A La Parilla

Question 1

Creekstone Filet

Answer 1

• Filet
• Oaxacan Pasilla Glaze
• Beer Onions
• Haricot Verts
• Poblano Grits
• Cojia
• Cilantro

7 oz of Creekstone Farms Beef grilled in a Oaxacan pasilla glaze (made to approximate a jerk sauce), topped with beer onions (onions cooked in negro model beer, yellow onions, sugar, salt, butter), haricot vert and bacon added to onions on pick up, plated over Roasted poblano and horseradish grits.

Mild to medium spice. Sauce and grits contain spice. Long prep depending on temperature. Allergy: Dairy, Gluten. $38

Question 2

Prime Flat Iron Steak

Answer 2

• Flat Iron Steak
• Pan de Bono
• Charred Leek and Scallion Soubise
• Serrano Salsa
• Tomatillo Salad
• Cilantro
• Sherry Gastrique
• Sesame Seeds

10 oz Flat Iron Steak marinated in chimichurri, Pan de Bono(Brazilian flourless cheese bread; tapioca flour, Oaxaca cheese, cornmeal, egg, salt, sugar) + Charred Leek and Scallion Soubise(puree of scallion, leek, yellow onion, sake, salt with cream, garlic) + tomatillo salad(shaved tomatillo, shaved red onion, broken sherry vinaigrette) Serrano salsa, topped sherry gastrique, sesame seeds.

Mild spice.Temperature not recommended over Medium. Medium to long prep time depends on business and temp. $32

Question 3

Marinated Free-Range Chicken

Answer 3

• Roasted Half Chicken
• Bomba Rice
• Salsa Verde
• Fermented Black Bean Sauce
• Grilled Trumpet Mushrooms
• Chile Oil
• Cilantro

Half chicken beer brined, marinated, and grilled. cheesy fried Bomba rice (bamba rice, with crème fraiche, queso Oaxaca, shallot, garlic, jalapeno, corn, soy sauce, lime juice, salt), grilled white trumpet mushrooms(large, meaty, hearty). Served with a salsa verde(green sauce, called jidori sauce in kitchen; jalapenos, avocado, onion, garlic, salt, lime juice) and plated over fermented black bean sauce on the side.(salty and savory, pungent tartness; onion, garlic, charred Fresno peppers, chicken stock, fermented black bean sauce, honey).

Mild spice. Long prep time. $30