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RD Menu > Dinner Menu > Flashcards

Dinner Menu Flashcards

1
Q

What is the green-line for the “Flet”?

A

Citrus-cured Fluke with Sea Beans, Chayote Squash, Celery-Tapioca Vinaigrette and Pickled Wild Strawberries

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2
Q

How do you mark for the “Flet”?

A

Fish Fork, App Knife

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3
Q

What are the allergies on the “Flet”?

A

Citrus, Dairy

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4
Q

What is the green-line for the “Saumon”?

A

Confit Ora King Salmon with Charred Broccoli, Finger Lime, Basil Pistou and Romanesco Cauliflower

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5
Q

How do you mark for the “Saumon”?

A

Fish Fork, App Knife

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6
Q

What are the allergies on the “Saumon”?

A

Gluten (removable); also possibly Dairy? (check)

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7
Q

What is Sorrel?

A

Edible green plant from same family as buckwheat and rhubarb. Known for a lemony tang.

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8
Q

What is the “Flet” cured with?

A

Orange, lemon, lime, sugar, salt. For 45 minutes.

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9
Q

What is in the vinaigrette on the “Flet”?

A

Celery, tapioca pearl, chayote, celery stock.

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10
Q

What are garnishes on the “Flet” plate?

A

Crispy tapioca; raw, sliced chayote; lightly-pickles strawberries; strawberry coulis (with cider vinegar and sea beans)

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11
Q

What are sea beans?

A

Salty, crunchy succulent plant

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12
Q

What are garnishes on the “Saumon”?

A

Broccoli mousse prepped like a bavarois; pickled cauliflower; toasted bread; baby cilantro; cilantro salad topped with lemon juice

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13
Q

What is the green line for the Rouget?

A

Grilled Mediterranean Red Mullet with Eggplant, Garbanzo Beans, Chalkidiki Greek Olive-Harissa Broth

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14
Q

What is the green-line for the “Thon”?

A

Perilla Seed-Crusted Yellowfin Tuna with Black Mission Figs, Fennel, Sumac and a Red Wine-Port sauce.

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15
Q

What are the garnishes on the “Thon”?

A

Fennel Royale (think a custard); Fennel shavings; Fennel confit (in olive oil); roasted figs; brunoise of figs in sumac oil.

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16
Q

What is the sauce on the “Thon”? Where does it go on the plate?

A

Red wine sauce with Port reduction, beurre monté and fig vinegar. It goes to the left of the tuna.

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17
Q

What are the allergies on the “Thon”?

A

Seeds, Alcohol

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18
Q

How do you mark the “Thon”?

A

Fish Fork, Main Course Knife (check on this)

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19
Q

What is the green-line for the “Seriole”?

A

Wasabi-Marinated Hamachi with Boston Lettuce, White Sturgeon Caviar, Meyer Lemon Coulis and Pickled Jalapeño

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20
Q

What’s the cure on the “Seriole”?

A

The Hamachi is cured in sugar, salt, wasabi and meyer lemon

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21
Q

What are the allergies in the “Seriole”?

A

Dairy

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22
Q

How many times does the Hamachi appear on the “Seriole”? In what form?

A

Twice. Once laid out over chive oil, once in tartare form.

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23
Q

What tops the cured Hamachi on the “Seriole” plate?

A

Pickled jalapeño brunoise, white sturgeon caviar, wasabi greens.

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24
Q

What’s in the Hamachi tartare on the “Seriole”? How’s it presented on the plate?

A

Diced Hamachi, meyer lemon zest, lemon oil, wasabi. It’s served wrapped in blanched boston lettuce and topped with caviar, rice pearls and wasabi greens.

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25
Q

What’s the purée on the plate of the “Seriole”?

A

Daikon Radish purée made of daikon, onion, olive oil and wasabi.

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26
Q

How do you mark the “Seriole”?

A

Fish Fork, App Knife

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27
Q

What’s the green-line for the “Chanterelle”?

A

Potato Gnocchi with Chanterelle Mushroom, Fava Beans, Aged Parmesan, Lamb’s Quarter and “Sauce Melilot”

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28
Q

What are the allergies on the “Chanterelle”?

A

Gluten, Egg, Butter

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29
Q

What is the “Sauce Melilot”? In what dish does it shine?

A

Chanterelle cream with garlic, shallot that is then infused with melilot (sweet clover). It the heart of the “Chanterelle”

30
Q

What is the marking for the “Chanterelle”?

A

App Fork, Sauce Spoon

31
Q

What is the garnish on the “Chanterelle”?

A

Wild asparagus, lamb’s quarters leaves and salad, parmesan cheese on top (always ask guest if they want more)

32
Q

What is the green line for the “Flétan”?

A

Alaskan Halibut with Tarbais Beans, Mussels, Chorizo “Saffranade”, Charcoal Broccoli Rabe, Mitsuba Cress

33
Q

What do we call a “Saffranade”? In what dish is it found?

A

It is the “condiment” and style of cooking the mussels in the “Flétan”. It features Saffron butter, chopped chervil, piquillo peppers, shallots, mussels & chorizo in a white wine confit.

34
Q

What are the allergies on the “Flétan”?

A

Dairy, Pork, Shellfish

35
Q

What are the garnishes on the “Flétan”?

A

Glazed Tarbais beans, purée of Tarbais beans, charcoaled broccoli rabe, mitsuna cress (Japanese parsley)

36
Q

What makes up the sauce in the “Flétan”?

A

Chorizo oil, reduced aged vinegar, mussels broth, saffron butter

37
Q

How do you mark for the “Flétan”?

A

Fish Fork, Sauce Spoon

38
Q

What is the green line for the “Ris de Veau”?

A

Caramelized Veal Sweetbreads with Oregon Porcinis, Garlic Confit, Spinach Salad and a Red Wine Shallot Jus

39
Q

What are the allergies in the “Ris de Veau”?

A

Mushroom, Gluten (removable)

40
Q

How do you mark the “Ris de Veau”?

A

App Fork, App Knife

41
Q

How are the sweetbreads prepared in the “Ris de Veau”?

A

Blanched (dusted in rice flour), roasted and finished with garlic and shallots

42
Q

What are the garnishes on the “Ris de Veau”?

A

Roasted Porcinis (garlic, shallots, sherry vin deglaze); Raw Porcini slices; veal jus; confit garlic; garlic chips; spinach salad; roasted pearl onions

43
Q

What’s the green line for the Foie Gras?

A

Vodka Flambéed Hudson Valley Foie Gras with Green Gage and Wild Beach Plums, Almond Cream and Chrysanthemum Leaves

44
Q

What are the allergies in the Foie Gras?

A

Alcohol, Gluten

45
Q

How do you mark for the Foie Gras?

A

App Fork, App Knife

46
Q

What are the garnishes on the Foie Gras?

A

Pickled Green Gage and Pennsylvania plums; pickled pink ginger; chrysanthemum leaves; glazed/roasted plums; raw plum brunoise; plum coulis; bitter almond coulis; plum powder

47
Q

What’s the green line for the “Choux Fleur”?

A

Chilled “Velouté Dubarry” with Vadouvan Oil, Sea Urchin Custard, Crispy Langoustine and Pickled Batis

48
Q

What’s in the side dish of the “Choux Fleur”?

A

A warm sea urchin custard (sea urchin, cream, eggs, tabasco) that rests under a crispy langoustine seared with butter. Topped with pickled baits and vadouvan oil

49
Q

What’s the makeup of the soup of the “Choux Fleur”?

A

It’s a cauliflower velouté flavored with vadouvan spice. (there is langoustine stock; we do without for vegetarian)

50
Q

What’s the garnish in the bowl of the “Choux Fleur”?

A

Roasted cauliflower; cauliflower shavings; romanesco; vadouvan spice

51
Q

What’s the marking for the “Choux Fleur”?

A

App Fork, Soup Spoon, Coffee Spoon

52
Q

What are the allergies of the “Choux Fleur”?

A

Dairy, Shellfish

53
Q

What is the green line for the “Bar”?

A

Pan-Seared Black Sea Bass with Artichokes, Young Chanterelles and Arugula Sauce

54
Q

What is the fish prep on the “Bar”?

A

Crispy (chickpea flour), skin on. Brown butter and arugula purée on top.

55
Q

What’re the garnishes on the “Bar”?

A

Baby artichoke “barigoule”; artichoke purée; glazed baby chanterelles; baby artichoke shavings/chips; dragon’s tongue arugula salad/coulis

56
Q

What is the sauce on the “Bar” and where does it go?

A

Artichoke, arugula purée emulsion, butter, cream and black pepper oil. It goes between the fish and the arugula coulis.

57
Q

How do you mark the “Bar”?

A

Fish Fork, Fish Knife

58
Q

What are the allergies on the “Bar”?

A

Seafood, Dairy

59
Q

What is the green line for the “Coq de Bruyère”?

A

Scottish Grouse with Red Currants, Brussels Sprout, Foie Gras “Pierogi”, Rye Berries and Dalmore Whiskey Bread Sauce

60
Q

How is the meat prepped on the “Coq de Bruyère”?

A

The Scottish Grouse is stuffed: foie gras; duck meat; chicken liver; garlic; crème fraiche; shallot

61
Q

What are the garnishes on the “Coq de Bruyère”?

A

Foie Gras Pierogi; sautéed Brussels Sprout; red currant glaze; red currant coulis; rye berries (pre-cooked then mixed with bread & Dalmore); salad of Brussels Sprout leaves

62
Q

What is the finish on the “Coq de Bruyère”?

A

Tuscan Kale chips and Foie Gras fat

63
Q

How do you mark the “Coq de Bruyère”?

A

Maine Course Fork, Steak Knife

64
Q

What are the allergies on the “Coq de Bruyère”?

A

Gluten, Dairy, Alcohol, Pork

65
Q

What is the green line for the “Boeuf”?

A

Scharbauer Ranch Beef Striploin with Wild Mushroom Civet, Potato “Saint-Florentin” and “Bordelaise Sauce”

66
Q

What is the green line for the “Veau”?

A

Roasted Veal Tenderloin with Gorgonzola, Braised Lettuce, Anelli Pasta, Pickled Cattail, Marsala Sauce

67
Q

What is the green line for the “Turbot”?

A

Wood-Fired Atlantic Turbot with Butternut Squash, Lady Apples and Birch Syrup Jus

68
Q

What is the green line for the new “Pintade”?

A

Mosaic of Guinea Hen with Rhum, Foie Gras, Black Trumpet, Hazelnut Toast, Confit Honeycrisp Apple

68
Q

What is the green line for the “Saint-Jacques”?

A

Maine Sea Scallops “a la Plancha” with Matsutake Mushroom, Baby Leeks, Roasted Sesame and Rock Chives

68
Q

What’s the green line for the “Agneau”?

A

Colorado Lamb Chop with White and Petit Rouge Sea Island Peas, Yellow Chicoree, Minted Mustard

RD Menu (3 decks)

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