1327 East Brady Street Milwaukee, WI 53202
Phone: 414.289.WINE(9463)
Open M-Sat. 11 am - 9 pm, Sunday 12 pm - 5 pm
Wine: A lighter white with crispness or fruit, lighter red (no tannin please!)
Yield: About four plates
Ingredients:
For the lobsters-
| 4 | lobsters, alive |
| salt | |
| cayenne pepper | |
| bay | |
| 2 qts. | burre monte |
Method: Bring a large pot of water to a boil. Heavily salt, add all other ingredients. Blanch and shock lobsters until just cooked. Break down into tails, claws and knuckles. Finish in burre monte.
For the sautéed carrots-
| 1/2 bunch | orange carrots, rondelle |
| 1/2 bunch | yellow carrots, rondelle |
| as necc. | butter |
| taste | s&p |
Method: Blanch and shock carrots until tender. Sauté in butter with s&p.
For the pickled carrots-
| 1/2 bunch | orange carrots, peeled into strips |
| 1/2 bunch | yellow carrots, peeled into strips |
| 1 | daikon radish, peeled into strips |
| 3 cups | water |
| 1 cup | white wine vinegar |
| 1/3 cup | sugar |
| 6 | rose petals, if available |
Method: Mix water and vinegar. Dissolve sugar in mixture. Cool. Add rose petals. Blanch and shock vegetable strips briefly. Marinate vegetables in pickling juice until desired flavor is obtained.
For the carrot fondant-
| 4 | red carrots, peeled and tournee |
| 1 qt. | burre monte |
Method: Blanch and shock carrot torunees. Reheat in monte.
For the carrot sauce-
| 1 | orange carrot, peeled and chopped |
| 1/2 cup | water |
| 2 tbs. | white wine vinegar |
| 4 oz. | butter |
| 1/4 | small onion, small dice |
| 1 | orange carrot, peeled and small dice |
| 1/4 | fennel, small dice |
| 1 clove | garlic, chopped |
| 2 tbs. | white wine |
| 1 tbs. | vermouth, or white port |
| 3/4 cup | vegetable stock |
| 1/4 cup | carrot juice |
| as necc. | carrot vinegar (from set above) |
| taste | s&p |
Method: Blend first set of ingredients together. This is the carrot vinegar used in the second set.
Sauté the aromats with half the butter. Deglaze with white wine and vermouth. Add vegetable stock. Puree and strain. Add rest of ingredients to taste. Before serving add the rest of the butter and froth with a stick blender to make foamy.
For the salad-
| 4 tbs. | micro citrus blend, from Chef's Garden |
| taste | grapeseed oil |
| taste | s&p |
Method: Combine all ingredients.
For plate up-
Scatter rondelles across the plate. Towards one end of the plate place a whole lobster tail. Beside tail bunch a small ball of pickled vegetables. Beside that place two claws (or place them on top of tail). Lean tournee fondant onto claws. Top tail with salad. Around tail and down the plate spoon the frothy carrot sauce.
Wine: A hearty red but lacking in tannin - a smoky Pinot or Malbec, maybe Chateau-nuf-du-pape but watch the strength!
Yield: Varies.
Ingredients:
For the butterfish-
| 4 oz. tranch | butterfish |
| taste | smoked paprika |
| taste | s&p |
| olive oil |
Method:
Dust the butterfish with the seasonings. Sear in a sauté pan.
For the garnish-
| salt cured lemons |
| sun dried tomatoes |
| oil cured olives |
Method:
Chop all ingredients finely. Top butterfish with a small portion of the garnish.
For the ratatouille-
| zucchini | grilled and cut small dice |
| eggplant | grilled and cut small dice |
| tomato | grilled and cut small dice |
| s&p |
Method:
Combine all and reserve.
For the spinach-
| spinach |
| chives |
| tarragon |
| Italian parsley |
| s&p |
Method:
Combine all and sauté. Dry thoroughly as leaking spinach with affect plate up. The proportion of herbs should be nearly equal to the proportion of cooked spinach.
For the marcona almond sauce-
| marcon almonds | lightly toasted (no color) |
| water | |
| salt |
Method:
Combine all ingredients in a high speed blender until desired texture is achieved.
For plate up:
Make an oval of sauce on the plate. Drizzle some lemon oil around the sauce. Using a ring mold, mold the spinach onto the center of the plate. Add the ratatouille on top of the spinach. Place the butterfish onto, and garnish with the garnish mixture.
Wine: Gewürztraminer will actually work; you can also pull of a Gruner Veltiner if you try quite hard. Maybe a Chablis but definitely watch that oak! Other Alsace wines a go too.
Yield: About four servings
Ingredients:
For the green curry sauce-
| 6 | scallions, chopped |
| 5 | jalapenos, seeded and chopped |
| 2 | garlic cloves, chopped |
| 1 tbs. | ginger, chopped |
| 1 tbs. | coriander seeds |
| 4 | kaffir lime leaves |
| 2 | lemongrass stalks, chopped |
| 2 cups. | basil |
| 1 bunch | cilantro |
| 3 tbs. | olive oil |
| 4 | limes, zested and juiced |
| 1/4 c. | coconut milk |
| taste | s&black pepper |
Method:
Combine all ingredients in a high speed blender until liquefied. Pass through a fine mesh tami. Season to taste.
For the langoustines-
| taste | garlic, finely chopped |
| taste | red pepper flakes |
| taste | salt&black pepper |
| vegetable stock | |
| 4 | langoustines, whole but cleaned |
Method:
Place the langoustines in a pot with all the other ingredients. Cook until done, about two minutes. Reserve.
For the vegetables-
| 8 | thimble carrots, cleaned, stems trimmed, blanched |
| 8 | scallions |
| 4 | zucchinis, trimmed into 3" x 1" x 1" rectangles, blanched |
| 1 stalk | kale, roughly chopped |
| 1 stalk | rainbow chard, roughly chopped |
| butter | |
| s&p |
Method: Heat some butter in a pan and add the scallions and carrots. The scallions may brown by the time that the carrots are heated through but this is o.k.
Season the zucchini loins and grill on all sides. Cut on a bias cut and reserve.
Sauté the kale and rainbow chard in butter. Season and reserve.
For plate up:
Spoon the sauce onto a plate make a 5-6" wide circle. Place a few leaves of kale and chard on the right hand side of the circle. Top with a langoustine. Place the slice of the zucchini loin on the left hand side. Lay the seared scallions over the top. Place two carrots next the zucchini loin.
Carrot scallop and scallop with peanut and tomato sauce, white bean sauce, seared scallions and white carrots and a white cheddar turnover (and or zucchini loin)
Wine: If you think outside the box you might end up with a Zinfandel. Choose a calm one, no high alcohol here! Better though: a chardonnay rich and buttery - go big American.
Yield: Varies
Ingredients:
For the scallops:
| one scallop |
| one carrot, trimmed and shaved to look like a scallop |
| clarified butter |
| s&p |
Method:
Blanch and shock the carrot scallop. Sear both the carrot and the regular scallop. Reserve.
For the tomato peanut sauce:
| tomatoes |
| peanuts |
| water (or veg. stock) |
| salt |
| cumin |
| hot pepper |
| s&p |
Method:
Toast nuts. Char tomatoes. Peel skin and seed. Combine tomatoes and peanuts in a high speed blend. Add spices to taste. Add water until a sauce is formed.
For the white bean sauce:
| white beans, cooked |
| stock |
| s&p |
Method:
Puree in a high speed blender until smooth.
For the cheddar turnover:
| cheddar cheese |
| butter |
| flour | s&p |
Method:
Combine all ingredients. Deep fry until cooked.
For the vegetables:
| carrots |
| scallions |
Method:
Blanch and shock carrots. Sear scallions in butter along with carrots.
Wine: You will be amazed - a big California Cabernet is a must do.
Yield: Varies
Ingredients:
| lobsters, poached, broken-down, all parts reserved |
| potatoes, steamed, warm |
| roasted garlic puree |
| butter |
| cream |
| parsley, finely chopped |
| lobster bodies (from above) |
| bacon |
| mirepoix sachet |
| pork belly, cured and roasted, small dice |
| thumbline carrots, blanched and shocked |
| black truffles, shaved thin |
| parsley, picked |
| shallot |
| olive oil |
| white wine vinegar |
Method:
Sauté the lobsters in whole butter to rewarm them. Set aside.
Puree the 3/4 of the potatoes along with the butter, cream and garlic. Using the remaining 1/4 of the potatoes combine with the parsley and puree in a high speed blender, adding water until a sauce is obtained.
Render the bacon fat in a pan. Caramelize the lobster bodies along with the mirepoix. Add the sachet and just enough water to cover the bodies. Simmer for several hours. Strain and reduce to syrup. For pick up whip in butter until emulsified. Reserve.
Reheat the pork belly and carrots in butter. Reserve. Combine the black truffle, parsley, shallot, olive oil and white wine vinegar.
For plate up pour some of the lobster glace onto a plate making a circle. On the inside of this circle make another circle with the potato sauce. Make a pile of puréed potatoes towards the back of these two sauces (away from the customer). Top with the lobster parts, finishing with the lobster tail. Place the truffle garnish on top of the tails. Spoon the carrots and pork belly around the glace sauce.