Daily features

Question 0

Tuesday: “Mojo” Pork Carnitas

Answer 0

Pork Shoulder marinated overnight in a mojo (citrus, garlic, jalapeño)
Slow roasted 6 hours until tender then shredded
Placed on hand-made tortilla 
Topped with salsa verde 
Quest fresco 
Pickled onion 
Fresh cilantro 
4 per order

Question 1

Monday: Berkshire Pork Chop

Answer 1

12 oz pork loin chop Marinated in brine and mesquite grilled to medium well
Served atop wedges of potato cake with a roasted apple-bourbon jus
Watercress and apple salad

Question 2

Wednesday: Whole Roasted Sea Bass

Answer 2

1.5lb whole sea bass scaled and gutted
Stuffed with parsley, thyme, tarragon, oregano, sliced lemon and rubbed with olive oil/salt and pepper
Roasted in wood burning oven
Placed atop bed of spinach sautéed with garlic
Half grilled Meyer lemon

Question 3

Thursday: Grilled Veal Chop

Answer 3

16 oz marinated with thyme, rosemary, oregano, garlic, black pepper, olive oil
Mesquite grilled to temp
Sliced and served with eggplant ragout with fresh chickpeas, roasted cherry tomatoes, fregula, olives, preserved lemon, fine herbs and natural jus

Question 4

Friday: Whole Roasted Lobster

Answer 4

1.5 lb lobster split with claws and knuckles cooked and de shelled separately
Pan roasted with butter, garlic, and thyme
Atop bed of sautéed baby bok choy
Finished with miso butter sauce and petit cilantro

Question 5

Saturday: chefs high end cut of beef

Answer 5

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Question 6

Sunday: Fried Chicken and Cheddar Waffle

Answer 6

Jidori chicken marinated in brine overnight dipped in slurry and seasoned flour and fried
House made cheddar waffle, chicken jus, and black pepper maple syrup