Dinner - Viandes / Meats

Question 1

Terrine of Foie Gras with pickles and bread

Answer 1

Hudson valley foie gras is poached with sweet wine layered with black truffle, topped with Foie Gras fat and pressed into a terrine it is served with pickles and grilled sourdough

Question 2

Beau soleil oysters what wildflower mignonette

Answer 2

5 beau soleil oysters (New Brunswick) and served with a mignonette made with chamomile, cucumber vinegar, honey and balsamic.
contain shellfish is actually shellfish

Question 3

Live scallop with Sorrento lemon apricot and black current leaf

Answer 3

Live scallop from Massachusetts are shucked a la minute and topped with thinly sliced Sorrento lemon, apricot, Citron marmalade and dressed with an oil of black current leaves
contain shellfish pescatarian

Question 4

Pomme croquettes with age comte, Olive fed wagyu, and succulents

Answer 4

Potato Croquettes are stuffed with a bechamel made with aged Comte cheese served with very thinly sliced raw Olive fed wagyu ribeye that is brushed with smoked niban dashi (second brewing of dashi) seasoned with a spice blend made from fermented green garlic and morel mushrooms. finished with dress sea beans and a few drops of balsamic vinegar
contains gluten

Question 5

Carpaccio of bluefin Toro with avocado, almond and Baerii caviar

Answer 5

Bluefin tuna Toro (fatty) belly is sliced thin and arranged on a plate it is topped with thinly sliced avocado from Brokaw ranch in California. Siberian (Baerii) caviar and almond oil. It is finished with lemon and sea salt
Contains nuts pescatarian

Question 6

Grilled lamb with plum amethyst sorrel and cherry blossom

Answer 6

Colorado lamb chops or marinated in gochujang (fermented soybean paste) and grilled they are topped with semi dehydrated fermented plum, fermented plum syrup, and garnished with amethyst Sorrel and cherry blossoms. it is served with lamb sauce and olive oil contains gluten (soy)

Question 7

Berkshire pork with sauce charcuterie

Answer 7

Berkshire pork chops or seared and topped with sauce charcuterie

Question 8

Raw beef with herb de croissants egg yolk and sucrine

Answer 8

Dry aged beef, beef tenderloin and venison loin is chopped fine, seasoned with a paste of espelette and vadouvan, and placed in a ring mold on top of crisp butterhead and gem lettuce it is garnished with a beautiful farm egg yolk and a condiment of fresh herb de provence
gluten free dairy free

Question 9

Bouchot mussels with Pimenton and herbs

Answer 9

Muscles from Bangs Island in Maine or steamed in white wine with shallot and garlic and plucked from the shells before being cooked in a butter made with cordyceps mushroom and nduja spices it is garnished with a chili oil and served with a piece of grilled baguette
pescatarian gluten free without bread

Question 10

Roasted bone marrow with a sauce of root vegetables

Answer 10

Marrow bones are roasted and served with a sauce made with bacon, brunoise root vegetables and butter it is garnished with Chevril and served on grilled sourdough with smoked and glazed shallots and crispy ramps

Question 11

Bluefin tuna with tomato porcini and celery leaf

Answer 11

Bluefin tuna is cured in seaweed and sliced thin it is topped with semi dehydrated tomato a porcini infused soft made from beef as well as tuna trim and a celery leaf oil. it is garnished with nasturtium leaves
gluten-free dairy-free contains meat (sauce)

Question 12

Grilled lobster with beef fat and wild berries

Answer 12

Maine lobster tails are grilled over charcoal while being brushed with beef fat they are plated with wild berries like Huckleberry lingonberry and elderberry, it is sauced with a broken sauce of beef fat, berry juice and red cider vinegar and served with sauteed chrysanthemum leaf
gluten-free without chrysanthemum leaf

Question 13

Poached sturgeon with nasturtium Baerii caviar and sauce supreme

Answer 13

Sturgeon from the Pacific Northwest is poached in chicken fat it is served with wilted nasturtium, Siberian caviar, stewed stinging nettle, and sauce supreme (poultry sauce finished with creme fraiche)
gluten-free

Question 14

Poulette with Sorrel, English pea, and savagnin

Answer 14

Heritage breed chickens are steamed and served with a Savagnin beurre Blanc, fresh English peas, wilted Sorrel and miners lettuce, and turnip puree gluten free

Question 15

Filet of salmon with potage and sea salt

Answer 15

Beautiful Ora King Salmon is cooked mi cuit (half cooked) providing a perfect blend of textures throughout the fish it is served with a vegetable potage pureed and some beautiful large flake sea salt
pescatarian gluten free

Question 16

Dover sole with beurre Blanc

Answer 16

Whole dover sole is seared in brown butter, taken off the bone, and served with a beurre Blanc with brunoise vegetables herbs caviar and Roes. it is also served with a slice of lemon
pescatarian gluten-free

Question 17

A5 wagyu with sauce Perigueux and fresh wasabi

Answer 17

A5 wagyu from ibaraki prefecture in Japan is served with a beef sauce infused with black truffle as well as shaved black truffle fresh wasabi and braised endive
gluten free dairy free