Entrees Flashcards
Ingredients of lamb shank
1.5-2lbs of lamb hindshank, crushed root vegetables (celery roots, carrots) mustard-butter gremolata, Panko breadcrumbs, baby rainbow carrots, young parsnip
Name dinner entrees
Lamb shank, Pork two ways Oak-fired filet of beef Bison tenderloin Seared rare ahi tuna Shellfish mole East coast flounder Bells and Evans Chicken Squash Ravioli with Pinot syrop Atlantic swordfish
Ingredients pork 2 way
Grilled pork tenderloin, goat cheese polenta, mushrooms, Zinfandel glaze, Lacquer, belly, applesauce, mustard butter
Ingredients of filet
Filet 7 oz, heirloom tomato risotto, baby vine tomatoes, tomato butter ( has Sauvignon Blanc, sherry vinegar), garnish:tiny basil, aged balsamic
Ingredients of bison
Oak-grilled bison, extra virgin olive oil Yukon potatoes, fig and sherry compote, baby Brussels sprouts, cherry wood bacon Vidalia onion jam. Garnish: maldon sea salt
Ingredients of ahi tuna
6.5 oz of tuna, Lo Mein noodles, Brocollini, baby shiitake mushrooms, baby peri farms peppers, sweet noodle glaze, cilantro soy glaze. Garnish: micro cilantro
Ingredients shellfish mole
Bay scallops 1 oz, 5 oz lobster tail, 4 oz gulf white shrimp, mole butter, basmati rice, shallots, sweet potatoes, cilantro, root spinach, fresh lime juice. Garnish: micro parsley, black and white sesame seeds
Ingredients of flounder
6.5 oz flounder, skin on, Nicoise style salad ( marble potatoes, peri farms green beans, capers, grape tomatoes, kalamata olives, egg, Black Sea salt), Lemon oil vinaigrette, olive Tapenade.
Ingredients of chicken
Chicken breast and semi boneless chicken leg/thigh, mushroom salad, truffle vinaigrette, truffle mushed potatoes (Idaho potatoes), chicken Cabernet Demi
Ravioli ingredients
Veggie entree, ravioli dough and filling (squash and cheese), Kabocha squash purée, Pinot Noir syrop, root spinach, shallots, caramalized baby fennel, Butternut squash diced, rainbow carrots. Garnish: burgundy aramanth, red ribbon sorrel
Ingredients of swordfish
Parsnip silk, salt roasted heirloom beets ( red and golden beets), arugula, macadamia vinaigrette, beet syrop. Garnish: bulls blood
