Descriptions- Main Course

Question 1

Dover Sole

Answer 1

Pan fried with white wine and lemon butter sauce. Plated with brown butter, greens, and lemon zest.

Question 2

Chicken Griglia

Answer 2

Half sasso chicken seasoned with black pepper. Cooked over japanese charcoal until perfectly crispy. Finished with foie gras sauce.

Question 3

Duck alla Mulberry

Answer 3

Duck cooked at 550F and served over a mulberry mostarda. Served with braised swiss chard.

Question 4

Black Bass Dogana

Answer 4

Steamed and served with vidalia onions and potatoes. Garnished with an olive and scallion relish.

Question 5

Rotisserie Lamb

Answer 5

Lamb saddle cooked on a rotisserie with a montreal black pepper rub. Served with lamb au jus and flag sauces. Salsa verde, horseradish cream, red pepper (Italian flag).