Food Menu Flashcards
CheeWee Fries
Components:
- Hand cut fries, cheewee dust, andouille salt
- Sriracha aioli
Notes:
- potatoes are blanched, 1/4” thick, skin on
- cheewee dust - cheewees and Panko in robot coupe
Allergens:
All - fryer
Temp:
Hot
Questions:
Would you like ketchup?
Cheese and cracklins
Components:
- House fried cracklins, seasoned with malt vin powder, citric acid, sea salt
- Aerated mimolette
Notes:
Our take on salt and vin chips with “cheez wiz”
Allergens:
All - fryer
Temp:
Cold, grab and go
Flavor:
Tangy, rich, crispy, light and airy
Crawtator crusted oysters
Components:
-Served with mirliton, cabbage, sweet onion slaw; jalapeño sriracha, apple smoked bacon lardons
Notes:
- Gulf oysters fried in crawtator dust
- Jalapeño sriracha - cured jalapeños, tomatillos, garlic, sugar, salt, vinegar
Allergens:
All - fryer
Can leave off lardons for vegetarians
Temp:
Hot
Marking:
Cocktail fork
Flavor:
Crispy, sweet and spicy
Blue Crab Pimento Cheese
Components:
- local lump crab meat, port salut cheese, Calabrian chiles, aioli (white balsamic), agave
- toasted brioche points
Notes:
- premade to allow flavors to meld together
- why does chef use agave? Low glycemic, blends easily, has almost no flavor
Allergens:
Dairy, Gluten, Shellfish
Can be made GF - sub celery sticks for points
Temperature:
Chilled
Flavor:
Creamy and rich with a touch of heat
Jambon Plate
Components:
- assorted house made hams, subject to change, including: sorghum cured ham, black pepper duck ham
- fig cane syrup, verjus Dijon mustard, toasted bread
Notes:
- The meats will range from fresh to cured over time, subject to change (pork, duck, beef, chicken, etc)
- To start: cane syrup cured ham (pork shoulder) / cure one day, brine, smoke, slice; Black Pepper Duck Ham
- Verjus Dijon - white wine, mustard, vin, verjus
- Fig cane syrup - cooked down and infused
Allergens:
Gluten
Temp:
- Room temperature, chilled
- Bread toasted and warm
Marking:
Cocktail fork
Flavor:
Shareable, salty ham, sweet and tangy condiments
Crawfish Cobb
Components:
- cured eggs, tomatoes
- avocado mousse, apple smoked bacon, jalapeño green goddess
Notes:
-JGG - parsley, chive, cilantro, white wine vin, garlic, agave
Allergens:
Shellfish, dairy
Temp:
Room temp, chilled
Flavor:
Crisp, fresh, savory, with an herbaceous dressing
Artichoke salad
Components:
- shaved raw artichoke hearts (acidulated water), shaved fennel, red onions (soaked in ginger beer), celery, grape tomatoes
- served with caramelized red wine vinaigrette, parmesan, preserved orange zest (sugar and salt cured)
Notes:
-Caramelized red wine vinaigrette - red wine caramel, Dijon mustard, agave nectar, olive oil
Allergens:
Dairy
Temperature:
Room temperature, chilled
Flavor:
Fresh, citrusy, bright, crunchy, fragrant
Mixed green salad
Components:
-mesclun mix (mixed greens), crab boiled pecans, tomato raisins (dehydrated grape tomatoes), shaved mimolette, caramelized red wine vinaigrette
Notes:
- Caramelized red wine vinaigrette: red wine caramel, Dijon mustard, agave nectar, olive oil
- Mimolette: hard, cow’s milk cheese
- Crab boiled pecans are a nice, local twist on spiced pecans
Allergens:
Dairy
Temp:
Room temperature, chilled
Flavor:
Salty, peppery, bold, leafy, lingering heat
Duck and Smoked Oyster Gumbo
Components:
- roasted duck legs, smoked gulf oysters, in a brown roux
- served with red potato salad, with pickled red beans in place of pickles
Notes:
- brown roux - flour, canola oil, tomato paste, trinity (onion, celery, bell pepper), garlic, thyme, oregano, chicken stock
- Potato salad (green onion, bell pepper, creole mustard, little mayo) served on the side. The acidity offsets the richness of the gumbo. Can sub basmati rice
- Pickled red beans - soaked, cooked, cider vin
Allergens:
Bivalve, Gluten
Temperature:
Hot
Marking:
Soup spoon
Flavor:
Thick, rich, smoky stew, hearty
Shrimp Cocktail
Components:
- crab boiled shrimp (U10), lemon oil, served cold
- fresh wasabi cocktail sauce (ketchup, vinegar, lemon, fresh wasabi)
- avocado mousse (avocado and cream cheese)
Notes:
- Fresh wasabi adds depth of flavor and avocado mousse adds richness to the acidic cocktail sauce
- Pairing inspired by Chris’ dad adding guacamole to cocktail sauce from the buffet
Allergens:
Dairy, Shellfish
Temp:
Chilled
Marking:
Small bowl for shrimp tails
Flavor:
Chilled shrimp in a tangy cocktail sauce with a rich avocado mousse
Greens and gizzards
Components:
- gizzards, deep fried in Zapps crawtator crust, served with crispy fried mustard greens
- beurre noisette – brown butter aioli
Notes:
- gizzards - salt and sugar cure, pressure cooked for 2 hours till tender, fried
- li (solids with powdered milk and dehydrated)
- This is a Southern play on salade lardon – a french salad containing bitter greens and pork lardons
Allergens:
All - deep fryer
Temp:
Hot
Flavor:
Tender but crispy, offset by bright and bitter greens
Black Lentil Vadouvan Curry
Components:
- French curry, forest mushrooms (seasonal and local, for now it’s shitaake and oyster), tomatoes
- served with pickled okra raita
- basmati rice
Notes:
- curry “Marsala” or “gravy” - heavily shallot based, garlic, ginger; cumin, clove, coriander, mustard seeds, fennel, black pepper) - all puréed, lentils cooked in this base
- raita (yogurt, cucumbers, tomato, pickled okra, cilantro)
- This is a play on Dahl
- Vegetarian, but NOT Vegan
Allergens:
Dairy
Mushroom
Temp:
Hot
Flavor:
Mild, aromatic, well-rounded
Fruits de Mer Pho
Components:
- seared grouper, glazed with cashew housin sauce
- served with dried shrimp ramen noodle
- crab boulette (fried crab ball)
Notes:
- crab and shrimp pho broth - charred onion, ginger, garlic, star anise, coriander, Palm sugar, 5 spice (star anise, pepper)
- Cashew housin sauce - roasted cashews (in place of peanut butter), soy sauce, sugar, garlic, ginger, black bean paste
- dried shrimp ramen noodle - dried shrimp powder folded in ramen dough (bread flour, alkalized)
- crab ball - Thai basil, jalapeño, cilantro, lime
- Inspired by the local Vietnamese population of New Orleans
Allergens: All - deep fryer if no ball: gluten, shellfish Temp: Hot
Marking:
Soup Spoon
Flavor:
Flaky, tender, assertively flavored, aromatic broth, “taste of the ocean”
Peacock Burger
Components:
- served on a brioche bun
- bacon-boursin cheese
- fried shallots, tomato jam, mixed green lettuce, white balsamic aioli
- comes with hand cut fries (and sriracha aioli)
Notes:
-8 oz of Ground meat: equal parts short rib, chuck, and brisket
-cheese - cream cheese and goat cheese, rendered bacon; roasted garlic, thyme, parsley, chives
-tomato jam - tomatoes cooked down, jalapeño, garlic, sugar, vinegar, salt and pepper
-know your temps:
Rare=red, cold
Mid Rare=red to pink, cool
Medium=pink, warm center
Medium Well=tint of pink
Well=cooked all the way through
Allergens:
All - deep fryer
Temperature:
- Hot – request temp from guest
- Chef’s preferred temp is Medium
Pertinent Questions:
How would you like this cooked?
Flavors:
juicy, well seasoned, creamy, tangy
Chicken and Eggplant Fricassee
Components:
- served with charred onion tomato sauce and toasted farro
- finished with shaved parmesan
Notes:
- Fricassee=ragout, hash
- airline chicken breast (chicken breast butchered with part of the wing attached), brined, roasted, dredged in flour, pan fried
- charred onion tomato sauce - basil, parsley, roasted eggplant (peeled, salted), folded into ragout
- farro - toasted, boiled with Parm rind
Allergens:
Dairy, Gluten
Temperature:
Hot
Flavors:
Juicy, well seasoned chicken; tender eggplant, rich sauce
