RWMenue1181712

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Author:
Anonymous
ID:
182676
Filename:
RWMenue1181712
Updated:
2012-11-09 13:34:17
Tags:
Restaurant Week
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Description:
RW menue
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  1. Antipasto
    • Proscuitto di Parma, cured salami, bresaola
    • artisan cheeses
    • grilled, marinated vegetables
    • Italian olives
  2. bresaola
    • [brehsh-ay-OH-lah]
    • aged (~ 2 months), air-dried, salted beef filet
  3. Carpaccio
    • Canadian beaf tenderloin carpaccio
    • Napa Valley persimmons
    • shaved baby fennel
    • Kalamata olives
    • arugula salad
  4. Artichoke
    • RW/RM
    • baked fresh Imperial star artichoke
    • filled w/Gulf shrimp, herbs, panko
    • bearnaise sauce
  5. bearnaise sauce
    • classic French sauce
    • vinegar, wine, tarragon & shallot reduction
    • finished w/egg yolks & butter
  6. Lamb
    • RW/RM
    • pan roasted Australian rack of lamb chops (2, ~ 4 oz.)
    • crispy fried chickpea fritto
    • fennel & cucumber crema
  7. Soup
    • Pasta e Fagioli
    • Kobe beef meatballs & Italian sausage
    • stewed mirepoix & tomato brodo
    • kidney beans, Ditalini pasta & Manchego cheese
  8. Bisque
    • RW/RM
    • local buttercup squash bisque
    • simmered w/clover honey
    • topped w/nutmeg scented creme fraiche & toasted hazelnuts
    • drizzled w/pumkin seed oil
  9. Cabonara
    • House-made tagliatelle pasta
    • served carbonara style
    • w/English peas, Parmigiano Reggiano, shaved black truffles & egg yolk
    • crispy Prosciutto di Parma
  10. Dumpling
    • Chianti-braised beef tenderloin
    • House-made cracked pepper dumplings
    • topped w/arugula, creme fraiche, toasted pine nuts, shaved pecorino & fried basil
  11. Cannelloni
    • House-made cannelloni
    • filled w/Herrin Brothers beef
    • San Marzano plum tomato Espangnole sauce
    • baby frisee salad dressed w/ red wine vinaigrette
  12. Scallops
    • pan-roasted Day Boat scallops
    • over celery root risotto
    • truffled English pea puree
    • pea tendril & bacon salad
  13. Mista
    • Black River Farms seasonal greens
    • dressed w/hazelnut-white balsamic vinaigrette
    • over Humboldt Fog cheese & toasted hazelnuts
  14. Caprese
    • heirloom tomatoes
    • layered w/ mozzarella & fresh basil
    • drizzled w/ extra virgin olive oil & balsamic reduction
  15. Pear salad
    • RW/RM
    • shaved Bosc pear & endive salad
    • over Prosciutto di Parma
    • drizzled w/extra virgin olive oil & balsamic vinegar
    • fried sage garnish
  16. Filet
    • pan-seared Canadian beef tenderloin
    • over chervil scented potato hash
    • potato leek puree
    • fennel pollen dusted crispy leeks
  17. Lobster risotto
    • Local grilled lobster tail
    • over lobster risotto
    • w/butter poached lobster claws
    • truffled arugula salad
  18. Duck
    • pan-roasted Rohan duck breast
    • tortellini filled w/duck confit
    • sauteed rainbow swiss chard
    • roasted black mission figs
    • cognac scented duck jus
  19. Veal chop
    • grilled, center-cut veal chop
    • over crispy Parmesan & truffle scented fingerling potatoes
    • finished w/a morel mushroom & applewood smoked bacon demi-glaze
  20. Sirloin
    • RW/RM
    • grilled domestic sirloin strip steak
    • roasted garlic red bliss mashed potato
    • sauteed broccolini
    • finished w/Chianti bordelaise sauce
  21. bordelaise sauce
    • French sauce made w/
    • red or white wine, brown stock, bone marrow, shallots, parsley & herbs
  22. Salmon
    • RW/RM
    • pan-seared semolina encrusted salmon
    • over local root vegetable hash
    • in a scallion puree
    • topped w/apricot mostardo
  23. Chicken
    • RW/RM
    • pan-roasted free-range Murray's chicken breast
    • over sauteed rainbow Swiss chard, cranberry beans & bacon lardons
    • finished in an acorn squash puree
  24. Lobster ravioli
    • RW
    • butter-poached Maine lobster tail
    • over House-made ravioli filled w/ lobster, basil & ricotta
    • w/sauteed spinach
    • in a lobster veloute
  25. veloute sauce
    • one of the five "mother sauces"
    • a stock-based white sauce made from chicken, veal or fish
    • the stock is thickened w/roux
    • sometimes enriched w/egg yolks or cream
  26. Chocolate cake
    • RW/RM
    • ginger scented Dutch chocolate cake
    • over butterscotch creme anglaise
    • w/candied ginger coins
  27. Pineapple Upside-down cake
    • carmelized pineapple upside-down cake
    • w/rum and pineapple chutney
  28. Pumpkin cheesecake
    • RW/RM
    • maple syrup scented pumpkin cheesecake
    • w/pistachio emulsion
  29. Tiramisu
    • Marsala cream & espresso-soaked lady fingers
    • finished w/cocoa
  30. Trio
    • a trio of classic desserts-
    • vanilla bean creme brulee
    • mini pecan tartlet
    • mini cannoli
  31. Pate
    • petite chocolate pate
    • candied orange confit
    • toasted hazlenuts

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