Sides Flashcards
1
Q
Lobster Mashed Potatoes
A
- 1 1/4 lb. live Maine lobster
- Removed from shell
- Chopped and sauteed in butter, charred scallions and old bay seasoning
- Poured over a generous portion of garlic mashed potatoes
- Served in a copper pot
- Accompanied with serving spoon
- Garnished with chopped parsley
2
Q
Charred Cauliflower Carbonara
A
- 8 oz. of charred cauliflower
- 2 oz. of Nueske’s bacon, heavy cream and egg yolk are cooked together then added to cauliflower
- Served in a small double handle copper pan
- Topped with grated Pecorino Romano and Parmigiano cheeses
- Garnished with chopped chives
3
Q
Deconstructed Elote Style Sweet Corn
A
- Fresh sweet corn roasted with diced jalapenos, red onion and chipotle powder
- Served in a small double handle copper pan
- Drizzled with lime tajin mayonnaise
- Topped with cotija cheese
- Garnished with micro cilantro
4
Q
Grilled Broccolini
A
- 8 oz portion
- Roasted with olive oil, garlic, chile de arbol and salt
- Served in a small double handle copper pan
- Topped with pecorino romano
- Garnished with lemon zest
5
Q
Duck Fat Potatoes Confit
A
- Yukon gold potatoes slow cooked in rendered duck fat
- Smashed then sautéed with butter, rosemary and thyme
- Served in a small double handle copper pan
- Topped with fleur de sel
- Garnished with chopped chives
6
Q
Truffle Potatoes Dauphinoise
A
- Thinly sliced Idaho potatoes
- Layered with cream, milk, gruyere cheese and parmesan cheese
- Baked with salted butter, garlic, nutmeg, salt and white pepper
- Topped with a parmesan cheese sauce (heavy cream and parmesan cheese)
- Broiled until golden brown
- Served in a small double handle copper pan
- Topped with truffle carpaccio
- Finished with white truffle oil
- Garnished with chopped chives
- Accompanied with an entree knife and serving spoon