Tasting Menu August Flashcards
Amuse bouche
The daily amuse served with gougères
- Gougères pronunciation: goo-zhair
• 3 gougère per person
• A gougère in French cuisine, is a baked savory choux (pronunciation for choux: shoo) pastry made of choux dough mixed with cheese. The essential ingredients for a choux dough are butter, water, flour and eggs.
**Amuse-bouche (pronounced ahmooz-boosh) is a French term that comes from the combined words amuser (to amuse), and bouche (mouth) and roughly translates “mouth amuser”. An amuse-bouche is meant to awaken the palate, preparing it for the more substantial meal to come.)
Hors d’Oeuvres
-served on a block-
Shigoku oyster
• ponzu
• Shigoku oyster is native to the northwest pacific coast line of Washington state, specifically found in Samash Bay and Willapa Bay . They have a deeper shell, a briny bite, and a clean, sweet flavor with a hint of cucumber/ melon on the finish. - Shigoku pronunciation: She-goh-koo
Brown butter core
• Smoked Ora king Salmon mousse
• Kaluga Caviar
• Kaluga Caviar comes from the kaluga sturgeon, one of the largest predatory sturgeon. It is native to the Amur River Basin in Russia that borders China. Kaluga caviar is a very sought after caviar, that is not only luxurious in texture and rich, buttery flavor.
• Ōra king salmon- Is a sustainably farmed king salmon from New Zealand. It is considered the wagyu of fish because of their commitment to growing King salmon in the most sustainable way possible. Their attention to detail regarding fish welfare, is of high priority. Creating a healthy, low-stress environment for the salmon; resulting in higher survival rates, superior fish quality and less impact on the environment.
To further implement these practices, they also ensure the quality as well as quantity of the feed is taken into all accounts. Utilizing feed only derived of specifically selected ingredients that contain only the essential nutrients needed for healthy salmon. No GMOS, growth hormones or antibiotic are used in the feeding process. The quantity of feed changes as well to meet the dietary requirements of the King salmon throughout their lifecycle. Underwater cameras closely monitor appetite and activity during each feed, to ensure the salmon receive just the right amount and no feed is wasted.
Ora king salmon is also certified and celebrated as one of the most sustainable choices in the aquatic community. Going as far to be a model and educator in the field of sustainable salmon farming; aligning themselves with GSI (global Salmon Initiative). Which is an organization, solely focused on improving sustainability practices in salmon farming.
1st Course
-served on a plate-
Japanese Hamachi - sliced sashimi
• Compressed watermelon & cantaloupe
• Jalapeño
• Mint
• Soy Caramel (gluten free)
• Cherry Tomatoes
• Cilantro Micro greens (garnish)
• The watermelon is compressed in olive oil and lemon verbena
• Lemon Verbena is a flowering shrub that is native to South America, mainly Argentina and Chile. It most commonly used in teas, as it has a high antioxidant properties, aid in digestion and can assist with stress relief. The herb has a unique lemony flavor and smell.
• What does it mean to compress food: Compressing uses pressure, often of a vacuum sealer, to remove the air between the cell walls in the food. This not only allows for a unique texture but also enhances the flavor and vibrancy of the color.
• Japanese Hamachi is a young yellowtail fish, celebrated for its smooth buttery texture, and its subtle yet rich flavor.
2nd Course
-served in a bowl-
Sweet Corn Girelle
• Buttered Maine Lobster
• Black truffle crema
• Chanterelle cream
• Sautéed Chanterelles
• Freshly shaved black truffle
(Long stuffed pasta shaped into a spiral)
Inside girelle pasta: sweet corn purée and Parmesan
• Girelle - is a corkscrew like pasta. It roughly translates to “swivels” in English. -girelle pronunciation: Jee-REL-eh
3rd Course
-served in a bowl-
Seared Day Boat Scallops
• Yellow pepper purée
• Blistered Jimmy Nardello peppers
• Trout Roe butter (aka) Sauce suprême poured table side with trout roe in it.
(2- U15 scallops. Though it might change to U10)
- Suprême pronunciation: Sue-prehm
• Day boats are also referred to as “dry” or “diver” scallops and are truly something special. Harvested mid December through February primarily in Maine, these scallops come from a small fleet of boats that are limited by law to fish one day at a time and return to harbor within 24 hours of their departure. The scallops that are harvested are shucked nearly immediately and put on ice, rather than being frozen and thawed as most standard scallops are. They are not treated with any chemicals to preserve their freshness and should be off-white, translucent, and may have a pinkish or orange tinge. Their flavor is extremely fresh, just as it should be.
• Jimmy Nardello peppers when eaten fresh, they have a mild, sweet, and fruity flavor with little to no heat.
• In 1887, the Nardello family immigrated to Connecticut seeking a better life than they had in their remote, mountainous village in southern Italy. Along with them, they brought the seeds of some of their favorite vegetables including Capiscum annum, the variety of sweet pepper that is now known as the Jimmy Nardello Italian pepper. Life in Connecticut was good for the Nardello family and soon they had 11 children. Naturally, raising 11 children doesn't leave time for much else. Fortunately, the Nardello's fourth child, Jimmy, had inherited his mother's love of gardening, so he built terrace gardens and grew many of his mother's favorite heirloom pepper plants. From just the few seeds his mother had brought over from Italy, Jimmy kept the family well fed with wholesome, hearty vegetables for decades. Jimmy's favorite of all the peppers he grew was a sweet Italian frying pepper. Before he passed away in 1983, Jimmy donated seeds of his favorite pepper to the Seed Savers Exchange. Since then, it has been known as the Jimmy Nardello pepper.
• Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.
4th course
-served on a plate-
3oz. Imperial Wagyu Reserve Striploin
• Pommes Purées
• Bordelaise
• Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is typically made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.
Intermezzo
Heirloom tomato & watermelon Sorbet with mint and honey Garnished with basil
Dessert
-served on a plate-
Chocolate hazelnut Entremet
• Nocciolata crémeux
• Chocolate sablé
• Candied Hazelnut
- Nocciolata pronunciation: No-cho-lata
- sablé pronunciation: Saw-bleh
• Nocciolata is similar to Nutella. It’s a Hazelnut and chocolate spread
• Sablé is a French round shortbread cookie.
