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Yolan > Current Menu > Flashcards

Current Menu Flashcards

1
Q

What are the components?

Marcato Salad

A
  • Torn Burrata & Honey Comb
  • Fresh Raddish
  • Bagna Cauda Dressing
  • Fried Maitake Mushroom
  • Hazelnut
  • Market Greens
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2
Q

Marcato Salad

Bagna Cauda Dressing

A

Dressing made of anchovies & garlic

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3
Q

Maracto Salad

Allergens

A
  • Dairy
  • Nuts
  • Fish
  • Garlic
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4
Q

What are the components?

Caviar no Caviar

A
  1. Oscietra Royal Calvisius Caviar
  2. Gnocco Fritto
  3. Chive
  4. Burrata & Primolio
  5. Prosciutto di Parma
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5
Q

Caviar no Caviar

ALLERGENS

A
  1. Fish
  2. Dairy
  3. Allium
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6
Q

What are the Components?

Radicchio

A
  1. Radicchio (3 types: Bel Fiore, Sugar Loaf, Perseo) from Farm & Fiddle
  2. Fennel: pickled stems, shaved raw, & fonds
  3. Persimmon, Champagne Vin, Honey, Olive Oil
  4. Gorganzola Dolce (cut & mixed in)
  5. Pistachio
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7
Q

Radicchio

ALLERGENS

A
  1. Dairy
  2. Nuts

*Both Can Be Omitted

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8
Q

What are the Components?

Capesante

A
  1. Light Citrus Cured Maine Diver Scallops (Shaved Thin)
  2. Fermented Habenada Sauce
  3. Local Radish
    * Basil Oil, Micro Basil, Salt, Olive Oil Garnish
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9
Q

Capesante

ALLERGENS

A
  1. Shellfish
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10
Q

ALBERO DI MELE

What are the components?

A
  1. Graham Sable
  2. Hazelnut Cranberry Frangipane
  3. Cranberry Gel
  4. Candied Hazelnuts
  5. Apple Brandy Mousse
  6. Brown Sugar Oat Streusel
  7. Caramelized Apple
  8. Cranberry Sorbet
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11
Q

ALBERO DI MELE

ALLERGENS

A
  1. Dairy
  2. Egg
  3. Gluten
  4. Hazelnut
  5. Alcohol
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12
Q

ALBERO DI MELE

INSPIRATION

A

Frangipane is a French tart filling, traditionally made with almond flour, eggs, and butter. Piped into a tart shell and baked into a rich, cakey filling. We Substituted hazelnut flour and added dried cranberries for a tasty seasonal twist.

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13
Q

AGRUMI E TERRA

What are the components?

A
  1. White Sesame Blondie
  2. Mandarin Gelee
  3. Honey Mascarpone Mousse
  4. Tahini Whipped Ganache
  5. Mandarin Segments
  6. Mandarin Mousse Filled Choux Puff
  7. Sesame Tuile
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14
Q

AGRUMI E TERRA

ALLERGENS

A
  1. Dairy
  2. Egg
  3. Gluten
  4. Sesame
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15
Q

AGRUMI E TERRA

INSPIRATION

A

Classic pairing of nutty sesame and bright, fruity mandarin.

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16
Q

TORCIA

What are the components?

A
  1. Smoked Cinnamon & Molasses Mousse
  2. Soft Marshmallow
  3. Torched marshmallow
  4. Valrhona Dark Chocolate Ganache
  5. Dehydrated Cocoa Dusted Meringue
  6. Molasses Cream
  7. Smoked Cinnamon Stracciatella Gelato
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17
Q

TORCIA

ALLERGENS

A
  1. Dairy
  2. Egg
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18
Q

TORCIA

INSPIRATION

A

Torched marshmallow, dark chocolate, and molasses flavors combine into an elevated smore’s inspired dessert. We use meringue in three ways-spread on the plate and toasted, soft meringue piped into the center of the mousse, and dehydrated to a crisp.

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19
Q

SORBETTO

What are the components?

A
  1. Dark Chocolate Sorbet
  2. Spiced Orange Marmalade
  3. Orange & Pink Peppercorn Foam
  4. Spicy Chocolate Sauce Pourover
  5. Candied Orange Slice
  6. Dark Chocolate Shard
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20
Q

SORBETTO

INSPIRATION

A

Orange marmalade includes orange zest and spices, balanced by a dairy free chocolate sorbet and a tangy orange foam with pink peppercorn.

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21
Q

GELATO

What are the components?

A
  1. Cinnamon Maple Gelato
  2. Sweet Potato Chantilly
  3. Rum Toffee Caramel Pourover
  4. Sweet Potato Cake
  5. Pecan Butter
  6. Sweet Potato Tuile
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22
Q

GELATO

INSPIRATION

A

A sweet potato pie! Warm fall flavors of maple, sweet potato, spices, and rum.

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23
Q

GELATO

ALLERGENS

A
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24
Q

MINIS

APPLE CIDER CARAMEL

What course & menu(s)?

A

Tasting & A La Carte

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25
Q

MINIS

SEMOLINA FIG SPRITZ

What course & menu (s) / Inspiration

A
  • Tasting Menu Only
  • Figs are widely popular in Italy, grown throughout the
    country, with the Val Camonica fig variety often grown in
    the region of Lombardy. Semolina is commonly produced
    in Italy and exported throughout the world. We combined
    these two classic Italian ingredients into a piped butter
    cookie, called a spritz cookie, that many cultures
    traditionally bake during the holidays.
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26
Q

SEMOLINA FIG SPRITZ

ALLERGENS

A
  1. Dairy
  2. Egg
  3. Gluten
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27
Q

APPLE CIDER CARAMEL

ALLERGENS

A
  1. Dairy
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28
Q

ALBERO DI MELE

What are the components?

A
  1. Graham Sable
  2. Hazelnut Cranberry Frangipane
  3. Cranberry Gel
  4. Candied Hazelnuts
  5. Apple Brandy Mousse
  6. Brown Sugar Oat Streusel
  7. Caramelized Apple
  8. Cranberry Sorbet
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29
Q

APERITIVI

What are the components?

A
  1. Sciatt
  2. Foie Gras on Pumpernickel with Muscadine Jelly
  3. Fried Polenta Cake with Taleggio Fonduta & Apple Mostarda
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30
Q

APERITIVI

SCIATT

A

Buckwheat and Beer Battered Valtellina Casera Cheese & Grappa Glaze.

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31
Q

APERITIVI

FOIE GRAS

A

Served on Pumpernickel with a
Muscadine Jelly

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32
Q

APERITIVI

POLENTA CAKE

A

Topped with Taleggio Fonduta and Apple
Mostarda

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33
Q

APERITIVI

ALLERGENS

A
  1. Diary
  2. Gluten
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34
Q

CARPACCIO DI MANZO

What are the components?

A
  1. Wagyu Beef
  2. Charred Broccoli
  3. Tonnato
  4. Caviar
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35
Q

CARPACCIO DI MANZO

WAGYU

A
  • Doddy Creek Farms - Specialized in Local grass fed Akaushi wagyu beef raised in Normandy, TN
  • Sliced thin and served raw, dressed in ice wine vinegar and
    salt
36
Q

CARPACCIO DI MANZO

CHARRED BROCCOLI

A

Local broccoli charred on the grill then marinated with vinegar, olive oil garlic and herbs

37
Q

CARPACCIO DI MANZO

TONNATO

A

Tuna sauce made from poached tuna, capers, anchovies, olive oil and egg

38
Q

CARPACCIO DI MANZO

CAVIAR

A

White sturgeon caviar from Calvisius, produced in Lombardy

39
Q

CARPACCIO DI MANZO

ALLERGENS

A
  1. Allium
  2. Beef
  3. Egg
  4. Seafood
40
Q

CARPACCIO DI MANZO

INSPIRATION

A

Though tonnato traditionally comes from Piedmonte, vitello tonnato made its way to Lombardy and is on most menus in trattorias across the region. Being a rich, wealthy region of Italy luxurious cuts of meat are often on menus. They are also known for their cattle production, and we are featuring Calvisus caviar that is produced in a town called Calvisano near Brescia.

41
Q

TORTELLI DI ZUCCA

What are the components?

A
  1. Pumpkin Filling
  2. Egg Dough Pasta
  3. Brown Butter Glaze
42
Q

TORTELLI DI ZUCCA

PUMPKIN FILLING

A

Pumpkins are roasted in the wood fired oven then blended with parmigiano-reggiano, fruit Mostarda, and amaretti cookie (almond cookies)

43
Q

TORTELLI DI ZUCCA

EGG DOUGH PASTA

A

Classic egg dough infused with
pumpkin

44
Q

TORTELLI DI ZUCCA

ALLERGENS

A
  1. Dairy
  2. Gluten
  3. Nuts
  4. Egg
45
Q

TORTELLI DI ZUCCA

INSPIRATION

A

A typical stuffed pasta from Mantua. This dish is a nod to the famous Dal Pescatore restaurant in Canneto sull’Oglio which is just south of Mantua. Ran by the Santini family, it is where Chef Tony trained early in his career and where Chef Joey staged for a few days on his trip to Italy

46
Q

RISOTTO ALLA MILANESE

What are the components?

A
  1. Saffron Infused Risotto
  2. Veal Ossobuco
  3. Gremolata Oil
47
Q

RISOTTO ALLA MILANESE

SAFFRON INFUSED RISOTTO

A

Cooked in parm stock and infused with Saffron. The risotto gets finished with bone marrow butter and parmigiano Reggiano

48
Q

RISOTTO ALLA MILANESE

VEAL OSSOBUCO

A

Veal shanks that are braised in veal stock and aromatics. We chill the meat and cube it, Reduced the braising liquid until thick, and dice and caramelize mirepoix. On the pick
up we combine the diced meat, braising liquid and mirepoix

49
Q

RISOTTO ALLA MILANESE

GREMOLATA OIL

A

Parsley, Olive Oil and Lemon
Zest

50
Q

RISOTTO ALLA MILANESE

ALLEGENS

A
  1. Dairy
  2. Meat (can be omitted)
51
Q

RISOTTO ALLA MILANESE

INSPIRATION

A

Risotto alla Milanese might be the regional dish of Lombardia. Traditionally a saffron risotto with the addition of bone marrow- the dish is typically served with ossobuco alla Milanese. This is a refined version that assimilates the traditional trattoria dish. History + Legend: Legend has it that the dish was first created by the master glazier of Milans cathedral Valerio Diependale who regularly used saffron to stain the glass windows yellow. First recipe under the name risotto alla Milanese was in 1829 in a cookbook called Nuovo Cuovo Milanese Economico by Giovanni Felice Lurasch

52
Q

STORIONE

What are the compnents?

A
  1. Stugeon
  2. Franciocorta Sauce
  3. Beetroot
  4. Sunchoke
  5. Horseraddish Oil
53
Q

STORIONE

STURGEON

A

Farmed from California, Lightly cured with citrus and roasted in the oven a la minute

54
Q

STORIONE

FRANCIOCORTA SAUCE

A

Franciacorta, butter, fermented garlic honey and lemon

55
Q

STORIONE

BEETROOT

A

Local baby beets roasted and glazed in beet juice

56
Q

STORIONE

HORSERADDISH OIL

A

fresh horseradish infused vegetable oil

57
Q

STORIONE

SUNCHOKE

A

Caramelized sunchoke puree. Sunchoke, butter and cream

58
Q

STORIONE

INSPIRATION

A

Lombardy is a land lock Region but Is home to some of Italy’s most famous lakes including Lake Como and Garda that have many freshwater fish resulting in many freshwater fish dishes. We wanted to make a freshwater fish to emulate this by serving sturgeon, a unique fish that is often overlooked. The addition of Franciacorta (incredible sparkling wine from Lombardy done in Champagne method) also highlights the regions specialties

59
Q

STORIONE

ALLERGENS

A
  1. Dairy
  2. Fish
60
Q

FARAONA

What are the components?

A
  1. Guinea Fowl
  2. Fegato Sauce
  3. Polenta
  4. Mostarda di Frutta
61
Q

FARAONA

GUINEA FOWL

A

Sous vide breast then the skin is crisped in the oven a la minute

62
Q

FARAONA

FEGATO SAUCE

A

made from the carcasses of the birds. We produce a stock and then reduce it down. The reduced stock gets further reduced
with cream and seared livers. It is then blended and finished with foie gras, seasoned with ice wine vinegar and salt

63
Q

FARAONA

POLENTA

A

Anson Mills (South Carolina based) heirloom, sustainable and organic polenta that is cold milled and hand processed to retain the highest amount of nutrients and flavor. We cook it in stock and finishing with parmigiano and butter.

64
Q

FARAONA

MOSTARDA DI FRUTTA

A

a typical Lombardian condiment made by candying fruit and spiking it with mustard powder or oil. Typically Served with meat and cheeses. The fruit and process changes from city to city, the one for this dish (and the tortelli) is made in a mantua style by using quince and pears and slowly candying them throughout 3 days

65
Q

FARAONA

ALLERGENS

A
  1. Dairy
  2. Poultry
66
Q

FARAONA

INSPIRATION

A

a rough spin on Fagiano alla Milanese which is a typical pheasant dish that is cooked with lots of dairy and a sauce is made from the livers of the bird. We are serving a more refined version and using guinea fowl, which is a similar game bird that is also eaten throughout the region. We also wanted to highlight Polenta which is eaten and produced throughout the region.

67
Q

CHEESE COURSE

TALLEGIO

A
  • Cow milk
  • Way up in the mountainous caves around Val Taleggio, Taleggio is made every autumn and winter using pasteurized cow’s milk from the alpine pastures. The cheese is matured in caves and washed once a week with seawater to control the surface bacteria. This washing of the rind is what gives Taleggio its pungent smell, but the cheese itself is actually very mild, with a distinctive fruity tang which makes it good in salads or melted into risotto or polenta. (6-10 weeks)
  • Will be served with local honey
68
Q

CHEESE COURSE

GORGONZOLA DOLCE

A
  • Cow milk
  • Originates in the town of Gorgonzola, just a few miles west of Milan. one of the oldest blue cheeses in the world and remains one of the most popular. a soft, blue, buttery cheese made from pasteurized cow’s milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. Mild, and sweet with notes of sour cream and lactic tang. Aged a minimum of 45 days
  • Will be served with Mostarda di frutta
69
Q

CHEESE COURSE

BITTO

A
  • Cow and goat milk
  • A signature cheese of the Valtellina Valley, Bitto is named after the nearby Bitto River. Bitto is only produced in the summer – when grass appears on the alpine meadows of altellina, farmers let their cow’s out to feed and use the milk to make Bitto. a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen. Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow’s milk with the addition of 10-20% of goat’s milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère. As it ages, it gets crumbly and small white dots appear on the rind. After a
    year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years
  • Served with Yolan Balsamico
70
Q

CHEESE COURSE

GRANA PADANO

A
  • Cow Milk
  • Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano- Reggiano. It is produced throughout the Po Valley This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months).
  • Served with Yolan Balsamico
71
Q

PARADISO

What are the components?

A
  1. Traditional vanilla sponge cake
  2. Walnut Bavarian mousse
  3. Caramelized apricots
  4. Candied walnut
  5. Apricot & golden raisin chutney
  6. Saffron anglaise espuma
  7. Salted apricot cremeaux
72
Q

PARADISO

ALLERGENS

A
  1. Dairy
  2. Egg
  3. Gluten
  4. Walnut
73
Q

PARADISO

INSPIRATION

A

Paradiso cake “heavenly cake” originates from the city of Pavia in the Lombardy region. This symbol of Pavia is sold in bakeries throughout the city and won its Inventor, Chef Enrico Vigoni, a gold medal at the Milan International World Fair in 1906. We made a buttery, light sponge cake filled with candied walnut mousse, topped traditionally with powdered sugar. This is paired with a sweet and savory fruit chutney, saffron, and torched apricots.

74
Q

MINIS

APPLE CIDER CARAMEL

What course & menu(s)?

A

Tasting & A La Carte

75
Q

APPLE CIDER CARAMEL

ALLERGENS

A
  1. Dairy
76
Q

MINIS

SEMOLINA FIG SPRITZ

What course & menu (s) / Inspiration

A
  • Tasting Menu Only
  • Figs are widely popular in Italy, grown throughout the
    country, with the Val Camonica fig variety often grown in
    the region of Lombardy. Semolina is commonly produced
    in Italy and exported throughout the world. We combined
    these two classic Italian ingredients into a piped butter
    cookie, called a spritz cookie, that many cultures
    traditionally bake during the holidays.
77
Q

SEMOLINA FIG SPRITZ

ALLERGENS

A
  1. Dairy
  2. Egg
  3. Gluten
78
Q

What are the components?

Bucatini all’ Amatriciana

A
  • San Marzano Tomatoes
  • Guanciale
  • Basil
  • Bucatini
  • Parmigiano-Reggiano
79
Q

Bucatini all’ Amatriciana

Allergens

A
  • Gluten
  • Dairy
80
Q

What are the components?

Cacio E Pepe

A
  • Mafaldine Pasta
  • Grated Pecorino Romano
  • Freshly Ground Black Pepper
  • Sauce: Pecorino Romano, Pasta Water, EVO, Black Pepper
81
Q

Cacio E Pepe

Allergens

A
  • Gluten
  • Dairy
82
Q

What are the components?

Gnocchi

A
  • Shaved Truffle
  • Potato Gnocchi
  • Ricotta Cream Sauce & Parmigiano Reggiano
83
Q

Gnocchi

Allergens

A
  • Dairy
  • Eggs
84
Q

What are the components?

Cotoletta Alla’ Milanese

A
  • Salad (on top): Arugula, Olive Oil, Shaved Parm
  • Veal: Breaded with Milk, Egg, Focaccia Bread Crumbs, Fried in Olive Oil
85
Q

Cotoletta Alla’ Milanese

Allergens

A
  • Egg
  • Dairy
  • Gluten
86
Q

What are the components?

Bistecca

A
  • 55 day dry aged Kansas City Steak
  • Sauce Changed Seasonally
87
Q

Bistecca

Allergens

A
  • Allium
  • Gluten

Yolan (5 decks)

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