Core Menu Flashcards
Rosti Potato with Chinese Kaluga Caviar
Grated Russet Potato is formed into a patty and seared a la plancha. Topped with a dollop of creme fraiche and finished with caviar.
Pumpkin Tortellini
Handmade pasta filled with a mascarpone, pumpkin and king trumpet mixture. Dollops of a stinging nettle puree and a pumpkin seed crumble are at the base of the bowl. King Trumpet mushrooms garnish the plate.
A mushroom broth (juniper berries, kombu, bay leaf, garlic, onion) is poured table-side.
Pork Tenderloin with Sprouted Grains
Pork Tenderloin is wrapped in bacon, slow cooked and then seared to crisp up the bacon. Sprouted Rye and Purple Barley are cooked with spices such as: toasted cinnamon, saffron, clove, nutmeg, bay leaf, allspice. There is also a tomato compote made with bacon fat, water, veal stock. Yellowfooted Chantrelles finish the plate.
Duck Breast with Smoked Beets
Liberty Farms Duck Breast is aged in house for 21 days and then seared to order. Beets are smoked with alfalfa hay and made into a mousseline (Toasted orange zest and sherry vinegar are somewhere in the dish, I believe in the mousseline, will correct when I know). Spring onion is cooked three ways: 1. Sliced–> grilled bulb. 2. Pickled–> braised tops. 3. Blanched–>fried roots. Mushrooms are seasoned with Tamari.
Foie Gras with Mole and Hazelnuts
Seared Hudson Valley Foie Gras accompanies La Toque Style Mole, toasted hazelnuts and dried apricot.
The “mole” is made with almond, hazelnut, chile negro, chile mulato, chile anora, duck fat, garlic, tomatillo, roma tomato, onion, black raisin, sesame seeds, cinnamon, cumin, coriander, allspice, ginger, 70% cocoa, chicken or duck stock, corn tortillas, black pepper, etc. The dry ingredients are toasted separately and carefully, all of it is simmered and then aged for a couple days.
Razor Clams with Sauce Vert
The razor clams are purged in saltwater and put in the super freezer until service. They are grilled on the plancha. The sauce is made in-house daily with parsley, chervil, tarragon, thyme, shallot, capers, anchovy, lemon and E.V.O.O.
New York
Niman Ranch Steak is seared and allowed to rest to a medium-rare temperature. Fiscalini cheddar is cooked with white onion, cream and tapioca until it has reached a similar consistency to risotto. Spring onion is blanched and then grilled, romanesco is oven-roasted, hon shimeji mushrooms and miner’s lettuce garnish and a reduction of Rutherford Red Wine finishes the plate.
Veal Sweet Breads
Rancho Gordo Midnight Black Beans are cooked with cumin, onion, garlic, chile negro and re-fried “La Toque Style
Carpaccio
Beef is seasoned and quickly seared on the outside. Then it is chilled to near freezing and thinly shaved on the slicing machine. The aioli is made with smoke infused canola oil. The Trumpets are grilled and shredded to make the relish with champagne vinegar, shallots, etc. Trumpets are also thinly sliced, salted, drained and fried to make “Mushroom bacon”. The Yukon potato crisps are fried.
Garden Salad
Curly Mustard Greens, Frisee, Radicchio, Coraline Endive and several other greens are tossed with Meyer Lemon-infused Creme Fraiche. Finished with thinly sliced Taro root chips.
Veal Chop for Two
Roasted Veal Chop with Spring Veggies and Smoked King Trumpet Mushroom. Veggies change according to what is available. Veal is served table side with its own Jus.
