Entrées - 14 April 2015 Menu

Question 1

Salmon En Croute

Answer 1

MAIN COMPONENT: 5oz Norwegian Salmon, duxelles de crimini

PREPARATION: Wrapped in cabbage and puff pastry and baked

ACCOMPANIMENTS: Sauerkraut

PREPARATION: Braised with onions, Riesling, juniper berries, thyme, bay leaves

FINISH/GARNISH: Green grapes and chervil

CHEF’S DESCRIPTION: 5oz portion of salmon stuffed with duxelles, wrapped in cabbage and puff pastry brushed with grain mustard internally and whole eggs externally. Baked in the convection oven, sliced in half and garnished with Maldon salt. Served with sauerkraut braised with onions, riesling, juniper berries, thyme, bay leaves and peppercorns. Beurre blanc is made with shallots, pinot Grigio and whole butter, finished with a few drops of fresh lemon.

TABLE TALK: Norwegian Salmon stuffed with duxelles, wrapped in cabbage and puff pastry and baked. Served with braised sauerkraut and finished with white wine beurre blanc, grapes and chervil

ALLERGY WARNING: Alcohol, mushroom, onion, dairy, eggs, citrus, gluten

Question 2

Warm Farro Salad

Answer 2

MAIN COMPONENT: Farro grains

ACCOMPANIMENTS: Endive spears

SAUCE: White balsamic vinaigrette / Arugula pesto

CHEF’S DESCRIPTION: Warm Farro salad tossed with, mint, parsley, cauliflower, butternut squash and taggiasca olives in a vinaigrette of white balsamic, olive oil, ginger and saffron. Served over an arugula pesto and endive spears and finished with shaved truffled pecorino cheese and fresh chervil.

TABLE TALK: Warm farro salad with roasted cauliflower, roasted butternut squash and kale, taggiasca olives, served with endive spears and finished with an arugula pesto.

ALLERGY WARNING: Onion, Dairy, garlic

Question 3

Omelete (Dinner)

Answer 3

MAIN COMPONENT: Omelette with gruyere and fines herbes

PREPARATION: Slowly cooked in a non-stick pan

ACCOMPANIMENTS: Mesclun salad

SAUCE: None
CHEF’S DESCRIPTION: 4 each eggs whipped slowly cooked with gruyere cheese and fines herbes, garnished with artisanal lettuce dressed in sherry shallot vinaigrette.

ALLERGY WARNING:Eggs, onion, dairy

Question 4

Skate Grenobloise

Answer 4

MAIN COMPONENT: Skate

PREPARATION: Sauteed

ACCOMPANIMENTS: Oven dried tomato, olive & artichoke, Frisee salad

PREPARATION: Dressed in a lemon sherry vinaigrette

SAUCE: Brown Butter,Lemon, Caper Sauce

FINISH/GARNISH: Crispy Croutons

CHEF’S DESCRIPTION: Skate is dusted in wondra (instant flour) and sautéed in olive oil and brown butter. The fish is removed and lemon juice, capers and parsley is added. The fish is topped with the sauce, lemon segments and brioche croutons. A small Frisee salad of oven dried tomato, artichokes and nicoise olives is tossed with a lemon sherry dressing and served next to the skate

TABLE TALK: Sautéed skate, salad of oven dried tomato, nicoise olives, artichokes, brown butter caper sauce (sauce Grenobloise) and crispy croutons

ALLERGY WARNING: Garlic, onion, dairy, sulfites, gluten (croutons and wondra flour)