Dinner - Vegetables

Question 1

Roasted cabbage / navy beans / basil gremolata

Answer 1

Green cabbage are cut into wedges, seasoned with salt and olive oil and steamed until tender.
Roasted under the salamander for service until the edges start to char. Served over a puree of navy beans (small white beans) and olive oil, then glazed with basil gremolata (parsley and basil chiffonade/ribbons, garlic oil and lemon) and garnished with fried navy beans. This is a vegan dish.

Allergies: allium

NOTES: Can be made with no gremolata for garlic allergies.

Question 2

Roasted carrots /fermented carrot puree / herb salad / aromatic breadcrumbs

Answer 2

Baby heirloom carrots are roasted with salt and olive oil and dressed with vermouth vinaigrette(dolin blanc vermouth, red wine vin, Dijon mustard, shallots, olive oil), served over fermented carrot puree and garnished with herb salad(carrot tops, bronze fennel, celery leaf, purple mizuna, flat leaf parsley) and onion ash crumb(charred fermented onion ash, country breadcrumb, celery seed, fennel seed, coriander seed).
The Fermented carrot puree is more or less the same process as fermenting our sauerkraut, carrots are sliced and dressed in 3% salt brine and allowed to ferment at room temperature for 5 days before cooking and pureeing in olive oil. (cooking stops the fermentation, so we have control of the flavor)

For the charred fermented onion ash, same applies but the onions are charred then fermented then dried and ground and used to season the aromatic bread crumbs.

Allergies: allium, gluten
Can be gluten free without breadcrumb. Allium free without breadcrumb sub lemon vin.

Question 3

Potato Gratin

Answer 3

Yukon gold potatoes are peeled, halved, and sliced thin. Layered with garlic, thyme, chili flake and cream. Baked covered until tender. Glazed for service with fontina fondue (blond roux, milk, clove, bay, onion, fontina cheese) and gratineed under the salamander and finished with housemade tater chips (gluten free) and chive.

Allergies: allium, dairy, gluten

NOTES: Can be made gluten free w/out fonduta.

Question 4

Charred okra

Answer 4

Okra is roasted in a super hot cast steel pan from raw, so they get nice char marks but are just cooked through, these are tossed in a bowl with lemon vinaigrette (lemon juice and oil), arugula and salt. Served over sauce tonnato (tuna confit pureed with anchovy, aioli and lemon) and garnished with house tuna bottarga (smoked, cured and dried tuna).

Allergies: eggs, allium, seafood
Can be made vegan/vegetarian with no tonnato or bottarga.
Can be made allium free w/o tonnato.