dish
A: Nut / Dairy / Citrus
13
Q
Alaskan Halibut
A
- Halibut cooked in butter and mussel stock
- Sauce Fenouil: fennel tops, garlic, white wine, razor clams, basil oil
- Basil oil
- Razor clams
A: Shellfish / Allium / Alcohol
14
Q
Maine Lobster
A
- 1/2 of a 2lb lobster (1/2 tail. 1 Claw. 1 Knuckle)
- Blanched tail
- Knuckle & claw grilled on coals
- Chopped raw ramp bulbs & Steamed Leeks
- Jalapeno vinaigrette with smoked leeks
- Jalapeno Oil. Shallots. Thinly Sliced Jalapeno.
A: Shellfish / Nightshades / Alliums / Pepper
15
Q
Scottish Salmon
A
- Scottish Salmon grilled rare
- Glazed with blackened oranges, caramelized kumquats, orange vinegar and juice, and horseradish
- Whipped horseradish cream
- Steamed turnips
16
Q
Block Island Monkfish
A
- Monkfish encrusted with potato flakes and tarragon before being seared
- Sauce Choron: Hollandaise with fresh tomato
- Tarragon Oil around the plate
- Finished with medley Cumumbers compressed in tarragon oil
A: Dairy (Butter) / Nightshade / Allium
17
Q
Scampi Tortellini
A
- Stuffed with shrimp & mousse of scallop, halibut, heavy cream
- Sauce: Saffron, butter & emulsion of mussel juice, EVOO, pernod
- Lightly cooked: sepia, squid, diver scallops
- Dressed with oregano and orange zest
A: Gluten / Dairy / Shellfish / Citrus / Allium / Egg / Alcohol
18
Q
Hot Foie Gras
A
- Canadian Foie Gras
19
Q
Dover Sole
A
- From Brittany, France (mild taste, delicate texture)
- Roasted w/ brown butter & garlic
- Meuniere sauce (brown butter, parsley, meyer lemon)
A: Citrus / Dairy / Allium
20
Q
Black Sea Bass
A
- Broiled in a fume bath of white wine, fish stock, fish fume, minced shallots
A: Allium / Alcohol
21
Q
Rack of Lamb
A
- Rack rubbed with cumin butter
- Bones brushed apricot mustarda, pickled mustard seeds, pickled red onion, chives
- Scallop sauced with onion and clam stock
A: Shellfish / Allium
22
Q
Oysters
A
- Green tomato juice
- Rice wine vinegar
- Wasabi
23
Q
Duck
A
- Duck Glazed with honey and black peppercorn
- Grilled duck jus: tomato, onion, grilled duck legs
- Bergamot lavender honey: dried lavender, dehydrated bergamot
24
Q
NY Strip
A
24 oz - 30 day Dry Age
- Skillet Roasted
- Basted with Butter & aromatics
- Served with Head of Garlic and Roasted Red Onion
25
Creekstone Porterhouse
40 oz - 50 day Dry Age
26
Branzino
- Grilled over Japanese charcoal
27
Chocolate & Bourbon Cherry Cake
- Layers of Chocolate Buttermilk Cake
- Layers of Bourbon Mousse
- Cherry Jam
- Casted in a dark chocolate mousse
- Base is a crunchy Cherry layer
- Dark chocolate glaze and Gold Leaf
A: Chocolate / Dairy / Gluten / Gelatin / Raw Alcohol
28
Pineapple
- Roasted Pineapple: Cardamom, clove, vanilla bean, rum, brown sugar, brown butter
- Brown butter puff pastry with grains of paradise
- Brown butter gastrique: apple cider vinegar
- Brown butter sorbet
- Brown butter crumble
A: Alcohol / Dairy / Gluten
29
Meyer Lemon
- Meringue filled with meyer lemon mousse and meyer lemon curd
- White sesame shortbread on top of meringue tube
-Topped with powdered sugar
- Meyer lemon caramel
- Sesame curd quenelle
- Fromage blanc sorbet : Fresh cow's milk cheese. Creamy and Tangy
A: Eggs / Citrus / Dairy / Seeds / Gluten / Gelatin
30
Grapefruit Parfait
- Grapefruit cream is layered with kaffir lime mouse and sandwhiched with liquid and dry pistachio sable. (5 pieces)
- Pistachio Sorbet
- Pistachio Powder
- Candied Grapefruit
A: Dairy / Nuts / Gelatin / Eggs
31
Chocolate
- Dark Chocolate disc filled with chocolate mousse, chocolate crumble
- 2 Dollops of chocolate custard w/ fresh herbs
- Rock of frozen menthol cream covered with white chocolate
- Dusted with herb powder and cocoa
- Herb sorbet: mint, cilantro, parsley, basil, chervil
A: Chocolate / Dairy / Eggs / Gelatin / Gluten
32
Duck Fat Potatoes
- Lucky Dog Farm Baby russet potatoes grown for us.
- 10 pieces per order
- confited in hot duck fat
- crispy outside creamy texture inside.
33
Pomme Puree
- Yukon Gold Potatoes & butter
34
Spinach
- Wilted and dressed with sesame oil
- Toasted Sesame seeds
- Garlic & Shallot
35
Dorade
- Grilled over Japanese charcoal
| - New Zealand
36
Turbot
- From Spain
- The simple preparation is served with herb vinaigrette
A: Allium / Citrus
37
Charred Octopus
- Steamed & seared a la plancha
| -
38
Chilled Lettuces
- Assortment of market lettuces
- Dressed with ginger vin.
A: Vinegar / Allium
39
Chilled Lobster Salad
- 3/4 lb lobster is sliced and brushed with horseradish juice
- It is then topped with a composed market green salad
- Lightly dressed with lemon juice and dill oil
A: Citrus / Shellfish
40
Diver Scallop
- Tartared and dressed with lemon verbena oil
- Lemon zest, lemon juice, salt
- Sake Gelee
- Apricot kernel (bitter almond) grated atop to finish the dish
A: Shellfish / Citrus / Alcohol
41
Frozen Yogurt
- Homemade Frozen Yogurt : cows milk
| A: Dairy / Gluten / Citrus
42
Princess Cake
- Inspiration came from a cake that was made for Princess Margaretha of Sweden
- White Cake layered with raspberry gel
- Layers are casted in a dome with whipped cream
- The dome is covered with a green marzipan layer
- Pink buttercream is decorated around the edges
A: Gluten / Gelatin / Dairy / Nuts
43
Strawberry Bombe
- Coconut mousse
- Filled with Strawberry compote
- Shiso cake : Olive oil cake make with shiso
- Glazed with white coconut glaze
- Freeze dried strawberries
- Strawberry Sorbet on a strawberry crumble
- Fresh Shiso
A: Gelatin / Gluten / Dairy
44
Ribbons of Foie Gras
- Seasoned foie gras terrine set into the shape of a girolle
- Made in traditional style with brandy is frozen with dry ice before it's shaved
- The ribbons are drizzled with agave syrup.
- Thinly-sliced orange rings are dehydrated, dredged in rice flour and fried.
- Coated with crushed fennel seeds
A: Dairy / Alcohol / Orange / Seeds
