Day 4 Flashcards
Chocolate Tart
Sugar Cookie Crust Chocolate custard made from peanut butter cream whipped cream almond toffee brittle
Apple Monkey Bread
Brioche Bread Scraps Cinnamon Sugar Caramelized Apples Ice Cream
Salted Caramel Custard
Caramel
Vanilla Bean Custard topped with Caramel
Caramel Corn
Caramel Corn
Air Popped Popcorn drizzled with caramel, butter, and salt
36 Hour Pork Ribs
Cured for 24 hours Sous Vide for 12 Hours then grilled. Basted with BBQ Sauce and Apple Juice Served with French Fries and Coleslaw Marked with large bowl and toilettes
Korean Style Ribeye Cap
8oz Ribeye marinated overnight in soy, ginger, garlic, cilantro, honey, and sambal
Grilled to order topped with beech mushrooms, zucchini, onions and bean sprouts
Table marked with Steak knife
Beef Stroganoff
Housemade Egg Noodles 4oz Beed Tenderloin Shitake, Crimini and Oyster Mushrooms, Caramelized onions red wine veal stock cream sour cream herbs and frozen peas
Rainbow Trout
10oz farm raised in Idaho
flour dusted and pan seared with butter, French green beans, caramelized shallots, and butter poached almonds
Sauce contains butter, lemon juice and herbs
Bistro Steak
8oz Ribeye grilled to order in a gorgonzola cream sauce bed with a red wine peppercorn gastrique
Served with Fries
Marked table with steak knife
Meatloaf
Ground beef mixed with onion celery bell pepper mushroom fennel garlic salt pepper eggs bread crumbs and parmesan baked and sliced, and sous vide Served with Mash/ Gravy, Frenched Green beans and topped with meatloaf sauce
Fried Chicken
Leg, Breast, and a thigh, brined overnight
dredged in buttermilk and flour mix and fried in soybean oil
Served with Mash/gravy, Coleslaw, buttermilk biscuit and drizzled with Arizona Honey
Salmon
6oz farm raised fish, pan seared with butter
Served with farro, fennel, caramelized apples and asparagus, drizzled with dijon vinaigrette
Fish and Chips
6oz Alaskan Ling Cod dipped in Sierra Nevada batter, fried
served with fries, tartar sauce and coleslaw
Chicken Curry
Medium Yellow sauce served with 5oz white meat chicken, beech mushrooms, frenched green beans, potatos, onions
Garnished with cilantro
Sweet Corn Cannelloni
Handmade Pasta stuffed with mascarpone, sweet corn, cream, bread and Parmesan
Boiled and served with caramelized shallots, roasted tomatoes, sweet corn and asparagus.
Garnished with butter/ cream sauce, parmesan and herbs
Prosecco Italy
Bisol
Pear, fruit on the nose, light crisp refreshing
Brut California
Chandon
Soft yet dry wine
Apple and pear characteristics, accent of citrus spice
Dry Finish
Pinot Grigio
Benvolio
Lemon Colored Wine, hint of lemon, green apple and minerals with hints of peach and grapefruit
Light bodied with high acidity with flavors similar to the nose
Sauv Blanc
Drylands Straw Shade Aromas of passionfruit and citrus Palate is rich and mouthfilling Good structure and balance
Moscato
Discoveries
Rich Flavors of orange peel, violets and honey
Riesling
Snoqualmie
Apricot and pear fruit characteristics on the nose
Fruitfilled palate
Lingers on palate
Chardonnay
Laguna, Hawks Crest
Rich Entry, full of spiced apple, apricot and honey
long vibrant finish
Draft Blend
Tezza Bianco
Blend of Garganega and Cortese grapes
Crisp white wine is refreshing and simple
Pinot Noir
Fox Block 8
Exclusive to Fox Restaurant Concepts
High blend of bright fruit and high acidity allowing it to be drank solo or with food
Cabernet
Newton
Round Rich Palate
Layers of dark summer fruit flavors
Blackberry, Dark Plum and Ripe Cherry
Zin/ Merlot Blend
Dreaming Tree
Notes of Smoky Berry and Raspberry Jam
Petite Syrah
EOS
Aromas of Cherry compote, black pepper, brown sugar and grilled meat
Full bodied with cherry fruit, toasted almonds and espresso
Smooth long finish
Malbec
Gascon
Full Bodied with a deep violet color
Elegant and Rich in texture, soft round tannins and a long velvety finish
