Dinner Flashcards
Cheese plate
-Bleu, Brie, Gouda, Swiss
-Toasted sourdough, marcona almonds, honey, seasonal jam
Salami Board
-Copa, Prosciutto, Soppressata
-House pickles, sourdough bread
East Coast Oysters
-Blue point oysters (6 an order)
-Mignonette, lemon, Tabasco
Sweet Potato Fritters
-Shredded sweet potato’s, Delicata squash, onion
-fried in flour and egg
-served with persimmon chutney
Green Chickpea Panisse
-Fried Chickpea
-Yogurt dip seasoned with chive, sumac, and espelette
-5 or 6 to an order
Sunchoke bisque
-Garlic, shallot, sunchokes, potato, milk
-Seasoned with truffle oil
-Garnished with black truffle and sunflower seeds
Farmers Salad
-Butterhead lettuce tossed in tarragon and chive
-Dressed with lemon and lavender vinaigrette
-Pecorino cheese
Lamb Ribs
-Braised in onion, garlic, and lemon
-Basted and grilled in “hot honey” made from Calabrian Chili, honey, and lemon juice
-Finished with diced chili, mint, and lemon zest
Endive Citrus Salad
-Belgian Endive dressed with lemon vinaigrette, shallot, and Calabrian chili
-Sliced oro blanco and blood orange
-Finished with Ricotta salata, mint, cilantro, and pistachio
Mussels
-Steamed in sherry and prosciutto stock
-Sauce is mounted with butter and lemon juice
-Plated over sliced prosciutto and garnished with sea beans
Massaman Curry
-Winter Thai style (not spicy)
-Sweet potato, cauliflower, coconut, and warming spices
-Finished with fried rice noodles, cilantro, and lime juice
Raditore
-Shaped like radiators
-Braised wild boar ragu (close to pork but gamier)
-Cooked with onion, garlic, fennel, red wine, and tomato
-Finished with lemon zest
Mafaldine
-Thin lasagna like flat noodle
-Served cacio e Pepe style (cheese and pepper)
-Sauced in parmigiano reggiano with black and pink peppercorns
-Finished with grated horseradish
Squid Ink Bucatini
-Thick spaghetti like noodle
-Sauced in mixture of light tomato, nduja sausage, and clam jus
-Finished with mint, lemon, and chopped clams
Scarpinocc
-Lombardy style made to resemble wooden shoes
-Filled with Taleggio cheese
-Sauced with butter
-Garnished with muscat grapes, pecorino cheese, and aged balsamic
-Supposed to taste like a cheese board
Rabbit Cassoulet
-Rustic French preparation of baked beans
-Rabbit is braised then cooked in rabbit stock
-Cranberry beans are cooked in the same stock
-Finished mushrooms and breadcrumbs cooked in duck fat
Duck Breast
-Basted in butter, thyme, and garlic
-Served with Tokyo turnips cooked in duck fat, wilted turnip greens, and a duck jus fortified with lemongrass
Monkfish
-Similar in flavor and texture to lobster
-Served in a sauce Americaine made from crème fraiche, tomato, sherry, lobster mushrooms, and shallot
-Served with sautéed lobster mushrooms, smoked trout roe, and tarragon
Striped Bass
-White flakey fish that is slightly steaky
-Marinated in earl gray tea, ginger, garlic, and soy sauce
-Served without skin and with a purée of celery root
-Garnished with fried leaks, tarragon, and mint
Sasso Chicken
-Brined for 2 days and roasted
-Thighs are deboned and rolled in a chicken skin roulade with sautéed peppers before being fried
-Garnished with a sauce made from pickled aji dulce peppers and charred baby corn
Skirt Steak
-8oz Marinated in sofrito, garlic oil, and cumin
-Grilled and served atop “bagna cauda” made of garlic, anchovy, egg yolk, pecorino, and lemon juice
-Garnished with sautéed Brussel sprouts and crushed hazelnuts with grated pecorino
Grecian Eggplant
-Smoked and fried, and then lightly braised in a sauce made of onion, garlic, tomato, and curry eggplant
Shishito
-Charred and finished with sea salt, lemon, and olive oil
