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The Lobbyist Menu Notes > Opening Menu Components > Flashcards

Opening Menu Components Flashcards

1
Q

pork belly

A

cured and smoked. Cure is juniper, sage, oregano, garlic powder, paprika. After smoke, circulated at 135 degrees overnight. Seared and sliced. 6oz portion

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2
Q

Pickled mexican carrots

A

Featured on belly. Carrots sheeted, vacuum sealed in pickle of peppercorn, onion, garlic, white wine vinegar, aromatics. Cold pickled to preserve bright colors

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3
Q

queso fresco

A

Featured on belly. a lightly flavored, crumbly Mexican cheese

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4
Q

Radish

A

Featured on belly. Thinly sliced, fresh radish. Offers freshness, light sharpness, texture.

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5
Q

Masa

A

Featured on tamale. Made with duck fat and shortening.

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6
Q

Leg of lamb

A

Featured on tamale. Lamb seared, rubbed with tomato paste and fennel, coriander, cumin seeds, dried herbs. Bagged with mire poix, aromatics, chicken stock. Sous vide 185 degrees overnight. Braise is blitzed, mixed with pulled lamb.

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7
Q

Pickled apple

A

Featured on tamale. Provides a freshness, brightness, and a texture contrast

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8
Q

Green pea harissa

A

Featured on tamale. Juiced pea shells, garlic, cilantro, mint, horseradish, EVOO, valentina hot sauce, citrus. Caraway, coriander, cumin seeds, MSG. Pulsed in robot coupe to slightly chunky consistency.

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9
Q

Miso

A

Featured on mussels. A fermented soybean paste from Japanese cuisine that offers a rich, salty, and savory umami flavor

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10
Q

Nduja

A

Featured on mussels. A spicy, spreadable pork sausage made from equal parts pork and pork fat, salt, paprika, cayenne, garlic.

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11
Q

corn grits

A

Featured on corn mash. Stone ground grits from Delta Grind, cooked in half and half with fennel seed, bay leaf, salt, white pepper. Finished with mascarpone

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12
Q

Pan bacon jus

A

Featured on corn mash. Made in the pan from rendered bacon fat and butter mixed and reduced

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13
Q

Burnt onion oil

A

Featured on corn mash. Bright green in color, brings a nice savory onion flavor.

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14
Q

Pepitas

A

Featured on corn mash. Tallow roasted

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15
Q

Sweetbreads

A

From thymus gland. 4oz portion, poached in court bouillon, smoked, tossed in rice flour, fried, and tossed in preserved lime hot sauce

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16
Q

Tarragon crema

A

Featured on sweetbreads. Tarragon creme fraiche, fresh herbaceousness complements richnessof sweetbreads

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17
Q

toasted seeds

A

Featured on sweetbreads. Sesame and fennel seeds, fried garlic

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18
Q

Gnocchi

A

Ours is lighter than traditional potato gnocchi due to pate a choux method - eggs, flour, a touch of potato. light and airy. pan seared on pick up.

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19
Q

celery root puree

A

Featured on gnocchi. mildly sweet and earthy puree

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20
Q

fennel verde

A

Featured on gnocchi. puree of fennel, parsley, ginger, garlic, cilantro, salt, EVOO

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21
Q

Cappelletti

A

A small, round, stuffed pasta that resembles a hat, traditionally served in a meat broth

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22
Q

Pork sugo

A

Featured on pasta. Pasta filling made from coppa, mixed with mire poix and tomato, sous vide at 155 overnight. Very tender but not quite falling apart.

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23
Q

Pan pasta sauce

A

Featured on pasta. A pan sauce consisting of butter, garlic, and chicken stock.

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24
Q

Panna gratta

A

Featured on pasta and arugula. Seasoned bread crumb made from house made focaccia trimmings.

25
Q

Grana padano

A

Featured on pasta and arugula. A slightly creamier “fancy parmesan”

26
Q

buttermilk crema

A

Featured on okra. Buttermilk creme fraiche.

27
Q

Pickled Fresno

A

Featured on okra. A moderately spicy red pepper pickled in sugar, vinegar, and cilantro.

28
Q

Fried garlic

A

Featured on okra. Simmered in milk and pan fried.

29
Q

Romesco

A

Featured on cauliflower. A sauce of pureed roasted red peppers, hazelnuts, EVOO, and garlic

30
Q

chili garlic

A

Featured on cauliflower. A housemade chili crisp with a heavy helping of Szechuan peppercorns, yielding a heating and numbing spice

31
Q

Fish sauce Caesar dressing

A

Featured on arugula. Lemon juice, dijon, oil, fish sauce. Fish sauce offers a touch of umami and a higher level of salinity than a standard Caesar

32
Q

salt cured egg yolk

A

Featured on arugula. A rich, salty condiment grated atop arugula salad.

33
Q

carrots

A

tossed in kimchi vin and sousvide at 165 degrees for 1 to 1.5 hours

34
Q

Kimchi vinaigrette

A

Featured on carrots. Rice wine vinegar, kimchi base, dry mustard, shallot

35
Q

Kewpie

A

Featured on carrots. House made kewpie mayo - a Japanese style mayo made with yolks instead of whole eggs to yield a creamier flavor and texture. Also has MSG for a pop of savory umami. Served on the side for dipping or mixing

36
Q

Honey

A

Featured on carrots, charcuterie. Sourced from Deaton’s Bee Farm in Walls, MS, a town half an hour away in Northwest Mississippi

37
Q

Furikake

A

Featured on carrots. Dry Japanese condiment typically consisting of sesame seeds, seaweed, salt, sugar, and MSG

38
Q

potatoes

A

Red bliss potatoes boiled, smashed, fried, and tossed with salt and dill

39
Q

Pickle-brown butter emulsion

A

Featured on potatoes. an emulsion of pickles, pickle juice, brown butter, and dijon as a stabilizer

40
Q

Navy beans

A

cooked in chicken stock with garlic, lemon, and salt. Finished in a pan with house cured bacon, lemon juice, and butter.

41
Q

Harissa

A

Featured on navy beans. Arbol peppers, aromatics, cumin, black pepper. A noticeable level of heating spice.

42
Q

Cracklin

A

Featured on navy beans. Crispy pork skin

43
Q

Bottarga

A

Featured on navy beans. Salt cured fish roe

44
Q

Tri-tip

A

Featured on local beef. aka “California Ribeye,” slightly tender with a nice fat cap. Eats comparable to a sirloin

45
Q

potato spiral

A

Featured on local beef and dry aged. Potato sheeted and rolled up, sous vide with garlic thyme butter, seared on pick up with S&P. A rustic take on a “mille feuille”

46
Q

Demi

A

Featured on local beef, dry aged, duck. A heavily reduced sauce from stock, finished with sherry. Very deep, rich flavor.

47
Q

Confit duck leg

A

Duck leg vacuum sealed with duck fat, thyme. black peppercorn, garlic, and sousvide at 165 degrees overnight

48
Q

Plum sauce

A

Featured on duck. Made from Japanese plum wine reduced with prunes, black pepper, bay leaves. Finished with demi.

49
Q

Poached pear

A

Featured on duck. Half a pear poached in red wine

50
Q

Coppa

A

Pork shoulder cut, sometimes called “poor man’s ribeye” - 7oz portion vac sealed with fish sauce, soy sauce, and water (bag sauce), sousvide 135 degrees overnight. Picked up with a hard sear, basted with garlic thyme butter

51
Q

Pumpkin mole

A

Featured on coppa. A rich, earthy Mexican sauce made with dried peppers, Mexican chocolate, and other seasonings. A rich flavor accentuated by the sweetness of pumpkin pure and baking spice of the chocolate.

52
Q

Sunchoke chips

A

Featured on coppa. Possessing a mildly sweet and nutty flavor, thinly sliced, deep fried, and tossed in salt.

53
Q

Pickled grapes

A

Featured on coppa. Quick pickled grapes. Brightness cuts through fatty pork and richness of mole.

54
Q

dry aged ribeye

A

30 day dry aged tomahawk. 16-20oz of meat not including bone. Pan seared and basted with garlic thyme butter.

55
Q

Cipollini onions

A

Featured on dry aged ribeye. A smaller, sweet onion

56
Q

red fish

A

A 6oz portion of fish hard seared, basted with garlic thyme butter, and finished in salamander

57
Q

chana masala

A

Featured on fish. Chickpeas cooked in pressure cooker with chicken stock, cumin, coriander, cardamom, black pepper

58
Q

yuzu curd

A

Featured on bombe. Yuzu is a citrus of East Asian origin with a slightly tarter flavor than lemon. Cuts through rich elements of the dish

59
Q

Genoise

A

Featured in all three desserts. A light, spongy French cake made by folding flour into meringue

The Lobbyist Menu Notes (12 decks)

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