Entrees

Question 1

Crispy Duck Two Ways

Answer 1

• First Way: Leg cured (kosher salt, sugar, star anise, thyme, coriander, juniper berries, lemon zest and orange zest) and thigh confit
• Second way: Duck breast pan seared in own fat, salt, and pepper cooked until crispy
• Served on round sunken plate atop blueberry demi glaze
• Basil oil is drizzled around plate
• Garnished with micro cress

Question 2

Blueberry demi glaze

Answer 2

blueberries, Fonseca Bin 27 Port, vanilla bean, shallots, star anise and duck stock

Question 3

Roasted Vegetable Risotto with Black Truffles

Answer 3

• 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 a circular rippled plate
• Drizzled with basil oil
• Finished with large pieces of parmigiano reggiano cheese and 1/2 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)

Question 4

Seared Scallops and Squid Ink Pasta and Caviar Buerre Blanc

Answer 4

• 3 U-10 sea scallops pan seared to med rare/medium
• Squid ink pasta is tossed in caviar beurre blanc
• Pasta is nested in rippled bowl topped with orange Tobiko
• Scallops placed in circular fashion around pasta
• Each scallop is topped with shassetra caviar
• Garnished with chopped parsley

Question 5

Caviar Beurre Blanc

Answer 5

Shassetra caviar, butter, white wine, shallots, lemon juice and black Tobiko

Question 6

Whole Herb Roasted Branzino

Answer 6

• Whole cleaned Branzino deboned and butterflied
• Oven roasted with EVOO
• Topped with tarragon, parsley, thyme, rosemary and 3 thinly lemon wheels
• Accompanied with beurre blanc and a lemon wrap

Question 7

Straight of Dover-True Dover Sole

Answer 7

• 20-24 oz whole Dover Sole
• Pan seared with flour, olive oil, salt and pepper then finished in the oven
• Cooked throughout
• Served on large oval platter
• Garnished with chopped parsley
• Accompanied with a small gratin dish containing lemon wrap and gooseneck of lemon caper herb butter, empty large oval plate, serving spoon and entree fork
• *for service: server will debone fish tableside then drizzle, the lemon caper herb butter over the fish to conclude presentation

Question 8

Roasted Garlic Butter Alaskan King Crab Legs

Answer 8

• 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 tarrgaon
• Accompanied with small gratin dish containing lemon wrap and cocktail fork