86 Flashcards
Country Pork Pate
Gluten Allergy
Think fancy meatloaf!
Pork is ground and mixed with spices, brandy, herb, liver, and breadcrumbs. It is gently baked and served cold. It will be “”country style”, meaning not pressed. It will be chunky and spreadable. Pate will be garnished with toasted bread, chutney and whole grain mustard.
Scallop Crudo, Lovage, Muscat, Grapes, Bottarga
Scallops in lovage broth with muscat grapes and bottarga (cured mullet roe).
Clam and Sunchoke
Shellfish Allergy
(White)
Clams are steamed open with white wine and aromatics. They are picked out of the shells and put on the pizza with roasted sunchokes, pecorino, and mozzarella cheese. Garnished with a drizzle of black garlic aioli (fermented garlic, egg yolk, oil).
Green Garlic and Shishito
(Red)
Shishito peppers, ramp bottoms and spring onions are thinly sliced and topped on the pizza with mozzarella and Parmesan cheese. Finished with ramp top pesto.
Island Creeek
(Duxbury, MA)
With a burst of salinity up front followed by notes of moss, butter, and eel grass the Island Creeks slide home with a robust, sweet finish. The quintessential New England oyster in taste, texture, and presentation.
Sea Cow
(Lilliwaup, WA)
Sea Cows have a moderate brine and a decidedly creamy richness, that is deep, funky and earthy. The oysters are named for Steller’s Sea Cow, a massive manatee (30 feet long and 10 tons) that went extinct in the 1700’s.
Winter Point
(Damariscotta River, ME)
Hand-planted in the rich clay bottom of Mill Cove for the last year of their growth, resulting in unbeatable shells and depth of flavor. In winter, the growers cut through the Mill Cove ice with chainsaws and pull up the oysters ice-fishing style. They are the essential Maine oyster; briny, and filled with umami richness with a hint of sweetness on the finish.
Hama Hama
(Lilliwaup, WA)
Hama Hamas are famed for their size, shell strength, firmness, cucumber flavor, and light finish.
Pemaquid
(Damariscotta River, ME)
Firm, deliciously lemony and light, with a rock-hard brown-and-white shell.
Wellfleet
(Cape Cod Bay, MA)
The relatively cold water helps slow the metabolism of the oyster, which causes the oyster to build reserves of glycogen which gives the oyster a sweeter flavor. High salinity.
Gold Creek
(South Hood Canal, WA)
Gold Creek Oysters are an Intertidal Beach Cultured Oyster. Beach cultured oysters are raised on tidal beaches with sandy or rocky bottoms. They are accustomed to fighting the tides, clamping tightly shut during low tides to preserve their “liquor” and to protect themselves against predators. Because of this “tough” life, beach raised oysters are hearty. They have hard, sturdy shells which shuckers like to work with. And their ability to close tightly, coupled with their hard shells, gives them a longer shelf life.
Spicy Turkey Wing
Shellfish Allergy
One turkey wing per order!
Turkey wings are brined over night in fish sauce, palm sugar, chilis, aromatics, and spices. They are rinsed and roasted in the oven. They are then dried on racks to develop a leathery skin which will crisp up in the fryer. They will be fried to order and tossed in a sweet and sour gochujang (fermented chili sauce) glaze.
Lamb Tartare, Raita, Nigella, Fava Beans and Leaves
Dairy, Seafood, Gluten Allergy
Raw lamb meat finely chopped and dressed with raita sauce (Indian, Pakistani and Bangladeshi side dish made from dahi (yogurt)). Dahi is spiced with Middle Eastern flavors, grilled lamb bones, black garlic and anchovy. Finished with nigella seeds (cumin seed) and fava beans (New England staple. Light, buttery, fragrant). Garnished with shaved bread.
Hamachi on the Plancha, Dashi, Fried Artichokes
Plancha Alert
Hamachi (Jackfish. Fatty, silky) marinated in azuki bean miso (soy free miso) and tahini (Middle Eastern condiment made from sesame seeds). Baby artichokes poached in an aromatic, dashi infused olive oil bath. They are then crisped on the plancha. Topped with artichoke sauce and toasted sesame seeds.
Head on Prawns, Quinoa, Muhummarra, Labneh
Shellfish, Dairy, Walnut Allergy
Head on prawns (1.5 OZ, 3 PER)marinated and seared on the plancha. Topped with muhummarra (fresh and dried peppers, ground onions, walnuts, garlic and pomegranate molasses) and shrimp oil (shrimp shells cooked with aromatics, tomato paste and oil). Quinoa and herbs are folded into labneh (Lebanese, strained yogurt).
