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Andiron > Robata, Beef, Entrees > Flashcards

Robata, Beef, Entrees Flashcards

1
Q

What wood do we use on the Robata

A

Open fire Japanese White Oak

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2
Q

What is bagna cauda

A

Hot dish served like fondue originating in Piedmont Italy it is made with anchovy garlic and olive oil

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3
Q

How many pieces are served with the artichoke Robata dish

A

4

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4
Q

How is the Wagyu prepared in the Robota

A

Salt crusted and brush w beef tallow

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5
Q

What is in the sauce for the chicken wing robota dish

A

Chicken bones white soy shio koji Worcestershire fish sauce Tabasco and mirin

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6
Q

Describe the chicken wing dish in the robota section

A

Grilled and debone chicken wing served with a house ranch and spicy mustard greens it is served in orders of four

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7
Q

Name ingredients in the Foie Gras

A

It is season with salt ras al hanout and turbinado sugar. It is then served with peeled grapes with mangosteen juice and finished with Sauternes tableside. garnish with ice plant

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8
Q

What sauternes do we use in the Foie Gras

A

2012 Cypres de Climens

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9
Q

Blue fin tuna Robata

A

3oz portion served with fried capers, garlic chips and seaweed oil

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10
Q

How is the wagyu served in the Robata section

A

2 oz portion sliced thin

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11
Q

Name all beef items

A

Ribeye 18 oz
Strip 14 oz
Filet 8 oz
Picahna 12 oz

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12
Q

Name all grades in the beef section

A

Ribeye, picahna, and strip - Niman prime
Ny strip - Australian wagyu 8-9+ BMS

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13
Q

Which beef dish is served sliced

A

Picahna

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14
Q

Name all peppercorns in Beef Rib entree

A

Black
Green
Pink
White
Burgundy

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15
Q

How big is the beef rib entree portion

A

6 oz

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16
Q

Describe beef rib entree

A

Beef short rib aged brined and crested and black green pink burgundy and white pepper corns. Slowly smoked then braised. Warmed and served with au poive sauce. Au poive: Demi cognac shallots cream and green pepper corns

17
Q

Steamed cod

A

Steamed cod with grilled gordal olives, wakame, judiones. Warmed in yuzu and seaweed vinaigrette

18
Q

What is wakame

A

Japanese kelp

19
Q

What are judiones

A

“Spanish lima beans”

20
Q

Lobster

A

Poached and grilled lobster served with pomelo, fried curry leaves and a sauce made from lobster stock and vadouvan (shallots, garlic, EVOO, miso, curry, kaffir lime leans and then fermented)

21
Q

What is pomelo

A

Southeast asian grapefruit

22
Q

How long is the duck breast dry aged for

A

21 days

23
Q

What kind of duck do we use

A

Girmound

24
Q

How is the duck prepared

A

Grilled until rendered

25
Q

Describe the duck

A

21 Day dry aged duck grilled until rendered served with sausage made from herb, shallots and ground leg meat. Grilled grapes and glazed turnips. Fuck jus infused with foie gras and coffee beans

26
Q

What puree is served with the artichoke robata dish

A

Parsley, olive, and caper

27
Q

What is used to cook the picahna

A

Mangal

Andiron (3 decks)

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