Dinner Food Ingredients

Question 1

Buttermilk Biscuits

Answer 1

4 square biscuits served with Pimento cheese

Ingredients:
-Pimento cheese: cheddar cheese, cream cheese, pimentos and grilled fresnos, pickling liquid, lemon juice

Biscuits: flour, butter, baking soda, buttermilk, sugar, salt, cream, Maldon salt

Method: Fresno’s are grilled and diced with pimentos then whipped with cheddar cheese and cream cheese

Allergy Alerts: Gluten, Dairy, Nightshade (chilis)

Question 2

Blue Crab Deviled Eggs

Answer 2

Preferred Verbiage: Blue Crab Deviled Eggs

Ingredients:
-Egg
-cornichons
-capers
-chives
-Dijon
-mayo
-pasteurized blue crab

Method: 2 eggs, to make 4 pcs.
Filling: cornichons, caper, chives, parsley, tarragon, Dijon, mayo, and cooked egg yolks.

Topped with fresh blue crab salad with mayo, lemon
chive, parsley, tarragon.

Topped with red sorrel.

Allergy Alerts: Egg, Shellfish, Allium (can be omitted, chive)

Mise en Place: N/A

Question 3

Crispy Pig Head Croquette

Answer 3

Preferred Verbiage: Crispy Pig Head Croquette with Ramp aioli and burnt orange butter

Ingredients:
-Pig head
-Brine: pepper, mustard seeds, coriander, chili flake, allspice, nutmeg, cinnamon, bay leaf, cloves, ginger, juniper, brown sugar, pink salt, salt)/ onion, garlic, carrot, celery, thyme bay leaf / Dijon & whole grain mustard, parsley, chives/panko, egg, flour/ramps, champagne vinegar, sugar/mayo, Dijon, lemon, capers, salt, pepper/oranges, vinegar, mustard.

Method: Pig head brined for 5 days then braised. Meat is pulled then mixed with parsley, chives, and whole grain mustard and set. Portioned then breaded and fried until crispy. Served with burnt orange mustard, pickled ramp aioli, and fresh parsley

Allergy Alerts: Pork, allium, gluten, egg.

Mise en Place: N/A

Question 4

Chicken Liver Mousse

Answer 4

Preferred Verbiage: Chicken liver mousse with blueberry jelly, house pumpernickel, and pickled red grapes & mustard seeds.

Ingredients:
-Chicken liver
-butter
-Rosemary
-cognac
-heavy cream
-mustard seeds/grapes (vinegar, sugar)
-blueberries (sugar pectin)
-bacon fat
-pumpernickel

Method: Chicken liver is cooked in butter and rosemary, deglazed with cognac, then blended with butter and cream then chilled until set. Topped with a thin layer of bacon fat, and then capped with blueberry jelly.

Allergy Alerts: Dairy, alcohol, pork, gluten

Mise en Place: N/A

Question 5

Burrata (Seasonal)

Answer 5

Option 1:
Preferred Verbiage: Burrata with cherry tomatoes dressed with tomato pesto

Ingredients:
-Burrata
-cherry tomatoes
-toasted brioche
-smoked salt
-Maldon
-olive oil
-basil.
-Tomato Pesto: sun-dried tomatoes, garlic, basil, parsley, pine nuts, lemon, parm

Method: N/A

Allergy Alerts: Nightshade, dairy, gluten, allium, nuts, egg (brioche)

Mise en Place: Serving Spoon

Option 2: With Figs

Question 6

Waldorf Salad

Answer 6

Preferred Verbiage: Waldorf salad with buttermilk dressing, smoked almonds, pickled grapes, crispy chicken skin.

Ingredients:
-greens
-smoked almonds
-apples
-brined celery
-pickled grapes
-crispy chicken skin,
-espelette (this is a mild red pepper).

Dressing: buttermilk, mayo, confit garlic, lemon, shallot

Method: Chicken skin is rendered in the oven until crispy, finished with salt and espelette

Allergy Alerts: Dairy, egg, allium, nuts, nightshade

Mise en Place: N/A

Question 7

Baby Iceburg

Answer 7

Preferred Verbiage:Baby Iceberg with Blue cheese dressing, Hard Boiled Egg and Heritage Bacon.

Ingredients:
-Baby Iceberg Lettuce
-Chives
-1 Hard Boiled egg (chopped)
-1 Slice Heritage Bacon
-Blue Cheese

Dressing: Mayo, Sour Cream, Lemon juice, Garlic, Shallot, Onion, Fourme D’Ambert Blue Cheese, Buttermilk & Red Wine Vinegar

Method: Iceberg lettuce is topped with Dressing, Eggs, Chives & Bacon

Allergy Alerts: Dairy, Allium, Pork

Mise en Place: Steak knife to share

Question 8

Endive Salad

Answer 8

Preferred Verbiage: Endive salad with orange-anchovy vinaigrette

Ingredients:
- Red and yellow endive
-walnuts
- sourdough
-smoked blue cheese
-parmesan
-garlic anchovy vinaigrette: garlic, anchovy, red wine vinegar, EVOO
-orange zest and juice
-chili flake
-olive oil

Method: Whole red and yellow endive leaves tossed in anchovy vinaigrette (anchovy, garlic, red wine vinegar, EVOO), mixed with sourdough and walnut “granola” (toasted sourdough, toasted walnuts, EVOO, ground parmesan), smoked blue cheese crumble, topped with fresh shaved parmesan

Allergy Alerts: Dairy, garlic, fish, gluten, nuts, allium, vinegar, citrus

Mise en Place: N/A

Question 9

Cucumber Salad

Answer 9

Preferred Verbiage: Cucumber salad with whipped feta and cashew granola

Ingredients:
-Cucumbers: European, Persian (and seasonally sour gherkins)
-Radish: French breakfast, watermelon
-Lemon vinaigrette: lemon, honey, EVOO, blended oil
-Whipped feta: feta, ricotta, lemon, EVOO
-Cashew granola: sunflower seeds, sesame seeds, cashews, nigella seeds, poppy seeds, espelette, corn syrup, oil, brown sugar
-Dill
-Sourdough croutons

Method:

Allergy Alerts:Dairy, gluten, nightshade, seeds, nuts

Mise en Place: N/A

Question 10

Mushroom Toast

Answer 10

Preferred Verbiage: Mushroom toast with Madeira butter

Ingredients:
- Mushrooms: maitake, shitake, cremini, oyster
-Butter: Madeira, shallots, thyme, veal jus, white wine, black pepper
-clothbound cheddar
-baguette
-parsley

Method: Mushrooms are roasted then mixed, grilled to order – finished with madeira butter. Grilled baguette on the side. Both the mushrooms and baguette are topped with grated clothbound cheddar.

Allergy Alerts: Dairy, alcohol, beef, nightshade, allium, gluten

Mise en Place: N/A?

Question 11

Heritage Bacon

Answer 11

Preferred Verbiage: Grilled thick cut Heritage bacon

Ingredients: Heritage Bacon

Method: Cut in-house from Slab, 4.5 oz, roasted and then heated and served off the grill

Allergy Alerts: Meat. Not Safe for Vegans ;)

Mise en Place: Steak knife to share

Question 12

Grilled Oysters

Answer 12

Preferred Verbiage: Grilled Seasonal oysters with smoked herb butter

Ingredients:
-Whitestone oysters
-herb butter: parsley, chive, smoked butter, shallot, jalapeno, lemon juice/zest

Method: 6 ea East coast oysters shucked, topped with herb butter; served with oyster crackers & lemon wedge.

Rotation of orchard points & whitestone oysters

Allergy Alerts: shellfish, Onion, Dairy, Nightshade (Jalapeno); gluten (can remove crackers)

Mise en Place: N/A

Other Points of Interest:
The butter is cold smoked in-house over apple wood chips

Question 13

Monster Prawn

Answer 13

Preferred Verbiage: Grilled Monster Prawn with garlic butter

Ingredients:
-U4 tiger prawn (from Nigeria)
-garlic butter
-salt
-parsley

Method: Prawn is deveined and then grilled. Served tail and head on with garlic butter on the side.

Allergy Alerts: Shellfish, Dairy, Allium

Mise en Place: Steak knife

Question 14

Salmon Collar

Answer 14

Preferred Verbiage: Salmon Collar

Ingredients:
-Salmon Collar
-lemon
-Garlic
-butter
-parsley

Method: Grilled collar from Salmon, finished with lemon & garlic butter

Allergy Alerts: Seafood, Garlic, Dairy

Mise en Place:

Other Points of Interest:
Salmon Collar is the part of the fish behind the head and gills that extends to where you sliced off the fillet. It includes the pectoral fins.

Question 15

Butcher’s Steak

Answer 15

Preferred Verbiage: Grilled Butcher’s Steak

Ingredients:
-Butcher Steak (hanger steak)
-Garlic
-Butter

Method: Grilled: 9 oz portions

Allergy Alerts: Garlic, Dairy

Mise en Place: Steak Knife

Other Points of Interest:
Naturessource is the farm

Question 16

Ribeye

Answer 16

Preferred Verbiage: 16oz Ribeye

Ingredients:
-16oz Ribeye
-finished with garlic butter

Method: Broiled

Allergy Alerts: Finished with garlic butter unless otherwise requested

Mise en Place: Steak Knife

Other Points of Interest:
Brandt is a family-owned and operated ranch in Southern California that has been around since 1945. They solely focus on the Holstein breed. They do not outsource or contract any farmers, which leads to a very consistent product year over year. The cattle’s feed is grown on the land adjacent to where they are raised and is ultimately processed just a few miles down the road. This helps to reduce stress on the cattle (and minimize their carbon footprint!). They use all-natural pest control methods (i.e. ladybugs) and produce compost from the cattle to fertilize their crops. They are 100% antibiotic, hormone, and beta-agonist free. Cows are fed a 100% vegetarian diet every day for 300 days. As far as a sustainable ranch goes, Brandt is 100% it.

Question 17

Prime NY Strip Steak

Answer 17

Preferred Verbiage: Prime NY Strip Steak with au poivre sauce

Ingredients:
-12 oz NY strip steak from 44 farms
- au poivre sauce: garlic, onion, peppercorn, mushroom, rosemary, bay leaf, thyme, Dijon, white wine, brandy, veal jus, cream and cognac
-parsley
-green peppercorns in brine

Method: 12 oz NY strip steak from 44 Farms, TX - broiled and served with au poivre sauce, finished with parsley & green peppercorns in brine

Allergy Alerts: Dairy, onion, garlic, alcohol, nightshade (tomato)

Mise en Place: Steak Knife

Other Points of Interest: A minimal amount of raw cognac remains in the sauce.

Question 18

Prime T-Bone

Answer 18

Preferred Verbiage: Prime T-Bone

Ingredients:
-Prime 18oz Bone in T-Bone from Creekstone, Arkansas City, Kansas
-garlic butter
-parsley

Method: Broiled, Finished with garlic butter and parsley

Allergy Alerts: Allium, Dairy

Mise en Place: Steak Knife

Question 19

Wagyu Skirt Steak

Answer 19

Preferred Verbiage: Wagyu skirt steak

Ingredients:
-8oz American Wagyu outside Skirt Steak from Snake River Farms, Eastern Idaho.
-garlic butter
-parsley

Method: Broiled, finished with garlic butter and parsley

Allergy Alerts: Allium, Dairy

Mise en Place:

Question 20

Charred Bobo Chicken

Answer 20

Preferred Verbiage: Charred Bobo Chicken with Peruvian-style marinade and aji verde sauce

Ingredients:

-Marinade: mustard powder, coriander, cumin, smoked paprika, garlic, jalapenos, lime juice, blended oil, oregano, salt pepper and cilantro

-Aji Verde Sauce: cilantro, garlic, cumin, feta, Dijon, oregano, salt, jalapeno, lime juice and EVOO

Method: Bobos will be spatchcocked, head OFF feet ON, and marinated. Served with a ramekin of aji verde sauce and a lime wedge. Broiled

Bobo Poultry Farm

Allergy Alerts: Dairy, Allium, Nightshade

Mise en Place: Steak Knife

Question 21

Trout

Answer 21

Preferred Verbiage:Broiled Carolina Trout

Ingredients:
-Head on 10 oz (avg.) Carolina trout – seasoned simply with salt.
-Puree: yellow pepper with onions and smoked paprika.
-Slaw: green cabbage, fennel, celery, and parsley dressed with a mayo, lemon, apple cider vinegar mix
-Served with a lemon wedge on the side

Method: Grilled. Whole, deboned, head-on trout is broiled until slightly charred and crispy. Served with a velvety yellow pepper puree and a bright cabbage slaw with fennel and celery.

Allergy Alerts: Finfish, Allium, Sulfates, nightshade, egg

Mise en Place: ?

Question 22

Bone-In Skate Wing

Answer 22

Preferred Verbiage: Bone in skate wing, burnt orange mustard

Ingredients:
-Skate
-Chimichurri: extra virgin olive oil, fresno pepper, garlic, salt, lemon, lime, orange zest
-Burnt Orange Mustard: orange, Dijon, and whole grain mustard

Method: 10oz bone-in skate portion, brined in salt water solution and marinated in chimichurri. Broiled and finished with fresh chimichurri and burnt orange mustard. Served with lemon wedge

Allergy Alerts: Allium, Nightshade

Mise en Place: ?

Question 23

Lamb Leg Steak

Answer 23

Preferred Verbiage: Grilled Lamb Leg Steak with pickled pepper relish

Ingredients:
-10 oz lamb leg steak: garlic, thyme, rosemary, olive oil
-relish: pickled peppers, anchovies, EVOO, scallions, chive, parsley, jalapenos, lemon, white wine vinegar, honey, Aleppo peppers, salt, pepper

Method: The lamb leg steak is marinated in the garlic herb marinade and grilled to medium. It is then topped with pickled pepper relish.

Allergy Alerts: Allium, Nightshade, Fish

Mise en Place: Steak knife

Question 24

Axe Handle Ribeye

Answer 24

Preferred Verbiage: Axe Handle Ribeye

Ingredients:
-Roseda Farms, MD Tomahawk Ribeye
-cultured butter
-parsley,
-28 day dry aged

Method: Roseda Farms, MD, sold by weight, served with cultured salted butter and parsley

Allergy Alerts: Dairy

Mise en Place: Steak knife, share plates

Other Points of Interest: Priced by the ounce.

Question 25

Pork Porterhouse

Answer 25

Preferred Verbiage:16oz Pork Porterhouse with bread and butter pickles

Ingredients:
-Pork Porterhouse Brine: Salt, Sugar, Lemon, Garlic, Thyme, Rosemary, Bay Leaf, Peppercorn
-French Smooth Dijon Mustard
-Bread and Butter Pickles: Kirby Cucumber, Onions, Salt, Sugar, Apple Cider Vinegar, Jalapeno, Bay Leaf, Turmeric, Celery Seeds, Yellow Mustard Seed

Method: Pork Chop is brined for 2 hours, and grilled. The Pork is served with French Dijon. Bread and Butter pickles are house-made with Kirby Cucumbers

Allergy Alerts: Pork, Allium, Citrus

Mise en Place: Steak knife

Other Points of Interest: Heritage Pork

Question 26

Portobello Mushroom

Answer 26

Preferred Verbiage: Portobello mushroom marinated in adobo

Ingredients:
-Adobo: Guajillo, arbol, and chipotle chiles, coriander, cloves, canela, black pepper, oregano, confit garlic, apple cider vinegar
-Slaw: Mayo, scallion, cilantro, lime, pickled peppers, cabbage

Method: Portobello Mushrooms marinated in adobo and grilled.

Allergy Alerts: Mushrooms, nightshade, egg, soybean oil (mayo), allium

Mise en Place: Steak Knife?

Other Points of Interest:

Question 27

Pan Fried Mashed Potatoes

Answer 27

Preferred Verbiage: Pan Fried Mash Potatoes

Ingredients:
-Idaho potatoes
-lard
-herbs (scallion & rosemary)
-pepper
-truffle oil
-butter
-garlic
-EVOO

Method: Mashed potatoes mixed with EVOO, butter, and herbs , cooked in 6” non-sticks in lard (bacon fat) until crispy exterior and finished with truffle oil (just for slight aroma)

Allergy Alerts: Garlic, Allium (Scallion), Butter, Pork

Mise en Place: Spoon

Question 28

Crispy Smashed Potatoes

Answer 28

Preferred Verbiage: Smashed Fingerling Potatoes, spiced & Served with Ranch

Ingredients:
-Spice mix (Garlic powder, onion powder, citric acid & Smoked Paprika)
-Fingerling potatoes
-Ranch: yogurt, mayonnaise, parsley, dill, buttermilk, celery seed, lemon, chive, mustard, tabasco, garlic powder, onion powder

Method: Potatoes are steamed, smashed, then frozen & fried crispy to order, tossed in spice mix & served with ranch

Allergy Alerts: Allium, Gluten (Fryer), Dairy (RANCH), nightshade

Mise en Place: N/A

Question 29

Grilled Broccoli

Answer 29

Preferred Verbiage: Grilled Broccoli

Ingredients:
-Broccoli
-Salt
-Pepper
-Oil
-Lemon

Method: Broccoli blanched and finished on the grill, then tossed in Salt & Pepper, EVOO

Allergy Alerts: Peppers, Citrus

Mise en Place:

Question 30

Creamy Spinach

Answer 30

Preferred Verbiage: Creamy Spinach

Ingredients:
-spinach
-heavy cream
-béchamel: milk, butter, flour, tabasco, confit garlic
-nutmeg

Method: Spinach is shredded, steamed, chilled, then squeezed to remove the excess water, then folded with béchamel. It is cooked down with a bit more cream and finished with fresh grated nutmeg.

Allergy Alerts: Garlic, gluten, dairy, nightshade

Mise en Place:

Question 31

Acorn Squash

Question 32

Chocolate Cake

Answer 32

Preferred Verbiage: Chocolate cake with chocolate buttercream & dark chocolate glaze

Ingredients:
-Cake: flour, cocoa powder, sugar, baking soda/powder, salt, coffee, oil, eggs, sour cream, buttermilk, vanilla \\
-Frosting: eggs, sugar, cocoa, vanilla, salt, butter \\
-Glaze: chocolate, cream, sugar, gelatin

Method: Double-layer chocolate cake, layered with chocolate buttercream and topped with dark chocolate glaze. Finished to order with a sprinkle of Maldon salt.

Allergy Alerts: Gluten, Egg, Dairy, Gelatin

Mise en Place: preset with fork

Question 33

Carrot Cake

Answer 33

Preferred Verbiage: Carrot cake

Ingredients:
-Flour
-baking powder
-baking soda
-cinnamon
-eggs
-vanilla extract
-sugar
-canola oil
-walnuts
-raisins
-carrots
-Icing: cream cheese, butter, vanilla extract, sugar

Method: Three-layer carrot cake, with cream cheese frosting,
sprinkled with walnuts

Allergy Alerts: Nuts, dairy, gluten

Mise en Place: preset with fork

Question 34

Ice Cream Cake

Answer 34

Preferred Verbiage: Chocolate Brownie and Vanilla ice cream cake

Ingredients:

–Bottom:

-Brownie: butter, sugar, cocoa powder, vanilla extract, eggs, folded into chocolate ice cream; milk, heavy cream, vanilla bean, sugar, eggs, cocoa powder, chocolate.

–Middle layer: aka “crunchies”:

-house chocolate wafers crumbled with magic shell

–Top:

-Vanilla Ice cream
-Topped with oreo cookies, chocolate fudge sauce, whipped cream & rainbow sprinkles

Method: Chocolate brownie ice cream, chocolate crunchies, vanilla ice cream, whipped cream + rainbow sprinkles. Garnished w/ Oreos and fudge sauce

Allergy Alerts: Dairy, gluten, egg, coconut oil

Mise en Place: preset with fork