Menu Items to Learn

Question 1

Faroe Island Salmon

Answer 1

Fresh no pales are soaked in heavily salted water (this removes the slimy factor) grilled and wised with cider vinegar, red onion, serrano chili, cilantro and red pepper to make a salad. Served with Black beans that are pureed and re-cooked to give it the umami factor and pickled turnips.

Question 2

Char-Grilled Chicken

Answer 2

a boneless half chicken is marinated with Dijon, parsley, garlic, orange and olive oil then grilled.

Question 3

Roasted Cod

Answer 3

fillet is pan roasted and served with a stew of… 8 items

Question 4

Spring Veg Salad

Answer 4

Sweet Gem lettuce is blanched and then grilled: served with avocado, radish, spring peas and green goddess dressing.

Question 5

Moosabec Mussels

Answer 5

Sauteed with shallots, fennel, garlic, thyme and white wine with lots of butter to finish.

Moosabec Mussels are from jonesport, maine.

Question 6

Olive Oil Cake

Answer 6

red flint cornmeal, eggs, olive oil, rosemary, buttermilk, flour, sugar

is warmed and served with grilled sweet gem lettuce, spring veggies that are blanched then warmed and tomato marmalade

Question 7

Biscotti

Answer 7

The plate consists of four biscotti—two each of the follow- ing:
Orange Anise
Chocolate Almond

Question 8

Profiteroles

Answer 8

Cream puff pastry, vanilla ice cream, dark chocolate sauce. Cream puff pastry is a classic dough/batter which when baked is hollow and crisp. Three warm puffs are sliced in half, filled with ice cream and served with dark chocolate sauce. The profiteroles will come with vanilla ice cream un- less otherwise specified. This dish is served with 3 pieces of profiterole.