menu specs Flashcards

Question

Boone’s Baked Stuffed Lobster

Answer 1

- whole 1½lb lobster split & stuffed with & baked

Answer 2

selection changes daily, can choose whole fish or piece of fish from ice or off the chalkboard & fish can be cooked & served alone with a sauce or with sides & a sauce

Answer 3

Will come with a cup of chowder and a biscuit for each person, 2 sides for the table, each guest will have a choice of lobster, steak, clams (fried or steamed), or chalkboard fish and for dessert each person will receive a slice of pie

Answer 4

For 4 or more people. Served family style on a piece of driftwood. Each person gets a 1¼lb lobster then clams, mussels, kielbasa, potatoes, potato salad, hard-boiled eggs & corn on the cob are served family style for the table.

Answer 5

whole belly clams by the ½ pint & pint, coated in a mixture of cornstarch, rice flour & ground fennel seed & fried

Answer 6

Served by the ½ pint and pint

Answer 7

a filet from our fresh selection fried & served alone or as a fish ‘n chips dinner with wedge cut French fries

Answer 8

shucked & fried oysters (dredge of cornstarch, flour & ground fennel seed) served in a brown paper bag with a choice of sauce. Served by the ½ pint and pint

Answer 9

today’s selection grilled & served on an onion roll with pickled onions & avocado spread. Fish selection will change daily based on what is the freshest catch that grills well.

Answer 10

Tomato, house made mozzarella, greens & smoked mayo on a toasted biscuit

Answer 11

all natural pork & beef hot dog that can be served plain or with choice of toppings. Chef Harding & Darcy recommend topping with mayo, raw onion & ball park mustard. Hot Dog is griddled well done

Answer 12

a seafood sausage/forcemeat (a mixture of ground, lean meat emulsified with fat) scallops, cream & egg white are mixed together then cooked lobster, scallops, fish & saffron are folded in & the “sausage” is formed, served with pickled cabbage & pickled fennel. Cooked on the wood grill. Fish dog has no casing but is wrapped in plastic wrap then poached to hold its shape.

Answer 13

house made beef & pork kielbasa seasoned with spices & smoked. Kielbasa is smoked & topped with onion confit (slowly sautéed onions) & bacon jam & served on an onion roll

Answer 14

turkey that has been brined in a mixture of water, sugar & salt & then roasted. Served on our baker Mike’s own house made sandwich bread with tomato, avocado and miso mayo

Answer 15

will be available intermittently as we will roast a prime rib 1-2 times per week, shaved rare or au jus, served on an onion roll

Answer 16

(Shoal Cove is near New Meadows River in West Bath & is where Chef Harding grew up) 4oz of lobster meat tossed lightly with mayo (house made using poached egg) & lemon & served in a roll atop shredded iceberg lettuce

Answer 17

will change frequently and will be based on the chef’s latest culinary invention

Answer 18

- whole belly clams dredged in a mixture of cornstarch, rice flour & ground fennel seed then fried & served on a toasted roll with house made tartar sauce

Answer 19

(inspired by a burger from an old place in Scarborough where Chef Harding used to work) 2oz beef patty griddled on the flat top & spiced with a secret seasoning mixture, served on a steamed Sorella’s bun with caramelized onions (cooked in maple syrup, brown sugar & butter) & topped with a ladle of butter. Burger will be cooked through, not cooked to temp

Answer 20

All beef for burgers will be from Maine Family Farms and are 80/20 grind

Answer 21

(named after Chef Harding & Darcy’s boat) 6oz beef patty grilled to temp on the wood grill, served on a buttered & toasted onion roll with raw red onion, Olivia’s Garden tomatoes, iceberg lettuce & mayo

Answer 22

Neptune Burger

Answer 23

``` Baked Potato- Fries- Potato Salad- red potatoes, hard-boiled eggs, onion, celery salt, celery seed, mayonnaise and mustard Pasta Salad- Rice-a-Roni- Greens- Popovers- Cole Slaw- green and white cabbage, carrots and a sweet mayonnaise based dressing Cheese Grits- Corn on the Cob- Parsley Potatoes- ```

Answer 24

Canned tomato drained, pureed and seasoned with salt and pepper then spread on the dough. Sliced local tomato and cow’s milk mozzarella, and topped after cooking with torn basil and EVOO.

Answer 25

”- house made 1000 Island Dressing (raw egg, sweet pickle relish, mayo, ketchup, Worcestershire, sweet chili sauce) for the base; topped with marinated cabbage (vinegar, canola oil, celery seed), sliced house made Kielbasa, and Swiss cheese

Answer 26

- Sautéed mixed mushrooms with garlic, shallots, butter and EVOO; finished with a touch of cream. Grated truffled Pecorino, and topped with Candy Cap Mushroom Oil after being cooked.

Answer 27

Base brushed with olive oil and ricotta, topped with arugula that’s been dressed with EVOO, lemon Juice, salt and pepper. Finished with sliced prosciutto and shaved melon.

Answer 28

Miso fondue base (Red miso thinned with mirin, soy, rice vinegar) topped with in-season veggies.

Answer 29

-(Gluten Free) Jasmine rice, a mix of sea vegetables (dulse, wakame, konbu, nori) a base of red curry (ginger, garlic, shallot, dry red chili, fish sauce, soy) caramelized onion, and scrambled farm-fresh egg, finished with a little soy sauce and bean sprouts

Answer 30

) Jasmine rice cooked in chicken fat, with confit chicken giblets (chicken livers, gizzards, hearts), white onion, edamame, scallions, and Cajun spice

Answer 31

(Gluten Free) Wok flashed (rapidly sautéed with garlic, shallots & fish sauce) rings and tentacles, pickled mustard greens (rice vinegar brine) with red and yellow grape tomatoes

Answer 32

(Gluten Free) Ribeye sliced into strips and marinated with garlic, ginger, 5 spice, soy, sesame oil & hoisin. Fresh green beans and wide rice noodles are finished with veal stock, bean sprouts, and scrambled farm-fresh egg

Answer 33

) Sautéed in-shell lobster legs tossed in dry tempura (rice flour, cornstarch, 5 spice, salt & pepper) then shallow fried and tossed in a mix of salt, Sichuan peppercorns, black pepper, and coriander seed and topped with scallions

Answer 34

Steamed with green curry paste (garlic, ginger, shallot, cumin, coriander, jalapenos, fish sauce, brown sugar), coconut milk, and thai basil

Answer 35

Temaki hand roll (nori, sushi rice, seasoned rice wine); steamed diced lobster tossed in tabasco mayo (raw egg, tabasco, Dijon, canola & sugar), cucumber sticks and topped with crispy fried shallots

Answer 36

Octopus that has been braised in red wine and garlic then pressed into a terrine mold and chilled to set, sliced thin and spread out on chilled plate topped with seaweed salad (sweetened rice wine, sesame seeds, sesame oil) & pickled ginger. Sesame funnel cake (batter of sesame oil, all purpose flour, egg, salt, baking powder, water and milk that’s deep fried

Answer 37

) Lamb head that has been braised until tender (mirepoix, garlic, thyme), picked meat (tounge, cheek, jowels, and face). Reduce left over liquid in half, add cornmeal and simmer for half an hour and add meat back to the mix and pour into loaf pan(terrine pan) and chill. Meat is sliced and cooked in butter and served with baguette with maple ketchup and fried cheese curds (tossed in cornmeal dredge and deep fried)

Answer 38

House made, hand cut squid ink pasta cooked and tossed with reduced lobster stock (finished with cream and butter) and edamame with bonito flakes (tuna) added at the end. The dish is finished with raw egg

Answer 39

- (Gluten Free) Japanese purple eggplant cut in half and brushed with EVOO, salt and pepper then grilled until just tender with blistered tomato (olive oil, salt, pepper) in a scorching hot pan. Caper berries, dressed with balsamic vinegar. Whey panna cotta (left over whey from mozzarella, EVOO, small amount of sugar, gelatin) garnished with basil

Answer 40

A mixture of cornmeal, all purpose flour, whey, baking powder, diced lobster, chives and eggs is deep fried and served with a side of Red Eye mayo (coffee flavored mayo, made of raw egg, coffee, sherry vinegar, Sriracha, and canola oil)

Answer 41

(Gluten Free) Pig ears boiled until soft then julienned and dehydrated then deep fried and tossed in buffalo sauce. Stacked and served alongside to pickled celery (apple cider vinegar, sugar, mustard seed) and crumbled Great Hill bleu cheese

Answer 42

Haddock poached in water until softened then removed and flaked apart and simmered with diced Maine potatoes, cream and salt then topped with cheddar cheese and broiled. Garnish with parsley and chives

Answer 43

(Gluten Free) Sautéed tail on 13/15 shrimp with garlic, shallots, and caramelized with fish sauce, and brown sugar syrup. Grits are cooked with stock, white grits, and aged tofu, finished with green onion and cilantro

Answer 44

– Diced veal and tuna confit (olive oil confit) mixed together with bone marrow aoli (bone marrow, canola oil, garlic, lemon juice, touch of Dijon, sea salt, anchovy and raw egg) presented in the hollowed out bone and garnished with micro greens. Served with a Worcestershire crisp made from rice paper brushed with a Worcestershire/water mix

Answer 45

Ground Sunset Acre Farms Lamb, grilled to temp on the wood grill, topped with Boone’s special sauce (ketchup, mayo, Worcestershire, diced gherkin pickles, shallots & raw egg), lamb pancetta (cured lamb belly, salt, black pepper, garlic, juniper & thyme) lettuce and tomato on an onion roll from Sorella’s Bake House

Answer 46

``` (Gluten Free) Pickled Oyster, Compressed Cucumber, Whisky Mirin Mignonette Frozen Manhattan Dirty, Olive Juice, Frozen Vodka or Gin XO & XO Narragansett & Bitters Spicy Local Rum, Scotch Bonnet, Peppers, Lime Bloody Mary Watermelon Margarita ```

Answer 47

star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds

Answer 48

a strongly flavored garlic mayonnaise

Answer 49

bacon, onions, garlic, bourbon, coffee, brown sugar & maple syrup are cooked down for a long time

Answer 50

an emulsified sauce consisting of egg yolks, butter, tarragon & tarragon vinegar

Answer 51

a reduction of white wine, shallots, anchovy, thyme & peppercorns to which butter is added

Answer 52

- a small tuna that ranges from moderate to high-fat and are the most strongly flavored of the tunas

Answer 53

a strong solution of water, salt and sugar used to pickle, preserve or tenderize food. Meat is soaked in a brine which tenderizes, moisturizes and flavors it, as well as reduces the cooking time

Answer 54

to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown

Answer 55

a process where food is salted and cooked in fat

Answer 56

Italian for cream

Answer 57

means “little toasts” in Italian. Small, thin slices of toasted bread, which are usually brushed with olive oil

Answer 58

pickled green beans

Answer 59

to lightly coat food to be fried, the coating helps brown the food

Answer 60

an edible, coarse-textured, red seaweed with a pungent, briny flavor

Answer 61

green soy beans

Answer 62

a mixture of finely ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with breadcrumbs and various seasonings that are ground several times to obtain a very smooth texture

Answer 63

a coarsely ground grain, cooked with water or milk either by boiling or baking

Answer 64

also called Chinese barbecue sauce, a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes, made from a combination of fermented soy, garlic, vinegar, and usually chilis and sweetener, hoisin is dark in color and thick in consistency. It has a very strong salty and slightly sweet flavor

Answer 65

edible kelp

Answer 66

a mixture of chopped celery, onions, and carrots

Answer 67

- a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content

Answer 68

- traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus. The result is a thick paste used for sauces and spreads, pickling vegetables or meats

Answer 69

butter, Narragansett, Tabasco, Worcestershire, chicken stock & tapioca

Answer 70

“Italian bacon”, pancetta is cured with salt and spices but not traditionally smoked. It is flavorful, slightly salty and comes in a sausage-like roll of pink meat and white fat from the belly portion of the animal

Answer 71

- resembles a cross between a cherry tomato and a small red pepper. The flavor is a unique blend of sweet and spicy

Answer 72

a classic French sauce made by combining mayonnaise, mustard, capers, chopped gherkins, herbs and anchovies

Answer 73

meat that is slowly cooked in seasoned fat and then pounded or pulverized into a paste. The mixture is then packed in small pots and covered with a thin layer of fat. Usually served cold as a spread on toast or bread

Answer 74

- parsley, cilantro & mint tossed with macerated shallots (shallots in vinegar), oil, salt & pepper

Answer 75

a classic cold French sauce made with basil, tarragon, diced tomatoes, diced shallots, lemon supremes & extra virgin olive oil

Answer 76

abundant along the Pacific and Atlantic coasts and has spiky green leaves that make the plant look like a cactus without needles. Both the leaves and stem are crisp, aromatic and taste of a salty sea breeze

Answer 77

- has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.

Answer 78

- a sauce usually served with fried fish that typically includes mayonnaise, minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings

Answer 79

a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end

Answer 80

sea vegetable, or edible seaweed that has a subtly sweet flavor

Answer 81

``` Rare- Red with a cold center Medium Rare- Red with a cool center Medium- Red with a warm center Medium Well- Pink throughout Well- Hot center with a trace of pink ```

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