Current Menu Flashcards

Question

# MINIS SEMOLINA FIG SPRITZ | What course & menu (s) / Inspiration

Answer 1

* Tasting Menu Only * Figs are widely popular in Italy, grown throughout the country, with the Val Camonica fig variety often grown in the region of Lombardy. Semolina is commonly produced in Italy and exported throughout the world. We combined these two classic Italian ingredients into a piped butter cookie, called a spritz cookie, that many cultures traditionally bake during the holidays.

Answer 2

1. Dairy 2. Egg 3. Gluten

Answer 3

1. Graham Sable 2. Hazelnut Cranberry Frangipane 3. Cranberry Gel 4. Candied Hazelnuts 5. Apple Brandy Mousse 6. Brown Sugar Oat Streusel 7. Caramelized Apple 8. Cranberry Sorbet

Answer 4

1. Sciatt 2. Foie Gras on Pumpernickel with Muscadine Jelly 3. Fried Polenta Cake with Taleggio Fonduta & Apple Mostarda

Answer 5

Buckwheat and Beer Battered Valtellina Casera Cheese & Grappa Glaze.

Answer 6

Served on Pumpernickel with a Muscadine Jelly

Answer 7

Topped with Taleggio Fonduta and Apple Mostarda

Answer 8

1. Diary 2. Gluten

Answer 9

1. Wagyu Beef 2. Charred Broccoli 3. Tonnato 4. Caviar

Answer 10

* Doddy Creek Farms - Specialized in Local grass fed Akaushi wagyu beef raised in Normandy, TN * Sliced thin and served raw, dressed in ice wine vinegar and salt

Answer 11

Local broccoli charred on the grill then marinated with vinegar, olive oil garlic and herbs

Answer 12

Tuna sauce made from poached tuna, capers, anchovies, olive oil and egg

Answer 13

White sturgeon caviar from Calvisius, produced in Lombardy

Answer 14

1. Allium 2. Beef 3. Egg 4. Seafood

Answer 15

Though tonnato traditionally comes from Piedmonte, vitello tonnato made its way to Lombardy and is on most menus in trattorias across the region. Being a rich, wealthy region of Italy luxurious cuts of meat are often on menus. They are also known for their cattle production, and we are featuring Calvisus caviar that is produced in a town called Calvisano near Brescia.

Answer 16

1. Pumpkin Filling 2. Egg Dough Pasta 3. Brown Butter Glaze

Answer 17

Pumpkins are roasted in the wood fired oven then blended with parmigiano-reggiano, fruit Mostarda, and amaretti cookie (almond cookies)

Answer 18

Classic egg dough infused with pumpkin

Answer 19

1. Dairy 2. Gluten 3. Nuts 4. Egg

Answer 20

A typical stuffed pasta from Mantua. This dish is a nod to the famous Dal Pescatore restaurant in Canneto sull’Oglio which is just south of Mantua. Ran by the Santini family, it is where Chef Tony trained early in his career and where Chef Joey staged for a few days on his trip to Italy

Answer 21

1. Saffron Infused Risotto 2. Veal Ossobuco 3. Gremolata Oil

Answer 22

Cooked in parm stock and infused with Saffron. The risotto gets finished with bone marrow butter and parmigiano Reggiano

Answer 23

Veal shanks that are braised in veal stock and aromatics. We chill the meat and cube it, Reduced the braising liquid until thick, and dice and caramelize mirepoix. On the pick up we combine the diced meat, braising liquid and mirepoix

Answer 24

Parsley, Olive Oil and Lemon Zest

Answer 25

1. Dairy 2. Meat (can be omitted)

Answer 26

Risotto alla Milanese might be the regional dish of Lombardia. Traditionally a saffron risotto with the addition of bone marrow- the dish is typically served with ossobuco alla Milanese. This is a refined version that assimilates the traditional trattoria dish. History + Legend: Legend has it that the dish was first created by the master glazier of Milans cathedral Valerio Diependale who regularly used saffron to stain the glass windows yellow. First recipe under the name risotto alla Milanese was in 1829 in a cookbook called Nuovo Cuovo Milanese Economico by Giovanni Felice Lurasch

Answer 27

1. Stugeon 2. Franciocorta Sauce 3. Beetroot 4. Sunchoke 5. Horseraddish Oil

Answer 28

Farmed from California, Lightly cured with citrus and roasted in the oven a la minute

Answer 29

Franciacorta, butter, fermented garlic honey and lemon

Answer 30

Local baby beets roasted and glazed in beet juice

Answer 31

fresh horseradish infused vegetable oil

Answer 32

Caramelized sunchoke puree. Sunchoke, butter and cream

Answer 33

Lombardy is a land lock Region but Is home to some of Italy’s most famous lakes including Lake Como and Garda that have many freshwater fish resulting in many freshwater fish dishes. We wanted to make a freshwater fish to emulate this by serving sturgeon, a unique fish that is often overlooked. The addition of Franciacorta (incredible sparkling wine from Lombardy done in Champagne method) also highlights the regions specialties

Answer 34

1. Dairy 2. Fish

Answer 35

1. Guinea Fowl 2. Fegato Sauce 3. Polenta 4. Mostarda di Frutta

Answer 36

Sous vide breast then the skin is crisped in the oven a la minute

Answer 37

made from the carcasses of the birds. We produce a stock and then reduce it down. The reduced stock gets further reduced with cream and seared livers. It is then blended and finished with foie gras, seasoned with ice wine vinegar and salt

Answer 38

Anson Mills (South Carolina based) heirloom, sustainable and organic polenta that is cold milled and hand processed to retain the highest amount of nutrients and flavor. We cook it in stock and finishing with parmigiano and butter.

Answer 39

a typical Lombardian condiment made by candying fruit and spiking it with mustard powder or oil. Typically Served with meat and cheeses. The fruit and process changes from city to city, the one for this dish (and the tortelli) is made in a mantua style by using quince and pears and slowly candying them throughout 3 days

Answer 40

1. Dairy 2. Poultry

Answer 41

a rough spin on Fagiano alla Milanese which is a typical pheasant dish that is cooked with lots of dairy and a sauce is made from the livers of the bird. We are serving a more refined version and using guinea fowl, which is a similar game bird that is also eaten throughout the region. We also wanted to highlight Polenta which is eaten and produced throughout the region.

Answer 42

* Cow milk * Way up in the mountainous caves around Val Taleggio, Taleggio is made every autumn and winter using pasteurized cow’s milk from the alpine pastures. The cheese is matured in caves and washed once a week with seawater to control the surface bacteria. This washing of the rind is what gives Taleggio its pungent smell, but the cheese itself is actually very mild, with a distinctive fruity tang which makes it good in salads or melted into risotto or polenta. (6-10 weeks) * Will be served with local honey

Answer 43

* Cow milk * Originates in the town of Gorgonzola, just a few miles west of Milan. one of the oldest blue cheeses in the world and remains one of the most popular. a soft, blue, buttery cheese made from pasteurized cow's milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. Mild, and sweet with notes of sour cream and lactic tang. Aged a minimum of 45 days * Will be served with Mostarda di frutta

Answer 44

* Cow and goat milk * A signature cheese of the Valtellina Valley, Bitto is named after the nearby Bitto River. Bitto is only produced in the summer – when grass appears on the alpine meadows of altellina, farmers let their cow’s out to feed and use the milk to make Bitto. a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen. Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow's milk with the addition of 10-20% of goat's milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère. As it ages, it gets crumbly and small white dots appear on the rind. After a year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years * Served with Yolan Balsamico

Answer 45

* Cow Milk * Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano- Reggiano. It is produced throughout the Po Valley This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). * Served with Yolan Balsamico

Answer 46

1. Traditional vanilla sponge cake 2. Walnut Bavarian mousse 3. Caramelized apricots 4. Candied walnut 5. Apricot & golden raisin chutney 6. Saffron anglaise espuma 7. Salted apricot cremeaux

Answer 47

1. Dairy 2. Egg 3. Gluten 4. Walnut

Answer 48

Paradiso cake “heavenly cake” originates from the city of Pavia in the Lombardy region. This symbol of Pavia is sold in bakeries throughout the city and won its Inventor, Chef Enrico Vigoni, a gold medal at the Milan International World Fair in 1906. We made a buttery, light sponge cake filled with candied walnut mousse, topped traditionally with powdered sugar. This is paired with a sweet and savory fruit chutney, saffron, and torched apricots.

Answer 49

Tasting & A La Carte

Answer 50

* Tasting Menu Only * Figs are widely popular in Italy, grown throughout the country, with the Val Camonica fig variety often grown in the region of Lombardy. Semolina is commonly produced in Italy and exported throughout the world. We combined these two classic Italian ingredients into a piped butter cookie, called a spritz cookie, that many cultures traditionally bake during the holidays.

Answer 51

1. Dairy 2. Egg 3. Gluten

Answer 52

* San Marzano Tomatoes * Guanciale * Basil * Bucatini * Parmigiano-Reggiano

Answer 53

* Gluten * Dairy

Answer 54

* Mafaldine Pasta * Grated Pecorino Romano * Freshly Ground Black Pepper * Sauce: Pecorino Romano, Pasta Water, EVO, Black Pepper

Answer 55

* Gluten * Dairy

Answer 56

* Shaved Truffle * Potato Gnocchi * Ricotta Cream Sauce & Parmigiano Reggiano

Answer 57

* Dairy * Eggs

Answer 58

* Salad (on top): Arugula, Olive Oil, Shaved Parm * Veal: Breaded with Milk, Egg, Focaccia Bread Crumbs, Fried in Olive Oil

Answer 59

* Egg * Dairy * Gluten

Answer 60

* 55 day dry aged Kansas City Steak * Sauce Changed Seasonally

Answer 61

* Allium * Gluten

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