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SPQR > Food > Flashcards

Food Flashcards

1
Q

Suckling “pork confitura”

A 
rice bean "in umido"-blended w/ bean puree.
grain mustard
fava leaves
nduja-spreadable balls, 3-4
pork sauce
neck, leg, sv w-thyme.
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2
Q

Mustard Capellini

A

quine hen ragu-braided in whole grain mustard.
savoy-braised mustard-caraway
mimolette-shaved

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3
Q

Degustizione di Caprino

A 
Goat- belly, loin, sausage. 
Quince purée
Rstd cipollini
Pear mustard seed oil
Quince saba
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4
Q

Smoked sturgeon bacon

A

Beet cake-light, airy-eggs, dairy
Pickled beet.
Bacon- sturgeon brined with maple, brown sugar, sugar.

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5
Q

Squid ink mezza maniche

A

Short sleeved rigatoni
Tomato, garlic,ww
Sautéed gulf shrimp, chopped and folded in. Sepia
Garlic breadcrumb

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6
Q

Rstd Guinea Hen

A

Breast and leg
Mushrooms puréed, fried, and rstd
Raw mustard shoots and mustard flowers
Shrooms= blk trumpet, button, hedgehog, yellow foot, honshemji

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7
Q

Winter green francobolli

A

Beet greens, onion, garlic

Buttermilk, poppy seed, goat cheese

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8
Q

Paccheri

A 
Large tubular pasta
Red pepper and almond pesto
San Marzano tomatoes
Tomato gel
Smoked ricotta
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9
Q

Roasted potato lasagnette

A

beef short rib
comte
mustard greens

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10
Q

Dirty rice

A

Pekin duck w/ its broth -boned, roasted w/ 5 spice (clove, anise, cin, sichaun pepper, fennel) rolled into torchon and sliced
fried galic
acquarello rice cooked w/ offal of duck, quinea hen, and chicken

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11
Q

Smoked Fettucini

A 
sea urchin butter sauce
smoked bacon
soft quail egg
Parmesan
smoked sea salt
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12
Q

Wild fennel campanelle

A

dungeness crab
lemon
poppy
shellfish brodo

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13
Q

Short rib sacchetti

A

butternut squash
tuscan kale
ricotta salata

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14
Q

Brocoli and hen of the woods

A 
brocoli pesto
brocoli mousse
hen of the woods-blanched, marinated in oo, cooked in agrodulce, fried
porcini malt
La Querca ham
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15
Q

Braised octopus

A 
pistachio puree
chickpeas, meyer lemon, pistachio salad
chickpea panisse-chickpea polenta fried
kale sprouts fried
chili oil
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16
Q

Brassicas and grain

A

homemade burrata
avocado puree
crispy kale
drizzle of olio verde

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17
Q

Variations on mushrooms

A

Raw, breaded, fried, puree, dust
truffle vin
capers
cypress grove goat cheese

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18
Q

Baked ricotto

A

autumn squash
pumpkin seed pesto
pumpkin bottarga
kale

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19
Q

fegato d’oca

A

prune and onion bun
hazelnut
hibiscus apple

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20
Q

duck liver terrine

A 
kiwi
preserved lemon
finger lime
coconut granola
challah
21
Q

arugala and frisse salad

A

pink grapefruit
honeyed bacon
pecan
blue cheese

22
Q

egg salad

A 
cured sardine
paddlefish roe
bottarga
potato
meyer lemon
23
Q

Root vegetable soup

A

pear brown butter

truffle cream

24
Q

Smoked sturgeon bacon salad

A

beet cake
pickled red beets
beet greens

25
Q

Chicken liver mousse

A

spiced apple marmellata OR
rw pear marmellata
balsamic gelatina

26
Q

Pig ear and pork belly

A 
fried potato
goat cheese 
blk garlic
gremolata
pomegranate
27
Q

Pork terrina “en croute”

A

chicory
pickled onion
quince saba
pomegranate

28
Q

Radicchio salad

A 
poached apple
goat feta
chestnut
mulled red wine
challah crouton
29
Q

Suckling pork confitura

A

rice bean in umido
grain mustard
fava leaf
nduja-spicy spreadable pork sausage

30
Q

Smoked cod

A

buckwheat pancake
trout roe
dill crema

31
Q

Red trout and roe

A

green apple
maple
date
celery root salad

32
Q

Red beet and beef cheek farrotto

A

verjus cranberry

drizzle of beef cheek jus

33
Q

Brocoli and romanesco agnolotti

A

butter glazed
beemster gouda 3yr
brocoli florettes
cheddar powder

34
Q

Bludnudlen-traditional to NE

A

corkscrew shaped pasta made w/ pork blood
tuscan blood sausage-oatmeal, herbs, pork blood, pork fat
pigs foot grattato-braised then minced pigs foot w/ aged acme breadcrumbs sprinkled over dish

35
Q

Chestnut and garnet yam tortelli

A

verjus cherry
bb
sage
crispy sweet potato

36
Q

Senise pepper torchio

A 
Calabrian senise pepper dough
dry aged beef bolognese
lamb's quarter
burrate mousse
senise pepper dust
37
Q

Whole wheat gemelli

A

Chicken liver mousse glazed w/ Madeira and garlic
pickled verjus shallot
Parmesan
fried sage leaf

38
Q

Charred onion perciatelli

A 
Onion powder dough
charred baby leeks
guanciale
onion ash
crispy leek
ricotta salata
39
Q

Duck casonsei

A 
vin cotto
bb
amaranth
persimmon
candied pecan
40
Q

Saffrin rigatoni con sarde

A 
fried white anchovy
golden raisin
chili
garlic breadcrumb
bloomsdale spinach
41
Q

Bucatini “straw and hay”

A 
california blue cheese
linden walnut
kale 
sage
bb
42
Q

Meyer lemon fettucini

A

abalone “alfredo”
american bottarga
garlic chip

43
Q

Curry and goat sausage agnolotti

A

cauliflower
sultana
smoked goat cheddar

44
Q

Stuffed chicken

A

cabbage variations
forest mushrooms
pickled cranberry
puffed rice

45
Q

Dry aged beef

A

sweet potato
baby brocoli
aged cheddar budino

46
Q

Sea scallop

A

marble potato
stewed butterscotch mushrooms
black garlic
herb salad

47
Q

Sacramento sturgeon and gulf shrimp

A

okra
caramelized sunchoke
mustards

48
Q

Japanese A5 Wagyu

A 
3oz
buckwheat pancake
mushroom duxelle
dried mushrooms
tstd and sprtd buckwheat
49
Q

Degustazione of suckling pork

A

green apple
celery root millefoglie
turnip and its ash

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