ENTRÉE’S Flashcards
Crispy Roasted Duck Two Ways:
- First way: Leg and thigh confit (fennel, rosemary, thyme, and nutmeg)
- Second way: Duck breast pan seared in own fat, salt and pepper and cooked until crispy
- Served on round sunken plate atop blueberry demi glaze
- Basil oil is drizzled around plate
- Garnished with micro cress
- Blueberry demi glaze- blueberries, Fonseca Bin 27 Port, vanilla bean, shallots, star anise and duck stock
Roasted Vegetable Risotto with Black Truffles:
• 8 oz. of Arborio short grain rice mixed with a vegetable stock (portobello mushrooms, fennel, garlic, onion, carrots, celery and thyme)
• Topped with maitake mushrooms, beech mushrooms, and asparagus
• Served on circular rippled plate
• Drizzled with basil oil
• Finished with large pieces of Parmigiano Reggiano cheese and ½ oz of fresh black summer truffles
**For Service: server/runner brings whole truffle with grater on folded white linen and shaves truffles tableside (about 10 slices)
Garlic Roasted Jumbo Prawns:
- 3 U-3 West Nigerian Tiger Prawns
- Seasoned with salt and pepper
- Grilled with garlic butter
- Served head-on
- Presented on oval plate
- Accompanied with gooseneck of garlic butter, lemon wrap and cocktail fork
Seared Sea Scallops and Squid Ink Pasta and Caviar Buerre Blanc:
- 3 U-10 sea scallops pan seared to med rare/medium
- Squid ink pasta is tossed in caviar beurre blanc and black Tobiko
- Pasta is nested in rippled bowl
- Scallops placed in circular fashion around pasta
- Each scallop is topped orange Tobiko (flying fish roe)
- Garnished with chopped parsley
- Caviar beurre blanc- American sturgeon caviar, butter, white wine, shallots and lemon rind
Whole Herb Roasted Branzino:
- Whole cleaned Branzino stuffed with herbs (tarragon, parsley, thyme, and rosemary)
- Oven roasted with extra virgin olive oil and finished till crispy
- Served skin on with head and tail
- Finished with capers
- Accompanied with lemon wrap and tiny copper pan with lemon caper butter sauce
Straight of Dover- True Dover Sole:
- 20-24 oz. whole Dover Sole
- Topped with, flour, salt and pepper then finished in the oven
- Cooked throughout
- Served on large oval platter
- Garnished with chopped parsley
- Accompanied with small gratin dish containing lemon wrap and gooseneck of
- **For Service: Server will debone fish tableside then drizzle the lemon caper herb butter over the fish to conclude presentation
Roasted Garlic Butter Alaskan King Crab Legs:
- 1 lb. of Alaskan King Crab legs (window cut)
- Roasted with garlic herb butter
- Served on oval plate
- Drizzled with spicy garlic butter sauce
- Finished with charred lemon zest
- Garnished with chopped parsley, oregano and whole tarragon
- Accompanied with small gratin dish containing lemon wrap and cocktail fork
