hot appetizers Flashcards
ishi yaki
seated on mt. fuji lava stone, australian wagyu strip/japanese a5
choice of Australian Wagyu beef or A5 Wagyu beef, presented sashimi style accompanied by a hot lava stone from mount Fugi, in which the guest will sear themselves at the table; they are accompanied by 10 condiments
wet condiments- fish soy w/ 1 slice jalapeno, fermented ponzu, bop sauce (w/ sesame seeds), ceviche sauce, cilantro sesame sauce.
dry condiments- uni salt, nori yuzu salt, smoked chili salt, wasabi (in the bowl with the protein), spicy ponzu grated daikon
allergies: meat, fish, shellfish, gluten, sesame, soy, onion
oyster foie gras
market oysters, foie gras, uni, teriyaki sauce
3 steamed market oysters, topped with seared foie gras and uni
california uni, chervil parsley
teriyaki reduction: mirin, sake, soy, aromatic spice rock mix: rock salt, cinnamon, pink & white peppercorns, cloves, star anise
allergies: gluten, shellfish, soy, alcohol
marking: cocktail fork
pork gyoza
garlic chives, tomato, crême fraîche
6 pork dumplings w/ a rustic tomato sauce anf bacon cream
ground pork, garlic, chives, napa cabbage, rustic tomato sauce, bacon foam, heavy cream, potato and corn tuile.
allergies: gluten, sesame, garlic, dairy, onion
marking: fork and knife
Charcol-grilled eel and sauteed foie gras
sake meyer lemon, asian pear, sansho pepper
sauteed hudson valley foie gras and grilled unagi, served with sake-meyer lemon gel. aisan pear, sansho pepper (closely related to Szechwan but not a pepper), kinome (minty flavor, prickly heat)
sake meyer-lemon gel- sake, st. Germaine elderflower liqueur, meyer lemon, thai chili, agar-agar (jelly like substance obtained from algae) and sugar.
allergies: gluten, dairy, soy, alcohol, fish
marking: fork and knife
spicy king crab
tobanjan aïoli, micro cilantro
grilled alaskan king crab served with tobiko and tobanjan aioli.
alaskan king crab leg: tobiko, tobanjan, mayo, lemon and lime juice aioli, micro cilantro
allergies: sesame, shellfish, egg
marking: cocktail fork.
Pork Kakuni
ten hour pork, congee, soy scallion jus
10 hour braised pork belly served on top of dried scallop congee
pork belly, mirin, soy, japanese sugar, sake, congee (rice poridge made with dried scallops, rice and water), topped with crispy julienne sweet potato, shaved tokyo scallions and a reduction of the braising liquid.
allergies: gluten, soy, alcohol, shellfish
marking: dinner spoon
miso glazed roasted bone marrow
sake ikura, mitsubi chimichurri, grilled sour dough
white miso glazed roasted bome marrow with sake ikura, mitsuba chimichurri and grilled sourdough
two 4” centercut split bone marrow, white miso, sake, siracha, habanero peppers, lemon peel, mitsuba chimichurri, soy and sake marinated Ikura (salmon roe), grilled sourdough bread.
allergies: gluten, alcohol, seafood, onions, chillies
marking: mini spoon
seared scallops
xo jan, tokyo scallion
seared diver scallops served with xo jan sauce and ginger glaze w/ sauteed bokchoy
julienned giner, leeks, baby bok choy,
XO-jan sauce: dried shrimp, shallots, oyster sauce, soy, sake, japanese sugar
baby bok choy: ginger glaze - sugar, sprite, ginger juice, white soy
allergies: shellfish, soy, gluten, alcohol, onion
yosedofu
fresh tofu prepared table-side, seasonal ankake, dashi soy, fresh wasabi
this is house made tofu sith fresh soymilk heated to 140 degrees with nigari (coagulant made of mostly salt water) is added, then must sit covered for 7-10 minutes to set. then comes the sauces and so on.
2 sauces 1 Soy dashi, 1 Ankake - mushroom stock, carrot-daikon pickle, fresh ginger, chives, hon shimeji (group of edible mushrooms native to east asia, soy, served with rice crackers and fresh wasabi on side
allergies: sesame, garlic, gluten, onion
marking: dinner spoon
morimoto style bagna cauda
roasted garlic-anchovy fondue, black truffle, grilled crab, shrimp, seasonal vegetables
seasonal mixed veggies, chicken, and assortment of seafood with warm anchovy dip.
bagna cauda- means hot bath in italian
seasonal mixed veggies, anchovy sauce (anchovies, garlic, olive oil, and white soy), steamed chicken, mortadella, grilled shrimp, tempura lobster, black truffle
allergies: garlic, fish, dairy
crispy rock shrimp tempura
spicy gouchujang sauce, wasabi aioli
rock shrimp tempura served with gochujang and wasabi aioli and a house made ranch sauce.
6 oz. rock shrimp, tempura flour, batter, crisped in oil. half of this is tossed in aioli:
wasabi- wasabi powder, mayo, gin, japanese sugar, lemon juice, cilantro leaves.
gochujang- gochujang, condensed milk, grand marnier, light mayo
ranch- crème friache, garlic, dill, fennel, sugar, black pepper, garlic powder.
veggies w/- celery, cucumber spears, endive, chive
allergies: gluten, shellfish, dairy, alcohol, onion, egg, garlic touch
possible mods: can be made without onion & chives
