Large Format, Sides, Sauces

Question 1

How is the Turbot prepared?

Answer 1

Whole grilled 2.2 lbs turbot spritzed with konbu water, sherry vinegar, lemon juice and salt. Served with sauce made from lustau sherry, konbu, butter, cream, fennel and shallot

Question 2

What is konbu

Answer 2

Japanese seaweed

Question 3

How is the Chicken prepared

Answer 3

Brined half chicken grilled over charcoal until crispy, choricero pepper infused chicken jus, chicory greens in 1000 island

Question 4

What is choricero?

Answer 4

Dried pepper traditionally used in making chorizo

Question 5

What cut is the Flannery beef?

Answer 5

“Jorge”

Question 6

What is a Jorge steak?

Answer 6

Full bone in ribeye cut from the first four bones closest to the chuck side of the rib. This end has a bigger spinalis. Named after a customer of Flannery beef who would ask for this specific cut.

Question 7

How are the hen of the wood mushrooms prepared?

Answer 7

Hungover the fire, sprayed with olive oil and salt, until tender and roasted in brown butter, thyme and sherry. Sauced with smoked mushroom jus (smoked onions and mushrooms, sherry, paprika, and mushroom stock)

Question 8

Another name for Hen of the Woods

Answer 8

Miyataki

Question 9

How are the pommes anna prepared

Answer 9

Layered shaved potatoes, baked and sautéed until crisp with chives and creme fraiche

Question 10

Grilled greens

Answer 10

Grilled with salted yuzu water, olive oil and herbs

Question 11

Onion tart

Answer 11

Biscquit round topped with red onion marmalade and caramelized ciopinni onions and baked with turbinado sugar. Finished with chopped herbs and sauced with chicken jus

Question 12

What is colatura

Answer 12

Italian fish sauce

Question 13

How is the eggplant prepared?

Answer 13

Poached eggplant marinated in parmesan, grilled lemon shallot and colatura suace. Grilled. Served with basil pesto

Question 14

Creamed spinach

Answer 14

Sautéed spinach with marscapone morney and shallots