Dinner Flashcards
Caviar
20 grams of Italian Osetra or 28g of American Hacleback
Potato fritters -Yukon gold potatoes
Deviled eggs - minced red onion
Scallop crudo
Chamomile brined for 6 hours and
thinly dressed with lemon juice and oil. Chervil - parsley
Fluke crudo
Fluke - thinly sliced and dressed with salt
Garnish - blood orange supremes, thinly sliced Calabrian chilis, crushed toasted pistachio, celery leaf and micro celery
Raw Hamachi
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
Pan roasted Rib Eye
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
Whole roasted Lobster
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
Arugula salad
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,
Beet Salad
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.
Feta cheese
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.
Roasted Romanesco
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.
King Trumpet mushrooms
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
Fried potatoes
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.
Pumpkin soup
Butternut and heirloom pumpkin soup. Garnished with Apple celery root and turnip salad, pumpkin seed oil.
Brandade
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
Clams
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
Squid ink Bucatini
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.
Campanelle
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)
Grilled Swordfish
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
Golden raisin agrodulce
Raisins soaked in sherry vinegar with garlic and shallots.
Whole fried fish
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.
Seafood stew
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.
Bass
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
Confit Duck Leg
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 :
