Lunch 12/3/14

Question 1

Pumpkin

Answer 1

Base: Yogurt, salt, pepper olive oil

Pumpkin:

• Hay-roasted.
• Blue Hubbard Pumpkin (type, subject to change)

Treviso:

• Raw, tossed in Lemon/balsalmic/OO
• Bitter, spicy, red radicchio

Top: Toasted pumpkin seeds, mustard greens, cilantro, lime zest, vadouvan

Question 2

Brussels Sprouts

Answer 2

Base: Savory sabayon (pr)

• whisked egg, low gentle heat, light/airy/mousse-like

Brussel Sprouts (blanched leaves, charred cores)

Honeycrisp apples and pickled shallots

Shaved fiore sardo (sheep, firm, smoke/nutty)

Garnish: Toasted sunflower seeds

Question 3

Broccoli Cauliflower Sandwich

Answer 3

Portuguese roll

Stewed endive, dandelion greens, onion, garlic “condiment”

Broccoli raab and cauliflower: roasted, chopped, tossed with:

• pine nuts, golden raisins, calabrian oil

Topped: stracciatella, vin cotto (sweet wine reduction dressing)

With: Little gem lettuce in OO/white balsalm/lemon

Question 4

Boudin Noir Sandwich

Answer 4

Sesame semolina roll

Boudin Noir

Chimichurri: parsley, cilantro, espelette, garlic, shallot, lime, OO, WBvin

Topped: Pickled red onions, fried egg

Question 5

Romaine Salad

Answer 5

Dressing: sherry vinegar, white wine vingegar, egg yolk, dijon, garlic, anchovie, lemon

Candied walnut, mint, pecorino

Question 6

Roberta’s Country Ham

Answer 6

Dollops of raclette (raw cow, fruity/salty)

Ham: Brined 3 weeks, 5-6oz

Topped: Mizuna salsa verde (mizuna, parsley, mint, chive, calabrian, lem zest, OO, 2 fried eggs.

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