Small Plates

Question 0

Charcuterie Board

Answer 0

Tasso: creole style, Louisiana,shoulder muscle. Contains nitrates(pink salt).
Andouille: onion,garlic,cayenne,smoked, stuffed with shrimp for a marbled look.
Chicken Liver Mousse: chicken liver, apple, onion, brandy, butter
Bison Tongue: brined, braised, submerged in pickling liquid(cloves, peppercorn, salt…)
Condiments:
House made mustard-egg, brown sugar. Cooked. Hot, sweet. Consistency of honey mustard.
Pickled vegetables:
Olives(“Castel veterano/nicoise)- evoo, spices(cloves, etc…), lemon/orange zest, herbs, red pepper-heated& poured over olives.
Brioche Toast- can be gluten free sub chips

Question 1

Oysters.

Answer 1

Will try to have at least 3 types.
On Half shell with lemon.
Salt Cellar Oysters Grantinee:(Rockefeller) Softened fennel- fennel cooked with bacon fat, deglazed w/Pernod, topped with breadcrumbs & tarragon, baked til golden brown.

Question 2

Shrimp

Answer 2

5 shrimp 16/20 size, wild caught.
Wrapped in soppressata( fermented Italian pork salami).
Herb sprouts- sorrel.
Spicy ketchup- fennel, onion, tomato, etc.
“Anti- shrimp cocktail” served hot.

Question 3

Salmon Gravlox

Answer 3

2-3 oz. Of Chilean Salmon
Cure=salt, sugar, sumac. Cures for 1 week.
Sumac: Staghorn Sumac. Sour berry. Middle eastern spice, MN is one of few places outside of Mid East where sumac is found.
Mustard: egg, brown sugar, dill
Chips: fried lotus root.
Lotus root-gluten free tuber grows in wet soil/bogs. Starchy like water chestnut.

Question 4

Steak Tartare

Answer 4

Eye round
Tartare made fresh daily. Cut & diced(not by grinder- ceramic knife keeps it from oxidizing)
Steak mixed with vinaigrette of shallot, sunflower oil, thyme topped with porcini mushrooms dried, rehydrated, touched with rice oil & salt.
Soft egg(6 min) peeled & placed on top
Brioche cut into 1/2 inch batons
Grana padana shaved on top of egg.