Gulf & Sea

Question 1

Redfish Bienville

Answer 1

Redfish is dusted in potato flour to make a for a crispy skin and then seared off. The fish is served atop a butternut squash purée with a canelle of Cajun caviar, charred lemon butter bland (butter, shallot and white wine) is poured on the plate next to the fish tableside. Fresh grilled carrots for a root veg for substitution on the side. .

UTENSILS l:
Entre fork, dinner knife

Question 2

Crab Claw Risotto

Answer 2

Arborio rice is cooked in a stock of juiced red pepper, shallots and white wine with a touch of raspberry for a bright orange hue. The mixture is then stewed with butter, shallot, crab, lemon and Parmesan cheese. Atlantic snow crab are poached in a terrapin butter and placed on top.

Question 3

Gulf Shrimp & Grits

Answer 3

Grits are cooked with water and mixed with butter, cream and Parmesan. The shrimp are sautéed with head and tail on in BBQ butter (cayenne, green onion, garlic, onion powder, basil and hot sauce). The dish is finished off with a classic BBQ sauce, Worcestershire, lemon, thyme, garlic and heavy cream.

Entree fork, dinner knife and spoon, discard bowl

Question 4

Scallop Yakamein

Answer 4

Bone broth, quail eggs, green onions