HORS D'OEUVRES

Question 1

Steak tartare

Answer 1

Hand cut Wagyu eye of round is mixed with smoked spring onion vinaigrette, herbs, and salt and pepper with cured egg
yolk on top. The tartare comes with rosemary focaccia crostinis.

Question 2

Foie Gras Terrine

Answer 2

Lobes of Foe gras are marinated in salt, sugar, and sauternes. The pieces are charred quickly on the grill and chilled.

They are then laid together into a terrine mold. It is then pressed overnight in order to condense the terrine, as well as to let the flavors develop.

A serving of the sliced terrine is garnished with apples and pink peppercorn dust and a lightly dressed frisee
salad.

Pain de mie is toasted and served on a plate alongside the terrine.

Question 3

Oysters Marcel

Answer 3

East Coast Oysters are topped with herbs, Dashi Marcel Butter, and breadcrumbs and baked to order.

Question 4

Escargot parsley butter, pain d’epi

Answer 4

Burgundy snails are braised in aromatics, white wine, and garlic. They are then chilled, stuffed into their shells, and
topped with a compound butter made from chopped parsley, garlic, shallots, butter, s&p. Finished with sauce diane.
Seven snails per order are broiled in copper gratins and served with toasted sourdough.

Question 5

Sweet Shrimp “Scampi”

Answer 5

Large shrimp are butterflied lengthwise and broiled with a compound butter made of roasted garlic, parsley, shallots,
lemon juice& zest, and white wine.

Question 6

Roasted Bone Marrow

Answer 6

Three canoe-cut marrow bones are brined, trimmed, and roasted. They are served alongside thick sliced sourdough charred
over the grill, dressed with a salad of julienned horseradish, fried capers, parsley, olive oil, lemon, and orange blossom
honey vinaigrette