RM-12/7/13

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Author:
Anonymous
ID:
251483
Filename:
RM-12/7/13
Updated:
2013-12-07 14:03:20
Tags:
RM 12
Folders:

Description:
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  1. crab cake
    • Maine Johah crab cake
    • over heirloom cherry tomato & jalapeño relish
    • topped w/arugula & radish salad

  2. cassoulet
    • duck confit & roasted pork
    • in stewed mirepoix & cannellini beans
    • w/pork rillon & herbed bread crumbs
    • topped w/grilled rabbit tenderloin
  3. soup
    • butternut squash bisque
    • topped w/pistachios braised leeks & a pan seared day boat scallop
  4. foie gras
    • pan seared foie gras
    • over brioche crouton
    • topped w/grilled scallion & port vinegar soaked Washington cherry gastrique
  5. carbonara
    • house-made tagliatelle pasta
    • in a garlic cream sauce
    • w/English peas, shaved black truffles & Parmigiano Reggiano
    • topped w/crispy fried prosciutto de Parma & a free-range egg yolk
  6. dumplings
    • chianti braised beef tenderloin & cracked pepper dumplings
    • enriched w/a veal demi glace
    • topped w/arugula, creme fraiche, pecorino, toasted pine nuts & fried basil
  7. bolongnese
    • slow stewed Kobe beef & Berkshire pork
    • in a San Marzano tomato sauce
    • tossed w/house-made ricotta gnocchi & local mizuna greens

  8. pappardelle
    • house-made black garlic pappardelle pasta & house-made sweet Italian sausage
    • sauteed w/chili oil & broccoli rabe
    • garnished w/shaved pecorino cheese
  9. mista
    • Sandy Hill Farms seasonal greens
    • dressed w/ hazelnut-white balsamic vinaigrette
    • w/Humboldt Fog cheese & toasted hazelnuts
  10. beet salad
    • organic red beets roasted in red wine vinegar & organic yellow beets roasted in white balsamic vinegar
    • served w/gorgonzola dolce & toasted walnuts
    • topped w/baby mache greens

  11. pear salad
    • port wine poached Bosc pear topped w/goat cheese
    • over radicchio & golden raisin salad
    • dressed w/chive vinaigrette

  12. filet
    • grilled Canadian beef tenderloin topped w/gorgonzola dolce butter
    • over sautéed scarlet frills mustard greens & roasted acorn squash
    • finished w/red wine demi glace

  13. halibut
    • pan roasted halibut
    • over grilled scallion puree
    • served w/pickled mushrooms, sautéed baby Brussels sprouts & bacon rillon

  14. short rib
    • porter beer braised short rib
    • over roasted garlic potato puree
    • w/sauteed asparagus
    • finished w/rich braising jus
  15. swordfish
    • grilled George's Banks swordfish
    • over long grain brown rice & sautéed cauliflower florets dusted w/gremolata
    • topped w/Meyer lemon preserves

  16. veal chop
    • grilled center cut veal chop
    • over black truffle fingerling potato salad
    • served w/sauteed rainbow Swiss chard
    • finished in porcini demi glace
  17. lobster risotto
    • grilled Maine lobster tail
    • over lobster risotto w/rosemary butter poached lobster claws
    • topped w/truffled arugula salad
  18. pork
    • Berkshire pork tenderloin
    • over whipped celery root puree
    • served w/sauteed broccoli rabe & warm apple compote

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