Food: Small Plates And Appetizers Flashcards
Describe the Whipped Eggplant and Puccia
Slow cooked eggplant, puréed with garlic and EVOO (extra virgin olive oil), then whipped with creme fraiche.
Puccia is a bread made from pizza dough baked in the pizza oven, served hot
What are the allergens in the whipped Eggplant dish?
Allium allergy (garlic) Nightshade allergy (Eggplant) Dairy allergy (creme fraiche) Gluten allergy (Puccia bread)
Describe the Prosecco and Mascarpone Arancini
A breaded and fried rice ball filled with melting cheese, served with a Melon- tomato dipping sauce. Made from carnaroli risotto rice, onion, Prosecco, butter, mascarpone, parmigiano reggiano and chives. Tossed in flour, egg, breadcrumbs and then fried. The melon Passato sauce is made of San Marzano tomatoes (native to Napoli and prized as the best for making pizza sauce), onion, garlic, basil and cantaloupe, then passed through a fine sieve to remove skins and seeds.
What are the allergens in the Arancini?
Gluten Allergy- breadcrumbs Allium Allergy- garlic, onions Dairy Allergy- butter, cheese Nightshade Allergy- tomatoes Egg Allergy Melon Allergy
Describe the Castelveltrano Olives
Castelventrano Olives, marinated with orange peel, lemon peel, garlic, thyme, oregano, rosemary and chili flakes. Marinated for at least 48 hours, then tossed with sumac (Middle-Eastern Spice with a tart-fruity flavor), Fennel Pollen, and Marcona Almonds.
What are the allergens in the Olives?
Allium Allergy- garlic
Nut Allergy- Almonds
Describe the Big Eye Tuna Tartare
Raw Big Eye Tuna, sliced and brushed with lemon juice, EVOO, liquid aminos, rice wine vinegar, sea salt and black pepper. Served with a spicy aioli (Kewpie mayonnaise, anchovy packed in chilies, lemon juice and Calabrian chili.
What are the allergens in the Tuna Crudo?
Nightshade Allergy- peppers
Seafood Allergy- Tuna
Egg Allergy- Aioli
Celiac - Soy
Describe the Wild Gulf Shrimp.
Wild Shrimp from the Gulf of Mexico, marinated in EVOO with espellete pepper, lemon peel, garlic and marjoram. Pan seared on a “Plancha” (Spanish style griddle or hot plate) with oil made from the shrimp shells and smoked paprika. Drizzled with “Salsa Rosa” (Red Sauce from Calabrian chilies, garlic, red wine vinegar, anchovy, parsley and EVOO). Dusted with dry marjoram powder to finish.
What Allergens are in the Wild Gulf Shrimp?
Shellfish- Shrimp
Fish- Anchovy in salsa rosa
Nightshade- Espellete pepper, paprika
Allium- Garlic
Describe the Manila Clams.
Manila Clams are steamed with orange wine, pancetta (cured, rolled and dried pork belly) shallots, garlic and finished with a charred scallion puree (grilled scallions mixed with liquid aminos (fermented soy bean), shallots and garlic), lemon juice, herbs and butter. Served with toast.
What Allergens are in the Manila Clams?
Shellfish Allergy- Clams Pork Allergy- Pancetta Allium Allergy- garlic, scallion, shallots Dairy Allergy- butter Gluten Allergy- Toast
Describe the Fried Calamari.
250 grams of Calamari, lightly breaded in tapioca flour, rice flour, cornstarch, garlic powder, onion powder, salt, black pepper and red chili flakes. Fried to order and served with balsamic aioli. (kewpie mayo, balsamic vinegar, honey, garlic powder and lemon juice.) Garnished with a lemon wedge.
What Allergens are in the Calamari?
Shellfish- Squid Allium Allergy- Garlic Powder Egg Allergy- Mayo Nightshade Allergy- red pepper flakes Gluten Allergy- Although there is no gluten in the breading, this is friend in the same oil as the Arancini, which is breaded. Check with your gluten-free guests and Celiac guests before you order this for them.
Describe the Grilled Octopus.
Octopus slowly cooked in red wine, garlic and bay leaves. Portioned into 3 ounce pieces, dressed with a honey and tangerine juice water and then grilled. Sliced and tossed in a vinaigrette made from Castelventrano olives, capers, garlic, lemon juice and EVOO. Topped with a salad of parsley, chives, hearts of palm, tangerine segments and raw red onion.
