Clubroom - First Course

Question 1

Jicama Salad and Fluke Ceviche

Answer 1

Dairy Allergy
Jicama (white, fibrous Mexican yam. Crisp and watery.) Shaved and marinated in lime juice, lime zest, grated garlic, charred habanero oil (burnt peppers, onion, and garlic). Topped with thinly sliced fluke (delicate white fish) and finger limes (micro citrus pods filled with floral lime juice) Finished with chili-infused buttermilk.

Question 2

Endive, Walnut, Idiazabel, Grapefruit, Bagna Cauda

Answer 2

Seafood, Gluten, Dairy, Walnut Allergy
Croutons and walnuts are tossed in bagna cauda (dissolved garlic and anchovies in olive oil). Topped with Idiazabel cheese (Basque, Spain. Pressed cheese made from unpasteurized sheep’s milk. Smoky, grassy flavor) and Blue cheese (Pyrenees, France. Raw goat’s milk). Belgian endive and shaved celtuce (Chinese stem lettuce) is dressed in grapefruit vinaigrette and placed on top of the garnishes.

Question 3

Iced Oysters

Answer 3

6 oysters served with Kombu mignonette.

Question 4

“Best of Spring” Salad

Answer 4

Fiddlehead ferns, cucumber, sugar snap peas, grilled spring onion, warm-shiitake-kombu vinaigrette.