Dinner

Question 1

Caviar

Answer 1

20 grams of Italian Osetra or 28g of American Hacleback

Potato fritters -Yukon gold potatoes
Deviled eggs - minced red onion

Question 2

Scallop crudo

Answer 2

Chamomile brined for 6 hours and

thinly dressed with lemon juice and oil. Chervil - parsley

Question 3

Fluke crudo

Answer 3

Fluke - thinly sliced and dressed with salt

Garnish - blood orange supremes, thinly sliced Calabrian chilis, crushed toasted pistachio, celery leaf and micro celery

Question 4

Raw Hamachi

Answer 4

Leeks charred and chopped into a relish with lemon zest, juice and olive oil

Seasoned with Piri piri : is made from crushed chilies, citrus peel, onion, black pepper, lemon juice, bay leaves, paprika, basil, oregano, and tarragon

Question 5

Pan roasted Rib Eye

Answer 5

16oz ribeye steak pan roasted basted butter thyme and garlic

Grilled Romanesco steak - heirloom variety of cauliflower

Seasoned with Sweet and sour black garlic sauce- sherry

Topped with black winter truffles
Porcini mushroom salt

Question 6

Whole roasted Lobster

Answer 6

1 1/14 lobster split down the middle

Body is stuffed with the knuckle and ckaw meat.

Sun chokes are roasted
Lobster butter sauce - Meyer lemon juice
Chives and tarragon
Feta cheese crumbles
Red vein sorrel - tangy flavor native to Southern Europe

Question 7

Arugula salad

Answer 7

Pears - thinly sliced and marinated in pickled mustard seeds

Topped with Pecorino sardo - spicy hard sheeps milk

Toasted black walnuts

Vinaigrette - aged sherry walnut oil,

Question 8

Beet Salad

Answer 8

Roasted and peeled red and yellow beets - tossed with lemon juice

Seasoned with Pickled persimmon- similar to Apple chili, saffron, ginger, white wine vinegar

Sunflower seed mix - sesame seeds, fennel, cumin and coriander.

Red frill mustard green

Whipped rosemary- yogurt. Charred rosemary steeped in heavy cream. Cream whipped and folded into Greek yogurt. Seasoned with salt and pepper.

Question 9

Feta cheese

Answer 9

Saffron Semolina Toast
Mixed olives marinated in herbs and hot red pepper flakes

Fresh oregano leaves

Greek extra virgin olive oil
Barrel aged feta cheese made from sheeps milk. Imported from Greece.

Question 10

Roasted Romanesco

Answer 10

Romanesco cauliflower steaks steaks pan roasted salt oil

Romesco sauce - pepper, butternut squash, onion,garlic, pine nut, almonds, pepitas, sherry vinegar, smoked paprika, Aleppo pepper.

Question 11

King Trumpet mushrooms

Answer 11

Variation on the Skirt Steak

Local king trumpet mushrooms are roasted in evoo, salt and Aleppo pepper

Travisano - Italian radicchio

Seasoned with Pedro Ximenez - sweet cherry

Topped Cabrales - Spanish blue cheese

Marcona Almonds

Parsley

Question 12

Fried potatoes

Answer 12

Small marble potatoes with rosemary then smashed deep fried and seasoned with paprika salt

Horseradish yogurt - Greek yogurt, grated horseradish, salt, evoo

Green sauce - cilantro parsely, Serrano chili, garlic, evoo, salt, cumin, coriander, Cardomom, clove, cilantro leaf.

Question 13

Pumpkin soup

Answer 13

Butternut and heirloom pumpkin soup. Garnished with Apple celery root and turnip salad, pumpkin seed oil.

Question 14

Brandade

Answer 14

Warm salt cod purée
Salt cod soaked and poached
Sweated shallots and garlic in extra virgin olive oil cream, potatoes and lemon juice.

Jerusalem artichokes chips
Parsley
Crostini

Question 15

Clams

Answer 15

Littleneck clams 9 cooked in a white wine garlic sauce seasoned with shallots shaved garlic and fresh paprika.

Guanciale - cured pork Jowl thinly sliced and rendered.

Garnished with fennel fronds

Grilled rye bread

Question 16

Squid ink Bucatini

Answer 16

House made squid ink bucatini

Spicy pepper sauce: piquillo peppers, sherry vinegar, anchovy juice, confit garlic, smoked paprika, espellette. Puréed and spooned on bottom of plate.

Squid: tubes sliced into rings and tentacles
Sauce : garlic, hot red pepper, dived chorizo, pickled peppers, parsley.

Question 17

Campanelle

Answer 17

Home made using semolina wheat.

Sauce - braised tomatoes garlic chili flake, Meyer lemon juice, chervil and butter.

Breadcrumbs seasoned with lemon zest

Grated bottarga (salted and cured mullet roe)

Question 18

Grilled Swordfish

Answer 18

Swordfish 6oz brined then grilled

Served in a squash romesco sauce purée red pepper onions and garlic/pine nuts.

Brussel sprouts are deep fried tossed with golden raisin agrodulce.

Garnished: pine nuts red frilly mustard greens, Aleppo pepper

Question 19

Golden raisin agrodulce

Answer 19

Raisins soaked in sherry vinegar with garlic and shallots.

Question 20

Whole fried fish

Answer 20

Fish - hollowed: most bones removed. Head and tail intact. Dredged in Wondra flour and fried.

Aleppo pepper aioli.

Salad : thinly sliced watermelon radish and fennel, arugula, mint, dill–tossed with lemon juice and evoo.

Okra : halved, dipped in buttermilk and dressed in wondra flour seared and seasoned w/ Aleppo flakes.

Question 21

Seafood stew

Answer 21

Hake - brined marinated in parsley , preserved lemon, and harrissa.

Preserved lemon rind

Maine yellow eyed beans - cooked with mirepoix

Charred escarole

Mussel steamed to order.

Squid

Cherry tomatoes. Braised with garlic and onions in evoo.

Question 22

Bass

Answer 22

Bass poached in a liquid w/ citrus and herbs.

Celery root purée.

Mushrooms on roasted in garlic and thyme. Finished with chives and shallots.

Celery root chips

Topped with micro greens and shaved winter black truffles

Question 23

Confit Duck Leg

Answer 23

Served with duck sausage, orange, pomegranate, sweet potatoes.

Leg : cured in salt sugar grains of paradise and thyme over night. Rinsed and dried. Cooked slowly under duck fat until tender for 3hrs.

Sausage : duck/pork fat, orange zest, fennel seed.

Sweet potato: grated mixed with eggs cornstarch salt.

Red cabbage shredded - red wine/ red wine vinegar/ pomegranate molasses. Duck butter.

Orange sauce :