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FOOD_DOCIERS_JAN_2016

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FOOD_DOCIERS_JAN_2016

  1. 1. SCALLOPS 2-WAYS RAW AND COOKED WITH SWEET CORN, SCALLIONS AND CRISPY GINGER FRITES
  2. 2. PORK BELLY IN PASTRY CRUST WITH SMOKED PORK FOAM AND SLOW COOKED ADZUKIS
  3. 3. STONE CRAB ~ CORN CAKE WITH AVOCADO – EDAMAME MASH AND MOMIJIOROSHI AÏOLI
  4. 4. COPPER RIVER SALMON TANDOORI WITH LOBSTER ~ CHANA KOFTA AND SLOW BRAISED LENTILS
  5. 5. MAHIMAHI SUSHI MOUSSE WITH PIQUILLO MAYO, SQUID INK PAINT AND PICKLED ROOT SLAW BRAISED BEEF SHORTRIB WITH SWEET POTATO RAVIOLI, PICKLED SHIMEJI AND FRIED LEEKS
  6. 6. HARASUME NOODLE WRAPPED BLACK COD WITH BOK CHOY PURSE AND DAIKON LEATHER
  7. 7. WAHOO POKÉ WITH AVOCADO, CHILE, MANGO, POACHED APPLE AND PLANTAIN CHIP
  8. 8. FOIE GRAS TORCHON WITH SOBA CAKE, NIGORI SAKE GELÉE AND GOJI ~ PLUM RELISH
  9. 9. PAN ROASTED DUCK BREAST WITH SOYBEAN CAKE, BEET CHUTNEYAND HARICOT VERT
  10. 10. MANGOSTEEN CRÈME BRÛLÉE WITH CANDIED MANGO, TOASTED COCONUT AND GREEN TEA SHORTBREAD
  11. 11. YELLOWFIN TARTARE WITH KOJI SALT, AVOCADO, SHAVED DAIKON, SHISO, CHILE AND KEY LIME SCALLOPS 2-WAY WITH BEET PAINT, SWEET CORN. FENNEL, GINGER AND FRIED ROOT CHIPS
  12. 12. POPCORN PRAWNS WITH GUAJILLO CHILE AÏOLI, CILANTRO, SESAME SEEDS AND KEY LIME
  13. 13. PORK “TSUKUNE” YAKITORI SKEWERS WITH PORK TARE SAUCE AND MELTED GRUYERE
  14. 14. 6’ VALENCIAN PAELLA WITH CHORIZO, CHICKEN, PRAWNS. TOMATO, SAFFRON AND MANCHEGO
  15. 15. CHARCOAL BROILED “BONJIRI” CHICKEN TAILS WITH GRILLED LEMON, SWEET SOY AND CHIVES
  16. 16. BBQ MOROCCAN OCTOPUS WITH HARISSA SPICE PASTE, CHILE PEPPERS AND PARSLEY “OCTOPUS 5-WAYS” 1/SASHIMI WITH UME PLUMS 2/PASTRAMI ON GERMAN RYE 3/TERRINE WITH KIELBASA AÏOLI 4/TAKOYAKI WITH TONKATSU 5/BACON WITH CURED EGG YOLK
  17. 17. ROGAN JOSH MUTTON CURRY WITH CHANA MASALA, COCONUT CHUTNEY AND CUMIN CHIP
  18. 18. HAMACHI CRUDO WITH PEA CRUST, SWEET PURÉE, PEA TENDRILS AND ORGANIC PEA SHOOTS
  19. 19. PAN ROASTED SCALLOPS WITH ROASTED APPLE – CELERY ROOT PURÉE, CARAMELIZED BACON, CANDIED MOROCCAN OLIVES AND CRISPY QUINOA SAMOAN LOBSTER OKA WITH FRESH COCONUT, PEANUT, DRIED TOMATO, CILANTRO, SPROUTS, LIME AND PALM SUGAR THAI CHILE DRESSING
  20. 20. THE YARDBIRD 8-HR SMOKED CHICKEN SANDWICH WITH SMOKED BACON, AGED CHEDDAR, ROASTED MUSHROOMS AND CAROLINA MUSTARD BBQ SAUCE
  21. 21. MAPLE MISO BLACK COD ON A HOT STONE WITH CRISP SOBA NOODLES, SHIITAKE MUSHROOMS AND FRIED LOTUS ROOT
  22. 22. OCTOPUS TERRINE, PAPRIKASH SAUCE AND SMOKED CHORIZO TANDOORI WINGS DRUMETTES WITH ROARING 40’S BLUE LOBSTER ~ JALAPENO, CORN SAUSAGE WITH PIQUILLO PEPPERS CHAR-BROILED SARDINES WITH CHILE ~ LIME SALT ARANCINI WITH TALEGGIO CREAM, CAPERS AND CHIVES
  23. 23. BEEF TATAKI BUNDLES WITH EDAMAME PUREE AND MARINATED TOFU CHERRY MISO SALMON DAIKON ROLLS WITH TOASTED EGG YOLK LOBSTER, LANGOUSTINE AVOCADO, TRUFFLED BEAN PURRE AND CAVIAR ON BEET CHIP TUNA TARTAR IN DAIKON CUP WITH CAPERS, ROASTED BEET AND CANDIED BLACK OLIVE
  24. 24. DUMPLING DUO MENCHI KATSU BEEF WITH TONKATSU AND OYAKI SOBA DUMPLING WITH OCTOPUS, CANDIED BACON & UNI BUTTER
  25. 25. BEET CURED SALMON GRAVADLAX WITH SIX- SEAWEED SALAD, PICKLED BEETS, BEET ~ HORSERADISH PAINT, HAND SHAVED DAIKON, TOASTED EGG YOLKS AND ORGANIC IKURA ROE BLUE CRAB, ROASTED APPLE AND CANDIED GINGER “CRYSTAL” DUMPLING WITH DUCK EGG ~ MUSTARD SAUCE, FRIED LEEKS AND GOJI BERRIES “PLEA TRAY” BARRAMUNDI WITH PEANUT, THAI CHILE, FISH SAUCE, COCONUT, BANANA PLAMS, LIME LEAF, LIME JUICE, FRIED GINGER AND POTATO CRISPY HOOP
  26. 26. BEEF, SALMON AND PORK TANDOORI SKEWERS WITH FRESH GROUND TANDOORI PASTE, HOUSEMADE YOGURT, DEHYDRATED BEETS, FRIED GARLIC, LIME JUICE, KASHMIRI AND “RESHAMPATTI” CHILE MASALA KAHARI GOSHT WITH CHANA SPICE, TOMATO, GHOST CHILES, FRESH MADE PANEER, COCONUT BASMATI RICE, FRIED SHALLOTS, SAWTOOTH CORIANDER AND KOLONJI CHAPATI “SAMLAA KHAENG PHET” “CAST IRON POT” CAMBODIAN CHICKEN CURRY WITH LEMONGRASS, GINGER, COCONUT MILK, CHILE, TURMERIC, SWEET, POTATO, LONGBEANS, LIME, SWEET BASIL AND SCENTED JASMINE RICE
  27. 27. “GNOCCHI DI RICOTTA E SPINACI” WITH TALEGGIO CREMA, GARLIC CONFIT, TOASTED “PANGRATTATO” BREAD CRUMBS AND OLIO DI TARTUFO BIANCO “SIHANOUKVILLE” PRAWN ~ POACHED PEAR “CRYSTAL” DUMPLING WITH ROASTED CAULIFLOWER –APPLE PUREE, TOASTED EGG YOLKS AND CHIVES CAMBODIAN FISH AMOK WITH BARRAMUNDI, YELLOW KROEUNG “AMOK” PASTE, COCONUT MILK, TURMERIC, LEMONGRASS, FINGER CHILES AND LIME LEAF PAN ROASTED DUCK BREAST WITH SEARED ROUGET FOIE GRAS, CARROT ~ CARDAMOM REDUCTION, PASSITO POACHED FIG POLENTA AND FENNEL – GINGER ESSENCE
  28. 28. EGGS BENEDICT WITH WAKAME SEAWEED, HOUSE CURED GRAVADLAX, FRESH BAKED CRUMPETS AND KAMPOT PEPPERCORN HOLLANDAISE VEGETARIAN PHAD THAI NOODLES WITH PEANUT, MUSHROOM, EGGPLANT, PEPPERS, BEAN SPROUTS, SNOW PEAS, CHILES, EGG AND BOK CHOY IN A TAMARIND ~ COCONUT SAUCE CHILLED CHA SOBA GREEN TEA NOODLES WITH WALNUT MISO DRESSING, SWEET SOY GLAZED SHIITAKE MUSHROOMS, MARINATED TOFU, SLIVERED SNOW PEAS AND SCALLIONS KAMPOT PEPPERCORN MUD CRAB WITH PEPPERS, FRIED GARLIC, OYSTER SAUCE, SCALLIONS, CORIANDER AND SESAME OIL

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