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Saison > Menu #1 > Flashcards

Menu #1 Flashcards

1
Q

What are the courses in order?

A
  1. Flower Tea
  2. Caviar
  3. Amberjack and Collar
  4. Scallop/Trout (SUB)
  5. Carrot and Brioche
  6. Sea Urchin/Avocado (SUB)
  7. Gooseberry
  8. Squash and Bison/Lobster (SUB)
  9. Broth
  10. Wagyu
  11. Sorbet
  12. Apple/Chocolate (CELE)
  13. Hoshigaki
  14. Buckwheat Tea
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2
Q

how to mark

A

most intrusive to least intrusive

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3
Q

what courses typically require a giradon?

A

caviar
amberjack
squash
apple

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4
Q

what course require a tray?

A

carrot and brioche

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5
Q

how to clear tables?

A

collect BOH satellites and then go back for FOH marks

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6
Q

where does tea drop?

A

to the right

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7
Q

how much caviar does each guest get?

A

about 14 grams

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8
Q

tell me about the caviar

A
  • 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
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9
Q

what are the leaves accompanying the amberjack?

A

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”

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10
Q

what is in the crystal bowl accompanying the amberjack?

A

fermented kohlrabi
chrysanthemum
citrus gel
“make sure to dig spoon to the bottom to reach every layer.”

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11
Q

what is in front of each of the guests during amberjack?

A

a bowl of crispy skin to provide texture to the wraps.

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12
Q

how is the amberjack prepared?

A

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

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13
Q

what is in the amberjack box?

A

a sauce made from the head and bones of the fish.

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14
Q

what is the last satellite to drop during amberjack?

A

the collar or belly

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15
Q

how is the last satellite for amberjack prepared?

A

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.

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16
Q

when are oshis dropped

A

before tea
after amberjack
after sea urchin

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17
Q

tell me about the first tea.

A

traditionally dinner begins with a cup of tea; local flowers and herbs fresh from farmer’s market this morning finished with meyer lemon.

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18
Q

when is food typically fired?

A

once wine glasses/wine spiel begins

19
Q

what is the SOP for markings?

A

glass, silver, wine

20
Q

where are the scallops from?

A

maine

21
Q

what are the fish ingredients of the XO sauce?

A

spot prawn
scallops that have been dried over the hearth.

22
Q

what is the scallop finished with?

A

coconut oil and lime juice

23
Q

what is in the scallop satellite plate?

A

coral that has been marinated in buttermilk and fried

24
Q

what is the sallop sitting on?

A

xo sauce

25
Q

what is the scallop sitting on?

A

xo sauce

26
Q

how is the scallop sidecar prepared?

A

mantle is quickly grilled over the fire and plated with a cucumber and a mustard broth

27
Q

tell me about the carrot.

A
  • 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
28
Q

tell be about the brioche

A
  • 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
29
Q

where is the carrot from?

A

tierra farms

30
Q

what is used to specify an adjusted plate?

A

a cloth square

31
Q

where do we get our sea urchin from?

A

green sea urchin from Hokkaido and purple sea urchin from Santa Barbera

32
Q

gooseberry

A

smoked and pickled gooseberry with toasted almond oil and coastal seaweed

33
Q

tell me about the squash

A
  • 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
34
Q

tell me about the bison plate

A
  • 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
35
Q

what is ras el hanut

A

Moroccan spice blend that primarily contains cumin, clove, cinnamon, turmeric, coriander

36
Q

tell me about the bison broth

A

broth made from the grilled bones of that bison that is finished off with wagyu fat

37
Q

tell me about the wagyu addition

A

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

38
Q

tell me about the shaved ice

A

shaved ice of passionfruit with shiso and Riesling sorbet

39
Q

tell me about the apple

A
  • 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
40
Q

celebration

A

chocolate tart with hazelnut

41
Q

hosigaki mignardise

A
  • honey cake piped with persimmon jam and brushed with a rum glaze
  • buckwheat cream and hoshigaki garnish
42
Q

what is hoshigaki?

A

hoshigaki is Japanese preserved persimmon

43
Q

what is hoshigaki?

A

hoshigaki is Japanese preserved persimmon.

Saison (1 decks)

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