A La Parilla (Pecan and Mesquite Wood Grilled)

Question 1

Creekstone Filet

Answer 1

5 1/2oz of Creekstone beef

Topped w/beer onions

Haricot vert

Bacon

Oaxacan pasilla glaze (fragrant jerk sauce, sweet and spicy glaze)

Rsted poblano and horseradish grits on side

Question 2

Malbec Brasied Short Rib

Answer 2

No bone

Red pepper chimmichurri

Crispy potatoes w/ Fresno peppers

Fried green olive

Fried capers

Huiancaina purée (potato &egg purée)

Remember 2 reds 2 potatoes 2 grns

Question 3

Marinated Jidori Chicken

Answer 3

Jidori is to Chx like Kobe is to beef

Grilled, corona brine marinated breast

Cheesy fried rice w/leg and thigh folded in

Grilled white trumpet mushrooms (large, meaty, hearty)

Served w/salsa verde

Fermented in black bean sauce on the side

*rice contains Bamba rice, w/crème fraiche and queso Oaxaca

Question 4

Chimmichurri Marinated Flat Iron Steak

Answer 4

10 oz Chimmichurri (traditional Latin steak sauce,japs, cilantro, parsley, lime)

Pan de bono (Colombian flourless chz bread)

Charred leek and scallion soubise (purée of scallion and leek w/cream, garlic)

Tomatillo salad (shaved tomatillo, shallot, micro arugula, sherry vin)

Serrano salsa

Sherry gastrique

Garnished with pepitas and sesame seeds

Remember: PSSSTC

Question 5

Grouper

Answer 5

5oz of grilled Florida Grouper (tends to be more dense, moist and firm or meaty, do not describe as flaky) served in a Paella reduction (Rocoto Paste, Tomato paste, saffron, clam juice, onion, celery, carrot, garlic, toasted rice, lemon/lime/orange zest, fish sauce, coconut milk, thyme, bay leaf, bonito flake, butter) and a Crab crouquette (panko coated;stuffed with dungeness crab, banana-habenero aioli, jalapeno, onion, garlic, banana) with banana habanero aioli (see pibil). Plated with, crispy black quinoa, coconut puree (coconut milk, lime juice, fish sauce, sugar, xantham gum) and two preparations of Brussels Sprouts; leaves blanced in vinaigrette and quartered sprouts sautéed in Mission XO sauce (traditional Chinese fish sauce subbing pasilla peppers for Chinese five spice. Garnished with chile threads, pickled yellow Carribean and Fresno chile rings.

Moderate Spice

Allergy: Gluten, Shellfish

Question 6

Chorizo Porchetta

Answer 6

Build: Pork Shoulder, House Made Chorizo, Sweet Garlic Crema, White Bean Puree, Rosemary

Pork shoulder is grilled and butter flied, stuffed with house made chorizo (ground pork shoulder, achiote, ground cumin, apple cider vinegar, new Mexican chiles, garlic, Mexican oregano, salt) bound in butchers twine and slow roasted, the confit in combo oven for 4 hours and then sliced. Porchetta is grilled off on pick up and served with sweet garlic crema (confit garlic, sweetened, condensed milk, heavy cream) white bean puree, sherry gastrique and garnished with toasted rosemary.

One of our signature dishes. Not a lean cut, guest should be informed.

Mild spice

Allergy: Dairy