ACCOMPANIMENTS

Question 1

KING CRAB

Answer 1

1/2 lbs or 1 lb
Cold with lemon mayo
Hot with drawn butter

(Bicep meat of the leg)

Question 2

ROASTED LOBSTER TAIL

Answer 2

Seasoned with salt and roasted on the half shell with butter

Question 3

Blue cheese

Answer 3

Crumbles on meat

Question 4

BONE MARROW

Answer 4

Canoe cut beef marrow bone roasted and served with flake salt

Question 5

PARSLEY SHALLOT SAUCE

Answer 5

A chunky sauce of parlay shallots garlic lemon and olive oil like a chimichurri

Question 6

BROWN BUTTER BÉARNAISE SAUCE

Answer 6

A sister sauce to hollandaise

made of egg yolk , white wine, vinegar , shallots, tarragon ,cayenne, and brown butter rather than clarified butter

Question 7

AU POIVERE

Answer 7

A veal stock-based sauce with Brandy,peppercorns, and heavy cream to finish

Question 8

BORDELAISE (Red Wine)

Answer 8

Red wine demi-glaze with bone marrow mixed into it

Question 9

GARLIC/ANCHOVY BUTTER

Answer 9

A cold compound butter to top steaks flavored with roasted garlic, anchovies, chili flake, parsley, and lemon zest

Question 10

PORCINI RUB

Answer 10

A mixture of dried porcini mushrooms, coffee, chili flakes, sugar, and salt crusted on any steak and then pan seared