Gulf & Sea

Question 1

Seared Scallops

Answer 1

Seared scallops served over a potato purée, with pickled mushrooms, onion foam and black burgundy truffles.

Question 2

Gulf Gambas Al Ajillo

Answer 2

Fresh cut, gulf shrimp poached in garlic and chili flakes with oil. Served over saffron and tomato rice with guaciale (Italian bacon, pork cheeks instead of the American version where pork belly is used). Charred lemon wedge and micro greens for garnish. Served head and tail on.

Utensils:
Entre fork, dinner knife, spoon - discard bowl

Question 3

Manila Clams

Answer 3

Clams, steamed and served over Cantlini beans with a green sauce (garlic, parsley, basil, oregano, cilantro, mint, Serrano, onion, salt, olive oil, coconut milk). Topped with shaved fennel. Can be vegan.

UTENSILS:
Entre fork, dinner knife, spoon- discard bowl

Question 4

Redfish Bienville

Answer 4

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