Menu #1

Question 1

What are the courses in order?

Answer 1

1. Flower Tea
2. Caviar
3. Amberjack and Collar
4. Scallop/Trout (SUB)
5. Carrot and Brioche
6. Sea Urchin/Avocado (SUB)
7. Gooseberry
8. Squash and Bison/Lobster (SUB)
9. Broth
10. Wagyu
11. Sorbet
12. Apple/Chocolate (CELE)
13. Hoshigaki
14. Buckwheat Tea

Question 2

how to mark

Answer 2

most intrusive to least intrusive

Question 3

what courses typically require a giradon?

Answer 3

caviar
amberjack
squash
apple

Question 4

what course require a tray?

Answer 4

carrot and brioche

Question 5

how to clear tables?

Answer 5

collect BOH satellites and then go back for FOH marks

Question 6

where does tea drop?

Answer 6

to the right

Question 7

how much caviar does each guest get?

Answer 7

about 14 grams

Question 8

tell me about the caviar

Answer 8

• from Wilton, California
• golden osteria caviar that is the highest of quality that has been specially cured with our BBQ salts and mixed with wakame.
• it has been wrapped in kombu and warmed by the fire.
• this served a top spinach that has been poached in seaweed butter sitting in a smoked leek broth

Question 9

what are the leaves accompanying the amberjack?

Answer 9

little gem
red oak
lola rosa
two varietals of shiso
“the idea is to build your own wraps with the varying accoutrements. we do reccomend tasting them all together”

Question 10

what is in the crystal bowl accompanying the amberjack?

Answer 10

fermented kohlrabi
chrysanthemum
citrus gel
“make sure to dig spoon to the bottom to reach every layer.”

Question 11

what is in front of each of the guests during amberjack?

Answer 11

a bowl of crispy skin to provide texture to the wraps.

Question 12

how is the amberjack prepared?

Answer 12

it is dry-aged for three days, washed with sake, and finished with freshly grated Buddha’s hand that has been dried over our hearth for a final aromatic touch

Question 13

what is in the amberjack box?

Answer 13

a sauce made from the head and bones of the fish.

Question 14

what is the last satellite to drop during amberjack?

Answer 14

the collar or belly

Question 15

how is the last satellite for amberjack prepared?

Answer 15

marinated in sake lees overnight, grilled over the embers of the hearth and brushed with a ferment of last summer’s peppers. This is meant to be eaten with your hands.

Question 16

when are oshis dropped

Answer 16

before tea
after amberjack
after sea urchin

Question 17

tell me about the first tea.

Answer 17

traditionally dinner begins with a cup of tea; local flowers and herbs fresh from farmer’s market this morning finished with meyer lemon.

Question 18

when is food typically fired?

Answer 18

once wine glasses/wine spiel begins

Question 19

what is the SOP for markings?

Answer 19

glass, silver, wine

Question 20

where are the scallops from?

Answer 20

maine

Question 21

what are the fish ingredients of the XO sauce?

Answer 21

spot prawn
scallops that have been dried over the hearth.

Question 22

what is the scallop finished with?

Answer 22

coconut oil and lime juice

Question 23

what is in the scallop satellite plate?

Answer 23

coral that has been marinated in buttermilk and fried

Question 24

what is the sallop sitting on?

Answer 24

xo sauce

Question 25

what is the scallop sitting on?

Answer 25

xo sauce

Question 26

how is the scallop sidecar prepared?

Answer 26

mantle is quickly grilled over the fire and plated with a cucumber and a mustard broth

Question 27

tell me about the carrot.

Answer 27

- barbequed carrot cooked over the hearth for three days with its lacto-fermented tops. -below the fermented tops are mixed with gai lan and garnished with pickled shallot surrounded by a carrot sauce - harissa butter is drizzled on top

Question 28

tell be about the brioche

Answer 28

- this is brioche from a 60 year old sourdough starter accompanied with fermented bread butter - starter is a combination of all purpose, whole wheat, and rye flours

Question 29

where is the carrot from?

Answer 29

tierra farms

Question 30

what is used to specify an adjusted plate?

Answer 30

a cloth square

Question 31

where do we get our sea urchin from?

Answer 31

green sea urchin from Hokkaido and purple sea urchin from Santa Barbera

Question 32

gooseberry

Answer 32

smoked and pickled gooseberry with toasted almond oil and coastal seaweed

Question 33

tell me about the squash

Answer 33

- squash is covered in a collard green to protect it from the hearth -honey nut squash is roasted and then stuffed with a puree of honey nut that has been slowly dried over our hearth and then rehydrated with mole of smoked local peppers. - garnished with a chimichurri of torn and toasted sourdough bread

Question 34

tell me about the bison plate

Answer 34

- bison from Wisconsin is dry-aged for just over a week - hedgehog mushroom that glazed with lacto-fermented mushroom sauce -yogurt with horseradish -sauce made from grilled bones of the bison with quince jus and ras el hanut

Question 35

what is ras el hanut

Answer 35

Moroccan spice blend that primarily contains cumin, clove, cinnamon, turmeric, coriander

Question 36

tell me about the bison broth

Answer 36

broth made from the grilled bones of that bison that is finished off with wagyu fat

Question 37

tell me about the wagyu addition

Answer 37

a5 Miyazaki wagyu that is cooked over embers. - sauce is made from the grilled bones and dried shitakes mushrooms. Sauce is finished with cabernet vinegar and wagyu fat - accompanied with lightly grilled radicchio

Question 38

tell me about the shaved ice

Answer 38

shaved ice of passionfruit with shiso and Riesling sorbet

Question 39

tell me about the apple

Answer 39

- apples are slow roasted over fire and brushed with brandied brown butter - tart made of sunflower seeds and apple jam - sunflower butterscotch and buttermilk ice cream

Question 40

celebration

Answer 40

chocolate tart with hazelnut

Question 41

hosigaki mignardise

Answer 41

- honey cake piped with persimmon jam and brushed with a rum glaze - buckwheat cream and hoshigaki garnish

Question 42

what is hoshigaki?

Answer 42

hoshigaki is Japanese preserved persimmon

Question 43

what is hoshigaki?

Answer 43

hoshigaki is Japanese preserved persimmon.