Mood Food: 2010

The fourth and final revised version of the high definition prototype interface for the mood menu section takes into account and resumes all the revisions and problems discussed in the previous designs. The entire interface has been further simplified and while a few new features have been introduced the new redesign process consisted mainly in eliminating a few features which we commonly agreed no longer necessary. Following is a list of the modifications.

The multi-page syndrome has been resolved with a new ruler structure. The back button becoming obsolete has been eliminated together with the general screen, and a few other features in the setting section. As suggested all elements now have rounded corners in accordance with the food menu. Each of the icons of the custom designed set introduced in the third vers. have now been given a round square shape. The two colours chosen for the mood menu section - pale green and purple - were taken from the food menu's colors palette. Finally a button bridging the Food and the Mood menu has been palced on the bottom of the screen, next to one to call for assistance - human factor. The nomenclature and the contents of all menus have been updated.

APPETIZERS

Corned duck, rye crisp, purple mustard, horseradish cream… 15

Tender duck breast tossed in a savory blend of tangy purple mustard and paired with fine horseradish cream atop a homemade rye crisp.

[Ingredients: duck breast, cloves, peppercorns, pickling spices, garlic, rye, wheat, ground mustard, horseradish]

Quail eggs benedict… 16

A deconstructed brunch classic: two delicate quail eggs served with fresh garlic croutons, topped with decadent Hollandaise sauce, crispy back bacon, and fresh chives.

[Ingredients: quail eggs, back bacon, chives, lemon juice, unsalted butter, cayenne, white country bread, garlic]

Aerated foie, pickled beet, mashed plum, brioche… 19

Surprisingly light, the rich foie is grounded by the tart beets and sweet plum; balanced on fresh brioche bread.

[Ingredients: duck liver, beets, pickling spices, plums, clarified butter, fresh brioche]

FROM THE LAND

Venison chop, crispy polenta, fennel, asian pear… 34

Venison braised in red wine accompanied by flash-fried polenta, crisp curls of fennel, and asian pear caramelized to perfection.

[Ingredients: Venison, red wine, yellow cornmeal, unsalted butter, fennel, asia pear, brown sugar, brandy]

Beef and béarnaise… 32

Handcrafted gnocci in a beef béarnaise reduction, garnished with fresh rosemary.

[Ingredients: beef filet, unsalted butter, sherry, shallots, red wine vinegar, tarragon, rosemary, mushrooms, whipping cream, egg yolk, lemon juice, cayenne]

Wagyu flap steak, barley, malt, turnip… 35

Certified Wagyu beef, marinated, seasoned and finished with a teriyaki glaze; served with a barley malt mash under braised turnips.

[Ingredients: steaks, red wine, soy sauce, garlic, dried rosemary, dried thyme, extra virgin olive oil, cracked pepper, barley, malt, turnip]

FOR SCROLLING FUNCTION:

Baby Back Ribs
These fall-off-the-bone ribs are exactly the way ribs should be. Succulent and saucy, each rack is smoked, grilled to perfection and brushed in a tangy BBQ sauce.

New Zealand Rack of Lamb
A rack of tasty New Zealand lamb (cooked to order) with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Filet with Wild Mushroom Sauce (based on availability)
Sliced filet topped with our rich Marsala and wild mushroom sauce served with garlic mashed potatoes and fresh seasonal veggies.

Ribeye
This is the steak lover's steak. Well-marbled, juicy and savory. Have it seared on a red hot grill or choose chargrilled.

FROM THE SKY

Duck breast, apple, cheddar, kimchee-cous cous… 31

Tender duck breast with poached apple, melted Vermont cheddar, and a rustic kimchee-cous cous to balance the sweetness.

[Ingredients: Duck breast, apple, cheddar cheese, kimchee, cous cous, onion, brown sugar, sage, celery, marjoram]

Fried chicken, buttermilk-ricotta, tabasco, caviar… 28

Crispy fried chicken, topped with a creamy buttermilk-ricotta, French Siberian sturgeon caviar, and a homemade tobasco.

[Ingredients: Chicken, buttermilk, ricotta cheese, tobasco, French Siberian sturgeon caviar, paprika, garlic, flour, vegetable shortening]

Foie gras, passionfruit, chinese celery… 34

The buttery richness of the foie gras is cut by the delicate sweetness of the passionfruit and herbal notes of the Chinese celery.

[Ingredients: Duck liver, passionfruit, Chinese celery, clarified butter, scallion, sage]

FROM THE SEA

Cuttlefish, cashew, rootbeer, watercress… 27

Fresh cubes of cuttlefish accented with California’s finest pan-roasted cashews, a decadent rootbeer reduction and crisp North Atlantic watercress.

[Ingredients: Cuttlefish, watercress, cashew, rootbeer, red onion, tomatoes, cucumber, shoyu, apple cider vinegar, red wine vinegar, vegetable oil, cracked pepper]

Arctic Char, snow pea, fried yucca, cherry-black bean… 32

Flakey Arctic Char topped with flash fried snow peas and yucca; served over a cherry-black bean puree.

[Ingredients: Arctic Char, snow peas, yuccas, cherry-black beans, plum tomatoes, olive oil, fresh thyme, cracked pepper, porcini mushrooms, leek, chicken broth, bay leaves, fresh sage]

Cod, peas-n-coconut, nori, carrot dashi… 27

A delicate filet of Nebraskan cod and silky carrot dashi, steamed in a nori enclosure.

[Ingredients: cod, peas, coconut milk, nori, carrot, dashi, butter, shallots, garlic, lemongrass, ginger, lime leaves, Madras curry, chicken stock, cilantro sprigs, lime juice]