Dinner Flashcards
Radicchio
Radicchio salad with apple, basil, and mozzarella.
Radicchio leaves, Bibb lettuce, basil, Granny Smith apple, apple vinaigrette, mozzarella, salt, black pepper.
Beets
Beets, marinated, with quinoa, yogurt, and cumin.
Pressed sheep yogurt, beer vinaigrette broken with cumin oil. Gold and red beets with charred pearl onion. Quinoa salad (dehydrated and fried, lemon vinaigrette) and falafel dressed in lemon vinaigrette. Finished with fried beet shaves, and red sorrel.
Sunchoke
Sunchoke with puntarella, Parmesan, and hazelnuts.
Sunchoke purée (shallot, garlic, butter, marscarpone). Roasted sunchokes (butter, thyme, garlic). Parmesan and lemon zest.
Mixed grape salad.
Hazelnut pesto (hazelnut, charred puntarella, garlic, Sherry vinegar, evoo, white miso).
Bitter greens with lemon vinaigrette and Rosé ver jus and frozen grapes.
Fluke
Fluke cured with blood orange, radish and yuzu.
Fluke cured in olive oil with grated black radish. Shaved purple, breakfast, watermelon radish dressed in lemon vinaigrette. Blood and cara cara orange segments dressed in lemon vinaigrette. Yuzu and citrus evoo vinaigrette with shiso oil. Radish leaves.
Rigatoni
Rigatoni with braised oxtail, beets, horseradish.
Rigatoni glazed in butter and beet liquid. Seared then Braised oxtail (red wine, tomato paste, mirepoix, chicken stock).
Diced braised beets, grilled beet greens. Crème fraiche. Parmesan. Savory crumble (bread crumbs, fried garlic, thyme, rosemary, parsley).
Egg
Egg, slow poached with tonkotsu, mushrooms, and barley.
Poached egg, mushroom purée, cooked pearl barley, cooked black trumpet mushrooms, butter glazed kale and hen of the woods mushrooms, shaved crimini mushrooms, puffed barley, fried kale. Pork broth (pork belly, pig feet, chicken stock, mushroom, mirepoix, Rye bonji).
Foie Gras
Foie Gras seared with Lady Apple, and chestnuts.
Foie seared garnished with crispy duck skin, fried chestnuts, chives. Apple chestnut purée. Apple stuffed with duck confit, chicken jus, double cream. Apple jus, celery leaves.
Carrot
Carrot slow roasted with cumin, wheat berries, and duck crumble.
Carrot purée. Duck fat carrots. Wheat berries cooked in chicken stock and seasoned with lemon vinaigrette. Carrot and duck crumble (duck skin, crispy shallot, dehydrated carrot chips, cumin. Carrot sauce (reduced carrot juice and mascarpone, Dijon, cumin). Carrot leaves.
Cauliflower
Cauliflower roasted with grapes, capers and parsley.
Celery
Celery root braised with celery, Parmesan, and black truffle.
Celery root disc stuffed with truffle purée.
Celery root puree (milk, thyme, garlic, butter, Crème fraiche).
Cobia
Cobia slow cooked with clams, fennel and Meyer lemon.
Cobia (white, large flake, mild flavor) seared. Little neck clams cooked in white wine lemon shallot. Fennel puree (garlic, shallot, butter, cream). Seared fennel wings. Candied Meyer lemon (compressed with Syrup). Clam and herb nage.
Lobster
Lobster poached with pork cheeks, Brussels sprouts, and brown butter.
Butternut squash puree (butter vanilla salt).
Pork cheeks brined in salt water cooked sous vide for 2 days.
Lobster poached in citrus butter.
Lobster sauce (roasted lobster heads and legs, cinnamon, shallot, star anise, verjus, cream).
Suckling pig
Suckling pig confit with red endive, dandelions, dates.
Charred puntarella. Red endive halves. Rolled medjool dates.
Bitter green salsa verde (olive oil, garlic, charred stems, dates, lime Juice).
Spiced pig jus (pork bones, chili powder, cumin, cayenne, onions, apple vinegar, chicken jus, date gastrique).
Duck
Duck seared and confit with huckleberries and Tokyo turnips.
Duck breast, confit legs, huckleberry duck jus, confit turnip, glazed baby turnips, turnip relish (fish sauce garlic ginger), turnip greens.
Beef
Beef bone marrow crusted, with Swiss chard, and hen of the woods mushrooms.
Beef tenderloin rolled in foamy butter with brioche crust seared until golden brown. Sweet potato puree (butter, cream, baking spices). Swiss chard relish. Hen of the woods mushrooms. Beef jus (red wine, chicken jus, thyme).
