Apps

Question 1

Classic Caesar

Answer 1

Garlic, lemon, egg yolk, white anchovy tapenade(white anchovy,Dijon, roasted garlic purée)olive oil, red wine vinegar,Worcestershire, maldon. Romaine, baked Parmesan crisps, croutons, Parmesan, black pepper

Allergy: dairy, garlic, egg, fish, gluten

Question 2

Iceberg

Answer 2

Compressed iceberg lettuce wheel, blue cheese dressing( mayo, creme fraiche, buttermilk,Maytag blue) marinated cherry tomatoes( sherry vin, olive oil, shallots) bacon rosettes(Hobbs shore), pickled red onion, Maytag blue, chive

Allergy: dairy,onion,pork

Question 3

Avocado Louie

Answer 3

Half avocado( brined) filled with Russian dressing(buttermilk, ketchup, dill relish,horseradish, onion, garlic) stacked with seasonal veg dressed in white wine vin and olive oil) finished with lemon salt

Allergy: dairy, garlic, onion

Question 4

Celery Victor

Answer 4

Braised ( water, sugar, salt, ascorbic) then marinated in house vin(red wine vin, Dijon, canola) plated with piquillo pepper mayo,sweetly drop peppers, walnuts, white anchovies, chive batons.

Allergy: nuts, fish, garlic, onion, dairy?

Question 5

Steak tartare

Answer 5

hand cut Snake RiveF short loin trim dressed in o.o., champagne vin, s+p. vinaigrette of Dijon, banyuls, evoking, shallot and capers on bottom, tartare on top finished with cornichon, pickled red onion, egg yolk. Served with pain de campagne.

Allergy: egg, onion, gluten

Question 6

Oysters Rockefeller

Answer 6

Creamed spinach spooned into clean oyster shell, topped with oyster and Rockefeller sauce ( shallots, garlic, bay leaf, thyme, b peppercorns, lemon, oyster juice, Pernod, cream, egg, dill, parsley, tarragon, spinach) finished with Parmesan bread crumbs, baked through.
Johns Island Oysters Maine

Allergy: dairy, garlic, onion, egg, shellfish, alcohol, gluten

Question 7

Buckwheat blini

Answer 7

Dense buckwheat blini, divot in center filled with Regiis ova Ossetia caviar, topped with soft boiled egg dressed in butter s+p, finished with warmed crepe fraiche on the side with additional caviar.

Allergy: dairy, fish, egg, gluten

Question 8

Crab cake

Answer 8

Peeky toe crab with sauce remoulade(mayo, Dijon, cornichon, caper, shallot) saltines, eggs, and buttermilk coated in corn flakes,pan fried in clarified butter. Served with Tabasco mayo and shaved veggie salad in honey cider vinaigrette

Allergy: gluten, egg, dairy, shellfish

Question 9

Clam chowder

Answer 9

In the bowl, clams, braised bacon, confit Yukon gold potatoes, confit celeriac, celery and oyster crackers. The chowder, clam liquor, aromatics, Creme fraiche, potatoes, bacon puréed.

Allergy: dairy, garlic, onion, gluten, pork, shellfish

Question 10

Oxtail consommé

Answer 10

Veal stock braised oxtail, pulled and plated with leeks, carrots, crepes Celestine and black truffle. Consommé poured tableside finished with Madeira

Allergy: garlic, onion, gluten

Question 11

Bone marrow

Answer 11

5” canoe with layer of port shallot oxtail jam wrapped in brioche and baked through. Dijon b pepper and water cress

Allergy: dairy, garlic, gluten, egg, onion

Question 12

Crab claws

Answer 12

Jonah crab claws steamed and chilled, served with dijonaise( capers, dijon, mayo, shallot, parsley, ww vin)

Allergy: shellfish, onion

Question 13

Caviar service

Answer 13

30 grams Ossetra, creme fraiche, shallot, chive, hard boiled egg, pomme darphin (tater tot)

Question 14

Crudite and grissini

Answer 14

Lemon-dill dip with raw seasonal veg and cheddar cheese breadsticks, Parmesan cheese grissini

Question 15

Bread and butter

Answer 15

Airy roll with a paper thin crust with Vermont creamy butter. ( websterville Vermont)