menu change part 2

Question 1

describe the tart flambe

Answer 1

(translates to pie cooked in flames) flatbread with a dough similar to pizza dough. The flatbread has caramelized onion, bacon, gruyere cheese, and creme fraiche (sweet cream- consistency of sour cream but without the sourness)

Question 2

describe the blackened tuna sandwich

Answer 2

tuna is blackened with cajun spice and then seared.
-pickled vegetables (red peppers, red onion, carrots)
-arugula
-ginger-wasabi aioli

Question 3

describe the scallops

Answer 3

U-10’s, 4 scallops in an order. tender and sweet scallops.
-roasted spaghetti squash
-grilled delicata squash
-roasted brussel sprouts
-pickled apple
-pomegranate seeds
-bacon-cider brown butter vinaigrette

Question 4

describe the lemon sole

Answer 4

sweet, delicate flatfish that is pan seared
-caramelized cauliflower tossed in golden raisins and capers
-sauteed swiss chard
-curried carrot puree

Question 5

describe the clam bucatini

Answer 5

-bucatini is a thick spaghetti
-clams are steamed until open and served in the shell
-sea urchin butter (uni has a rich and thick consistency, we blend it with lemon juice and fold it into butter) (very salty)

Question 6

describe the lamb loin chops

Answer 6

2 bone-in lamb chops grilled to desired temp
-crispy fingerling potatoes
-arugula salad
-mango mostarda

Question 7

describe the “tasting of crescent farms” duck

Answer 7

crescent farms is the name of the farm in NY
-sampling of 2 styles of duck: roasted duck breast and crispy skin duck rillette.
-braised red cabbage
-cipollini onions
-sour cherry jus (made from cherry puree and sherry vinegar)