Inspired by small-plates menu at the Lounge, lamb chops are inspired by Moroccan flavors; tuna carpaccio evokes Japanese cuisine
Now that the June gloom that actually started in April finally — finally! — left last month and summer is truly under way, outdoor entertaining is also in play.
Minor is rocking new flavors from Japan, Morocco and Spain at the Lounge — with small dishes that include tender Spanish Octopus with smoked cauliflower puree; luscious Surf & Turf bites of Hokkaido scallop, Kurobuta pork belly, caviar and bacon whiskey jam; Dry Aged Bluefin Tuna Carpaccio; and Moroccan Lamb Lollipops.
Furikake is another dry Japanese condiment, usually combining dried fish, sesame seeds, chopped seaweed, sugar and salt. Typically, it’s sprinkled on cooked rice, vegetables and fish. “When you start sawing is when you start having problems,” Minor explained. “The fish will start falling apart on you.”
The red beet horseradish cream requires cooking the beet — just rub a cleaned beet with olive oil, wrap in foil and roast for about 50 minutes, cool, and then peel the skin. Then you’ll puree it and mix with the rest of the ingredients, then refrigerate it.
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