Dinner - Entrees Flashcards
Steamed Snapper / broccoli rabe / crystal hollandaise
Steamed American red snapper from the coast of Florida. 5oz portion. Served with broccoli rabe that is blanched and sautéed with chili butter (jarred Calabrian chilies pureed with butter and lemon zest) and lemon. And Crystals hollandaise (eggs, butter, crystals hot sauce, jerk seasoning) that is aerated in the isi canister to create a light airy and rich hollandaise sauce that stays suspended on the fish. Garnished with broccoli ash (excess broccoli leaves and trimmed stems baked until deeply browned, cooled and ground)
Allergies:
Dairy, egg, allium
NOTES: Can be made dairy free without hollandaise and chili butter
Can be made allium free w/o hollandaise
Grilled swordfish / heirloom tomato Panzanella / whipped schmaltz
Swordfish are found worldwide in temperate, subtropical and tropical seas, and is a large “meaty” fish that stands up well to more aggressive cooking techniques like grilling. Ours is line caught in the deep gulf and off the coast of Florida. 5.5 oz portions are marinated overnight with lemon, lime, roasted garlic, jerk spice, cane syrup and olive oil. And grilled over a hard hickory charcoal.
Served with heirloom tomato Panzanella salad. Panzanella is a tomato salad originating in Tuscany Italy around 1865. Where tomatoes are marinated with stale bread and onions; cucumber, basil, oil and vinegar are often added. Our Heirloom tomato Panzanella consists of Heirloom tomatoes that are grown on the north shore and delivered by covey rise as well as English cucumbers, mint and basil. The tomatoes are seasoned lightly and dressed a la minute with white wheat croutons (Trim from tuna toast. Hard white winter wheat and heirloom cornmeal from Bellegarde, milk, olive oil, salt, yeast) and homemade black garlic vinaigrette [(black garlic: peeled garlic vac bagged and held at 130F for 4 weeks) (vin: black garlic, chicken fat, Dijon mustard, rice wine vinegar, cane syrup, fish sauce, olive oil)]
Garnished with radish, bronze fennel and a porridge crisp with whipped schmaltz (clarified chicken fat) and powdered schmaltz (Schmaltz melted and buzzed into tapioca maltodextrin).
The Porridge crisp is made with additional trim from the Kansas toast which is pureed with hot water, dehydrated and flash fried.
Allergies:
Dairy, egg, allium, gluten
Can be made gluten free: NO CROUTON, NO CRISP
Pork belly / juniper / apple / wild rice
The pork belly is from either Chappapeela. The skin is removed and reserved for chicharrones. The belly is brined in salt water for 6 hours to fully season, then rubbed with pancetta spices (juniper, garlic, thyme, brown sugar, black pepper) slowly cooked at 300F for 3 to 4 hours, basted every 20 minutes with rosemary and thyme.
5oz portion is served over celery root and apple puree (celery root, green apple, onion, cream)
wild rice and quinoa chilled dressed in dried herb vinaigrette (oil, balsamic, red wine vinegar, herb powder)
the belly is served sliced over the puree and rice, garnished with diced roasted fuji apple and chicharrone seasoned in apple powder and celery leaf.
Allergies:
Dairy, allium
Curried Rabbit / jasmine rice / pecans / cilantro
The rabbit is seasoned with curry spice (coriander, turmeric, habanero, curry leaves, black pepper, star anise, ginger, garam masala, cardamom, clove, cinnamon and bay leaf) and roasted with onions, ginger, turmeric, habanero and brown chicken stock for about 3 hours until tender. The meat is taken off the bone and refortified with coconut milk
The Legs are confit separate and heated through in the curry for service, it is served with plain jasmine rice, toasted pecans, and cilantro.
Served as a 5oz leg quarter and 2oz meat in the curry.
Allergies:
Nuts, allium
NOTES: Nuts can be removed
Half chicken / little gem lettuce / dijon vinaigrette
The chicken breast and thigh are marinated with lemon, lime, roasted garlic, jerk spice, cane syrup and olive oil. Marinated 12 hours, steamed on the bone (this gives us chicken that is more flavorful and juicier), chilled and removed from the bone. Pan roasted for service.
Served with little gems lettuce dressed in Dijon vinaigrette (Dijon, lemon, olive oil)
Garnished with crispy shallots.
Allergies:
Gluten, allium, dairy
NOTES: Can be made without shallots for gluten allergies.
Can be made without yogurt for dairy allergies.
Duck breast / butterbeans / blood orange / scallion
8oz Maple leaf duck breast (northern Indiana) is cooked over low heat to render the fat from the skin until it’s crispy without overcooking the delicate breast meat. It is served automatic medium rare unless specified otherwise. And is rested and split down the center to display the center of the meat.
The duck breast is served alongside white wine braised butterbeans (shallot, thyme, bay leaf, white wine, brown chicken stock) that are finished with a healthy amount of butter so they are sweet, nutty, rich and acidic and have a beautiful creamy mouthfeel that is very luxurious with the gaminess of the duck. The beans are topped with fresh Louisiana satsuma oranges that are bruleed a la minute with vanilla sugar just to highlight their natural sweetness. The dish is garnished with charred scallion and fresh thyme.
The duck is finished with sea salt and chicken jus that is seasoned with satsuma juice.
allergies: allium, dairy
