Seared Tuna with Compresed Mango and Vermicelli Noodles 1. 2.

Sear tuna on all four sides, garnish with chives, season and chill At service, thinly slice tuna to order

Shiso Vinaigrette: 1 T shallot 1 T garlic 4oz lemon juice Zest of 2 lemons 4oz rice wine vinegar 8oz sesame oil 16oz corn oil2oz soy sauce 10 shiso leaves, chiffonade Noodles: 1 bag vermicelli noodles Procedure: 1. 2.

Break noodles into smaller pieces and deep fry until golden brown Toss noodles with shiso vinaigrette

Mango: 1 mango, thinly sliced 2 oz pickled jalapeno, brunoise Procedure: 1. 2.

Before service, open bag and punch circles from mango using ring mold Top circles with a few pieces of jalapeno brunoise on plate

Smoked Salmon Tartare Tartare: 1# smoked salmon 2 T red onion, brunoise 2 hard boiled eggs, finely chopped 2T horseradish Juice of one lemon cup crme fraiche

1. Combine all ingredients in robot coupe, mix until reasonably smooth 2. Spread evenly onto sheet tray, freeze Rounds: 1 loaf pumpernickel bread Butter, as needed Crme fraiche, in squeeze bottle

50 capers, deep fried

Procedure: 1. 2. 3. 4. 5. 6. Punch circles out of pumpernickel bread, toast in oven Take tartare out of freezer, punch out circles using ring mold Spread butter on top of toasts Top with tartare circle Pipe a drop of crme fraiche over tartare Top with fried caper

Duck A lOrange

Whole ducks, 1 per 2 orders Orange juice

Peppercorns Tarragon

Procedure: 1. 2. 3. 4. 5. 6. 7. 8. Marinate ducks in orange juice with peppercorns and tarragon Preheat oven to 425F Cook ducks on sheet tray with roasting rack 15 minutes or until golden brown Lower oven temperature to 275F Cook until birds reach internal temperature of 125F Hold in 145F oven until service When firing order, bird goes into 365F oven for 5 minutes Rest birds 10 minutes before carving

Butternut squash puree 2 butternut squash, peeled and seeded, large dice 2 knobs butter 1 Cup chicken stock

Procedure: 1. Combine ingredients in sous vide bag 2. Cook in 212F steam oven until tender 3. Remove from oven, puree in blender until smooth and season Brussels Sprouts 1 bag Brussels sprouts

Procedure: 1. Remove larger leaves from sprouts, set leaves aside and reserve 2. clean and blanch Brussels sprouts, season Roasted Carrots 1 bag baby carrots, cleaned

Procedure: 1. Heat pan to high heat before adding oil 2. Add 12 carrots to pan in a straight line, Roll carrots when color is achieved 3. When cooked, spoon butter over top, cool and reserve for service 4. At service, reheat in 365F oven for 4 minutes Baby Turnips 1 case baby turnips 2 knobs butter 2 oz stock

Procedure: 1. 2. 3. 4. 5. 6. Snip off green tops Combine with butter and chicken stock Seal in sous vide bag Cook in 212F steam oven until tender Cool and reserve for service At service, reheat in 365F oven for 4 minutes

Bouillabaisse

Minestrone base, 1 cup per order 3 cups bruniose mirepoix, sweated and chilled Shrimp, 3 per order

Procedure: 1. Mix minestrone with mirepoix in rondeau until hot 2. Gently poach shrimp in base until cooked Risotto 1T shallots

1T garlic 1t saffron Cup chicken stock Box risotto, cooked 4oz cream 2T chives, finely chopped

1. 2. 3. 4. 5. 6.

Sweat garlic, saffron and shallots Deglaze with white wine Add stock and risotto, season and finish with cream and chives Spread risotto evenly on sheet tray Cut into rectangular cakes, hold for service At service, reheat in 365F oven for 3 minutes

Mussels 2 mussels per order 10oz white wine 10 knobs butter Juice of 5 lemons 2T parsley

1. 2. 3. 4. Lobster

Heat small rondeau Add mussels, butter, white wine Cover, steam mussels until they open Finish with lemon juice, parsley

16 lobsters 8oz stock 10 knobs butter Procedure: 1. Cook lobsters in 212F stream oven for 12 mins

2. Remove from shell, trim into uniform pieces 3. Make glaze of butter and stock 4. Poach lobster in glaze until hot

Dover Sole

1 dover sole filet per order 2 knobs butter Flour, seasoned

1. 2. 3. 4. 5. 6.

Season fliets, dredge in seasoned flour Heat Bourgeat pan, add butter until foamy Add sole to pan, spooning butter over top while cooking Add more butter and flip, repeat Deglaze with white wine Finish in 325F combi oven, 30% steam

Baby Carrots 2 carrots per order Butter, cut into knobs Stock, as needed

1. 2. 3. 4.

Seal carrots in sous vide bags with butter and stock Cook in 212F steam oven until tender Chill and hold for service At service, reheat carrots in glaze of butter and stock

Asparagus 2 asparagus per order, peeled Butter, cut into knobs Stock, as needed

1. Blanch asparagus and chill for service 2. At service, reheat asparagus in glaze of butter and stock

Potatoes 2 red bliss potatoes per order Butter, cut into knobs Stock, as needed

1. 2. 3. 4. 5.

Punch circles out of potatoes with ring mold, reserve scraps Seal circles in sous vide bags with butter and stock Cook in 212F steam oven until tender Chill and hold for service At service, reheat potatoes in glaze of butter and stock

Buerre Noisette 4 knobs Butter 1 T Tomato, cut in concasse brunoise 1t chives

Procedure: 1. Heat butter in saut pan until foamy 2. Add tomato, cook until butter is brown 3. Finish with chives 4. Spoon over Dover Sole on plate