Tasting Menu November Flashcards
Amuse Bouche
Out first, our regular, daily amuse bouche soup
**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
Ahi Tuna Tostada
• Avocado mousse
• Creamy Ponzu
• Apple
• Cilantro
• Trout Roe
What is Creamy Ponzu
• Creamy ponzu sauce is a sauce made with ponzu, a Japanese citrus condiment, and other ingredients, such as mayonnaise ( or Aioli) , cilantro, lime juice, ginger, and cayenne pepper.
Ponzu is a flavorful, versatile sauce that's made from a combination of soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), and kombu (kelp). It has a complex flavor that's sweet, salty, bitter, and sour all at once, with notes of umami, tang, and citrus.
What Is Trout Roe
• Trout Roe, essentially the eggs of a trout, are a vibrant orange, medium in size, exude a crisp, briny tang.
Brown Butter Cone
• Smoked Salmon Mousse
• Kaluga Caviar
What is 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.
Steak Tartare
• Horseradish Crema
• Potato Chip
• Dill
What Cut Of The Steak Do We Use
• Prime NY
Is Steak Tartare Safe To Eat
• Stake tartare is absolutely 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.
1st Course
Hawaiian hearts of palm
( Served in a Bowl )
• Goat Cheese Mousse
• Banyuls Vinaigrette
• Thinly Shaved Winter Beets & Radishes (Raw)
• Red Mustard Frills
What is Banyuls Vinaigrette
• Banyuls vinaigrette is a dressing made with Banyuls vinegar, an uncommonly smooth, aged vinegar from the French town of Banyuls.
• Banyuls vinegar is made from Banyuls wine, a fortified wine similar to Port. It's aged in oak barrels for up to five years, developing aromas of vanilla, walnut, spice, and licorice. The vinegar has a subtle sweetness and a nutty flavor profile that pairs well with hazelnut or walnut oil.
What Are Red Mustard Frills
• Red mustard frills are a variety of mustard greens with frilly leaves that are red, maroon, or burgundy in color.
What Is Hawaiian Hearts Of Palm
• Hearts of palm are a vegetable that comes from the inner core of the peach palm tree. Taste: Mild, delicate, slightly nutty, and slightly sweet. Texture: Tender and crisp, similar to jicama or a firm cucumber. Hearts of palm are often described as having a similar flavor to artichoke hearts, white asparagus, water chestnuts, or jackfruit.
2nd course
King Salmon
( Served in a Bowl)
• Matsutake Mushrooms prepared 2 ways. ( Raw- tossed in lemon and olive oil, & fried)
• Savoy Cabbage
• Leek and Garlic Cream
• Korean Chili Oil
( Salmon is steamed in the Savoy Cabbage )
Facts About Our Salmon
- New Zealand King Salmon -
• Less than 1% of global salmon production is New Zealand King Salmon - also known as Chinook Salmon. This rare species is notoriously difficult to produce so most salmon consumed globally is Atlantic Salmon. King Salmon must be farmed with care in superior conditions with plenty of space to thrive and minimal handling.
Their Big Glory Bay King Salmon are sustainably ocean farmed in the pristine coastal waters of Big Glory Bay, in Stewart Island, located at the very bottom of New Zealand. The bay's pure waters are constantly refreshed by cold currents, keeping the temperature at a chilly 14°C (57°F). That slows the salmon's growth, giving it time to develop its distinctive rich, smooth flavour.
- Ethical Choice -
• Big Glory Bay's isolation, and the purity of its waters, means their fish have always been disease and lice free. They have never had to treat their fish with antibiotics.
They have the credentials to prove their commitment to the wellbeing of their salmon and the sustainability of their environment.
The Big Glory Bay salmon farm is proudly Best Aquaculture Practices (BAP) certified. New Zealand King Salmon is also the first ocean-farmed salmon to achieve the 'best choice' green rating from the Monterey Bay Aquarium's Seafood Watch® programme.
Welcome to some of the best salmon in the world.
- Award Wining -
• In 2023, Big Glory Bay became a two-time winner at the Outstanding NZ Food Producer Awards. Their Fresh King Salmon Portions won a gold medal and the FMCG Business Outstanding New Product award. The team of expert food judges noted their salmon was 'Very clean, sweet flavour. Fine texture and delicious.
They also took out the Food & Beverage Producer Award at the Primary Industries New Zealand 2023 Awards. Their commitment to sustainable and traceable farming practices was a stand-out for the judges. Another reason why they are the gold standard, from ocean to plate.
Big Glory Bay was also a finalist in the 2023 NZ Food Awards, in the Primary Sector category.
What are Matsutake Mushrooms
• The Maitake mushroom (Grifola frondosa), also know as hen of the woods, is an edible and medicinal fungus that grows wild in Japan, China, and North America under oak, elm, or maple trees.
Maitake (sometimes called maitako) means “dancing mushroom” in Japanese, as people would dance with joy upon finding it.
Like all mushrooms, the maitake has a deep earthy flavor, but this one offers even more nuances to the thoughtful taster. For starters, it's more delicate than a shiitake and has a stronger savory side than a porcini. There's a slight bit of spice to the maitake, but it's not hot by any means.
- Maitake Pronunciation:
My-tahk-ee
What is Savoy Cabbage
• Savoy cabbage is a versatile cabbage, similar to green cabbage but a bit milder and sweeter, with leaves that are looser and more ruffly.
Savoy cabbage is named for the Savoy region of France in the Western Alps, along the borders with Italy and Switzerland, where it is believed to have originated. Although it is available year-round, the winter versions tend to be milder and sweeter than the ones that are grown in the summer, which can be a bit more robust.
What Are Leeks
• Leeks are a vegetable that are part of the allium family, which also includes onions, garlic, and shallots. They have a sweet oniony flavor to them that helps to add depth to dishes.
What Is An Allium
• Allium vegetables are a group of vegetables that includes onions, garlic, leeks, chives, shallots, and scallions. They are rich in flavanols and organosulfur compounds, which may have antibacterial, antifungal, and antiviral properties.
3rd Course
Winter Truffle Chicken Ballotine
( Served in a Bowl )
• Chanterelles
• Celery Root Purée
• Truffle Jus
• Freshly Shaved Black Truffle
What Is Chicken Ballotine, And How Do We Prepare It
• Chicken ballotine is a dish of deboned chicken that's stuffed, rolled, and cooked. The word "ballotine" comes from the French word balle, which means "package".
How we prepare it is, first we lay the chicken skin down, then place the chicken breast on top and tenderize it out. On the side we combine chicken thigh( deboned), egg white, cream and truffle, and then finely blend the ingredients. We then pipe the ingredients into the center of the tenderized chicken breast and wrap it into a long tube and Roast it. It is then cut into small medallion slices to be served.
What Are Chanterelle Mushrooms
• Chanterelles are a funnel shaped mushroom, usually bright orange or yellow. They have a mix of fruity, nutty, and peppery notes with a mild and delicate aroma.
What Is Celery Root
• Celeriac, also known as celery root, knob celery, and turnip-rooted celery, is a root vegetable that is a member of the celery family. It is a large, bulbous, bumpy, brownish root vegetable that is usually harvested when it's about the size of a large potato.
Its flavor is mild and, being a cousin of traditional celery, it kind-of, sort-of tastes like celery: slightly sweet and slightly nutty with no bitterness. Some people mention that they can detect a trace of parsley flavor.
What Are Black Truffles
• Truffles are a type of edible fungus that grow underground, usually near the roots of trees. They are known for their musky aroma and earthy, umami-rich flavor.
4th Course
4.5oz. Almond Wood Grilled Filet
( Served on a plate )
• Pommes Dauphine
• Caramelized Shallot Purée
• Red Wine Jus
Served on the side Bone Marrow Flan
• Bordelaise
• Caramelized Shallots
• Chives
• Crispy Shallots
What Makes The Filet Mignon Cut So Special
• The Filet Mignon cut is sought after because it 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.
What Part Of The Cow Does Filet Mignon Come From
• Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.
What Is Pommes Dauphine
• Pommes dauphine is classic French comfort food. Essentially a potato croquette (and sometimes nicknamed a "French tater tot"), the pommes dauphine consists of fluffy pillows of mashed potatoes mixed with choux (Sh-oo) pastry (the kind used for making cream puffs and éclairs).
- Pommes Dauphine Pronunciation:
Pom Doh-fee-n
What Is Bone Marrow Flan
• Bone marrow flan is a savory custard made with bone marrow, eggs, and cream, and sometimes other ingredients. Flavor: Rich and buttery, with a sweet taste from the bone marrow. Texture: Creamy and melt-in-your-mouth.
What Is Bone Marrow
• Bone marrow is a spongy tissue found in the center of bones, particularly in the spine, hip, and thigh. It has a rich, slightly sweet flavor and a smooth texture. Bone marrow is high in healthy fats, amino acids, minerals, and collagen.
What Is Bordelaise
• Bordelaise sauce is a classic French sauce that's named after the Bordeaux region of France, which is known for its wine. The sauce is typically made with red wine, shallots, butter, and sometimes bone marrow and demi-glace. While the sauce is traditionally made with Bordeaux wine, you can use any good-quality dry red wine.
What Is A Demi-Glace
• Demi-glace is a rich, brown sauce in French cuisine that can be used on its own or as a base for other sauces. The word comes from the French word glace, which means "icing" or "glaze". Demi-glace is made by combining one part espagnole sauce and one part brown stock. The word "demi" means "half". The sauce is reduced by half, which is why it's called a "demi" glaze. Demi-glace is often made with veal stock, tomato purée, caramelized mirepoix, and a dark brown roux.
What Is A Mirepoix
• A mirepoix is a mixture of diced vegetables, (typically onion, celery and carrot) cooked with fat (usually butter) for a long time on low heat without coloring or browning.
- Mirepoix Pronunciation:
meer-PWAH
Intermezzo
Bruleed Telemé Cheese
• Freeze dried Manuka Honey (Man-oo-kuh) *Hawaiian Honey
• Balsamic Gastrique
• Honey Tuile on top
( Mark with small app fork and butter knife )
What Is Gastrique
• Gastrique is a sweet and sour sauce that's made by caramelizing sugar and deglazing it with vinegar or another sour liquid.
What Is Tuile
• A tuile is a classic French cookie with a thin, crispy texture that contrasts well with creamy desserts like ice cream and mousse. Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles.
- Tuile Pronunciation:
T-wee-ill
**An intermezzo is a small dish or icy treat served between courses to refresh the palate and prepare it for the remainder of the meal. The word “intermezzo” comes from Italian and literally means “intermission” or “something between two points”.
Intermezzi are also known as palate cleansers and are often sorbets, granitas, or other icy treats that are usually flavored with fruit, especially citrus. The acidity of the fruit perks up the taste buds after the fat and salt of previous courses have dulled them.
Dessert
Sticky Toffee Pudding
( Served in a Bowl )
• Bourbon Caramel
• Persimmons ( Fresh and Dehydrated )
• Chestnut Gelato
What Is Sticky Toffee Pudding
• Sticky toffee pudding is a British dessert made with a moist sponge cake, chopped dates, and toffee sauce.
What Are Persimmons
• A persimmon is an edible fruit (a berry, specifically) that grows on a variety of trees in the genus Diospyros. The tree is part of the ebony family. They have a mild, delicately sweet flavor. Fuyu persimmons are sweet unripened but grow even more richly sweet as they ripen, with slight cinnamon undertones. While horribly astringent when unripe, ripened Hachiya persimmons are intensely sweet with almost a honey-like flavor.
