First Course

Question 1

Describe: Golden Osetra Caviar

Answer 1

1 oz. Israeli Caviar, served with the traditional ingredients of: Diced eggwhites and egg yolk.
Minced Shallots and chives.
Crème Fraiche.
Garnished with Brioche toast points and chive crepes.

Question 2

Describe: Chilled Oysters

Answer 2

6 oysters served out of the shell presented three ways:

• Orange Habanero *Micro cilantro
• Red Shiso *Micro shiso
• White ponzu *Micro wasabi

Question 3

Ingredients: Orange Habanero Gelee

Answer 3

• Orange Juice
• Citrus vinegar
• Blanched habaneros

Question 4

Ingredients: Red Shiso Gelee

Answer 4

• Red shiso
• Bottled water
• fresh lime juice

Question 5

Ingredients: White ponzu gelee

Answer 5

• White soy
• Yuzu
• Mirin

Question 6

Describe: Tomato Salad

Answer 6

Heirloom cherry tomatoes server over a tomato puree, accompanied by a smoked burrata cheese gelee.
Garnished: -Botarga
                    -Pistachio Powder
                    -Garlic blossoms
                    -Micro basil
                    -Borage flowers

Question 7

Ingridients: Tomato puree

in Tomato Salad

Answer 7

Pureed:

• Sky Hawk Basil
• Basil
• Habanero oil
• Orange zest
• Chili flakes
• Bay leaf
• Salt & Pepper

Question 8

Describe: Tuna Sashimi

Answer 8

6 (1 in.) Cubes of marinated sashimi grade tuna.
served with thinly sliced jicama, ramp pickled honshimeji mushrooms. 
Dotted with: 
-Nori sesame gel
-Avocado yuzu puree
Garnished: 
-Sliced scallions
-micro ruby radish

Question 9

Ingridients: Marinate

Tuna Sashimi

Answer 9

Mix:

• Tamari
• Mirin
• Rice wine vinegar
• Slat

Question 10

Describe: Hamachi Crudo

Answer 10

Diced Hamachi crudo served with yuzu mayonnaise and green apple ginger broth. 
Garnished: 
-Apple chip
-Micro greens
-Grated apple
-Grated Wasabi

Question 11

Ingridients: Apple Ginger Broth

Hamachi Crudo

Answer 11

Mix:

• Granny smith apple
• Peeled ginger
• Pok Pok vinegar
• Green Coloring