Main Course Flashcards
Describe: Seared King Salmon
Contains:
DAIRY
GLUTEN
Seared king salmon served with butter cooked wheat berries and tamari marinated roasted parsnips and miso lime sauce. Garnished: -Nasturtium Puree -Parsnip puree -Salmon roe
Ingredients: Wheat Berries
Seared King Salmon
- Wheat Berries
- Butter
- Consomme
Ingredients: Parsnips
Seared King Salmon
- Brown butter
- Tamari
- Mirin
- Rice wine vinegar
Ingredients: Nasturtium Puree
- Nasturtium leaves
- Spinach
Describe: Sutee Sea Bass
Contains:
DAIRY
Sautee Sea Bass served with a red onion bone marrow sauce.
Served with roasted beets, pickled kumquats New Zealand spinach and violas.
Ingredients: Red Onion Bone Marrow Sauce
- Red Wine
- Fish broth
- Port
- Mirepoix
- Bouquet garni
- red wine vinegar
- Beet juice
- BUTTER
- Bone marrow
Describe: Cod & Calamari
Sautee Noth Sea Cod Served with Calamari on top of squid ink puree and Lemon couscous. Garnished: -Lemon Puree -Bell pepper coulis -Shaved fennel -Fennel pods -Fennel pollen
Describe: Labelle Farms Duck Breast
Sliced duck breast served with butternut squash puree, Maitake mushrooms and pomegranate gel. Garnished with honey foam, Pomegranate seeds, spinach leaves and fried crispy butternut squash.
Ingredients: Pomegranate Gel
Duck Breast
- Pomegranate juice
- Agar
- Red wine vinegar
Ingredients: Honey Foam
Duck Breast
- Honey vinegar
- Water
- Versawhip (Soy Protein)
- Xanthan gum
Describe: Grilled Beef Tenderloin
Contains:
DAIRY
GARLIC
ONIONS
Grilled beef tenderloin plated with spring garlic cream, shaved asparagus, and morel mushrooms.
Served with paprika sented cripy potato, Sorghum gastrique, and beef jus.
Garnished with onion powder.
Ingredients: Spring Garlic Cream
Beef Tenderloin
- Spring GARLIC
- SHALLOTS
- Spinach
- CREAM
Describe: Roasted Lamb Loin
Contains:
GARLIC
GLUTEN
Sliced lamb loin plated with neetles and basil salsa verde.
Served with crispy squash blossoms, dehydrated tomato petals and fava beans and chanterelle mushrooms.
Ingredients: Neetle & Basil Salsa Verde
Lamb Loin
- Blanched neetles
- Basil
- Dijon mustard
- GARLIC
- Capers
