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Esca > Fixtures > Flashcards

Fixtures Flashcards

1
Q

Altro

6

A 
Calamari
Fritti
Moscardino
Clams
Polipo
Zuppa di Pesce Amalfitana
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2
Q

Primi

5

A 
Spaghetti
Spaghetti Neri
Linguine
Maccheroni alla Chittarra
Gnocchi di Riccotta
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3
Q

Secondi

4

A

Branzino
Zuppa di Pesce
Fritto Misto Amalfitano
Pollo

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4
Q

Fritto Misto amalfitano

5

A 
Steamers
Oysters
Shrimp
Calamari
Pesce di giorno
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5
Q

Crudo

5

A 
Pink Snapper
Diver Scallop
Black Sea Bass
Tuna carpaccio - bigeye, yellowfin, bluefin
Razor clam ceviche
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6
Q

Zuppa di Pesce

3,3

A

Mussels
Clams
Fish

Fennel
Cherry tomato
Green olives

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7
Q

Zuppa di Pesce Amalfitana
vs
Zuppa di Pesce

A

ZPA is a starter, no shellfish, Ricard

ZA main, mussels and clams

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8
Q

Spaghetti

3

A

One pound lobster
Chilis
Mint

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9
Q

Spaghetti Neri

4

A

Squid ink spaghetti
Seppia
Green chilis
Scallion

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10
Q

Linguine

3

A

Briny clams
Hot peppers
Pancetta

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11
Q

Maccheroni alla Chitarra

3

A

House made guitar cut spaghetti
Sea Urchin
Crabmeat

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12
Q

Gnocchi

A 
Old Chatham sheep's milk ricotta gnocchi 
Sauce
-b uffalo mozzarella
-e ggplant
-t omato
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13
Q

Branzino

A

Mediterranean Sea Bass
Rosemary
Garlic
Lemon

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14
Q

Pollo

4

A

Four Story Hills Farm Chicken (PA)
Primo olives
Fregula
Lemon

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15
Q

Polipo

3

A

Grilled octopus
Giant corona beans
Preserved Sorrento lemon

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16
Q

Pesce Azzurri

Marinated sardines

A

House-marinated sardines with peperonata

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17
Q

Pesce Azzurri

Grilled sardines

A

Grilled sardines with shallot thyme vinaigrette

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18
Q

Pesce Azzurri

Anchovies

A

House marinated fresh anchovies with oven dried tomato

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19
Q

Pesce Azzurri
Bottarga
(4)

A 
Bottarga di Tonno
(Cured tuna roe)
C apers
P ine nut
R aisins
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20
Q

Address

A

402 West 43rd

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21
Q

Phone

A

212 564-7272

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22
Q

Lunch hours

A

Noon - 2.30
Monday - Saturday
Dinner only on Sunday

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23
Q

Dinner hours

A

Mon 5-10.30
T-Sat 4.30-11.30
Sun 4.30 - 10.30

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24
Q

Esca meaning

A

Sicilian for lure, bait

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25
Q

Crudo

Snapper

A

Pink Snapper
Red Clay salt or
Black Lava salt

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26
Q

Crudo

Scallop

A

Diver Scallop

With tangerine pressed olive oil

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27
Q

Crudo

Sea Bass

A

Black Sea Bass

Toasted Pine Nuts

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28
Q

Crudo

Tonno

A

Tuna carpaccio
(Bigeye, yellowfin, blue fin)
Olio Verde
Chives

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29
Q

Crudo
Razor Clams
(4)

A

2-minute ceviche
Chilis
Scallion
Mint

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30
Q

Cheese 1

A

Brunet
Pasteurised
Goat
Piemonte

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31
Q

Cheese 2

A

Quadrillo di Bufala
Pasteurised
Buffalo
Lombardy

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32
Q

Cheese 3

A

Pecorino Ginepio

Raw

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33
Q

Cheese 4

A 
Batenkill Berbis Blue
Raw
Sheep
3 corner field farm
Shushan
NY
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34
Q

Cisco

A

“Sankaty”
Light Lager
Nantucket
Mass.

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35
Q

Gazosse

4

A

Spicy ginger
Sorrento Lemon
Madagascar Vanilla
Hibiscus

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36
Q

Aperitivi

4

A

Cocchi Americano Vermouth
Carpano Antica Vermouth
Bellini di Pesca
Aperol Spritz

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37
Q

Porto Cervo

3

A

Tremontis Mirto
Flor prosecco
Orange garnish

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38
Q

Our “Negroni”

5

A 
"Carciofo negroni"
Plymouth Gin
Cynar
Carpano Antica
Orange garnish
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39
Q

Milano

3

A

Rittenhouse Rye
Carpano Antica
Amerena cherry

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40
Q

Two-minute razor martini

6

A 
Hangar One Straight
Razor Clam
Chili
Scallion
Mint
Citrus
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41
Q

Affogato

A

Affogato di Caffe
Espresso gelato
Bourbon caramel
Flourless chocolate cake

42
Q

Affagato pairing

A

Contini vernaccia d’oristana

2002

43
Q

Bubbles

A

Robert Moncuit
NV grand cru
Brut
Champagne

44
Q

White

A

Santa Barbara
“La Vaglie”
Verdicchio
Marche

Pair:
Linguine, Neri, Crudo

45
Q

Low tanin red

A

Grosjean Freres
mostly Petit rouge
Valle D’Aosta

46
Q

Medium red

A

Du Cropio
Malvasia Nera, Greco Nera
Calabria

47
Q

Bastianich WbG/coravin

A
  • Flor, prosecco, Veneto
  • Adriatico, fruilano, Friuli
  • Bastianich, refosco, Friuli
  • La Mozza, Morellino di Scansano, Toscana
  • Vespa bianco, chard/savB/pic, Friuli
48
Q

Pesce Azzurri

A

marinated sardines
Grilled sardines
anchovies
Bottarga di Tonno

49
Q

Rosé

A

Bastianich
Refosco
Friuli

50
Q

Mgab

A

Pvtc

51
Q

Cheeses

A

KC G

T BBB

52
Q

Cocktails

A

Porto Cervo
Carciofo Negroni
Milano
Two-minute Razor Clam Martini

53
Q

Panzanella ingredients

9

A 
Yesterday's bread
Cucumbers
Capers
Black olives
Basil
Red Wine Vinagrette
Red onion
Roasted peppers
Tomato
54
Q

What is panzenella

A

Traditional Tuscan bread salad

55
Q

Cheese pairing

A

Marco de Bartoli Marsala

56
Q

Maccehroni prep

A

Cooked in lobster stock, sea urchin added to the sauce, tossed with crab meat and garnished with scallions

57
Q

Clams in the linguine

A

Varies - no salt added to the dish. Brine comes from the clam liquor

Usually
Cherry Stone
Mahogany
Little Neck

58
Q

Fritto Misto amalfitano sauce

2

A

Green herb aioli

Sea salt

59
Q

Fritti sauce

A

Calabrian Chili aioli

60
Q

Anchovies and sardines marinade

A 
Red wine vin
Lemon zest
Thyme
Garlic
Black pepper
61
Q

Corn salad

A

Insalata di granoturco

62
Q

Granoturco ingredients

7

A 
Roasted corn
Chanterelles
Walnuts
Coach farms aged goat cheese
Rucola
Sherry vin
Rosemary-infused olive oil
63
Q

Tomato salad

A

Insalata di Pomodoro

64
Q

Insalata di Pomodoro ingredients

5

A

T im’s heirloom tomatoes
B aked ricotta salata
A ged balsamic

C ucumbers
W ild arugula

65
Q

Eggplant salad

A

Insalata melanzana

66
Q

Insalata di melanzana ingredients

7

A 
Fire roasted eggplant
S hallots
H eirloom tomatoes
A nchovy vin
G arlic
C apers
B lack olives
67
Q

How is the eggplant prepared for the melanzana

A

Fire roasted
Peeled
Seeded
Chopped

68
Q

Mascardino

A

Grilled baby octo
Roasted cipollini
Summer greens

69
Q

Gaeta olives

A

From town of Gaeta, lazio
Tart and nutty
Marinate with lemon zest, chilies

70
Q

Mignonette

A

Shallots
Cracked black pepper
Red Wine vin

71
Q

Zappa di pesce amalfitana garnish

A

Tomato Chili bruschetta

72
Q

Alla Aglio

5

A

C onfit garlic

P arsley
O live oil
L emon juice
L emon zest

73
Q

Marscapone semifreddo

A

Vanilla rice pudding
Melons
25-year-aged balsamic vinegar

74
Q

Rice pudding rice

A

Filloni nano
Short grain
Veneto

75
Q

Bruschetta

A

White cannellini beans
Preserved Mackrel
Red onions
Parsley

76
Q

Nut allergy

Salad

A

Verde Primevera

77
Q

Nut allergy

Pasta

A

Linguine

78
Q

Crostata

A

Almond fig crostata
Lemon curd
Buttermilk gelato

79
Q

Trofie

A 
Rolled Ligurian bran pasta
Snapper
Mussels
Lobster
Genovese pesto
80
Q

Lobster mushrooms

A

Taste and texture of lobster
Cooked with lobster stock
Shellfish allergy

81
Q

Cheese plate garnish

A

Honeycomb

Conserva

82
Q

Gagootz

A 
Neapolitan zucchini
In Italian - cucuzza
Baseball bat shape
Skin like pumpkin
Texture of zucchini
83
Q

Beets

A

Red
Yellow
Candy stripped

84
Q

Matsutake description

A

The king of mushrooms in Japan
Ours come from Oregon
Grow at the base of pine trees
Piney flavour

85
Q

Matsutake plating

A

Thin slices
olive oil
Lemon juice

Watercress
Parmesan vinaigrette

86
Q

Ligurian olive oil

A

Taggiasca olives

87
Q

Olive tapenade

4

A

Cerignola
Castelvetrano
Gaeta
Sicilian colossal

88
Q

Salmon vinaigrette

8

A 
Cured Sockeye
Smoke
Dice
Prosecco vinaigrette
Wild fennel
Olive oil
Salt
Pepper
89
Q

Salsa verde

7

A

C aper
R osemary
A nchovies
G arlic (mash)

Sherry vinaigrette
Olive oil

Fold in soft herbs

90
Q

Pesto Genovese

6

A 
Basil
Toasted pine nuts
Olive oil
Salt
Pepper
Grana Padano
91
Q

Grana Padano

History

A 
Created by Cistercian monks
Chiaravalle
12th Century
Po River valley
Northeast Italy

DOP ‘96

92
Q

Grana Padano

Basics

A 
Unpasteurised
Semi-skimmed cow's milk
From two milkings
Aged 2 years
Large wheels
93
Q

Cure

A

Fennel tops
Brown sugar
Salt
Black pepper

94
Q

Colatura

A

Fermented anchovy sauce made from
Salt anchovy drippings

Means collector

Related to Garum

95
Q

Chutney

8

A 
Peaches
Shallots
Chili
Vinegar
Olive oil
Roasted corn
Yellow and green tomatoes
Fennel tops
96
Q

Soft herbs

5

A 
Dill
Chervil
Tarragon
Parsley
Mint
97
Q

Green herb aioli

3

A

House mayo
Soft herbs
Spinach

98
Q

Grana Padano
Texture and flavour
(5)

A 
Hard
Crumbly
Nutty
Savoury
Sweet
99
Q

Polipo from

A

Greece

100
Q

Moscardino from

A

?

Esca (4 decks)

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