Omnivore Flashcards
What are the amuse bouches?
Gold bar squash tea with sungold tomato froth, and lavender dust
Tasmanian sea trout with chipotle sioli on top of a crispy nishiki sushi rice brushed with soy honey
Santa Barbara sea urchin on top of a pumpernickel toast with a yuzu glaze and serrano pepper
First course on the 6 omnivore course
Egg toast with caviar and herbs
What is the egg toast dish
Golden ossetra caviar by petrossian, dill and chives, brioche toast and cured egg yolk
what is the second course on the 6 and 10 omnivore
Madai ceviche
What is the madai ceviche course
Japanese Madai ceviche with avocado, macadamia peas and tomatillo-lemon verbena jus, cilantro puree and chili ferment.
Main components:
For the lemon verbena-tomatillo base: Tomatillo, hot house cucumber, lemon verbena For the cilantro puree:
Cold safflower oil, cilantro leaves, green thai chili, salt
For the chili ferment: Jalapeno chili, orange, salt
For the peas: h2o , salt, peas
To Serve:
Madai, tomatillo verbena jus, macadamia oil, avocado, snow peas, macadamia, cilantro puree, chili ferment, lemon verbena, chiffonade
Finish with:
Lime zest/black lime/delfino cilantro/cilantro flowers
What is the first course on the 10 omnivore course
Caviar with coconut semifreddo and dill
What is the caviar with coconut dish
Golden ossetra caviar by petrossian with coconut semifreddo underneath, served with Dill oil
Main components:
For the coconut semifreddo: Coconut milk (Mt. Thai brand), coconut cream (Native Forrest brand), glucose powder, procrema
For the dill oil:
Raw dill, sunflower, grapeseed oil
To Serve: Caviar
10g of Golden Ossetra Caviar by Petrossian
what is the third course on the 6 omnivore and fifth on the 10 omnivore
Black truffle
What is the black truffle dish
Mozzarella-zucchini dumplings with savory oil and beurre fondue, on top black truffle batons
Main components:
For the squash-mozzarella filling: Mixed squash, salt, garlic, mozzarella curd, evoo, savory, salt, lemon zest, espelette, black pepper
For the savory oil: Safflower oil, savory leaves
For the beurre fondue: Cooking liquid, butter, salt, green thai chili
To Serve:
Tortellini, black truffle batons, beurre fondue, savory oil, savory, squash blossom
To Finish:
sea salt/black pepper/lemon zest/za’taar
Za’atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander.

What is the fourth course on the 6 omnivore and sixth course on the 10 omnivore
Halibut
what is the halibut dish
Maine halibut filet with bruised fennel, ramp butter, sunflower ajo blanco sauce. Finished with caraway oil and sunflower gremolata
Main components:
For the halibut:
Maine Halibut filet, ramp green For the fennel sugar:
Fennel seeds, sugar For the caramelized fennel:
Fennel wedges, pernod, evoo, butter, fennel sugar, salt
For the poached fennel:
Hot tea h20, fennel wedges, salt, lemon juice, basil
For the ramp butter:
Ramp greens, parsley leaves, dill pluche, serrano chili, lemon peel, garlic, salt, butter
For the ramp pickle:
Champagne vin, salt, sugar, green thai chili, caraway seeds, black peppercorn, bay leaf, ramps
For the sunflower ajo blanco:
Sunflower seeds, ramp whites, rice, kombu, caraway seeds
For the caraway oil: Evoo, caraway seeds, salt
For the sunflower gremolata:
Sunflower seeds, caramelized fennel, ramp bottoms, dill, caraway oil, ramp pickling liquid, salt
Ajo blanco is also known as a white gazpacho
Gremolata is a dressing or garnish served as an accompaniment to meat or fish. Ours has sunflower seeds, , ramp pickling and caramelized fennel
What is the fifth course on the 6 omnivore
Wagyu beef strip loin
What is the wagyu dish
Strip loin wagyu beef with mushroom syrup, bacon vinaigrette and garlic butter. Next to it you will find shelling beans, broccolini pesto and pickled chanterelles
shelling beans also known as soup beans, a category
For the beef:
3 oz strip loin
salt/spice mix/egg whites/garlic/thyme
For the spice mix
Sugar, black pepper, coriander seed, fennel seed, ground allspice, clove, dried green peppercorn
For the garlic butter:
Butter, garlic, salt
For the bacon vinaigrette:
Tomato, mustard oil, pickled chanterelle vinegar, apple, cider vinegar, bacon, bacon oil, lemon juice, liquid shio, salt, tomato powder, yellow bird beak pepper
(not spicy), garlic, red thai chili, xanthan
For the shelling beans:
Red kidney, cannellini, flajeolet, calypso, cherry, tomato, salt, garlic, kombu
For the broccolini pesto:
Broccolini stems, evoo, lovage, mint, parsley, salt, green thai chili, garlic, green peppercorn
For the pickled chanterelles:
Apple cider vinegar, h2o, sugar, lovage stems, salt, black peppercorn, celery seed
For the chanterelle seasoning:
Dried chanterelle, porcini powder, salt, celery seed, cubeb pepper
For the mushroom syrup:
Mushrooms, h2o, chicken stock, pickled chanterelle, vinegar, celery seed, chanterelle seasoning, salt, guar
To Serve:
beef, shelling bean, chanterelles, pickled chanterelles, bacon vinaigrette, broccolini pesto, broccolini, mushroom syrup, fine herbs, garlic butter, shallots, sea salt/black pepper/alyssums/chanterelle seasoning.
What is the dessert in the 6 omnivore
Market berries
What is the market berries dish
with tapioca pudding, strawberry sorbet as well as gelée and white chocolate
Main Components:
Tapioca Pudding: milk, heavy cream, tapioca pearls, salt, sugar, egg yolks, vanilla bean
Jicama Strawberry Jewel: jicama, strawberries, sugar, water, salt, tapioca flower
Strawberry Gelee: strawberries, elderflower, water, sugar, agar
Strawberry Explosion: strawberries, elderflower, sugar, water, white chocolate, cocoa butter
Strawberry Chips: strawberries, sugar, water
Puffed Tapioca: tapioca, water Strawberry Sorbet: strawberries, water, sugar, lemon juice, vanilla bean, xanthan gum, guar gum
Strawberry Jam: strawberries, sugar, lemon juice, pectin
Compressed Strawberries: strawberries, yuzu juice, ginger, lime juice, sugar
Roasted Strawberries: strawberries, powdered sugar, black pepper
Micro Basil
What is the tuna tartare dish
Yellow fin tuna tartare with persian cucumber, chili crumbs and herbal tahini dressing .
Main components:
Chili Oil:
Sunflower, oil, annatto seeds, smoked hot paprika, espelette pepper, fennel seed, salt
Chili crumbs: Panko, chili oil, salt
Dressing:
Tahini, lime juice, lemon juice, h2o, yuzu juice, serrano chili, salt, shallot, lemon peel, roasted sesame oil, evoo
Herb oil:
Tarragon leaves, dill leaves, mint leaves, parsley leaves
To serve:
Tuna, persian cucumber, evoo, salt, chili crumbs, dressing, herb oil, dill pluche, sesame toasted golden brown
What is the heirloom tomato dish
Heirloom tomato with summer vegetable mignonette, dressed in roasted tomato oil. Next to it you will find a tomato water basil foam. Chef recommends alternating between both
Main components:
For the veg mix:
Shallots, persian cucumber, snow peas, patty pan squash, watermelon radish, purple ninja radish, red finger chili, fennel heart
For the vinegar base:
Omed chardonnay vinegar, chamomile vinegar, red thai chili, salt, guar
For the vegetable mignonette: Vinegar base, veg mix, evoo
For the tomato oil: Evoo, tomato powder, salt
For the tomato water: Tomato scraps, lemongrass
For the basil tea: Basil, hot tea, kombu
For the basil foam:
Basil tea, tomato water, evoo, salt, xanthan, lecithin, red thai chili
What is the lobster dish
Maine lobster with sweet corn, guajillo romesco, finger limes, organic popcorn, serrano chilli lobster stock
Main components:
For the lobster:
Blanched, salt/black pepper/evoo/butter
For the lobster-annatto oil:
Lobster shells, evoo, annatto seeds, salt, smoked serrano, saffron
For the romesco sauce:
Annatto oil, guajillo, arbol, smoked serrano, cashews, almonds, omed chardonnay vinegar (or white balsamic), red wine vinegar, water, garlic, kosher salt, cucumber, cumin
For the lobster broth:
Lobster bodies, water, corn, fennel, butter, kombu, garlic, salt, chipotle, arbol, yeast
For the popcorn:
Gmo free popping corn, evoo
To serve:
Lobster tail, corn, dill, lime juice, ground popcorn, lobster broth
To Finish:
butter/salt/dill powder/lime zest/micro red sorrel
What is the foie gras dish
Hudson valley foie gras with golden berry jam, black olive tamarind, chamomile crumbs and japanese mustard.
Main components:
For the Foie Gras: Salt/Black Pepper, cook on plancha until soft.
Black Olive Tamarind: H2o, dehydrated oil cured black olives, evoo, tamarind concentrate, palm sugar, safflower oil, salt
Chamomile salt: Dried chamomile, salt
Golden Berry Jam: Husk cherry, sugar, light brown sugar, salt, lime juice, ginger, allspice
Golden Berry Mustard: Japanese mustard powder, water, crystallized ginger, fresh lime juice, rice vinegar, h2o, kosher salt, safflower oil, golden berry jam
Anise hyssop puree: Water, salt, guar gum
Brioche-chamomile crumbs: Brioche, chamomile salt
To Serve:
Foie, golden berry (husks fried), golden berry jam, black olive tamarind, golden berry mustard, anise hyssop puree, brioche-chamomile crumbs
Micro lemon balm or hyssop/chamomile salt
What is the black forest dish
Black forest with glazed cherries, vanilla cream, devil’s food cake and almond.
Main Components:
Sour Cherry Sorbet Devil’s Food Cake: egg, dairy, gluten
Amaretti Crushed: almond, egg
Fudge Sauce: dairy
Glazed Cherries
Almond Foam: almond,egg
Chocolate Pudding: dairy-free and egg-free
Chocolate Tuile: egg, flour
