Snacks

Question 1

Mascarpone & Prosecco Arancini

Answer 1

Carnarolli rice cooked with onions, prosecco and water. Finished with butter, parmigiano reggiano, mascarpone cheese, chives, parsley, lemon juice, and salt. Cooled then formed into 1oz balls and stuffed with Cacicavallo cheese (similar to provolone). Rice balls are dipped in flour, egg, and breadcrumbs then fired until golden brown. Served with a chilled Melon Passato.

Question 2

What is “Melon Passato”?

Answer 2

It is tomato puree that has cantaloupe added & pureed until smooth.

Question 3

Big Eye Tuna Tartare

Answer 3

Diced raw Big Eye tune that is dressed with lemon juice, EVOO, liquid aminos, rice wine vinegar, salt and pepper. Topped with chives and a fresh squeeze of tangerine juice. Served with two “carta di musica” crackers and a spicy aioli.

Question 4

What are liquid aminos?

Answer 4

A soy sauce substitute made from soybeans.

Question 5

What is in the spicy aioli?

Answer 5

Kewpie mayonnaise, anchovy, Calabrian chili, and lemon juice.

Question 6

What is a “Carta di Musica”?

Answer 6

A thin, crispy cracker from Sardinia made with semolina wheat, water, and olive oil.

Question 7

Caviar Toast

Answer 7

4 pieces of brioche toasted in clarified butter. Topped with an “egg butter” (egg yolks cooked in butter then finished with creme fraiche), Gold Osetra Caviar, and garnished with chives.

Question 8

Marinated Olives

Answer 8

Castelvetrano olives (Sicilian green olives) are marinated with orange peel, lemon peel, garlic, thyme, oregano, rosemary, and chili flakes for at least 48 hours. They are tossed with sumac and fennel pollen, topped with Marcona almonds that have been seasoned with a rosemary sea salt.

Question 9

What is sumac?

Answer 9

A spice made from ground dried berries. It has a tart, lemony flavor.

Question 10

What is fennel pollen?

Answer 10

A spice made from fennel blossoms. Anise-like flavor, notes of honey and citrus.