Georgic Dinner Menu Training Packet

Page 1
  • Document Version: 03/15/2025
  • Section: Georgic Dinner Menu Training Packet
  • Update Notification: Items highlighted in yellow have been updated.
Page 2: Georgie’s Bread
  • Ingredients: Bread Flour, Water, Salt, Yeast, Extra Virgin Olive Oil (EVOO), Rosemary, Thyme
  • Allergens: Gluten
  • Removable Allergens: NONE (Send for "GF Amuse")
  • Notes:
      - Bread service is complimentary; each guest receives one half piece.
      - An additional bread ring, referred to as "Georgie Bread $$", comes with 4 half pieces.
      - Bread Type: Housemade Stecca style bread, which is rustic, no-knead Italian bread known for its long, thin, and stick-like form.
  • FR Spiel: "Georgie's Bread with Salted Butter"
  • Price: Complementary / Additional 9 BREAD
Page 3: Black Rice Chip / Potato Chips
  • Ingredients: Black Rice, White Sesame Seeds, Water or Potato Chips Fried in Canola Oil
  • Allergens: Sesame
  • Removable Allergens: NONE
  • Notes:
      - Mark the seat number for each GF Amuse (not needed for Georgie's Bread).
      - Potato chips will be sent out if Tuna Tartare is included in the order.
  • FR Spiel: "This will be our Amuse Bouche of a Black Sesame Rice Chip/housemade potato chips."
  • Options: GF Amuse Black Rice Chip or House Made Potato Chips, Complementary BREAD
Page 4: Rare Amber Kaluga Caviar
  • Flavor Profile: Rich, buttery, decadent, with sweet hazelnut notes, sometimes a mild hint of the ocean or subtle brine.
  • Special Characteristics:
      - Comes from Kaluga Schrenckii, a hybrid from prestigious sturgeon species.
      - Farmed raised by leading sturgeon aquaculture experts in a pristine environment near the Amur river (Asia bordering China and Russia).
  • Brand: Rare
  • Allergens: Allium, Dairy, Finfish, Nightshade
  • Removable Allergens: Allium, Dairy, Nightshade
  • FR Spiel: "Rare Amber Kaluga with Chive Crème Fraîche, House Made Potato Chips."
  • Presentation/Items: Rare Amber Kaluga, Chive Crème Fraîche, House Made Potato Chips
Page 5: Rare Russian Ossetra Caviar
  • Flavor Profile: Rich, nutty, buttery, complex, subtle umami, earthy, briny.
  • Special Characteristics:
      - Comes from the Russian Sturgeon (Acipenser gueldenstaedtii), also known as Diamond Sturgeon, revered for its exceptional eggs.
      - Harvested from mature sturgeons (often 11+ years old), considered a rare delicacy, with some "Golden" varieties being even rarer.
  • Brand: Rare
  • Allergens: Allium, Dairy, Finfish, Nightshade.
  • Removable Allergens: Allium, Dairy, Nightshade.
  • FR Spiel: "Rare Russian Ossetra with Chive Crème Fraîche, House Made Potato Chips."
  • Presentation/Items: Rare Russian Ossetra, Chive Crème Fraîche, House Made Potato Chips
Page 6: Regalis Royal Ossetra Caviar
  • Flavor Profile: Rich, nutty, buttery, with a clean, subtly salty brine.
  • Special Characteristics:
      - Platinum is one of the rarest classifications on the caviar spectrum; only 5% of the harvest qualifies for this.
      - Comes from sustainably farm-raised acipenser gueldenstaedtii (Osetra or Russian Sturgeon).
  • Brand: Regalis
  • Allergens: Allium, Dairy, Finfish, Nightshade.
  • Removable Allergens: Allium, Dairy, Nightshade.
  • FR Spiel: "Regalis Royal Ossetra with Chive Crème Fraîche, House Made Potato Chips."
  • Presentation/Items: Regalis Royal Ossetra, Chive Crème Fraîche, House Made Potato Chips
Page 7: Uni French Toast
  • Ingredients: Egg, Milk, Tamari, Brioche (with Flour, Sugar, Salt, Yeast, Butter, Eggs), Uni
      - Process: Dipped in Tamari, Egg, and Milk, whipped into a dredge, toasted on all sides, then fried in Canola Oil.
  • Allergens: Butter, Dairy, Egg, Gluten, Shellfish, Soy
  • Removable Allergens: None.
  • Meat Info: Uni sourced typically from Santa Barbara or Maine; check the daily update sheet.
  • Glossary:
      - Tamari: Rich, umami-driven Japanese soy sauce with a thicker body and less salt.
  • FR Spiel: "Brioche dipped in a tamari, egg, and milk custard, toasted on all sides, lightly fried, then finished with fresh uni."
  • Presentation/Items: Uni “French Toast”, Tamari, Egg Jam, Brioche
Page 8: Venison Tartare on Potato Rosti
  • Ingredients: Crispy Potato Rosti toppled with venison tartare, smoked oyster cream, caramelized mustard onion puree, and caviar.
      - Potato Rosti: Made of Potato, Butter, Salt, Cornstarch
      - Smoked Oyster Cream: Made from Poached Oyster, crème fraîche, and smoked sunflower oil.
      - Mustard & Caramelized Onion: Yellow onions caramelized, then blended with mustard.
  • Allergens: Allium, Butter, Dairy, Finfish, Nightshade, Seed, Shellfish
  • Removable Allergens: NONE.
  • Meat Info: Current venison from Broken Arrow Ranch (artisanal producer based in Ingram, Texas).
      - Founded in 1983, they're known for high-quality field-harvested non-native animals.
  • FR Spiel: "Crispy potato rosti topped with venison tartare, finished with a smoked oyster cream and caviar."
  • Presentation/Items: Venison Tartare, Potato Rosti, Smoked Oyster Cream, Caviar
Page 9: Snow Crab Toast
  • Description: Combination of Snow Crab with crème fraiche, Meyer lemon marmalade, and lemon gel on toasted brioche.
      - Snow Crab Ingredients: Crème Fraiche, Lemon Juice & Zest, Tarragon & Chives
      - Meyer Lemon Marmalade: Whole lemons blended, cooked down in sugar.
      - [Sweet] Lemon Gel: Made with Lemon Juice, Salt, Sugar, Agar.
      - Brioche: Made from Flour, Sugar, Salt, Yeast, Butter, Eggs.
  • Allergens: Allium, Citrus, Dairy, Egg, Gluten, Shellfish
  • Removable Allergens: NONE.
  • Notes: Comes with 1 piece; upsell to 3-bite combo is recommended.
  • FR Spiel: "Snow Crab salad on a toasted brioche with a Meyer lemon marmalade."
  • Presentation/Items: Snow Crab Toast, Crème Fraiche, Meyer Lemon, Tarragon
Page 10: Oysters with Choice of Sauce
  • Ingredients: 6 or 12 Oysters served with a Lemon slice and choice of:
      - Champagne Mignonette: Champagne, Champagne Vinegar, Shallots, Black Pepper
      - Passion Fruit Granita: Kaffir Lime Leaf, Lemon Grass, Fresno, Ginger, Sake, Passion Fruit Puree
      - Cocktail Sauce: Ketchup, Horseradish, Lemon Juice, Lemon Zest, Worcestershire Sauce, Champagne Vinegar, Salt, Black Pepper
  • Allergens: The Oysters are Shellfish; all sauces contain various allergens stated.
  • Removable Allergens: All but shellfish (Mollusks).
  • Meat Info: Check the daily update on oyster sourcing.
  • FR Spiel: "Dozen / Half dozen Oysters with champagne mignonette &/ Passion Fruit Granita &/ Cocktail Sauce."
  • Options: Oysters with choice of Champagne Mignonette or Passion Fruit Granité.
Page 11: Scallop Gratinée
  • Ingredients: 3 oz Jumbo day boat scallop, uni butter, chive, caramelized chopped endive, Espelette piment, preserved Meyer lemon dices.
      - Uni Butter: Uni, butter, lemon zest, Meyer lemon juice, roasted garlic, white miso.
      - Endive: Caramelized with butter, sugar, and lemon juice.
  • Allergens: Allium, Butter, Capsaicin, Citrus, Nightshade, Shellfish, Soy
  • Removable Allergens: NONE
  • Meat Info: 1, 3 oz Jumbo day boat scallop (U-10).
  • Glossary:
      - Day boat: Scallops harvested off the coast of Maine known for being fresh.
      - Gratinée: A dish finished with a crispy topping of cheese or breadcrumbs.
      - White Miso: A sweet, mild fermented soybean paste.
  • FR Spiel: "Broiled jumbo day-boat scallop with uni-miso butter, caramelized endive, chive, espelette, and preserved Meyer lemon."
  • Presentation/Items: Scallop Gratinée, Uni Miso Butter, Caramelized Endive
Page 12: Sake Poached Leeks
  • Ingredients: Black Truffle Vinaigrette, Caper Cream, Seeded Rye Toast, Koji, Kombu, Steamed Mustard Frill, Hazelnuts.
      - Black Truffle Vinaigrette: EVOO, Truffle, Crushed Garlic, Sherry Vinegar.
      - Caper Cream: Capers, house made mayo.
      - Seeded Rye Toast: Made from Beer, Yogurt, Buttermilk, etc.
  • Allergens: Alcohol, Allium, Dairy, Egg, Gluten, Mushrooms, Seed, Tree Nuts
  • Removable Allergens: Tree Nuts (remove hazelnuts), Gluten & Seed (no crostini), Egg (no caper cream).
  • Glossary:
      - Shio Koji: A rice condiment that adds umami to food.
      - Kombu: Seaweed primarily harvested in Japan.
      - Capers: Preserved flower buds used for their briny flavor.
  • FR Spiel: "Tender leeks poached in sake, served with truffle vinaigrette, caper cream, and hazelnuts."
  • Presentation/Items: Sake Poached Leeks, Black Truffle Vinaigrette, Caper Cream, Seeded Rye Toast, Hazelnuts
Page 13: Bluefin Tuna Tartare
  • Ingredients: Bluefin Tuna, Salt, Lime Zest, EVOO, Shiso Gelée, Citronette, Kosho, Fresno Chili, Sesame Black Rice Chip.
      - Shiso Gelee: Tomato water, ginger, kaffir lime leaf, shiso, mint, lime juice, gelatin.
      - Citronette: Shio Koji, Lemon Juice, Blended Oil, Kosho, Yuzu.
      - Black Rice Chip: Black Rice, White Sesame Seed, Water.
  • Meat Info: Tuna sourced from the California West Coast or the Atlantic Coast.
  • Allergens: Alcohol, Capsaicin, Citrus, Fin Fish, Nightshade, Sesame.
  • Removable Allergens: NONE.
  • Glossary:
      - Kosho: Japanese seasoning paste made from fermented chili peppers and yuzu peel.
      - Shiso gelée: Herbal jelly often used in delicate dishes.
  • FR Spiel: "Fresh tuna with shiso gelée, Fresno chili, and a crispy sesame black rice chip."
  • Presentation/Items: Bluefin Tuna Tartare, Shiso Gelée, Fresno Chili, Sesame Black Rice Chip
Page 14: Winter Salad
  • Ingredients: Castelfranco leaves, honey citronette, shaved fennel, parsley & mint leaves, cara cara oranges, blood orange, Mimolette Cheese, pistachio, pumpkin seeds, sliced kumquat.
      - Honey Citronette: EVOO, Parsley, Lemon Juice, Shio Koji, Yuzu Kosho, Honey.
  • Allergens: Capsaicin, Citrus, Dairy, Honey, Nightshade, Seeds, Tree Nuts
  • Removable Allergens: Dairy (cheese), Tree Nuts & Seeds (seed mix), Citrus (oranges/kumquats), Capsaicin, Nightshade & Honey (citronette).
  • Glossary:
      - Castelfranco: Mild bitter leafy greens.
      - Mimolette Cheese: Nutty, slightly sweet French cheese, firm when aged.
  • FR Spiel: "Castelfranco and shaved fennel with seasonal winter citrus, tossed in a Honey citronette Vinaigrette, finished with parsley and shaved Mimolette."
  • Notes: Additional $3 for splitting the salad. Alternative dressing available if the guest cannot have citronette (use olive oil & apple cider or olive oil & champagne vinegar).
Page 15: Artichoke Veloute
  • Ingredients: Artichoke hearts, onion, leeks, garlic, vegetable stock, butter, cream, parmesan emulsion cream, shaved parmesan, and toasted mushroom brioche with black truffle butter and chives.
      - Veg Stock: Prepared with leeks, onions, celery, thyme, bay leaf, parsley, garlic.
      - Parmesan Emulsion Cream: Made from cream, parmesan.
      - Toasted Mushroom Brioche: Croissant with mushroom spread, truffle butter, and chives.
  • Allergens: Allium, Butter, Dairy, Egg, Gluten, Mushroom.
  • Removable Allergens: Egg, Gluten & Mushroom.
  • FR Spiel: "Artichoke soup finished with Parmesan emulsion, served with toasted mushroom brioche and black truffle butter."
  • Notes: Additional $4 if the guest requests the soup to be split.
Page 16: Goat Cheese & Red Onion Tarte
  • Ingredients: Caramelized Red Onion Tart, goat cheese espuma on a Puff Pastry, frisée salad with mustard vinaigrette, chopped chive, sugar, thyme, sherry vinegar reduction, and tarragon powder.
      - Mustard Vinaigrette: Made from EVOO, lemon, whole grain mustard.
  • Allergens: Allium, Butter, Dairy, Gluten, Seed.
  • Removable Allergens: NONE.
  • Glossary:
      - Chèvre: French term for goat cheese.
  • FR Spiel: "Caramelized Red Onion tarte on a red onion puff pastry, served with goat cheese espuma, tarragon powder, and chive."
Page 17: Hiramasa Crudo
  • Ingredients: Mandarin Aquachili, XO Sauce, Fennel Confit, Fresh Fennel Garnish, Lime Juice & EVOO.
      - Mandarin Aquachili: Combination of mandarin skin, Fresno, lime juice.
      - XO Sauce: Made from crab, shrimp, shallots, chili, ginger.
      - Fennel Confit: Made from fennel, shio koji, and mirin.
  • Allergens: Alcohol, Allium, Capsaicin, Citrus, Fin Fish, Nightshade, Shellfish.
  • Removable Allergens: NONE.
  • Meat Info: Hiramasa (Yellowtail Kingfish), known for rich flavor and buttery texture.
  • FR Spiel: "Hiramasa Crudo with Mandarin Aquachili, XO Sauce & Fennel Confit."
Page 18: Butter Poached Halibut
  • Ingredients: Halibut, roasted celeriac, braised celery, littleneck clams, champagne and clam sauce, parsley oil, raw button mushroom, celery leaves, burnt onion powder.
      - Clam Sauce: Created from roasted halibut bones, cream, shallots, bay leaves.
      - Parsley Oil: Sunflower oil blended with parsley.
      - Clam Stock: Made from shallots, white wine, garlic, bay leaf.
      - Fish Stock: Made from halibut bones, white wine, thyme, onions, leeks, parsley.
  • Allergens: Alcohol, Allium, Dairy, Fin Fish, Mushrooms, Seed, Shellfish.
  • Removable Allergens: NONE.
  • Meat Info: 6oz Nova Scotia Halibut & 4 pieces littleneck clams (from Nova Scotia to Cape Cod, East Coast).
  • Markings: Spoon, Fork, Dinner Knife.
  • FR Spiel: "Butter-poached Nova Scotia halibut with roasted celeriac, braised celery, littleneck clams, champagne-clam sauce, and parsley oil, finished with shaved mushroom and celery leaves."
Page 19: Slow Bake Ora King Salmon
  • Ingredients: 5 oz Ora king salmon cooked medium rare, EVOO, compressed apple, pickled cucumber, dill sauce, Meyer lemon confit, dill oil, horseradish cream.
      - Dill Sauce: Made with leek, potato, dill, butter, tarragon, basil.
      - Compressed Apple: Water, citric acid, apple.
      - Pickled Cucumber: Dill, garlic, mustard seed, black peppercorn, honey, salt, apple cider vinegar.
      - Buddha Hand Lemon Confit: Syrup of yuzu juice and coriander seeds.
      - Horseradish Cream: Cream mixed with raw and prepared horseradish.
  • Allergens: Alcohol, Allium, Butter, Citrus, Dairy, Fin Fish, Honey, Nightshade, Seed.
  • Removable Allergens: Butter & Nightshade, Citrus, Dairy, Seed, Honey.
  • Meat Info: 5 oz Ora King Salmon is premium, sustainably farmed New Zealand Chinook salmon.
  • FR Spiel: "Ora king salmon slow poached in aromatic herbs and served with pickled cucumber, dill sauce and horseradish cream."
Page 20: Chestnut Agnolotti
  • Ingredients: Chestnut, Parmesan and Lemon Cream Agnolotti filling, brown butter emulsion, lemon gel.
      - Agnolotti Filling: Made with butter, brandy, chestnut, veggie stock, lemon juice.
      - Veg Stock: Prepared with leeks, onions, celery, thyme, bay leaf, parsley, and garlic.
      - Lemon Gel: Made from lemon juice, salt, sugar, agar.
      - Pasta: Made from egg yolk, pasta flour, semolina.
  • Allergens: Alcohol, Allium, Butter, Citrus, Dairy, Egg, Gluten, Tree nut.
  • Removable Allergens: NONE.
  • Glossary:
      - Agnolotti: Small stuffed pasta from Italy.
  • Notes: Comes with about 12 pieces. Additional $3 for splitting.
  • FR Spiel: "Chestnut, parmesan and lemon cream agnolotti filling served with brown butter emulsion, Meyer lemon zest."
Page 21: Black Garlic Roasted Chicken
  • Ingredients: Brined chicken, Maitake mushrooms, smoked eggplant purée, black garlic miso, chicken jus.
      - Black Garlic Miso: Made from black garlic and miso paste with vegetable stock.
      - Miso Paste: Consists of onion, garlic, black garlic, mirin, brown miso, white wine, thyme, shio koji.
      - Veg Stock: Prepared with leeks, onions, celery, thyme, bay leaf, parsley, garlic.
      - Chicken Brine: Salt, sugar, lemon, black peppercorn, rosemary, thyme, bay leaf.
  • Allergens: Alcohol, Allium, Butter, Citrus, Mushroom, Nightshade.
  • Removable Allergens: Mushroom, Nightshade.
  • FR Spiel: "Roasted brined chicken served with marinated and grilled maitake mushrooms, smoked eggplant purée, black garlic miso and chicken jus."
Page 22: Hot Honey Crispy Duck
  • Ingredients: 14 days butcher dry-aged roasted duck breast poached in butter & glazed with hot honey, served with Hakurei turnips, confit kumquat, duck jus, finished with orange-fennel seed, coriander seeds.
      - Hot Honey: Combination of honey, hot sauce, orange zest, chili flakes.
      - Duck Jus: Created from fennel, carrots, shallots, butter, orange juice, zest, coriander seeds.
      - Duck Stock: Made from veggie stock and duck/chicken bones.
  • Allergens: Allium, Butter, Capsaicin, Citrus, Honey, Nightshade, Seed.
  • Removable Allergens: None recommended as it might ruin the balance of the dish.
  • Meat Info: Sourced from Upstate NY.
  • Duck Info: Rohan duck known for flavorful meat with less fat and crispy skin.
  • FR Spiel: "Duck breast with hot honey, turnips, kumquat, & duck jus."
Page 23: Australian Grass Fed Filet
  • Ingredients: 8 oz Australian Grass Fed Filet, mustard glazed roasted cipollini onion.
      - Dijon: Mustard seed, vinegar, white wine.
      - G1 Sauce: Includes red onion, shitake, horseradish, tamari, garlic, etc.
      - Cipollini Onion: Blanched in chicken jus, shallots, thyme, sherry vinegar, mustard seeds.
  • Allergens: Alcohol, Allium, Capsaicin, Fin Fish, Mushroom, Nightshade, Seed, Soy.
  • Removable Allergens: All of them.
  • Meat Info: 8 oz Australian Grass Fed Filet.
  • FR Spiel: "8oz Australian Grass Fed Filet with a roasted cipollini onion."
Page 24: Rosewood Wagyu Steak
  • Ingredients: 16 oz Rosewood Wagyu New York Strip or Ribeye, grilled shishito peppers.
      - Dijon: Mustard seed, vinegar, white wine.
      - G1 Sauce: Red onion, shitake, horseradish, dijon mustard.
  • Allergens: Alcohol, Allium, Capsaicin, Fin Fish, Mushroom, Nightshade, Seed, Soy.
  • Removable Allergens: All of them.
  • Meat Info: Rosewood Ranches (Texas) is known for premium Wagyu beef; offers marbling, tenderness, flavor. New York Strip is leaner, Ribeye is rich.
  • FR Spiel: "16 oz Rosewood Wagyu New York Strip or Ribeye with grilled shishito peppers, G1 Sauce and Dijon."
Page 25: Sakura Pork Chop
  • Ingredients: 16 ounce pork chop with quince chutney and a winter chicory salad.
      - Marinade: Fennel seed, paprika, garlic, red wine vinegar, thyme, oregano.
      - Salad: Shaved fennel, endive, mustard greens with mustard vinaigrette.
      - Quince Chutney: Cooked down with honey and raisins.
  • Allergens: Alcohol, Allium, Citrus, Honey, Nightshade, Pork, Seed.
  • Removable Allergens: Citrus, Honey.
  • Meat Info: Sakura pork chop known for marbling, flavor, and tenderness.
  • Notes: Quince chutney provides tart and honeyed citrus notes.
  • FR Spiel: "16 ounce Sakura pork chop with Quince Chutney and a mustard green with shaved fennel salad."
Page 26: Potato Cake Pavé
  • Ingredients: Potato, butter, and paprika aioli.
      - Potato Cake Pavé: Made with potato, butter, salt, cornstarch.
      - Paprika Aioli: Smoked paprika, roasted garlic, lemon juice.
  • Allergens: Allium, Butter, Citrus, Nightshade.
  • Removable Allergens: Allium & Citrus.
  • FR Spiel: "Potato cake pavé fried and served with smoked paprika aioli."
Page 27: Cauliflower Tempura
  • Ingredients: Buttermilk tempura fried cauliflower, lemon yogurt cream, pepita salsa macha.
      - Pepita Salsa Macha: Made with pumpkin seed, sesame seed, dried chili.
      - Buttermilk Tempura: Seasoned with buttermilk, herbs and dry mixture before frying.
  • Allergens: Allium, Avocado, Capsaicin, Citrus, Dairy, Nightshade, Seed, Sesame, Tree Nut.
  • Removable Allergens: Allium, Avocado, Capsaicin, Nightshade, Seed, Sesame.
  • Glossary:
      - Salsa macha: Mexican chili oil made by frying ingredients.
  • FR Spiel: "Tempura fried cauliflower served with lemon yogurt cream and pepita salsa macha."
Page 28: Paulette's Potato Purée
  • Ingredients: Potato, butter, crème fraîche, topped with chives.
  • Allergens: Allium, Butter, Dairy, Nightshade.
  • Removable Allergens: Allium (chives).
  • Glossary:
      - Potato Purée: Classic French-style, rich in butter.
  • Notes: Inspired by Chef Bruno's great aunt Paulette's recipe.
  • FR Spiel: "French style potato purée rich in butter."
Page 29: Charred Broccolini
  • Ingredients: Broccolini, whipped ricotta, anchovy vinaigrette, Calabrian chili breadcrumbs.
      - Anchovy Vinaigrette: Chopped brown anchovy, EVOO, garlic, chopped parsley.
      - Calabrian Breadcrumbs: Sourdough breadcrumbs mixed with Calabrian chili.
      - Whipped Ricotta: Ingredients include milk, cream, thyme, salt, sugar, vinegar.
  • Allergens: Allium, Capsaicin, Citrus, Dairy, Fin Fish, Gluten, Nightshade.
  • Removable Allergens: Fin Fish & Allium, Gluten, Nightshade, Citrus & Capsaicin.
  • FR Spiel: "Cast iron charred broccolini with whipped ricotta, anchovy vinaigrette and Calabrian chili breadcrumbs."
Page 30: Mesquite Honey Brioche
  • How It Is Made: Dough is triple fermented then slow poached in honey butter while basting it.
  • Ingredients: Dough (Flour, Sugar, Salt, Yeast, Butter, Eggs), Honey (Local Raw Unfiltered North Texas Honey), Chantilly (Cream, Vanilla Beans, Honey, Salt).
  • Allergens: Butter, Dairy, Eggs, Gluten, Honey.
  • Removable Allergens: Dairy (Chantilly).
  • Glossary:
      - Chantilly: Sweetened whipped cream lightly flavored with vanilla.
  • FR Spiel: "Mesquite Honey Brioche with Chantilly."
Page 31: Slow-Roasted Apple
  • Ingredients: Golden Delicious apples, green strawberries, apple sauce & milk ice cream.
      - Apples: Slow baked for 7 days.
      - Apple Sauce: Fermented shiitake mushrooms brine.
      - Milk Ice Cream: Milk, cream, eggs, sugar, salt.
  • Allergens: Dairy, Mushroom, Seed (now gluten-free!).
  • Removable Allergens: Dairy (Ice Cream), Mushroom (Apple Sauce).
  • FR Spiel: "Roasted apple with milk ice cream."
Page 32: Yogurt & Mushroom Dessert
  • Ingredients: Mushroom caramel (Dry Porcini Mushrooms, Pernod, Lemon Juice, Sugar, Salt), frozen almond sable, yogurt ice cream.
      - Frozen Almond Sable: Ingredients include flour, almond flour, sugar, butter.
      - Yogurt Ice Cream: Made with milk, cream, yogurt, lemon, sugar.
  • Allergens: Alcohol, Citrus, Dairy, Gluten, Mushroom.
  • Removable Allergens: Gluten (the disk can be removed).
  • Notes: A savory and unexpected dessert, highly recommended for adventurous guests.
Page 33: Warm Chocolate Tart
  • Ingredients: Baked chocolate shell, sabayon filling, prune Armagnac ice cream.
      - Chocolate Shell: Almond flour, cocoa powder, flour, eggs, sugar.
      - Sabayon Filling: Eggs, sugar, chocolate, cream, salt.
      - Prune Armagnac Ice Cream: Made with milk, cream, eggs, Armagnac.
  • Allergens: Alcohol, Butter, Citrus, Dairy, Eggs, Gluten, Tree Nut.
  • Removable Allergens: Alcohol & Citrus (swap for yogurt or milk ice cream).
  • Glossary:
      - Sabayon Filling: A light custard created by whisking egg yolks with sugar over heat.
  • FR Spiel: "Warm Chocolate Tart with Armagnac ice cream."
Page 34: Warm Chocolate Chip Cookies
  • Ingredients: 3 warm chocolate chip cookies cooked medium rare for a gooey center.
      - Cookies: Made from butter, salt, sugar, vanilla, eggs, flour, and chocolate.
  • Allergens: Butter, Egg, Gluten.
  • Removable Allergens: NONE.
  • Notes: Recommended to upsell with a scoop of milk ice cream ($5).
  • FR Spiel: "3 warm chocolate chip cookies."
Page 35: Sorbet Trio
  • Ingredients: Fruit puree and sorbet base (Water, sugars).
  • Allergens: Potentially the fruit from the puree.
  • Removable Allergens: NONE.
  • Notes: Check daily update for flavors.
  • FR Spiel: "Housemade Sorbet Trio with Flavor, Flavor and Flavor."
Page 36: Black Truffle Stuffed Brie
  • Ingredients: Ferme De La Tremblaye Brie imported from France, stuffed with black truffle mascarpone, topped with local mesquite honey drizzle, served with salad of local greens.
      - Black Walnut Vinaigrette: Walnut oil, red wine vinegar.
      - Greens: From Profound Farms; includes lettuce, frisée, arugula.
      - Honey: Local North Texas Honey.
  • Allergens: Dairy, Honey, Mushroom, Tree Nut.
  • Removable Allergens: Tree Nuts (substitute walnut vinaigrette with mustard vinaigrette).
  • Notes: Excellent starter or dessert offering.
  • FR Spiel: "Brie with black truffle mascarpone, honey, with local greens tossed in black walnut vinaigrette."
Page 37: Raspberry Mousse Celebration Dessert
  • Ingredients: Raspberry mousse, praline cream, liquide sablé, chocolate bits, fresh raspberries, hazelnut dacquoise.
      - Mousse: Raspberry puree, white chocolate, sugars.
      - Praline: Made from hazelnuts, almonds, sugars, butter.
      - Liquide Sablé: Almond flour, flour, eggs, sugar, with gelatin glaze.
  • Allergens: Butter, Dairy, Eggs, Gluten, Pork, Tree Nuts.
  • Removable Allergens: NONE.
  • Glossary:
      - Liquide Sablé: A smooth take on French shortbread, used as a dessert base.
      - Hazelnut Dacquoise: Light meringue cake made with ground hazelnuts.
  • Notes: This is a complimentary dessert for birthdays/anniversaries; only birthdays receive a candle.
  • FR Spiel: "Happy Birthday/Anniversary, this is our Raspberry Mousse with white chocolate, liquid sable and hazelnut dacquoise."