Card Set Information

2013-09-01 15:16:09

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  1. Which oyster is shown?
    • East Coast
    • Blue Point Oyster, Long Island, NY
    • -Med; balanced, creamy; flat, firm cup
  2. -Beausoleil, New Brunswick, PEI Maine
    • -Medium; Creamy, slight oceanic; deep cut
    • West
    • -Cortes Island, British Columbia
    • -Med; mildly oceanic, sweet flavor; nicely cupped and smooth
    • -Totten Island, Washington state
    • -small; very oceanic; deep cup, firm, plump
  3. Caesar Salad --3+1
    • Chopped Romaine
    • Creamy Dressing
    • Croutons
    • Caesar Cadini 1924 in Tijuana, Mexico
  4. Caesar Dressing --5
    • egg
    • anchovies
    • oil
    • garlic
    • capers
  5. 5 Onion French Soup --5+1+4
    • vidalia
    • red
    • spanish
    • shallot
    • leek
    • caramelized and deglazed with sherry
    • beef/chicken stock
    • brioche toast
    • topped with
    • -gruyere
    • -parmesan
  6. Market Salad --5+5
    • Baby Greens
    • -lolla rosa
    • -red oak
    • -baby romaine
    • -arugula
    • -frisee
    • cucumber
    • cherry tomatoes
    • red onion
    • balsamic dressing
  7. Agave Braised Pork Belly with pickled Napa Cabbage --1+8+2
    • Pork belly (braised in…)
    • -Braising sauce:
    • Agave (mild sweet flavor)
    • pineapple juice
    • orange juice
    • carrots
    • celery
    • onions
    • garlic
    • chicken/veal stock
    • reduced braising liquid
    • served crispy
    • -on pickled napa cabbage
    • -topped with scallion salad
  8. Crab Cakes --6+2
    • 4 oz Jumbo Lump Crab
    • panko
    • bechamel
    • lemon zest
    • red pepper
    • tarragon
    • -seared, finished in oven
    • roasted garlic
    • lemon aioli
  9. panko
    coarse Japanese bread crumb for crunch
  10. Ailoi
    emulsion of oil and egg yolk
  11. Chorizo
    a highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. Mostly used in Mexican and Spanish cultures.
  12. Chopped Salad --331121
    • romaine
    • haricot verts
    • cucumber
    • tomatoes
    • red onion
    • roasted red peppers
    • kalamata olives
    • bacon lardons
    • goat cheese
    • ranch dressing
    • Croutons
  13. Foie Gras --1+4(1)
    • Although the literal translation from french is 'fat liver', Foie Gras is the term generally used for goose liver or duck liver. We will be using duck liver.
    • By French law, foie gras is defined as the liver of a duck fattened by force-feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding.
    • duck liver
    • rhubarb compote
    • french toast
    • roasted stock reduction
    • -with verjus
  14. verjus
    acidic sour liquid made from unripe grapes
  15. White Water Mussels --1+5
    • Maine mussels grown in the ocean where the water breaks to give it a real oceanic flavor.
    • butter
    • garlic
    • shallots
    • parsley
    • white wine
  16. Roasted Bone Marrow --4
    • Cow Bones split, roasted at 350
    • sea salt
    • brioche toast
    • watercress salad
  17. House made Mozzarella --4
    • cheese curds cooked to order
    • ugly ripe tomatoes
    • evoo
    • 25 year old balsamic vinegar
  18. Classic Wedge --3
    • iceberg wedge
    • ugly ripe tomatoes
    • chunky bleu cheese dressing
  19. Oysters half shell --5
    • 2 each west/east coast oysters
    • cocktail sauce
    • mignonette sauce
    • lemon
    • crushed ice
  20. Mignonette Sauce --4
    • red wine
    • vinegar
    • shallots
    • course black pepper
  21. Cocktail Sauce --6
    • chili sauce
    • horseradish
    • tabasco
    • worcestershire sauce
    • lemon juice
    • lemon zest
  22. Clams half shell --5
    • little neck clams
    • cocktail sauce
    • mignonette sauce
    • lemon
    • crushed ice
  23. Maryland Crab Cocktail
    • 4 oz colossal pasteurized Maryland crab-highest quality
    • radicchio leaf
    • cocktail sauce
    • lemon
    • crushed ice
  24. Oysters Rockefeller
    Created in 1899 at Antoine's, in New Orleans by Jules Alciatore, son of the restaurant's founder. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Oysters Rockefeller was developed in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899.
  25. Jumbo Gulf Shrimp --4
    • U4-Under 4 pieces per pound
    • cocktail sauce
    • lemon
    • crushed ice
  26. Whole Chilled Baby Lobster --4
    • 1# baby lobster, Chilled and cracked
    • lemon
    • drawn butter
    • crushed ice
  27. Classic Steak Tartare --14, 2x2
    • aged sirloin and filet, finely diced
    • capers
    • cornichons
    • egg yolks
    • evoo
    • shallots
    • parsley
    • dijon mustard
    • ketchup
    • tabasco
    • worcestershire sauce
    • salt
    • black pepper
  28. Cornichons
    French for 'gherkin'. They are crisp, tart pickles, made from gherkin cucumbers.
  29. Spicy Tuna Tartare --1+5
    • This will be a play on a spicy tuna roll
    • ahi tuna
    • spicy mayo
    • avacado
    • sticky rice
    • crispy wontons
  30. White Anchovy Tartare --4
    • white anchovies
    • caramelized onions
    • shaved fennel salad
    • brioche toast
  31. Dry Aging
    The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
  32. Steaks --10
    • Dry aged in house recommended served med rare to med
    • 8/12 oz Filet
    • 16 OZ 35 DAY SIRLOIN
    • 28 oz 28 DAY RIB EYE
    • 28 oz 60 DAY DRY AGED RIB EYE
    • 28 oz CAJUN RIBEYE
    • 48 oz 28 DAY PORTERHOUSE STEAK for 2
  33. 8/12 oz Filet --loc
    This expensive boneless cut of beef comes from the small end of the tenderloin. Its extremely tender but lacks flavor.
  34. 16 Ounce Veal Chop --loc/source sex/age
    Veal Chop comes from the same spot as the ribeye on the cow which comes from the rib section between the short loin and the chuck. Veal is the meat of young cattle (calves) as opposed to meat from older cattle though veal can be produced from a calf of either sex and any breed. Most veal comes from male calves of dairy breeds.
  35. 16 oz 35 day Sirloin --loc
    boneless, This cut lies between the very tender short loin and the tougher round
  36. 16 ounce Veal Chop Parmanese --desc/wt
    veal chop pounded thin and breaded with flour, egg and panko. It is then topped with confit heirloom tomatoes and then fontina cheese. It is then baked off till fully cooked and the cheese is melted and topped with arugula
  37. 24 oz 35 day NY Strip
    • bone in, one side
    • rubbed with Love Sauce
  38. 28 oz 28/60 day Ribeye --loc
    This cut lies between the very tender short loin and the tougher round
  39. 28 oz Cajun Ribeye
    Prime Rib prepared and marinated and seasoned with our house made Cajun Spice.
  40. Colorado Rack of Lamb --age/src/wt
    Colorado Lamb is a sheep less than one year old known for it's tender meat. These are two double chops cooked to temperature. They average around 12 ounces per order.
  41. Roasted Chicken mole --wt/src/loc
    Half of a 4 pound Bell and Evans Chicken which are pioneers in the natural food market. This company is four generations and the chickens are raised and processed in the heart of the Pennsylvania Dutch Country. The chickens are raised without antibiotics. We served a half chicken boneless the breast and the thigh no leg. the wing is on but with out the meat it is there for a garnish. they are served on top of mashed potatoes and topped with a roasted garlic jus.
  42. Maine Lobster --1+3
    • One species of lobster found on the Atlantic coast of North America. The American lobster, Homarus americanus, is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador Sea to New Jersey.
    • 2-4#
    • drawn butter
    • lemon
  43. Baked Stuffed Lobster --8
    • lobster
    • shrimp
    • scallops
    • crab meat
    • brioche toast
    • butter
    • lemon juice
    • white wine
  44. Crispy Organic Scottish Salmon --4
    • crushed spring peas
    • saute snow peas
    • pea shoot salad
    • sherry vinaigrette drizzle
  45. Diver Sea Scallop Benedict --6+1
    • sweet potato hash
    • -chorizo sausage
    • -peppers
    • -onion
    • fried quail egg
    • hollandaise
    • Scallops are seared brown, med and placed on top of the hash and each scallop has a fried quail egg on top and then topped with hollandaise.
  46. Pan Seared Tuna --3+(3)
    • crushed fingerling potatoes
    • sauteed asparagus
    • lava bean morel mushroom ragout sauteed in
    • brown butter
    • shallots
    • white wine
  47. Morel mushrooms
    wild mushrooms that are in the truffle family and has a earthy, smoky nutty flavor.
  48. Fontina Cheese
    Fontina cheese is a semi-firm yet creamy Italian cow's milk cheese with about 45% milk fat.
  49. Au Poivre sauce --3
    • brandy
    • veal stock
    • peppercorn
  50. Mother Sauces --5
    • In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces. They are:
    • -Sauce Béchamel, milk-based sauce, thickened with a white roux.
    • -Sauce Espagnole, a fortified brown veal stock sauce.
    • -Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
    • -Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
    • -Sauce Tomate, tomato-based
  51. Demi-glace
    A rich brown sauce in French cuisine used by itself or as a base for other sauces. Equal parts of veal stock and espagnole sauce.
  52. Love Sauce
    rendered aged fat
  53. Cajun Marinade
    • olive oil
    • onions
    • 23-28 degree marinade
  54. Cajun Seasoning
    • cayenne
    • paprika
    • salt
    • white pepper
    • black pepper
  55. Roquefort
    • One of the oldest blue cheese in the world made from sheep's milk in the south of France, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
    • Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort.
    • Served a-gratin on top of the filet.
  56. Oscar --3
    • crab meat
    • asparagus
    • béarnaise
  57. Hollandaise --2
    • butter
    • egg yolks
  58. Béarnaise --3
    • hollandaise
    • tarragon
    • vinegar
  59. Bordelaise --1+5
    • A classic french sauce named after the Bordeaux region of France, which is famous for its wine.
    • bone marrow
    • butter
    • shallots
    • demi glace
    • red wine
  60. mornay sauce --4
    • béchamel sauce
    • gruyere
    • cheddar
    • parmesan
  61. English Mustard
    Made from ground mustard seeds and water to make a thick paste
  62. french fries
    traditional french fries made fresh in house, fried in vegetable oil with Idaho potatoes
  63. Herb Parmesan Cheese Fries --4
    • Ground parmesan cheese
    • parsley
    • rosemary
    • thyme
  64. Hash Browns --4+1
    • diced baked potatoes
    • chopped onions
    • bell peppers
    • clarified butter
    • sauteed until golden brown
  65. Mashed Potatoes --3
    Steamed Yukon Gold potatoes mixed with cream and butter
  66. Garlic Mashed Potatoes
    with roasted garlic
  67. Lobster Macaroni and Cheese --3+(3)
    • diced lobster
    • elbow pasta
    • mornay sauce (Gruyere, Parm, Cheddar)
  68. Monster Baked Potato
    Idaho 40 count potato
  69. Spinach
    sautéed and steamed
  70. Creamy Spinach --4
    • fresh ground cooked spinach
    • sweet cream
    • shallots
    • herbs
  71. Asparagus
    steamed, sautéed
  72. Onion Rings
    Lightly coated in windra and dusted in super crispy tempura batter, deep fried until crispy and seasoned with salt and pepper.
  73. Haricot Verts
    Steamed and Sautéed
  74. Corn Off the Cob
    Whole corn roasted carved off the cob sautéed with brown butter and shallots
  75. Creamed Corn
    Roasted corn creamed out
  76. Lap Cheong Fried Rice
    Lap Cheong (Cantonese name) is a Chinese sausage. Cheong, which is a dried, hard sausage, made from pork with a high fat content. This made a day in advance so it can absorb the liquid. It has peas, egg, scallion, lap cheong and soy sauce.
  77. Chef Joel Reiss
    • Bachelors Degree in Restaurant Management and Culinary Arts from Johnson & Wales in Rhode Island
    • Worked with great chefs like:
    • -David Burke
    • -Terrance Brennan
    • Work
    • -at 16, line cook World Yacht Cruise Line
    • -Executive Chef of The Post House in Manhattan
    • -Park Avenue Cafe
    • -Smith and Wollensky
    • -Maloney and Porcelli Steakhouse
    • -The Odeon
    • -Orsay
    • -Artisinal
    • -Hawaiian Tropic Zone restaurants in New York City and Las Vegas, NV
  78. S Hospitality Group
    • Studio Square S2
    • S Prime
    • Cavo
    • -Chef Rory O’Farrell