Descriptions- Antipasti

Question 1

Dressed Endives

Answer 1

Endive salad with pinenuts, golden raisins, and persimmons. Salad is dressed in olio verde and champagne vinegar and finished with 6 month aged ricotta

Question 2

Grapefruit and fennel cocktail

Answer 2

Fennel is dressed with sambuca and plated on top of grapefruit segments, marcona almonds and cosmic goat cheese

Question 3

Tuna with pickled caponata

Answer 3

Diced yellowfin tuna is cured (sugar, salt, orange zest) and dressed with orange zest and olio verde. Served with a Sicilian caponata relish of japanese eggplant, red bell pepper, and red onion that have been pickled in sugar and rice wine vinegar. Caponata is tossed with pine nuts, scallion, mint, celery leaf, and pickled golden raisins. Served over burnt eggplant emulsion (egg yolk, roasted garlic, lemon juice) and finished with anchovy sofrito (garlic, cocoa powder, capers) and finished with cinnamon

Question 4

Octopus Nha Trang

Answer 4

Octopus tentacles seasoned with white pepper and and seared. Tossed with charred tropea shallots, fresno/shishito peppers, tianjin chiles, holy basil, bonito flakes, and sambal tentsuyu sauce (sambal, sake, mirin, dashi, soy sauce, sugar). Garnished with mint, scallion, and cilantro stems.