Tasting Menu July Flashcards
Hors d’Oeuvres
- Shigoku Oyster
- Cilantro
- Rice Wine Mignonette
(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.)
(Mignonette is a classic sauce meant to pair with oysters. Although the names origin is French, the sauce was first born in New York in the 1930s. It is traditionally made with vinegar, shallots and black pepper)
- Shigoku pronunciation: She-goh-koo - Mignonette pronunciation: Min-yuh-net
- Goat cheese and tomato tartlets
- balsamic
- Brown Butter Cone,
- Ora King Salmon Mousse (has dairy)
- Trout Roe
( Ora 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.)
2nd Amuse bouche
Sunchoke Panna Cotta
- Kaluga Caviar
- crispy sunchokes
- cucumber jelle
(Sunchokes are a tuberous root vegetable that belongs to the sunflower family. In its raw form they look very similar to ginger. They have a very earthy, nutty flavor similar to water chestnuts or potatoes. When cooked can give off a starchy texture with a very faint artichoke aftertaste. Taste amazing in soups. They are also called the Jerusalem artichoke.)
( Panna cotta is traditionally known as an Italian desert; that originated in Piedmont Italy. The words translate to “cooked cream”. The texture is similar to a custard- silky smooth and creamy.)
(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)
**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.)
1st course
Crudo of Ahi Tuna
- Haricots Verts
- Niçoise Olive caviar
- Pickled Peruvian teardrop Peppers
- Radish
- micro greens
(Haricot verts are French green beans. They are the more refined version of green beans; they are thinner, longer and straighter and more refined in taste.)
(Niçoise olives are a deep brown olive natively grown in the French Riviera. Its has a bitter, nutty, briny flavor that pairs beautifully with seafood dishes.)
(Peruvian teardrop peppers are sweet, tangy, with very mild heat.)
(In Italian, crudo means raw.)
- Haricot verts pronunciation : Air-ee-co- vair - Niçoise pronunciation: Nee-swahz
2nd course
Beef Tartare
- Unagi Cucumber
- Lemon Crème Fraîche
- Dill
- Crisp garlic
(Unagi cucumber is a crisp, large type of cucumber)
(Crème Fraîche is similar to sour cream. Originated in France. Slightly less sour with a higher fat content than sour cream.)
(Beef tartare is safe to eat- chefs know how to kill the bacteria off, typically in a process that includes submerging the beef in boiling salt water for ten seconds, then dropping it into a bucket of ice water for 10 more.)
(The tartare binder is capers, Dijon, mustard, horseradish, cornichons, Tabasco, Worcestershire)
- Crème Fraîche pronunciation: crem- fresh
3rd course
Roasted Local Black Cod
- Brentwood Sweet White Corn
- Tarragon
- Sauce Américaine
(Brentwood corn is grown in the Sacramento delta region)
(Tarragon as an aromatic herb that tastes similar to anise (licorice) with a faint hint of vanilla, mint, pepper and even eucalyptus.)
(Sauce Américaine is a traditional french sauce. It is essentially a lobster sauce.)
(The black cod is local to the Fortbrag coast line region)
4th course
Duo of Beef
- 4 oz. Grilled Filet Mignon
- Slow Roasted Short Rib
- Roasted Chanterelle Mushrooms
- Roasted Chanterelle mushroom cream
- Butter poached Ukon gold potatoes
- Bordelaise
(Filet Mignon - what makes it so special compared to other cuts? -Because the short loin is tucked under the cow’s ribs and next to the cow’s backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.)
(Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.)
(We grill our filet over an almond wood flamed grill)
(We trim the fat off and remove the meat from the bone. We then braise our short rib for 8 hours every night layering its fat on top, essentially confiting it- which then beautifully tenderizes the meat. All while being cooked slowly in pounds of sweated onions and garlic)
(Chanterelle mushrooms have a golden hue with a flowering top that has waves in it. They are slightly fruity and can even have a hint of apricot or peach flavour, without the sweetness.)
(Bordelaise sauce is a classic French sauce named after its red wine region Bordeaux. Bordelaise is essentially a red wine demiglace.)
- Our short rib comes from Creekstone Farms in Kansas
Intermezzo
Pineapple- mango sorbet
-tajin on top
Dessert
Local Stone Fruit Zabaglione
- Vanilla Bean Ladyfingers
(Zabaglione is a rich Italian custard.)
(Ladyfingers is sponge cake that is roughly shaped like large fingers)
- Zabaglione pronunciation: Zah-bah-yahl-nay
