Hors d'Oeuvres - 14 April 2015 Menu

Question 1

Onion Soup Gratinée

Answer 1

MAIN COMPONENT: Onion, Chicken & Veal Stock, Cheese Gruyere

FINISH/GARNISH: Gratinéed under high heat

CHEF’S DESCRIPTION: Caramelized onions simmered in chicken and veal stock, vermouth, sherry & sherry vinegar with thyme, bay leaf and black peppercorn. The soup is then topped with crouton and a cheese mixture (75/25) of gruyere & provolone. It is then gratinéed under high heat until brown.

TABLE TALK: Onion Soup topped with a crouton and mixture of gruyere and provolone cheese.

WARNING ALLERGY: Onion, Gluten, Alcohol, Diary

Question 2

Mushroom Tart

Answer 2

MAIN COMPONENT: Pioppini mushrooms

PREPARATION: Baked

ACCOMPANIMENTS: Crimini mushroom duxelle

SAUCE: Truffle fondue

FINISH/GARNISH: Grated truffle pecorino

CHEF’S DESCRIPTION: Classic brisee dough (French laminated dough, flaky when baked), duxelle, sautéed pioppini mushrooms, truffled appenzellar cheese fondue, finished with chives, and truffled pecorino

TABLE TALK: Flaky assorted mushroom tart with truffled fondue and chives

ALLERGY WARNING: Dairy, gluten, mushroom, garlic, onion

Question 3

Brandade de Morue

Answer 3

MAIN COMPONENT: Salt Cod

ACCOMPANIMENTS: Crouton

CHEF’S DESCRIPTION: Oven baked creamy Salt Cod whipped with milk, Yukon Gold potatoes, garlic, bay leaf, & thyme

TABLE TALK: Salt Cod whipped with potato, milk, garlic, & thyme, served with crouton

ALLERGY WARNING: Seafood, Dairy, garlic, gluten

Question 4

Foie Gras Parfait

Answer 4

MAIN COMPONENT: Foie Gras & Chicken Liver

ACCOMPANIMENTS: Plum Fennel Mustard (used to be Huckleberry Mustard), Pain D’epice

FINISH/GARNISH: Country wheat bread

CHEF’S DESCRIPTION: Chicken and duck liver marinated with aromatics (sugar, salt, thyme, shallots, bay leaf and garlic) and pureed with reduced brandy, port and madeira. Then it is pureed with melted butter and egg, strained and then baked until set. Served with Huckleberry mustard. Quenelle is topped with chopped chives and served over a bed of Pain D’epice (gingerbread).

TABLE TALK: Light as air Foie Gras mousse served with Pain D’epice, huckleberry mustard and toasted country wheat bread.

ALLERGY WARNING: Onion, garlic, dairy, alcohol, gluten