Starters & Salads Flashcards
Ricotta and sage ravioli
- Heirloom carrots are peeled, seasoned and roasted until tender
- Carrot then puréed
- Painted on bottom of plate
- Ravioli filling= house made ricotta, fresh sage, egg, bit of Parmesan
- Stuffed into pasta dough to make raviolis (Colettas recipe)
- Boiled in water until done
- 5-6 pieces
While pasta cooking:
•Sauté salted butter, cook until fats cooked off, clarified and almost burnt nutty flavor
•Finish raviolis in this sauce
Topped with carrot top greens and sprinkled with Williams granulated honey
Seared U10 Sea Scallops
- 2 pieces- 4oz
- From Foley fish in New Bedford, MA
- Get within 24 hours of catching, 2x/week
- Dry packed so no preservatives
- Pan seared on one side to remain moist
- Should be golden brown and slightly opaque in middle
- Truffle English pea purée (peas, spinach, water, salt, pepper, truffle oil) brushed on bottom of plate
- Cauliflower risotto on side (cauliflower, cream, butter, salt, Parmesan)
- Topped with shaved crispy prosciutto tossed in olive oil and local daikon micro-greens (from carter creek)
- Slow roast/confit beets peeled, diced (3-4 pieces) and placed around scallops
Oysters Rockefeller
•Gulf oysters because they are consistently larger
- Mixture stuffed into shell after oyster has been shucked in the half shell, muscle disconnected (Panko breadcrumbs, heavy cream, Parmesan cheese, spinach, ground bacon)
- Baked to order
- Topped with bacon crumbles, hollandaise (egg yolk, clarified butter, lemon salt, Worcestershire, cayenne emulsion), toasted buttery breadcrumbs
***round part of shell closest to guest with points facing in
Kale and Brussels sprout salad
- Local kale cleaned, lightly oiled, grilled to wilt it and give a nice smokey flavor
- Tossed with very thinly shaved sautéed Brussels sprouts, radicchio, and burnt lemon vinaigrette
Topped with: •Half of a honey crisp apple, sliced •1oz dried cranberries •Manchego cheese from a Bloomy Rind •Finished with toasted pecans
Smoked brisket steamed buns
- 3 steam buns steamed
- 1.5oz 8hr braised and sauced brisket, more sauce on top of brisket once in bun
- Sauce similar to Korean BBQ sauce, very thick and sticky (soy, hoisin, agar, plum sauce, ketchup, honey)
- Pickled pepper relish
- Dry crumbled farmers cheese
- Garnish on plate of olive oil dressed pea greens
Oysters on the half shell
- East coast (thinner shell, saltier) or west coast (deeper, creamier, smaller)
- Shucked to order
- Consumed cold and raw
- Served on bed of shaved ice or rock salt
Accompanied with:
•Mignonette sauce (fresh grapefruit segments, grapefruit juice, chives, pink peppercorns, champagne vinegar, red wine vinegar, shallot, salt, pepper)
•Cocktail sauce (Tabasco, ketchup, •Worcestershire (lemon juice, prepared horseradish)
•Shaved horseradish
•Lemon
•Crackers
**round part of shell closest to guest with points facing in
Oak chopped salad
•Locally sourced mixed greens (romaine, field greens, rotating greens)
**cut to 1/4 inch pieces
•Tossed with green goddess dressing (mayonnaise, tarragon vinegar, anchovies, parsley, chives, tarragon, scallions, garlic)
Toss in:
•Carrots, asparagus (from green gardens gourmet), red pepper, cucumbers, haricot verts, red onions, celery
**cut to 1/4 inch pieces
Topped with:
•Crumbled pancetta
•Noble farms goat feta cheese
•Finished with salt and pepper
Charred Octopus
- 6-7 oz
- Sous vide, cooled, portioned
- Reheated on hot grill until light crispy and golden brown
- Glazed with house made BBQ sauce (Jack Daniels, ketchup, brown sugar)
- Cut on bias
Served over:
•Sweet potato purée (potato, cream, butter, salt)
•lightly steamed jalapeños, shaved
•Braised/warmed field peas (black-eyed peas, ham hock, mire poix, pork stock)
•Crispy shaved garlic chips, fried in rice flour
•microgreens garnish
Bibb lettuce wedge
- Green door gourmet lettuce
- Cut into wedges
Topped with:
•Roasted/cooled tomatoes (marinated in EVOO, thyme)
•Rendered giffords bacon
•Slightly shaved cured eggs
•Thinly sliced radish
•Crumbled Kennys blue cheese from Kentucky
•Croutons
•Buttermilk ranch (dukes mayonnaise, sour cream, minced garlic, dull, chives, Tabasco, lemon juice, salt, pepper, buttermilk)
Beet salad
- Locally grown red and yellow beets roasted, peeled and diced
- Set in round mold on plate (yellow on top, red on bottom)
Topped with:
•Pistachio/ panko crusted noble farms goat cheese croquette, lightly fried
- Garnished with red veined sorrel
- Spotted with black garlic and honey vinaigrette (Kentucky honey)
•Topped with Malded salt
Crispy sweet breads
- Thymus gland/pancreas of veal
- Boiled, blanched, brined, cleaned (outer layer cut off), cut into 4oz portions
- Dredged in rice flour, fried until crispy golden brown
- Rich, sweet, firm textured
Served with:
•onion soubise (add onion purée to bechamel)
•Charred Fresno chili peppers for small touch of heat
•Red radishes, splash of O-med cider vinegar (oak barrel aged for 12 months; smooth acidic flavor with slight fruity oak finish)
•Finish with crispy pork belly pieces
Prime CAB beef steak tartare
- Beef is center cut trim from our tenderloin and ribeye
- Tendon and muscle removed so only tender pieces are used
- Seasoned with sea salt, cracked pepper
- Into ring mold
- Mixed with togarashi (Asian spice mix), toasted sesame seeds, minced cucumber and soy-ginger emulsion (egg yolk, oil, spy, fresh ginger, salt, pepper)
- Topped green door gourmet pea tendrils tossed with crispy fried rice noodles, sesame oil, salt, pepper
- Poached quail egg
- With fried lotus chips to scoop
Hudson Valley Foie Gras
- Foie Gras=fat liver
- Segment of the “lobe” of liver is scored, seated in cast iron pan, oven roasted until MR
•Sits on top of house made corn bread (topped with smear of butter) (fresh grates corn, sugar, corn flour, flour, salt, corn)
- Topped with mascarpone cheese foam
- Light, fluffy with versawhip and whipped cheese to crest foam
- Drizzled with Williams creamed honey and lavender
- Blackberry jam (berries macerated and cooked til soft in vinegar, sugar, spices)
- Cooked and canned
•Finish with red veined sorrel
