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
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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
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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
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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
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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
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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
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