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27 Cards in this Set
- Front
- Back
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Jonah crab salad |
Jonah crab- Foley Fish in Boston MA -seasoned w mayo, citrus zest, chives, s&p -avocado dome -garnished with red bell pepper purée -picked cilantro
Allergy: shellfish, nightshade
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Grain Salad |
-Freekah seasoned with brunoised jicama, fresh herbs, citrus zest, olive oil, s&p -Feta mousse (milk,feta) Finished w cucumber -dill -shaved French breakfast radish -crispy baby artichokes -Feta Snow
Allergy: gluten, dairy
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Lyonnaise Salad |
-frisée seasoned with sherry vinaigrette (sherry, Dijon, olive oil) -duck prosciutto -poached duck egg -potato ring/nest -topped with picked parsley
Allergy: egg, poultry, allium
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Kale Caesar Salad |
Julienne Black kale -Caesar dressing (eggs, Parmesan, anchovies, garlic, red wine vinegar, Worcestershire) -Grated Parmesan -Brioche croutons -Confit cherry tomatoes -Sliced pickled garlic -White anchovies
Allergy: dairy, egg, gluten, seafood, allium, nightshade
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Mortadella Arancini |
-mortadella mousse (mortadella, bechamel) -wrapped in a Creamy Parmesan risotto (onion, butter, arborio rice, h2o, mascarpone, Parmesan) -garnished with a burrata sauce (burrata, cream) -julienne golden beets -crushed Sicilian pistachios -picked parsley -finished with villa monodori aged balsamic and evoo
Allergy: dairy, pork, gluten, tree nuts
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Chicken Liver Mousse |
-chicken liver, brandy, cream quenelle -garnished with port gelee (seasoned then set with gelatin and cut into small cubes) -shaved celery -Easter radish -pickled pearl onion (red wine vinegar) -finished w picked parsley -evoo -grilled bread from PQB
Allergy: poultry base, egg, dairy, gluten, alcohol, allium
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Tomato Salad |
-concased vine ripe tomatoes seasoned with s&p -jumbo blue lump crab meat (domestic blue crab) -burrata/straciatella -baby arugula from Green Acres farm Indiana -dill Buttermilk dressing (aioli w garlic, shallot, white vinegar, egg, and blended oil) thinned with buttermilk seasoned w s&p -finished with balsamic pearls, dill, and baby arugula
Allergy: dairy, allium, shellfish, nightshade
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Beef Tartar |
-4oz vein steak (most tender portion of the strip loin, in between ny strip and tenderloin in tenderness) -seasoned with a dressing of Worcestershire sauce, shallot, whole grain mustard, chive, mayo, s&p -topped with outdoor watercress -Easter egg radish -62C egg yolk - served with malt vinegar potato chips and caper berries
Allergy: gluten, allium
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Tuna Crudo |
-#1 sushi grade yellowtail tuna -served over a daikon spaghetti dressed w a dashi and yuzu ponzu -pickled Fresno chili (distilled white vinegar, salt, sugar, shallots, citrus, and garlic) -chopped Iranian pistachios -lime zest -cilantro
Allergy: finfish, allium, tree nut
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Beef Carpaccio |
-top round seasoned w s&p -garnished w smoked foie gras (cured with pink salt, salt,and sugar then smoked) -baby arugula (green acres farm) -grated grana padano -lemon zest -lemon juice -evoo -PQB baguette
Allergy: offal, dairy, gluten
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Suckling Pig Porchetta |
-50-60# pig split in two -bellies are wrapped around the loin skin on then tied together -Porchetta is then sous vide cut and seared -served w white runner bean purée (vegetable stock, bay leaf) -julienned salad of treviso -Granny Smith apples -burnt cipollini onion -light pork jus
Allergy: allium, pork based
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Aged Duck |
-Pekin hybrid duck (American breed crossed w Chinese mallard duck aka Long Island duck) -legs are confit -breast is aged on the breast bone cage for 5-7 days then cryovac'd w oil -breasts are rendered on the plancha then flashed in the oven to mr -duck rests atop a smooth pomme purée (Yukon, cream, butter) -garnished w baby turnip -carrot -leek -glazed breakfast radish (roasted then cooked in their juices) -finished w a dark poultry jus (chicken and duck bones)
Allergy: duck/poultry based, dairy, allium
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Minestrone Soup |
-broth is made from chicken stock and highlighted by mini Parmesan tortellini -chicken stock is simmered for four hours -seasoned w San marzano tomato purée -brunoise mire poix -peas -cannellini beans -basil -parsley - 6/8 tortellini -finished w cracked black pepper -evoo -Parmesan tuile -Trammezzine bread
Allergy: dairy, gluten, poultry based, nightshade
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Foie Gras |
2.5 to 3 oz of foie cut from Hudson valley A grade foie gras seared and cooked until just barely hot in the center -foie rests atop a slice of homemade brioche in which a hole has been cut in the center -brioche is seared then the hole is filled w celery root purée (milk, vanilla bean) -topped with a celery salad (brunoise celery, pickled celery leaf) -finished with chopped candied hazelnuts -sherry gastrique (caramelized sugar and sherry vinegar)
Allergy: dairy, gluten, poultry based
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Bone Marrow |
Bone marrow puréed w cream and eggs to make a mousse -mousse is baked in a double boiler until set and then blended to create a smooth purée -the marrow mousse is piped back into the bone, flashed in an oven until heated through then hit w a torch to finish w a roasted look -garnished w onion marmalade (white onions, red wine, sugar and black pepper) -julienne of radish -chervil -parsley -served w grilled PQB -make it Royal by adding an oz of American caviar
Allergy: dairy, allium, beef/veal base
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Veal Cheek |
Veal cheeks from Strauss farm, Wisconsin -braised w (red wine, mirepoix, garlic, tomato paste, bay leaf, Rosemary) -lemon grits from catalpa grove farm Dwight, il (milk, lemon zest, grana padano and crumbled aged white cheddar) -escarole (chopped, rendered bacon and white wine) -watermelon radish (seasoned w olive oil, s&p) -miso Demi glacé (white miso, veal Demi glacé)
Allergy: veal base, gluten, dairy, pork
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Pork Osso Bucco |
-3" center cut pork shank (1lb) braised with (San marzanos, mire poix, garlic, white wine, bay leaf, and thyme) -held in the c-Vap then flash fried to re-characterize the exterior -served on a paella style rice (cooking vessel = serving vessel) -rice (saffron, white wine, and vegetable stock) -baby thumbelina carrots -baby turnips -grilled royal trumpet mushrooms are all roasted w the rice and pork shank -garnished w a gremolata (garlic, parsley, mint, evoo, and lemon zest)
Allergy: dairy, pork base, allium, nightshade, mushroom, gluten from fryer cross contamination
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Burger |
-8 oz premium ground beef mixed with dehydrated porcini, s&p -sun dried tomato purée is spread on the top and bottom bun after its toasted -onion marmalade (red wine vinegar, sugar) -the burger is seared in the pan so it can be basted -topped with cheese -on a sesame seed potato bun -served w hand cut fries -yuzu pickles slices
Allergy: beef based, nightshade, allium, gluten, dairy
Knife, ketchup, mayo, mustard |
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Bigoli with Veal Heart Bolognese |
Bigoli is an extruded pasta (duck eggs, milk, and butter) -Bolognese is ground veal hearts -ground beef -ground pork browned in olive oil -mire poix -chopped garlic -deglazed with red wine -San marzano tomatoes are added and simmered for 2/3 hours -pasta is blanched then tossed with the Bolognese -finished w grated grana padano -evoo
Allergy: dairy, beef, veal, pork based, allium, nightshade, gluten, egg
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Quail in a Pot Pie |
-start with a semi boneless quail raised by Manchester farms in South Carolina -quail is seasoned and lightly seared -stuffed w a mixture of brunoise mire poix, thyme, peas, bechamel cheese sauce -the quail is then brushed with brown gravy for a roasted color -the quail is then chilled and placed w -veal jus -dab of butter -roasted button mushrooms -baby marble potatoes -seared cipollini onions -and sachet (bay leaf, thyme, sage) -topped w puff pastry -seasoned w sea salt -cracked pepper -picked thyme
Allergy: dairy, gluten, allium, poultry, beef, veal based, mushroom
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Gnocchi Genovese |
Potato gnocchi (Yukon golds, ap flour, and eggs) are blanched and tossed in olive oil -placed in a sweet Italian basil pesto rimmed bowl (blanched basil and spinach, blended w milk, butter, and grana padano) -garnished w blanched haricot vert -confit cherry tomatoes -shaved breakfast radish -nuggets of sweetbread croutons (blanched in poaching liquid of mire poix, garlic, sage, and milk) -dusted in rice flour, s&p and flash fried -finished w picked chervil
Allergy: gluten, dairy, beef, veal based, allium, egg, nightshade, gluten from fryer cross contamination
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Mac and Cheese |
Pork and broccoli florets in a cheese sauce (Wisconsin sharp cheddar, Wisconsin mild cheddar, fontina, velveeta, and heavy cream) -pasta is blanched, tossed w the cheese sauce and seasoned w s&p -topped w crispy pork belly (braised w San marzano toms, mire poix, white wine, bay leaf, and rosemary) -finished with crispy broccoli florets
Allergy: gluten, dairy, pork based, allium, nightshade, fryer cross contamination
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Short Rib Agnolotti |
Braised short rib (red wine, mire poix, garlic, bay leaf, Rosemary and thyme) -the braising liquid is then strained and then mixed back in with the ribs. This mixture is then emulsified in the food processor and then mixed with the veal brain purée (veal brains poached in milk until fully cooked) aka. Cervelle de Veau -pasta '(00' wheat flour, whole eggs, egg yolks, evoo, s&p) -garnished w soybeans (blanched and peeled) -tossed w veal jus mounted w butter -finished with shaved breakfast radish -grated grana padano -pea shoots -evoo
Allergy: gluten, dairy, beef, veal based, egg, allium
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Brussel Sprouts |
Halved Brussels seared on the plancha/wood grill -tossed w a warm maple butter (Tim Burtons maple syrup from Indiana) -topped w slices of famed jamon iberico, (or pata negra) -pickled garlic -fried sage -dusted w long peppercorn
Allergy: dairy, allium, pork based, fryer contamination
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Brie and Mushrooms |
Triple creme de Bourgogne cut into six wedges, rolled thin between two pieces of plastic wrap and chilled served with the rind on -maitake mushrooms are broken into smaller pieces tossed in rice flour and flashed fried served warm -garnished with honeycomb from Illinois -red onion marmalade (white onions diced and cooked down with red wine and sugar) -and then the cheese is melted on top
Allergy: dairy, allium, mushrooms
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Shishito and Corn |
Corn is roasted on the cob over a wood grill then cut off the cob -Parmesan sauce (cream, Parmesan) coats the bottom of the vessel -corn is reheated in butter then put over the sauce -topped w charred pieces of shishito peppers -garnished w lime segments -paprika -micro cilantro
Allergy: dairy, capsaicin, nightshade
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Roasted Cauliflower |
Cauliflower is par cooked then pan roasted with oil -Whipped ricotta (lemon zest, S&P) -topped w Piperade (piquillo, shallots, capers, garlic, pickled Fresno chilies, espelette) -Toasted Pine nuts
Allergy: Dairy, capsaicin, allium, tree nuts
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