Dinner

Question 1

Cheese plate

Answer 1

-Bleu, Brie, Gouda, Swiss
-Toasted sourdough, marcona almonds, honey, seasonal jam

Question 2

Salami Board

Answer 2

-Copa, Prosciutto, Soppressata
-House pickles, sourdough bread

Question 3

East Coast Oysters

Answer 3

-Blue point oysters (6 an order)
-Mignonette, lemon, Tabasco

Question 4

Sweet Potato Fritters

Answer 4

-Shredded sweet potato’s, Delicata squash, onion
-fried in flour and egg
-served with persimmon chutney

Question 5

Green Chickpea Panisse

Answer 5

-Fried Chickpea
-Yogurt dip seasoned with chive, sumac, and espelette
-5 or 6 to an order

Question 6

Sunchoke bisque

Answer 6

-Garlic, shallot, sunchokes, potato, milk
-Seasoned with truffle oil
-Garnished with black truffle and sunflower seeds

Question 7

Farmers Salad

Answer 7

-Butterhead lettuce tossed in tarragon and chive
-Dressed with lemon and lavender vinaigrette
-Pecorino cheese

Question 8

Lamb Ribs

Answer 8

-Braised in onion, garlic, and lemon
-Basted and grilled in “hot honey” made from Calabrian Chili, honey, and lemon juice
-Finished with diced chili, mint, and lemon zest

Question 9

Endive Citrus Salad

Answer 9

-Belgian Endive dressed with lemon vinaigrette, shallot, and Calabrian chili
-Sliced oro blanco and blood orange
-Finished with Ricotta salata, mint, cilantro, and pistachio

Question 10

Mussels

Answer 10

-Steamed in sherry and prosciutto stock
-Sauce is mounted with butter and lemon juice
-Plated over sliced prosciutto and garnished with sea beans

Question 11

Massaman Curry

Answer 11

-Winter Thai style (not spicy)
-Sweet potato, cauliflower, coconut, and warming spices
-Finished with fried rice noodles, cilantro, and lime juice

Question 12

Raditore

Answer 12

-Shaped like radiators
-Braised wild boar ragu (close to pork but gamier)
-Cooked with onion, garlic, fennel, red wine, and tomato
-Finished with lemon zest

Question 13

Mafaldine

Answer 13

-Thin lasagna like flat noodle
-Served cacio e Pepe style (cheese and pepper)
-Sauced in parmigiano reggiano with black and pink peppercorns
-Finished with grated horseradish

Question 14

Squid Ink Bucatini

Answer 14

-Thick spaghetti like noodle
-Sauced in mixture of light tomato, nduja sausage, and clam jus
-Finished with mint, lemon, and chopped clams

Question 15

Scarpinocc

Answer 15

-Lombardy style made to resemble wooden shoes
-Filled with Taleggio cheese
-Sauced with butter
-Garnished with muscat grapes, pecorino cheese, and aged balsamic
-Supposed to taste like a cheese board

Question 16

Rabbit Cassoulet

Answer 16

-Rustic French preparation of baked beans
-Rabbit is braised then cooked in rabbit stock
-Cranberry beans are cooked in the same stock
-Finished mushrooms and breadcrumbs cooked in duck fat

Question 17

Duck Breast

Answer 17

-Basted in butter, thyme, and garlic
-Served with Tokyo turnips cooked in duck fat, wilted turnip greens, and a duck jus fortified with lemongrass

Question 18

Monkfish

Answer 18

-Similar in flavor and texture to lobster
-Served in a sauce Americaine made from crème fraiche, tomato, sherry, lobster mushrooms, and shallot
-Served with sautéed lobster mushrooms, smoked trout roe, and tarragon

Question 19

Striped Bass

Answer 19

-White flakey fish that is slightly steaky
-Marinated in earl gray tea, ginger, garlic, and soy sauce
-Served without skin and with a purée of celery root
-Garnished with fried leaks, tarragon, and mint

Question 20

Sasso Chicken

Answer 20

-Brined for 2 days and roasted
-Thighs are deboned and rolled in a chicken skin roulade with sautéed peppers before being fried
-Garnished with a sauce made from pickled aji dulce peppers and charred baby corn

Question 21

Skirt Steak

Answer 21

-8oz Marinated in sofrito, garlic oil, and cumin
-Grilled and served atop “bagna cauda” made of garlic, anchovy, egg yolk, pecorino, and lemon juice
-Garnished with sautéed Brussel sprouts and crushed hazelnuts with grated pecorino

Question 22

Grecian Eggplant

Answer 22

-Smoked and fried, and then lightly braised in a sauce made of onion, garlic, tomato, and curry eggplant

Question 23

Shishito

Answer 23

-Charred and finished with sea salt, lemon, and olive oil