Ingredients- from the sea Flashcards
1
Q
- 30 grams of osetra caviar (stergon family)
- semolina blini (8-10 pieces mini pancake)
- creme fraiche
- mother of pearl spoon
- fresh chives
A
osetra caviar service
2
Q
- u10s
- about 1.6oz per scallop
- around 3-5 oz per scallop
- seared med rare to rare
- served: on heirloom beans
- garnish: crispy sunchokes, fennel, fennel seed crust
- pancetta
- garlic
- shallots
- parsley
- butter
A
new bedford dayboat scallops (diver scallops)
3
Q
- 2-3 inches
- comes typical 6 but add for $4 each
- cold water east and west
- served cold (can be thrown in josper)
- cocktail mignonette: vinegar condiment
- tabasco aioli
- lemon
A
oysters
4
Q
- cooked shell on in bouillon (onion, bayleaf, lemon, celery)
- peeled
- served cold
- reg cocktail sauce
- lemon
- u10s
- 4 pieces
A
shrimp cocktail
5
Q
if served hot:
- served with scampi sauce
- around $38 per shrimp
served table side
- doesn’t get cocktail sauce
A
shrimp served hot
6
Q
- can be served hot or cold
- tail cut (already split up)
- shareable
- cold gets: cocktail sauce and lemon
- hot gets: burmante (liquid butter) and lemon
A
half lobster tail
7
Q
- uni butter poured on crab leg
- pureed uni (sea urchin) incorporated with lemon and salt
- 4 oz king crab
- merus of crab
- 5 pieces of crab
- garnish: truffle stealhead roe, cherbil (similar to parsley), meyer lemon
A
uni roasted king crab
8
Q
- 3oz yellowtail
-tangerine - fingerlimes
- fresno chili
- basil
- evo
- basil
- garlic/salt
- shoyu (white soy sauce) poured table side
A
hamachi crudo
9
Q
- 2 pounds of hollander mussels
- 1 whole lobster
- 8 shrimp (gulf/ mexican prawns)
- 12oz king crab
- 8 oysters
- sauce and butter over everything and in the bottom
- option to be served with pasta
A
Josper roasted ocean plateau (for 4 people)
$260
10
Q
- 1 pound hollander mussels
- 1/2 lobster
- 4 shrimp
- 6oz king crab
- 4 oysters
- sauce and butter over everything and in the bottom
- option to be served with pasta
A
josper roasted ocean plateau (for 2 people)
$150
