Seafood

Question 1

Name the three accompaniment options with our fresh shucked oysters?

Answer 1

Sherry mignonette, fresh horseradish, lemon
horseradish pancetta cream fraiche
smoked tomato vinagrette

Question 2

Explain the smoked tomato vinaigrette accompaniment.

Answer 2

fresh, a little spicy and smoky flavoured from the in-house smoked tomatoes that we add sherry vinegar and fresh herbs to.

Question 3

Describe Cream Fraiche.

Answer 3

a sour cream, but better and more flavourful and fresh versus a store bought sour cream

Question 4

Name the three different mussel broths.

Answer 4

Pernod, chilli, fennel, tomato
local chorizo, tomato, dry port
white wine, leeks, mustard cream, fresh herbs

Question 5

What is Pernod?

Answer 5

fennel liqueur - it has a sweet black liquorice flavour

Question 6

What is the vinaigrette on the shaved fennel, cucumber salad that is served with the Albacore Tuna Tartare?

Answer 6

Gin and lime vinagrette

Question 7

What is the Albacore tuna marinated with?

Answer 7

olive oil, lime zest, chilli and a little sherry vinegar

Question 8

What is the Albacore tuna served on?

Answer 8

toasted brioche

Question 9

What typed of crab are in the Crab salad?

Answer 9

Blue and Dungeness

Question 10

What type of dressing is served on the Crab Salad and explain it.

Answer 10

Rouille - Traditional French Dressing made with Rst. Red pepper, egg yolk, garlic and paprika. It is typically added to finish a bouillabaisse. Often used in the cuisine of Provence, France.

Question 11

What two lettuces are in the crab salad?

Answer 11

Arugula and Radicchio (radicchio has a bitter & spicy taste - also known as italian chicory)

Question 12

What type of meat is in the Pan Rst Pacific Halibut dish?

Answer 12

local chorizo

Question 13

What type of butter is served on the Rst Halibut dish?

Answer 13

Crab herb butter - it is done with fresh crab, paprika and fresh herbs.

Question 14

What type of puree is the Halibut served on?

Answer 14

Summer corn & cannellini bean puree

Question 15

How many ounces of Halibut is there with the Rst Halibut dish?

Answer 15

5oz. fillet Haida Gwaii (local) - promote to tourists!

Question 16

How is the Filet of Local Spring Salmon cooked and served?

Answer 16

5oz of salmon that is Pan seared and finished in the oven, with parmesan, rotisserie dripping whipped potatoes (with parmesan & sour cream), buttered sweet snap peas, sauce vierge and fresh herbs

Question 17

Explain what sauce vierge is.

Answer 17

It is a cooked vinaigrette - olive oil, red pepper, tomato, parsley, tarragon, lemon, fresh basil and white balsamic

Question 18

What temp does Chef prefer to cook the Spring Salmon to?

Answer 18

Medium Rare - Medium

Question 19

Can a guest request a different temp on the Salmon?

Answer 19

We should suggest that this salmon is very fresh and can easily be prepared to a medium - Medium Well temp however should not be eaten overly well done.

Question 20

What would be a great drink pairing with the Salmon dish?

Answer 20

A Pilsner or White wine.