Small Plates Flashcards
Guiness Brown Bread
- Guiness Baked Bread (Personal Loaf made with Guiness)
- Kerrygold Butter (whipped w/ clover honey)
- Jacobsen Sea Salt, Garnish
Allergies: Gluten, Dairy
No butter = Vegan
Kerrygold Salted Butter
Kerrygold’s Naturally Softer Pure Irish Butter is gently churned and made using the milk of 100% Irish grass-fed cows. The result is a rich, soft and spreadable butter.
Clover Honey
Honey harvested from bees that gathered nectar from a majority of clover
honey varies in color from very white to extra light amber and has a mild, delicate flavor. Most honeys sold in the supermarket are a clover honey.
Jacobsen Salt
Hand-harvested from the cold and pristine waters off Netarts Bay on the Oregon Coast, this Flake Finishing Salt has bright salinity and a delicate crunch.
Hog Isand Oysters - 3 for $14 6 for $26
Pacific Oysters from San Francisco served on the half shell…
- Dressed with…
- Soy Yuzu Sauce
- Pickled Ginger
- Fresno Chili
(Rich & Creamy; Rough Shell)
3 for $14; 6 for $26
Allergies: Shellfish, Gluten
Hog Island Oysters
Hog Island shellfish are grown using a refined technique from France. All shellfish is sorted by hand and put into a state-of-the-art seawater tank system using an ultraviolet sterilizer to purify the seawater. Close monitoring provides extra assurances of safety and quality.
In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coast Highway One just about a two hours north of San Francisco. Today, the company grows and sells over 3 million oysters a year.
Fresno Chili
It delivers a slightly spicier kick, like a mild serrano chili, and in its mature red form, the Fresno pepper has a fruitier, smokier taste. This is a favorite for foodies looking for a twist on the norm.
Kona Kanpachi Crudo
-
Thinly Sliced Hawaiin Yellowtail Lightly Cured w/ Citrus and Sea Salt
- Cured in Olive Oil, Citrus, & Sea Salt
- Thinly sliced apprx 5 (2 - 2.5 oz)
-
Accompanied with SLICED…. Garnishes (4 Cats Japs Packs Tacks & OOLP)
- Pickled Radish
- Cucumeber
- Jalepeno
- Toy box tomato
- Dusted with an…
-
Dehydrated Olive Oil Lemon Powder
* Made by using Tapioca Maltodextrin (Converts fat into powder)
-
Dehydrated Olive Oil Lemon Powder
Kona Kanpachi Fish
Hawaiian Kampachi is a Hawaiian yellowtail. It is grown in the open-ocean off the Kona Coast of the Big Island.
Toy Box Tomatoes
Miniature heirloom tomatoes are firm, sweet and packed with big tomato flavor. And the colors will brighten any dish – from eggplant purple to golden yellow.
Crudo
In Italian, crudo means “raw.” In Italian cuisine this word can be used with a lot of food: pesce crudo means “raw fish,” carne cruda means “raw meat,” similar to steak tartare.
Tapioca Maltodextrin
Tapioca Maltodextrin is derived from tapioca starch using natural enzymatic process, tapioca maltodextrin is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces.
Spot Prawns
-
Hawaiin Spot Prawns, 3-5 depending on size (Heads On)
-
Marinated in…
- Harissa, Paprika, & Citrus
- Charred on wood fire grill
-
Marinated in…
- With
-
Sweet Corn & Red Bell Pepper Relish
- sweet corn, red bell pepper, pickled shallots
-
Garlic Citrus Mojo
- garlic, citrus, mixed herbs
-
Sweet Corn & Red Bell Pepper Relish
Taste Profile for Spot Prawns
spot prawns are known for their sweet, succulent flavor.
Beet Agnolotti
an·yuh·laa·tee
-
Beet puree w/ Chevre
- Creme fraiche
- Lemon zest
- Wrapped in Homemade Agnolotti pasta
- & Tossed w/ Lemon Butter
-
Finished with Garnish (4 - 2 Texture & 2 Soft)
- Toasted Hazelnuts
- Crispy Kale
- Aged Balsamic
- & Chevre Espuma (foam)
Allergies: Gluten, Dairy
Vegetarian
Chè·vre
/ˈSHev(rə)/
noun
a french cheese made with goat’s milk.
Rabbit Pie or Fricassée (Slow Cooked Stew)
fri·kuh·see
-
Crispy Game Pie w/ Rabbit, broken, and braised in a white wine fricassée
- white wine, mire poix, bay leaf, peppercorn, thyme, garlic, and shallots
- Inside the pie will be only rabbit and braising liquid
- Accompanied with…
- Baby Turnips, Roasted
- Sauteed Morels
- Truffle Potato Purée
Smaller portion size - suitable for app
Allergies: Dairy, Allium
Fricassee
fri·kuh·see
Fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce
Purée
A purée is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus.
Morels
Morels are prized by gourmet cooks, particularly in French cuisine.
These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
Did you know: Burn sites and logging areas are often prime morel locations.
Baby Turnips
Baby turnips milder flavor and texture to radishes. Slightly sweet, their bone white flesh is firm, crunchy, succulent, earthy sweet and peppery.
Potato Boxty Dumplings
Irish Potato Cake (similar to gnocchi)
-
The dumplings are cooked then pan fried
- for color and texture
-
& then Sauteed with…
- Hedgehog mushrooms
- Garlic scapes (Flvr of Grn Onin & Garlic)
- Finished with
- Bayley Hazen Blue Cheese Béchemel
Rich and Decadent
Allergies: Gluten, Allium, Dairy
Béchamel
Roux
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine.
Béchamel sauce, also known as white sauce, is made from a white roux and milk.
Roux is flour and fat cooked together and used to thicken sauces.
Bayley Hazen Blue Cheese
Producer: Jasper Hill Farm
Milk source: Dairy cattle
Country of origin: United States
State of origin: Vermont
Rind: Natural
Texture: Dense and creamy
Canoe cut
Canoe cut marrow bones center-cut, pipe bones, from the leg.
that have been cross-cut/halved with a band saw to expose the buttery, rich marrow. This cut makes them very easy to serve and easy for diners to enjoy.
Sunchokes
Versatile, quick-cooking nature, minimal prep time, and nutty flavor profile.
Like a cross between an artichoke heart and the best potato you’ve ever had
Sofrito
In Popular Sauce in Spanish cuisine, sofrito consists of (GOPT) garlic, onion, peppers, and tomatoes cooked in olive oil & vinegar.
is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking.
Padron Peppers
Small peppers, bright green to yellowish green, and occasionally red
1/10 wildly hot
rest as mild as a green bell pepper.
Spanish municipality of Padrón, in Galicia
Northwestern Spain.
Chorizo
Chorizo a type of pork sausage.
Traditionally, it uses natural casings made from intestines, a method used since Roman times.
In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes.
Mangalica
Woolly sheep-like fleece
‘kobe beef of pork.’
200-year-old Hungarian heritage
Prized for its high fat content, incredibly concentrated flavour, and highly marbleised meat
Cluster Tomatoes
Cluster tomatoes are harvested vine and all. These tomatoes will continue to draw moisture and nutrients several days after they’ve been harvested which improves freshness and provides an incredible taste. Cluster tomatoesgenerate 6-8 fruit per vine.
Couscous
Couscous is a tiny pasta made of wheat or barley. Although couscous was traditionally hand-rolled, these days it’s made by machine: Coarsely-ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.
Arugula
Arugula or rocket is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket, and eruca. Some additional names are “rocket salad”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”.
Duck Confit
Confit of goose (confit d’oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat (never to exceed 85 °C [185 °F]), in which it is then preserved by allowing it to cool and storing it in the fat.
Béchamel
Roux
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine.
Béchamel sauce, also known as white sauce, is made from a white roux and milk.
Roux is flour and fat cooked together and used to thicken sauces.
Fontina
Similar to…
Mild provolone, gruyere, and gouda cheeses may all be substituted for fontina, depending on your personal preference and the other ingredients in your dish.
Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters and fed only with rich grass to give it a distinctive aroma. Fontina has PDO status under European law.
