Raw Bar Flashcards

1
Q

Yellowtail Crudo

A
Asian Pear
Pomegranate
Basil
Shrimp Chicharron
Thai Vinaigrette

**contains pork

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2
Q

BigEye Tuna Tartare

A

Yuzu ponzu, lemon cucumber, avocado, cherry tomatoes, puffed sesame seeds, pickled garlic aioli, charred toast and cilantro blossoms

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3
Q

Shrimp Ceviche

A
Passion Fruit
Calabrian Chili
Basil
Cucumber
Cherry Tomato
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4
Q

Oyster Selection

A

Kusshi (Vancouver Island, BC) - creamy, herbaceous, slightly briney, lots of cucumber and melon

Oshi (Puget Sound, WA) - The oysters tend to be mild in salinity, slightly sweet and have a lengthy cucumber finish.

Morro Bay - creamy finish with fruit or vegetable flavors (California)

Rose and pink peppercorn mignonette

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5
Q

Bay Scallops

A

Yuzu kosho vinaigrette, cucumber, olive oil

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6
Q

What is the name of the artist who did the prints on the MDR wall?

A

C.R. STECYK III

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7
Q

Where is our Big Eye Tuna from?

A

Luxe Seafood, LA

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8
Q

What is Nori?

A

A popular Japanese edible seaweed which usually comes in paper form and is commonly used to wrap sushi. It has an intense, briny, umami flavor profile.

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9
Q

What is Yuzu Kosho?

A

A pasty Japanese condiment made from chiles and then fermented with salt along with zest and juice from yuzu

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10
Q

Hearth Baked Bread

A

A demi baguette served with a side of roast chicken schmaltz

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11
Q

What is schmaltz?

A

Schmaltz is rendered chicken or goose fat.

An integral part of Jewish cuisine.

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12
Q

What is in the Thai Vinaigrette and where does it appear?

A

Fish sauce
lime juice
lime zest
serrano

Yellowtail Crudo

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13
Q

What’s special about the passion fruit in the ceviche?

A

Two plays on passion fruit:
1 - fresh
2 - sauce; made with calabrian chiles and yuzu oil

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14
Q

What garnishes the ceviche?

A

Espelette pepper from Basque region in France

Distinctively smoky, sweet and mildly hot
Stand-out flavour and vibrant colour

It is the cornerstone of Basque cuisine and has completely replaced black pepper.

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