Tasting Flashcards
Tuna Tart
“Tuna tart with royal ossetra caviar, manzano sabayon, and lobster bottarga.”
Diced sushi grade tuna cured in kombu, seasoned with meyer lemon zest, fish vinegar, pickled shallot (shallot, red wine vinegar, honey), and evoo, is served in a tart shell (all-purpose flour, salt, sugar, butter, crisco, water), alongside apple butter, bone marrow gelee, royal ossetra caviar, and sabayon. Sabayon is a french sauce, traditionally sweet, we make a savory version by emulsifying eggs, aji amarillo, fermented manzano pepper, red yuzu kosho, and clarified butter, seasoned with lemon juice and orange zest.
Allergies: fin fish, gluten, egg, dairy (cannot be done without)
Mise: Finger Food
Brut Nature Blanc de Blancs, ‘3B’, Filipa Pato, Barraida, Portugal
Confit Artichokes
“Confit artichokes in a lemon marmalade with cashew milk and buckwheat crisps”
Artichokes are cooked in a kelp broth with white balsamic, butter, salt, and sugar. Cashew nuts are blended with salt and water to make a nut-milk. The milk is then fermented for 2-6 days. Lemon marmalade is made from lemon peel, lemon juice, salt, and sugar, cooked down until syrupy. Chili oil made from garlic, guajillo, chipotle, cascabel, pasilla peppers, and grape seed oil, is blended until smooth and strained. Buckwheat crisp is made buckwheat flour, all purpose flour, club soda, and baking soda, and fried in blended oil, then finished with salt and za’atar spice (sumac, sesame seeds, marjoram, thyme, coriander, cumin, and dill).
At the pickup artichokes are seared in brown butter, thyme, and garlic, then tossed in the lemon marmalade and fresh lemon juice. Cashew milk is heated with cream, hazelnut oil, white chocolate, brown butter, and white balsamic, and charged in the ISI. The artichokes are plated around a cashew center, and garnished with trout roe, seasonal herbs, and the previously mentioned buckwheat crisps, dried berry powder, and chili oil.
Allergies: Nuts and gluten (can be done without both)
Mise: fork and spoon
Brut Nature Blanc de Blancs, ‘3B’, Filipa Pato, Barraida, Portugal
Casarecce
“Casarecce with shellfish butter, almond, and xo”
Casarecce is rolled pasta shape, ours is made from semolina and water. On the pickup, the pasta is cooked in a sofrito, lobster stock and lobster butter (lobster, butter, shallot, garlic, fennel, peppercorn, aleppo, san marzano tomatoes, white wine, vermouth, and clam stock). It’s finished with steamed (razor and littleneck) clams, fresh basil, and pepper pesto (almonds, red pepper, guajillo peppers, cascabel chilils, calabrian chilis, garlic and evoo); and garnished with an xo breadcrumb (read, scallop, shrimp, ginger garlic, shallot, espellete chili, black pepper, anise seed, lemon zest, nori and Japanese sea lettuce.
Charles Gonnet Chignin, Jacquere, Savoie, France
Mushroom Ragout and Sweetbreads
“Crispy sweetbreads coming with a mushroom and plantain ragout and vin blanc.”
For the ragout we sautee hedgehog, royal trumpet and maitake mushrooms with garlic and thyme, then deglaze them with sherry. They are then combined with plantains fried in tallow. The sweetbreads are fried with wondra flour until crispy and glazed with a sweet and sour chicken jus. The sweetbreads are plated with a slow poached egg yolk and finished with our vin blanc, and pipur long pepper. The vin blanc is made by steeping mushrooms and shallots with white wine and vermouth, then finishing it with cream and egg yolk.
Allergies: Dairy, Egg, gluten
Mise: Wooden Spoon
Lustau Don Nuno Amontillado Sherry, Jerez de la Frontera, Spain
Fish
“(Rotating fish) with coconut beurre blanc, charred leek salsa verde, and snow pea leaves”
The fish (currently halibut) is seared and finished on the grill with fresh orange juice, then topped with a charred & preserved jalapeno and yuzu butter, made from charred jalapenos which are peeled, seeded, and chopped, then fermented with lime zest and 2% salt. The fermented paste is mixed with fresh yuzu and clarified butter. The fish is plated over a leek salsa verde made from grilled leeks, parsley, shiso, anchovy, lemon zest, honey, aleppo, red wine vinegar, olive oil, capers, grilled bay leaf, and ash roasted garlic and shallot. Served with a coconut beurre blanc made from emulsified butter and reduced coconut milk, mixed into mussel stock (mussels, white wine, garlic, and chili flake), and finished with vin jaune and lemon zest. Topping the fish is sautéed snow pea leaves with fresh lemon and salt, and edible flower petals.
Allergies: fin fish, shellfish, dairy, allium (can be done without shellfish)
Mise: Fork, knife, spoon
2020 Au Bon Climat Chardonnay, Santa Barbara, California
Grilled Quail
“Grilled quail with liver pate and coco bread. Chef recommends squeezing the lime on the quail and eating with your hands.”
The quail is dry-aged in jerk spice (scotch bonnet, black pepper, garlic, onion, allspice, clove, cumin, fennel, cinnamon, brown sugar), maltose, and white vinegar. It’s grilled to order and then finished with a burnt orange glaze (grilled orange juice, glucose, champagne vinegar, salt, jerk spice, honey, and worcestershire sauce). Served with liver paté which is made by mixing our chicken liver mousse (see bar snacks for recipe) with coconut milk, ginger, and shallot, and house spice mix (cardamom pod, coriander seed, cumin seed, mustard seed, fenugreek, curry leaves, black peppercorn, clove, turmeric).
Serve with coco bread that is piped with more of the liver paté. Coco bread is made from all purpose flour, whole wheat flour, sugar, yeast, salt, whole milk, water, butter, and coconut oil. After baking it’s brushed with coconut brown butter which is made by reducing coconut milk until caramelized and straining out the solids.
Allergies: gluten, dairy, coconut
Mise: Finger Food
Ellena Giuseppe, Langhe, Italy, 2019
NY Strip Steak
“New York Strip Steak, with braised oxtail, and maple glazed rutabaga”
NY strip steak is marinated in black pepper, allspice, thyme, clove, and shiitake mushroom. Seared, then basted with garlic-thyme butter, and rested in beef tallow. The oxtail is marinated in the same steak spice, and braised with red wine, Worcestershire, carrot, onion, scallion, guajillo, cascabel, tomato paste, and bay leaf. Rutabaga is roasted and glazed with sorghum syrup, maple syrup, and sherry vinegar. Also on the plate is a puree of roasted rutabaga, sweet potato, brown butter, and white balsamic vinegar. Cabbage is braised with butter, and finished on the grill with lemon juice and salt. Plated with oxtail jus made from the braising liquid infused with steak spice, and a touch of shiro dashi.
2020 Vina Sastre ‘Roble’ Tempernillo, Ribera del Duero, Spain
Sweet Potato
“Sweet potato ice cream, vanilla flan, candied cacao nib, and cider gastrique”
Sweet potato ice cream (heavy cream, milk, salt, dark brown sugar, egg yolk, roasted sweet potato), is served over small pieces of vanilla flan (heavy cream, milk, salt, vanilla paste, eggs, yolk, sugar, water), and a candy of cacao nib, pepitas, and popped sorghum (sugar, (water, corn syrup, cacao nib, pepitas, popped sorghum, butter). Garnished with sweet potato chips, which are brushed with the apple cider gastrique (cinnamon sticks, black peppercorns, apple cider vinegar, apple cider, sugar, salt).
Allergies: dairy, eggs, seeds (cannot be done without dairy or egg)
Mise: spoon
2019 ‘Les Grains Copains’ Jurancon Moelleux
Canneles
A cannele is a small french cake from Bordeaux. The batter is made with eggs, milk, sugar, flour butter and flavored with vanilla and Trinidadian rum. Has a thick crunchy caramelized crust with a soft custard interior. Baked in copper molds with beeswax and clarified butter.
Allergies: Dairy, Egg, Gluten Served with check
Mise: Finger Food
