Raw Bar, Salads, Tastings

Question 1

Bivalves

Answer 1

Bbq mignonette, seaweed condiment, embered cocktail

Question 2

Kampachi

Answer 2

Cherry and lime blossom cured kampachi, pickled daicon and cucumber, whipped tomato ponzu, shisho oil, scallions and myoga

Question 3

Tuna

Answer 3

Blufin Chotoro Tuna, scallions, shallots, yuzu and chervil, burnt onion and bbq gelee, potato gaufrette, black truffles

Question 4

Steak tartar

Answer 4

4 oz tenderloin hand chopped, dressed with dill, capers and shallot confit, smoked oyster aioli, EVOO, salt, anatto and toasted garlic oil, poached egg yolk, beef tendon fried, oyster leaf garnish

Question 5

Beet salad

Answer 5

Coal roasted and torn beets, grilled chiogga, yellow beet ribbons, shaved and braised celery, grated smoked pecans

Question 6

Classic salad

Answer 6

Mixed greens, herbs, flowers, anchovy vinaigrette, grated parmesan, side anchovies

Question 7

Wedge

Answer 7

Iceberg lettuce, tomato shavings, burnt onion relish, chive batons, beef fat fried seeds seasoned with garlic and onion powder, roquefert and buttermilk dressing on bottom, cambozola cheese rolled in ash, topped with bacon warmed in black truffle oil

Question 8

What are the seeds seasoned with in the Wedge? What are they fried in?

Answer 8

Garlic and onion powder
Beef fat

Question 9

What is Chiogga?

Answer 9

Italian Hierloom beet

Question 10

What is Roquefert?

Answer 10

Roquefert cheese is a sheeps milk cheese aged in Souther French caves of Cambalou, Roquefert-sur-Soulzon

Question 11

What is Cambozola?

Answer 11

German, French-styled cows milk bleu cheese

Question 12

What is the cambozola rolled in?

Answer 12

Ash

Question 13

What is the bacon warmed in?

Answer 13

Black truffle infused oil

Question 14

What cut of Bluefin Tuna do we use?

Answer 14

Chotoro

Question 15

Where is Chotoro found in the tuna?

Answer 15

Behind the fin, middle to lower end of the fish.

Question 16

Preps for each beet used in Beet Salad?

Answer 16

Grilled Chiogga
Coal roasted and torn beets
Yellow beet ribbons

Question 17

What are done to the pecans?

Answer 17

Smoked and grated

Question 18

Grilled Crab

Answer 18

Dungeness crab cake, mixed with crab butter, grilled over open flame topped with sauce made from: crab stock, kaffir lime, ginger, riesling, mint and thai basil. Topped with poached egg yolk, seaweed touill and assorted herbs

Question 19

Clams casino

Answer 19

Steamed and chopped clams, mixed with clam liquor, extra dry Noilly Pratt vermouth, fresno chilli, bacon, shallots, and whipped butter. Served over clam shell topped with Finger lime and fresno chilli threads

Question 20

Caviar (tasting)

Answer 20

Gougere stuffed with sunchoke and celery root puree, topped with champagne gelee and 5g of caviar

Question 21

What is a gougere?

Answer 21

Cheese and choux dough puff pastry

Question 22

What is finger lime? Where is it from?

Answer 22

Australian “lime caviar”

Question 23

What is sunchoke? Where is it from?

Answer 23

Root vegetable similar in appearance to ginger but tastes sweet and nutty. Crunchy.
Jerusalem

Question 24

Trout roe (tasting)

Answer 24

Brown butter, cauliflower foam served hot, topped with trout roe and preserved lemon puree. Olive oil cracker on the side seasoned with aleppo pepper, coriander, pink peppercorn and yuzu zest

Question 25

What is trout roe?

Answer 25

Trout eggs. Farmed in France. Crunchier texture than Salmon Roe. mild flavor.

Question 26

Dressing for beets

Answer 26

Grilled citrus vinaigrette and seaweed vinegar

Question 27

How is the cocktail sauce embered

Answer 27

Pineapple gooseberry and shallots are hung over a fire for 36 hours