ENTREES IN DEPTH

Question 1

HOW BIG IS THE SNAPPER MILANESE?

Answer 1

6 oz snapper fillet

Question 2

HOW IS THE SNAPPER MILANESE PREPARED?

Answer 2

snapper fillet (6oz) is pounded thin, buttermilk + corn starch is used to bread with grissini + panko

Question 3

BESIDES THE SNAPPER, DESCRIBE THE ELEMENTS OF THE SNAPPER MILANESE

Answer 3

“tomato compote”: canned tomatoes are hand pressed (no liquid) and seasoned with capers, garlic, EVOO, sherry vinegar, S+P

“arugula + radicchio salad with olive tapenade”. olive tapenade contains mixed olives, shallots, garlic, EVOO

Question 4

WHAT DOES “U6” PRAWNS MEAN?

Answer 4

U6 means 6 per lb

Question 5

HOW ARE PRAWNS PREPARED?

Answer 5

plancha seared and placed atop romesco sauce

Question 6

WHAT IS ROMESCO SAUCE?

Answer 6

used in “prawns a la plancha”

romesco sauce is a classic spanish sauce. using almond, roasted red pepper, EVOO, and paprika. with toasted sourdough.

Question 7

DESCRIBE PATATAS BRAVAS

Answer 7

means “brave potatoes”

boiled with garlic, rosemary, and thyme. then deep fried and tossed in espellette pepper.

Question 8

THE DISH “PRAWNS A LA PLANCHA” IS FINISHED WITH ___

Answer 8

herb oil and micro herbs

Question 9

DESCRIBE THE DISH: WHOLE ROASTED FISH

Answer 9

Chef’s selection of fish is scored and stone roasted (with lemon, salt, and EVOO)

Dressed with salsa verde and accompanied with little gem salad dressed in lemon vinaigrette.

Question 10

WHAT IS IN THE SALSA VERDE (re: WHOLE ROASTED FISH)

Answer 10

EVOO, anchovies, capers, chili, garlic, basil, mint, tarragon, and lemon

Question 11

WHAT IS IN THE LEMON VINAIGRETTE (re: LITTLE GEM SALAD)

Answer 11

lemon, EVOO, rice bran oil, honey, dijon

Question 12

HOW IS PORCHETTA PREPARED?

Answer 12

pork belly (boneless, skinless) is smothered in Italian style sofrito. torchon + sous vide for 17 hours.

then deep fried until crispy

Question 13

INGREDIENTS OF PORCHETTA MARINADE (ITALIAN STYLE SOFRITO)

Answer 13

garlic, shallots, fennel, orange zest, EVOO

Question 14

HOW IS RADICCHIO PREPARED? (re: PORCHETTA)

Answer 14

stone oven roasted

Question 15

DESCRIBE MANGO AGRODOLCE (re: PORCHETTA)

Answer 15

means “sweet n sour” in Italian.

mangoes, sugar, and champagne vinegar cooked until soft and pureed smooth

Question 16

GARNISH FOR PORCHETTA DISH

Answer 16

pickled thai basil, cilantro, and charred onion ash

Question 17

HOW BIG IS THE VEAL?

Answer 17

14oz

Question 18

DESCRIBE VEAL PARM

Answer 18

Thinly pounded veal chop (14oz) is 3-step breaded with flour, egg, and seasoned breadcrumbs. (Breadcrumbs contain oregano and parmesan)

Then deep fried and smothered with tomato sauce, mozzarella and parmesan before being broiled.

Served with a little gem salad dressed with lemon vinaigrette