Appetizers

Question 1

Tartare

Answer 1

3oz of Imperial Culottes is finely diced and mixed with raw egg yolk
Minced parsley, minced shallots, minced capers, Dijon mustard and sriracha sauce.
Olive crostini on the side

Question 2

Bones

Answer 2

Marrow bones are brushed with smoke Dijon mustard then broiled. Served with grilled sourdough and a salad of parsley, shallot, capers and lemon vinaigrette.

Question 3

Duck Rillettes

Answer 3

Duck legs cured (salt, sugar, parsley, garlic, onion) then confit in duck fat. Meat is picked off the bone and mixed with shallot, parsley, duck fat and duck gelee.
Served with grilled levain, blueberry jam, cornichones and a salad of parsley, shallot and lemon vinaigrette.

Question 4

Anchovies

Answer 4

3 each (6 sides/3oz) anchovies are lightly dusted in rice flour and deep fried. Served over labneh with cherry tomatoes, tossed in a rose vinaigrette(Lambrusco vinegar, lemon juice, olive oil). Garnished with Urfa pepper, salsa matcha (sesame, sunflower and pumpkin seeds, shallot garlic, dried jimmy nardello peppers, grape seed oil) and petite lemon balm