Zengo Spring 2013 menu change

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Author:
nordholm21
ID:
212958
Filename:
Zengo Spring 2013 menu change
Updated:
2013-04-11 18:41:54
Tags:
zengo
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zengo spring menu change
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  1. SCOTTISH SALMON TIRADITO
    • Pressed honeydew: marinated in sugar,
    • lemongrass, and vinegar.
    • Beet gel: natural beet juice and agar-agar
    • White ponzu
    • Garnished: micro pea shoots, yuzu tobiko
  2. AHI CRUDO ROLL
    • Rolled inside out with nori on the
    • outside.
    • Inside: diced tuna, diced Thai chilies, cilantro, yuzu, cucumber
    • Garnished: smoked black tobiko and kabayaki
  3. EEL ROLL
    • Baked eel  
    • butter lettuce
    • avocado
    • tempura green onion
    • Garnished: Shoshito peppers (wok blistered and fine diced)
    • mango masago (smelt roe)
    • chili dashi
  4. TK Crispy Chicken Wings
    • Singapore prawn glaze:
    • (lime, lemongass, fish sauce, vinegar, thai chilis).

    Curtido (pickled) cabbage slaw.
  5. TK “Yuca con Chicharron”
    • Shredded braised flank steak
    • chili paste
    • “steak cut” yucca fries
    • topped with pickled (yuzu and red wine vinegar)  red cabbage.
  6. Green Bean – Wakame Salad
    • Green beans
    • wakame seaweed
    • white sesame
    • fresh shaved horseradish 
    • tossed with lime juice, salt and pepper.
  7. Seared Scallops
    • Pan seared crispy pork belly (confit)
    • Israeli cous cous (large, tapioca-like pearls cooked in clam juice)
    • poached pear (Asian red wine vinegar, star anise, cinnamon, clove)
    • Garnished: Kohirabi-Fenugreek Nage
    • Kohirabi- turnip/raddish; 
    • Fenugreek – pungent aromatic herb used in Indian cooking;
    • Nage –light butter sauce
  8. TK Char Siu Chicken Breast:
    • Grilled chicken (Ginger,garlic,hoisin,soy,honey)
    • Served with pork belly yucca mash
    • Finished with garlic mojo
  9. TK Chili Crab Legs (by the ½ lb)
    • Alaskan king crab legs tossed in chili sauce (garlic, Thai chili, soy, ginger, oyster sauce, tamarind, siracha, butter).
    • Watercress salad (dressed in lime/garlic oil)
    • honey/butter tossed plantains
  10. Pan Roasted Scottish Salmon
    • Organic Scottish Salmon sautéed skin-on marinated in rocoto-kimchi sauce
    • (rocoto – Peruvian hot chili; kimchi – Korean spice blend used in fermenting.)
    • sauté of: heirloom bean, bacon, lacinato
    • kale (chicken stock, lime, butter).
    • blood orange-teriyaki sauce
    • Garnish: micro epazote (Mexican herb).
  11. Tagalog Style Churrasco Steak:
    • Calamansi Citrus-Soy skirt steak
    • wok tossed broccolinni rapini
    • oyster mushroom.
    • hoisin/adobo sauce.
  12. Sauteed Lacinato Kale
    • Wok tossed with:
    • garlic
    • tomato
    • Garnish: cotija cheese

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