Menu #1 Flashcards
What are the courses in order?
- Flower Tea
- Caviar
- Amberjack and Collar
- Scallop/Trout (SUB)
- Carrot and Brioche
- Sea Urchin/Avocado (SUB)
- Gooseberry
- Squash and Bison/Lobster (SUB)
- Broth
- Wagyu
- Sorbet
- Apple/Chocolate (CELE)
- Hoshigaki
- Buckwheat Tea
how to mark
most intrusive to least intrusive
what courses typically require a giradon?
caviar
amberjack
squash
apple
what course require a tray?
carrot and brioche
how to clear tables?
collect BOH satellites and then go back for FOH marks
where does tea drop?
to the right
how much caviar does each guest get?
about 14 grams
tell me about the caviar
- from Wilton, California
- golden osteria caviar that is the highest of quality that has been specially cured with our BBQ salts and mixed with wakame.
- it has been wrapped in kombu and warmed by the fire.
- this served a top spinach that has been poached in seaweed butter sitting in a smoked leek broth
what are the leaves accompanying the amberjack?
little gem
red oak
lola rosa
two varietals of shiso
“the idea is to build your own wraps with the varying accoutrements. we do reccomend tasting them all together”
what is in the crystal bowl accompanying the amberjack?
fermented kohlrabi
chrysanthemum
citrus gel
“make sure to dig spoon to the bottom to reach every layer.”
what is in front of each of the guests during amberjack?
a bowl of crispy skin to provide texture to the wraps.
how is the amberjack prepared?
it is dry-aged for three days, washed with sake, and finished with freshly grated Buddha’s hand that has been dried over our hearth for a final aromatic touch
what is in the amberjack box?
a sauce made from the head and bones of the fish.
what is the last satellite to drop during amberjack?
the collar or belly
how is the last satellite for amberjack prepared?
marinated in sake lees overnight, grilled over the embers of the hearth and brushed with a ferment of last summer’s peppers. This is meant to be eaten with your hands.
when are oshis dropped
before tea
after amberjack
after sea urchin
tell me about the first tea.
traditionally dinner begins with a cup of tea; local flowers and herbs fresh from farmer’s market this morning finished with meyer lemon.
when is food typically fired?
once wine glasses/wine spiel begins
what is the SOP for markings?
glass, silver, wine
where are the scallops from?
maine
what are the fish ingredients of the XO sauce?
spot prawn
scallops that have been dried over the hearth.
what is the scallop finished with?
coconut oil and lime juice
what is in the scallop satellite plate?
coral that has been marinated in buttermilk and fried
what is the sallop sitting on?
xo sauce
what is the scallop sitting on?
xo sauce
how is the scallop sidecar prepared?
mantle is quickly grilled over the fire and plated with a cucumber and a mustard broth
tell me about the carrot.
- barbequed carrot cooked over the hearth for three days with its lacto-fermented tops.
-below the fermented tops are mixed with gai lan and garnished with pickled shallot surrounded by a carrot sauce - harissa butter is drizzled on top
tell be about the brioche
- this is brioche from a 60 year old sourdough starter accompanied with fermented bread butter
- starter is a combination of all purpose, whole wheat, and rye flours
where is the carrot from?
tierra farms
what is used to specify an adjusted plate?
a cloth square
where do we get our sea urchin from?
green sea urchin from Hokkaido and purple sea urchin from Santa Barbera
gooseberry
smoked and pickled gooseberry with toasted almond oil and coastal seaweed
tell me about the squash
- squash is covered in a collard green to protect it from the hearth
-honey nut squash is roasted and then stuffed with a puree of honey nut that has been slowly dried over our hearth and then rehydrated with mole of smoked local peppers. - garnished with a chimichurri of torn and toasted sourdough bread
tell me about the bison plate
- bison from Wisconsin is dry-aged for just over a week
- hedgehog mushroom that glazed with lacto-fermented mushroom sauce
-yogurt with horseradish
-sauce made from grilled bones of the bison with quince jus and ras el hanut
what is ras el hanut
Moroccan spice blend that primarily contains cumin, clove, cinnamon, turmeric, coriander
tell me about the bison broth
broth made from the grilled bones of that bison that is finished off with wagyu fat
tell me about the wagyu addition
a5 Miyazaki wagyu that is cooked over embers.
- sauce is made from the grilled bones and dried shitakes mushrooms. Sauce is finished with cabernet vinegar and wagyu fat
- accompanied with lightly grilled radicchio
tell me about the shaved ice
shaved ice of passionfruit with shiso and Riesling sorbet
tell me about the apple
- apples are slow roasted over fire and brushed with brandied brown butter
- tart made of sunflower seeds and apple jam
- sunflower butterscotch and buttermilk ice cream
celebration
chocolate tart with hazelnut
hosigaki mignardise
- honey cake piped with persimmon jam and brushed with a rum glaze
- buckwheat cream and hoshigaki garnish
what is hoshigaki?
hoshigaki is Japanese preserved persimmon
what is hoshigaki?
hoshigaki is Japanese preserved persimmon.
