Tasting Menu October

Question 1

Amuse Bouche

Answer 1

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.)

Question 2

Hors d’Oeuvres

Answer 2

-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

Beet Crisp
• Goat cheese mousse
• Salt roasted beet

• What does salt roasting do to beets?: Beets, like most other root vegetables, are full of water, typically around 87% water; creating a much more diluted sweet earthy flavor. What makes salt roasting so great is that it can eliminate that problem by drawing out all the moisture in the beets. This will allow for a more Concentrated and intense flavor and color, all while improving the texture to be more dense, smooth and almost toffee-like.

** Hors d’oeuvres are small appetizers or starters served before a meal in European cuisine. They can be served hot or cold, and are often eaten with beverages at cocktail parties. The term comes from the French phrase hors d’œuvre, which literally means “outside of work”.

Question 3

Second Amuse Bouche

Answer 3

-served in a small blue bowl-

Lobster Bisque
• Parmesan foam
• Frico
• Trout Roe

 -Frico Pronunciation: Free-co

   Frico is a crispy, thin, lacy cracker made from melted cheese that originated in the Friuli Venezia Giulia region of Italy.

**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.)

Question 4

First Course

Answer 4

-served on a plate-

Chilled Maine Lobster Salad

• Sunchoke prepared three ways
- crispy sunchoke
- pickled sunchoke
- puréed sunchoke
• Yuzu & Black Truffle Vinaigrette

  -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. 


  -Yuzu is a small, aromatic citrus fruit native to East Asia. It has a complex flavor that is hard to describe, but some say it tastes like a cross between an orange, grapefruit, and lemon.

   
  -A truffle is a subterranean fungus that is a member of the genus Tuber. They are a prized food delicacy, and are known for their pungent aroma and distinctive, earthy flavor.

Question 5

Second Course

Answer 5

-served in a small bowl-

Seared Hokkaido Scallop

• Kaluga Caviar
• Red Kuri squash purée
• Champagne Beurre Fondue
• Blanched Celery
• Chive oil
• Shallots

• the champagne beurre fondue is poured table side

• Hokkaido scallops, also known as Japanese scallops, are known for their sweet flavor, tender texture, and high quality. They are native to the cold waters of the Pacific Ocean, in the northernmost of Japan’s main islands.


• 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.


• Red kuri squash is a small or medium sized winter squash with a hard, orange skin. Its sweet, nutty flavor is what gives it its name, as the word "kuri" is the Japanese word for chestnut.

• Beurre Fondue is a French phrase that translates to "melted butter". It refers to a warm, creamy sauce made by melting butter in water to create an emulsion. The technique is also known as beurre monté.


- beurre fondue pronunciation: 
          Burr   Fon- doo

Question 6

Third Course

Answer 6

-served on a plate-

4oz. Marsala Braised Pork Cheeks

• Braeburn Apple prepared three ways
- pickled
- caramelized
- soubised
• Charred Onion Jus
• Apple & Marsala butter puréed on plate

 • Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily.

   What does Marsala Taste Like? The most common flavors are vanilla, brown sugar, stewed apricot and tamarind. Marsala wine ranges from a nearly dry style to sappy sweet.


  • Braeburn apples are bicolored with thin skins that have a red-to-orange blush and red stripes. They have a balanced sweet-tart flavor with a hint of cinnamon. Their flesh is crisp, juicy, and cream to yellow in color. Pronounced: Bray-burn 

   • Soubise is a French sauce made with onions cooked in butter that have been puréed with heavy cream and seasonings. The classic version is made with béchamel sauce, rather than just the heavy cream. Other versions are made thickened with pounded cooked rice. Pronounced: Sue-beez


  • Braising is a cooking method that involves a quick, high-heat sear followed by a low and gentle simmer in a thin layer of liquid. This marriage of opposites allows the star ingredient to shine, producing a succulent, juicy meat or vegetable that’s steeped in flavor.

Question 7

4th Course

Answer 7

-served on a plate-

4oz. Grilled Imperial Wagyu Reserve Striploin

• Matsutake Mushrooms
• Pommes Purée
• Bone Marrow Jus

   • Japanese Wagyu cattle have a long history of producing unique muscle fibers and distinct marbling, creating tender, velvety textured beef. With crossing Wagyu and American cattle, Imperial has produces beef with the best qualities of both breeds. 

  With reserve being their highest grade of marbled beef sold, equivalent to a USDA “Extremely Abundant” marbling score, or a 10 or 10+ on the Japanese BMS Scale; you are getting easily one of the best quality meat raised in America. 


    • Matsutake mushrooms have an aroma similar to cinnamon and a unique flavor that is spicy, pungent, and piney because of the mushrooms' natural habitat. They are native to the Pacific Northwest: Washington, Oregon as well as Northern California. They are also found in East Asia and Northern Europe. Pronunciation: Maht-sue-tahk-eh


    • Pommes purée is essentially whipped mashed potatoes, but given the classical French style treatment- utilizing lots of butter. Creating a luxurious and silky texture.

Question 8

Intermezzo

Answer 8

-served in a little martini glass-

Pear Ginger sorbet

• garnished with candied ginger

**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.

Question 9

Dessert

Answer 9

-served on a plate-

Chai Spice Pumpkin Entremet

• Candied Pecans
• Vanilla Shortbread
• Chantilly Cream
• Pepita Brittle
• Apple Butter

  • An entremet is a multi-layered dessert that's often made with a variety of components like sponge cake, mousse, fruit compote, and glazes. Entremets are known for their balanced flavors, textures, and colors. Pronounced: On-truh-may


  • Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla.

 • Pepita’s are pumpkin seeds.