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7 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Chinese style smoked lobster |
1 3/4 - 2 lb. Whole Maine lobster (poached), 5 cut pcs, deep fried until bright red. Stir fry veg in sesame and grapeseed oil (nappa cabbage, red cabbage, red peppers, red onions, carrots, and Daikin radish. Flash fry spinach until crispy. Add a siracha paste and sliced scallions then deglaze with a lite soy sauce. Reconstruct lobster and pour siracha paste n soy mix on top. |
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Red snapper- Veracruzano |
Classic dish from Vera cruz. 1 3/4 - 2lb. Snapper whole, deboned- head n tail intact. Dredge in rice flour n cornstarch n flash fried. A stock (onion, tomatoes, shrimp stock, lobster stock, garlic and bay leaves) that's added to sofito (julienned red pepper, onions, tomato, garlic, bay leaf and thyme). Vera Cruz sauce poured over fish |
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Mussells |
1 1/2 lb. Pei mussells sautéed in garlic confit ( thin sliced garlic n shallots sweated in olive oil) deglaze with Lemon cello, heavy cream, oven cured tomatoes, fresh thyme. Served w/fries and a warm bagette |
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Chilean sea bass |
7-8 Oz fillet of bass, seasoned with kosher salt n blk pepper then char grilled. Rainbow quinoa (red, black and brown) cooked in garlic powder, onion powder, canela, salt n butter. Rsted diced parboiled butternut squash with salt, brown sugar, and ground canela (Mexican cinnamon). Saute the rst butternut squash with sweet drop peppers in grapeseed oil. Mold the quinoa, sauce around the quinoa with carrot vinaigrette (heirloom tomatoes, and xantam gum), the veg, fish on top garnish micro lemon basil. |
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Scallops |
5 ea U10 jumbo sea scallops seasoned with kosher salt, fresh pepper seared until golden brown on both sides. Sautéed honey mushrooms, edamame, sweet corn cut from the cob, parsley, salt, and olive oil blend. Sautéed veg with trofie pasta. Place pasta on a purée of white cauliflower (slow cooked in milk and heavy cream) |
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Whole crispy flounder |
Dredge in rice flour and cornstarch and flash fried. Serve the whole fish with the tail and head attached. The fried fish is topped with tamarind sauce (tamarind paste, water, garlic, ginger puree, and , Nam plam sauce ( fish sauce, rice wine vinegar, palm sugar, diced ginger, garlic, and sliced serano pepper and bird eye chilies)). Garnish with cilantro and a side of tamarind sauce and sunomona salad (cucumber spirals, julienne carrots, and Nam plam and sesame seeds and cilantro). |
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Red Thai shrimp |
10 ea 21/25 shrimp sautéed w/ grapeseed oil, pineapple in a red curry sauce (garlic, galanga (Thai ginger), shallots, kaffir, lime leaf, lemongrass, guallijo peppers, fried cayenne) pureed with shrimp paste then coconut milk, siracha, palm sugar, & fish sauce is added. The shrimp is poached in the sauce and served "french style" with a bowl of jasmine rice. (Spooning the shrimp & sauce over the rice) |
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