Champagne & Caviar

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C & C hampagne aviar Veuve Clicquot Champagne & Sanasian Russian Sturgeon Osetra Caviar buckwheat blini traditional garnishes Half bottle champagne and One ounce caviar 110. for two AMUSE-BOUCHE First Course Jumbo Lump Crab Beignet sauce remoulade HORS d'OEUVRES French Onion Soup gratin au gruyere Maine Lobster Bisque Au Cognac poached maine lobster morsels Belon Oysters on Ice champagne mignonette, cocktail sauce, horseradish Caesar Salad shaved parmesan, white anchovies, baguette croutons Endive Salad blue cheese, walnuts, shaved apples, Dijon mustard sherry vinaigrette Steak Tartare sunny side quail egg, toast points Jumbo Lump Crab Cake petite herb salad, grain mustard beurre blanc Ahi Tuna & Avocado Tartare jalapeño, ginger, soy citronette, toast points Seared Hudson Valley Foie Gras huckleberry port glaze, toasted brioche 5. supp Beet & Goat Cheese Salad red and golden baby beets, mache lettuce, red wine vinaigrette Escargot Tagliatelle Pasta crème fraiche, garlic roasted mushrooms, shaved parmesan ENTRÉES Ashley Farms Chicken Ballotine filled with mushrooms, served with spinach & rosemary garlic sauce Pan Roasted Duck Breast citrus duck jus, french beluga lentils, glazed carrots Maine Sea Scallops asparagus, pomme puree, sorrel white wine nage Loup de Mer Mediterranean Sea Bass sautéed with spinach, steamed potatoes, lemon caper evoo Maine Lobster and Shaved Black Truffle Tagliatelle Pasta sauce américaine 5. Supp Scottish Salmon & Colossal Lump Crab a la Hollandaise asparagus, spinach New York Strip au Poivre crack pepper crusted, mushrooms, port glazed shallot, brandy peppercorn sauce 5. Supp Beef Short Rib “Bourguignon” pomme puree, carrots, pearl onions, bacon lardon “Chateaubriand” of Beef Tenderloin vegetable bouquet, pommes château 5. Supp Parmesan Glazed Veal Tenderloin Medallions sauce chasseur, marble potatoes Grilled Hanger Steak Café de Paris béarnaise sauce, pommes frites PÂTISSERIES White Chocolate Cheesecake fresh berry compote Trio Sorbet orange, passion fruit and strawberry, sable cookie Crème Brulée a La Vanille light vanilla custard, caramel crust , White Milk and Dark Chocolate Mousse Parfait Hazelnut Chocolate Truffle Cake hazelnut tuile EXCEPTIONAL WINE PAIRING SÉLECTIONS Full Pour Service per Course 39. Per person WHITE WINE RED WINE DESSERT WINE St. Hilaire Sparkling NV Louis Latour Burgundy 2019 Chateau Laribotte Sauternes 2017 Hubert Brochard Sancerre 2019 Chateaux Greysac Bordeaux 2015 Dolce Far Niente Late Harvest 2013 Steel Chardonnay Bourgogne 2018 Chapoutier Cotes Du Rhone 2018 Ramos Pinto 10 Year Tawny Port .

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Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
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The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
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12 Steak Tartare
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Rtmkccb2f1i05 Web.Pdf
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