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Bar Blondeau > Savory Food > Flashcards

Savory Food Flashcards

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1
Q

Oysters with Kombu and Ginger Mignonette

A

Description: Chilled east coast oysters dressed with kombu infused vinegar, shallot, and fresh ginger.

Drop line: ““Type of Oysters” with Ginger Mignonette”

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2
Q

Oysters Allergies & Modifications

A

Allergies: shellfish, allium

Modifications allowed: ungarnished

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3
Q

Chilled Mussels with Tomato and Lemon

A

Description: Mussels are poached and pickled with onion, carrot, coriander and bonito. Served chilled over a sauce of raw and confit tomato seasoned with sherry vinegar and a touch of raw garlic. The dish is finished with an aromatic Lemon oil.

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4
Q

Mussels Allergies & Modification

A

Allergies: shellfish, allium

Modifications allowed: Can be served with no raw garlic

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5
Q

Salmon Rillettes with Créme Fraîche and Flax Seed Cracker

A

Description: Cured and confit salmon bellies are gently whipped with smoked salmon, creme fraiche and fine herbs (tarragon, chervil, and chives). Served with a thin flax seed cracker.

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6
Q

Salmon Rillettes Allergies and Modifications

A

Allergies: fish, allium, dairy, gluten

Modifications allowed: Can be served without cracker

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7
Q

Fluke with Meyer Lemon and Curry

A

Description: Fluke from long island is lightly cured and pounded thinly in the style of a carpaccio. It’s dressed with a curry oil, sweet potato vinegar and cilantro juice. The curry oil is infused with dried spices, fresh turmeric, ginger, lemongrass, chili, garlic and onion. The dish is finished with thin slices of white onion and Meyer lemon segments and peel.

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8
Q

Fluke Allergies and Modifications

A

Allergies: fish, allium (raw and cooked)

Modifications allowed: Can be served without onion,

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9
Q

Tuna Tartare

A

Description: The tuna is lightly cured to firm up the flesh and texture. It is chopped finely and seasoned simply with fish sauce, lemon juice, pickled elderberry, kombu vinaigrette and soy, and a touch of chili. The tartare is finished with potato chips.

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10
Q

Tuna Tartare

A

Allergies: fish, gluten (from soy)

Modifications allowed:

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11
Q

Lobster Salad with Potato and Tomato

A

Description: Steamed Maine lobster is removed from the shell and loosely new potatoes, cucumbers, tomatoes and basil, lemon juice and olive oil. Served over a rich basil mayonnaise.

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12
Q

Lobster Salad Allergies & Modifications

A

Allergies: shellfish, raw egg

Modifications allowed: Can be served with no mayo

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13
Q

Uni Parfait

A

Description: Uni tongues are dressed with ginger, daikon, apple and shallot topped with a savory uni sabayon and garnished with wild flowers.

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14
Q

Uni Parfait Allergies & Modifications

A

Allergies: shellfish, allium, egg

Modifications allowed: can be seven with no shallot

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15
Q

Summer Cucumber and Melon salad

A

Description: A light and bright salad of the summers best melons and freshest cucumbers, dressed with thai chili vinegar, raw red onion, herbs and fruity olive oil. Cucumbers are also juiced, mixed with juniper, mint and hendricks gin

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16
Q

Cucumber & Melon Allergies & Modifications

A

Allergies: allium, alcohol

Modifications allowed: Can be served with no onions, and also no Thai chili vinegar

17
Q

Leeks with Miso, Sesame and Pine Nuts

A

Description: Steamed leeks are sliced into rondelles nd marinated in a miso vinaigrette that contains rice wine vinegar, dijon, and a splash of maple syrup. The leeks are finished with toasted sesame seeds, pine nuts, and a drizzle of sesame oil.

18
Q

Leeks Allergies & Modifications

A

Allergies: soy, allium, sesame, pine nut

Modifications allowed: Can be served with no nuts

19
Q

Stracciatella with Sugar Snaps, Preserved Lemon and Walnut

A

Description: Fresh local stracciatella dressed with a salad of sugar snaps, preserved lemon and walnut. Served with griddled bread and garlic oil.

20
Q

Stracciatella Allergies & Modifications

A

Allergies: Dairy, walnut, allium

Modifications allowed: Can be served without nuts

21
Q

Swordfish with Aubergine, Crème Fraîche and Coriander

A

Description: Swordfish is marinated in an earthy chili oil with garlic, seasoned with coriander salt, and seared on the plancha. Served with creme fraiche and charred and marinated eggplant, garnished with marcona almonds and raw onion.

22
Q

Swordfish Allergies & Modifications

A

Allergies: dairy, allium, almonds

Modifications allowed: No creme France, no coriander seed, no nuts

23
Q

Saffron Rice with Duck, Escargot and Tomato

A

Description: Spanish bomba rice (used for paella), is cooked risotto style with a saffron and escargot sofrito. The rice is finished with a pinch of pecorino before being poured over confit duck in a cazuela. The dish is bruleed and finished with a bright salad of marinated tomatoes, parsley and onion.

24
Q

Saffron Rice Allergies & Modifications

A

Allergies: Allium, dairy, gluten

Modifications allowed: can be served with no garnished raw onion, parsley or tomato

25
Q

Raclette with Potatoes, Ham, and Cornichon

A

Description: Boiled yukon potatoes are layered with slices of spanish ham chopped cornichons before being enveloped in a lush cheese sauce akin to Swiss Fondue, the whole dish is then lightly bruleed. The cheese sauce begins with onions and garlic sweated in butter and deglazed with white wine, cream is added and brought to a boil. The mixture is poured over chunks of raclette, gruyere, and cheese curds, before being pureed to a luxurious silky smooth texture.

26
Q

Raclette Allergies & Modifications

A

Allergies: allium, dairy, pork

Modifications allowed: Can be served with no pork

27
Q

Oyster drop line

A

“Type of Oysters” with Ginger Mignonette”

28
Q

Mussels drop line

A

“Mussels, Tomato & Lemon”

29
Q

Salmon Rillettes drop line

A

“Salmon Rillettes & Flax Seed Cracker”

30
Q

Fluke drop line

A

“Fluke with Meyer Lemon and Curry”

31
Q

Tuna Tartare dropline

A

“Tuna Tartare”

32
Q

Lobster drop line

A

“Lobster Salad with potato and tomato”

33
Q

Uni Parfait drop line

A

“Uni Parfait”

34
Q

Cucumber & Melon dropline

A

“Cucumber & Melon Salad”

35
Q

Leeks dropline

A

“Leeks, Miso, Sesame, Pine Nuts”

36
Q

Stracciatella drop line

A

“Stracciatella with Sugar Snaps, Preserved Lemon and Walnut”

37
Q

Swordfish drop line

A

“Swordfish, Aubergine, Coriander”

38
Q

Saffron Rice drop line

A

“Saffron Rice with Duck & Escargot”

39
Q

Raclette drop line

A

“Raclette with Potatoes, Ham, Cornichon”

Bar Blondeau (5 decks)

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