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THE POOL > Food > Flashcards

Food Flashcards

1
Q

Tuna Toast

A
  • Yellow Fin Tuna: Massachusetts
  • Harissa (Calabrian), pickled Piri Piri chili peppers, shallots, coriander, fennel seeds, dried tomato
  • Olive Oil Bread Toast w/ Tabasco Mayo
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2
Q

Fluke

A
  • Fluke
  • Fresh Mango Slices
  • Lime Juice & OJ, Sancho Peppercorn Oil, Lime/Orange Zest
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3
Q

Anchovy Toast

A
  • Don Bocarte Anchovies: Cantabria, Spain
  • Meyer lemon Aioli
  • Piquillo pepper puree: shallots w/ sherry vinegar
  • Sourdough bread toasted in clarified butter
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4
Q

Uni Toast

A
  • Sea Urchin: Santa Barbara (Large & Creamy)
  • Japanese Mustard Oil & Caraway Seeds
  • Green Apple Brunoise
  • Nasturtium leaves (peppery caper-like flavor)
  • Pretzel Bread
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5
Q

Blue Fin Tuna

A
  • Bluefin Tuna (Tsukiji Market)
  • Chutoro Cut : deep red leaner cut from side of fish
  • Smoked Sungold Tomato Aioli
  • Shiso/Opal Basil & Shiso Oil
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6
Q

Mackerel

A
  • Saba Mackerel: Japan
  • Seared and pressed w/ black peppercorns
  • Onion Saor: white onion cooked w/ white vinegar & sugar
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7
Q

Caviar Service

A

Trout Roe: Medium/ Delicate Smoke / Wild Denmark
Sea Urchin: Santa Barbara Channel Islands / Rich Creamy Sweet
Baeri Royal: Russian Sturgeon raised in France / Dark, Woody, Dry Fruit
Ossetra Gold: China / Light, sweet, crisp, almond nutty

Bellini, Duck Fat Potatoes, Creme Fraiche, Chives, Soft Boiled Eggs

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8
Q

Lubina

A
  • Loup de Mar (Mediterranean Sea Bass)
  • Tartar: mustard, shallots, Olive oil, red wine vin, celery leaves
  • Grilled Okra atop the Tartar
  • Smoked Okra seeds
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9
Q

Kanpachi

A
  • Matsutake Oil
  • Nebrodini Mushrooms
  • Mushroom Powder
  • Thin shavings of nebrodini are layered with thin slices of fresh nebrodini, dusted with mushroom powder and myoga. Then topped with more kanpachi finished with matsutaki oil.
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10
Q

Gnudi

A
  • Sheeps milk ricotta (Rome) cheese dumpling
  • (Made with flour, egg, nutmeg)
  • Butter with chamomile and chives

A: Dairy / Gluten / Egg / Allium

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11
Q

Dungeness Crab Pasta

A
  • New Bay spices
  • Maine lobster, sepia (cuttlefish), Dungeness crab
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12
Q

Beet Mille Feuille

A
  • 6oz red beet. sliced 40-60 times
  • Cooked, dehyrdated, grilled over coals
  • Glazed in red wine vinegar, honey, sea salt
  • Orange and cream sauce
  • Segments of Orange & Grated Macadamia nut finish the dish

A: Nut / Dairy / Citrus

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13
Q

Alaskan Halibut

A
  • Halibut cooked in butter and mussel stock
  • Sauce Fenouil: fennel tops, garlic, white wine, razor clams, basil oil
  • Basil oil
  • Razor clams

A: Shellfish / Allium / Alcohol

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14
Q

Maine Lobster

A
  • 1/2 of a 2lb lobster (1/2 tail. 1 Claw. 1 Knuckle)
  • Blanched tail
  • Knuckle & claw grilled on coals
  • Chopped raw ramp bulbs & Steamed Leeks
  • Jalapeno vinaigrette with smoked leeks
  • Jalapeno Oil. Shallots. Thinly Sliced Jalapeno.

A: Shellfish / Nightshades / Alliums / Pepper

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15
Q

Scottish Salmon

A
  • Scottish Salmon grilled rare
  • Glazed with blackened oranges, caramelized kumquats, orange vinegar and juice, and horseradish
  • Whipped horseradish cream
  • Steamed turnips
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16
Q

Block Island Monkfish

A
  • Monkfish encrusted with potato flakes and tarragon before being seared
  • Sauce Choron: Hollandaise with fresh tomato
  • Tarragon Oil around the plate
  • Finished with medley Cumumbers compressed in tarragon oil

A: Dairy (Butter) / Nightshade / Allium

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17
Q

Scampi Tortellini

A
  • Stuffed with shrimp & mousse of scallop, halibut, heavy cream
  • Sauce: Saffron, butter & emulsion of mussel juice, EVOO, pernod
  • Lightly cooked: sepia, squid, diver scallops
  • Dressed with oregano and orange zest

A: Gluten / Dairy / Shellfish / Citrus / Allium / Egg / Alcohol

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18
Q

Hot Foie Gras

A
  • Canadian Foie Gras
19
Q

Dover Sole

A
  • From Brittany, France (mild taste, delicate texture)
  • Roasted w/ brown butter & garlic
  • Meuniere sauce (brown butter, parsley, meyer lemon)

A: Citrus / Dairy / Allium

20
Q

Black Sea Bass

A
  • Broiled in a fume bath of white wine, fish stock, fish fume, minced shallots

A: Allium / Alcohol

21
Q

Rack of Lamb

A
  • Rack rubbed with cumin butter
  • Bones brushed apricot mustarda, pickled mustard seeds, pickled red onion, chives
  • Scallop sauced with onion and clam stock

A: Shellfish / Allium

22
Q

Oysters

A
  • Green tomato juice
  • Rice wine vinegar
  • Wasabi
23
Q

Duck

A
  • Duck Glazed with honey and black peppercorn
  • Grilled duck jus: tomato, onion, grilled duck legs
  • Bergamot lavender honey: dried lavender, dehydrated bergamot
24
Q

NY Strip

A

24 oz - 30 day Dry Age

  • Skillet Roasted
  • Basted with Butter & aromatics
  • Served with Head of Garlic and Roasted Red Onion
25
Q

Creekstone Porterhouse

A

40 oz - 50 day Dry Age

26
Q

Branzino

A
  • Grilled over Japanese charcoal
27
Q

Chocolate & Bourbon Cherry Cake

A
  • Layers of Chocolate Buttermilk Cake
  • Layers of Bourbon Mousse
  • Cherry Jam
  • Casted in a dark chocolate mousse
  • Base is a crunchy Cherry layer
  • Dark chocolate glaze and Gold Leaf
    A: Chocolate / Dairy / Gluten / Gelatin / Raw Alcohol
28
Q

Pineapple

A
  • Roasted Pineapple: Cardamom, clove, vanilla bean, rum, brown sugar, brown butter
  • Brown butter puff pastry with grains of paradise
  • Brown butter gastrique: apple cider vinegar
  • Brown butter sorbet
  • Brown butter crumble
    A: Alcohol / Dairy / Gluten
29
Q

Meyer Lemon

A
  • Meringue filled with meyer lemon mousse and meyer lemon curd
  • White sesame shortbread on top of meringue tube
    -Topped with powdered sugar
  • Meyer lemon caramel
  • Sesame curd quenelle
  • Fromage blanc sorbet : Fresh cow’s milk cheese. Creamy and Tangy
    A: Eggs / Citrus / Dairy / Seeds / Gluten / Gelatin
30
Q

Grapefruit Parfait

A
  • Grapefruit cream is layered with kaffir lime mouse and sandwhiched with liquid and dry pistachio sable. (5 pieces)
  • Pistachio Sorbet
  • Pistachio Powder
  • Candied Grapefruit
    A: Dairy / Nuts / Gelatin / Eggs
31
Q

Chocolate

A
  • Dark Chocolate disc filled with chocolate mousse, chocolate crumble
  • 2 Dollops of chocolate custard w/ fresh herbs
  • Rock of frozen menthol cream covered with white chocolate
  • Dusted with herb powder and cocoa
  • Herb sorbet: mint, cilantro, parsley, basil, chervil
    A: Chocolate / Dairy / Eggs / Gelatin / Gluten
32
Q

Duck Fat Potatoes

A
  • Lucky Dog Farm Baby russet potatoes grown for us.
  • 10 pieces per order
  • confited in hot duck fat
  • crispy outside creamy texture inside.
33
Q

Pomme Puree

A
  • Yukon Gold Potatoes & butter
34
Q

Spinach

A
  • Wilted and dressed with sesame oil
  • Toasted Sesame seeds
  • Garlic & Shallot
35
Q

Dorade

A
  • Grilled over Japanese charcoal

- New Zealand

36
Q

Turbot

A
  • From Spain
  • The simple preparation is served with herb vinaigrette

A: Allium / Citrus

37
Q

Charred Octopus

A
  • Steamed & seared a la plancha

-

38
Q

Chilled Lettuces

A
  • Assortment of market lettuces
  • Dressed with ginger vin.

A: Vinegar / Allium

39
Q

Chilled Lobster Salad

A
  • 3/4 lb lobster is sliced and brushed with horseradish juice
  • It is then topped with a composed market green salad
  • Lightly dressed with lemon juice and dill oil

A: Citrus / Shellfish

40
Q

Diver Scallop

A
  • Tartared and dressed with lemon verbena oil
  • Lemon zest, lemon juice, salt
  • Sake Gelee
  • Apricot kernel (bitter almond) grated atop to finish the dish
    A: Shellfish / Citrus / Alcohol
41
Q

Frozen Yogurt

A
  • Homemade Frozen Yogurt : cows milk

A: Dairy / Gluten / Citrus

42
Q

Princess Cake

A
  • Inspiration came from a cake that was made for Princess Margaretha of Sweden
  • White Cake layered with raspberry gel
  • Layers are casted in a dome with whipped cream
  • The dome is covered with a green marzipan layer
  • Pink buttercream is decorated around the edges
    A: Gluten / Gelatin / Dairy / Nuts
43
Q

Strawberry Bombe

A
  • Coconut mousse
  • Filled with Strawberry compote
  • Shiso cake : Olive oil cake make with shiso
  • Glazed with white coconut glaze
  • Freeze dried strawberries
  • Strawberry Sorbet on a strawberry crumble
  • Fresh Shiso
    A: Gelatin / Gluten / Dairy
44
Q

Ribbons of Foie Gras

A
  • Seasoned foie gras terrine set into the shape of a girolle
  • Made in traditional style with brandy is frozen with dry ice before it’s shaved
  • The ribbons are drizzled with agave syrup.
  • Thinly-sliced orange rings are dehydrated, dredged in rice flour and fried.
  • Coated with crushed fennel seeds

A: Dairy / Alcohol / Orange / Seeds

THE POOL (3 decks)

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