Roy's New Menu - September

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Author:
ejsimmons1
ID:
36182
Filename:
Roy's New Menu - September
Updated:
2010-10-12 06:23:21
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Roys New Menu September
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Roy's New Menu - September
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  1. Hiramasa Sashimi
    • 3.5 oz. Hiramasa Sashami (not sizzled)
    • Served with White Shiro Soy Sauce (Kim Chee Paste
    • and Sugar)
    • Garnished with Cilantro and Shishito Peppers
  2. Cucumber Mojito Roll - (Mojito Roll)
    • Cucumber Mojito Roll wrapped with Thai Basil and Mint.
    • Inside - Snow Crab, Cucumber, Mint, Basil, Grn. Onion, Onion, garlic, shallots, cloves,
    • soy and sugar. Drizzled with Captain Yaki Sauce - (Bacon, Captain Morgan Rum,
    • grn. onion, garlic, shallots, cloves, soy, and sugar.)
    • Garnished with Bubu Arare
  3. Caramalized Kim Chee Chicken Skewers(Chix Skewers)
    • 5 Kim Chee Chicken Skewers.
    • Served with Xiaoshang (Chinese Rice Wine) Sauce. (Xiaoshang and Sugar made
    • into a Simple Syrup.) Served with a Pickled Garlic Salad. (Vinegar and Garlic Heat
    • in Salad)
  4. Basil Seared Pacific Yellowtail - (Yellowtail) M
    • 7 oz. Basil Seared Yellowtail.
    • Served with a Crab Brandade Sauce - (Puree of Crab, Milk,
    • cream, olive oil, garlic, shallots, basil, thyme, celery, onion, and white wine)
    • Served with Braised Red Bliss Potatoes, Carrot Emulsion, and Roasted Leeks
  5. Cornmeal Crisped Opakapaka - (Opakapaka) M
    • 7 oz. Opakapaka crusted with Cornmeal, Parsley,
    • and asiago.
    • Served with Blackened Rock Shrimp Gumbo mixed with Bean Cassoulet. (Beans,
    • peppers, shrimp, portugese sausage) Combined with Asian Jambalaya Sauce -
    • (Soup Base). (Bacon, Celery, Carrots, Garlic, Spices, Pork, Chx, Shrimp Stk, black-
    • ening spices, bell peppers, shishito peppers, crushed red chilies).
  6. Spicy Kung "Pau" Scallops - (Scallops) M
    • 4-5 Scallops Seared with Togarashi.
    • Served with Roasted Garlic Oyster Sauce -Vegetarian
    • (Burnt Garlic, Onion, Gr. Onion, Oyster Sauce, and Veg Stock)
    • Served with Somen Sesame Noodle Cake , Bok Choy.
  7. Carolina Style BBQ Pork Tenderloin - (Pork) M
    • 8 oz. Pork Tenderloin, marinated in shallots, garlic, vinegar, liquid smoke,
    • tomato, kim chee sauce and brown sugar.
    • Served with Aka Miso Bordelaise.(Red Miso)-fermented paste of soybeans
    • and rice. (Garlic, Shallots, Thyme, Gr. Onion, Aka Miso, Red Wine, Sesame Oil)
    • Served with Butter Braised Bean Cassoulet, Asparagus, Shitake, and Garlic Chips
  8. 8 oz. Filet Mignon - (Filet)
    • 8 oz. Filet Mignon topped with a Parmesan Asiago Crisp
    • with Cracked Black Pepper or "Parmesan au Poivre".
    • Served with a Green Peppercorn Demi. (Mirapoix, Gr. Pepper,
    • garlic, thyme, rosemary, cognac, and natural)
    • Served with Okinawan Potato Fritters, and American Veggies
  9. 7 oz. Seared Duck ( Duck )
    • 7 oz. Seared Duck Breast served Pu Pu Style
    • Served with a Gingered Apple Demi (Ginger, Apple, Basil, Thyme, Cinnamon,
    • demi, and bacon).
    • Served with Ham Hock Purses (Ham, Gr. Onion, and Cabbage Stuffed Pasta) & Broc.

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