Entrees

Question 1

Half Roasted Chicken

Answer 1

Sourced from Upstate NY, fed a grain diet; semi boneless with only the drumstick and wing tips in tact.
Marinated in roasted garlic, coriander and fennel, then grilled with a fennel pollen finish.
Served over a green beans and watercress salad dressed in a butter lemon vinaigrette.
Served also with an artichoke conserva

Question 2

Flat Iron Steak

Answer 2

Beef from the chuck, marinated in an Italian salsa verde (green, uncooked sauce made of Italians herbs). Small white onions are roasted and and steamed with white wine vinegar, butter and lightly caramelized (cipollini agro dolce). Marinated mushrooms with lemon zest, olive oil, garlic, coriander and rosemary also accompany this dish.

Question 3

Chili Marinated Mahi Mahi

Answer 3

8oz Mahi Mahi marinated with Calabrian chili, garlic and EVO.
Served with pepperonato - roasted bell peppers, cherry tomatoes, capers, olive oils and red wine vinegar.
Fish is plated over onion soubise - caramelized onion, garlic and butter purée

Question 4

Whole Branzino

Answer 4

Branzino is a 2lb European Bass, farm raised in Greece. Fish comes butterflied and grilled on skin - only the spine is intact. The fish is brushed with jalapeño piri piri (purred jalepeno, parsley, lemon, garlic, and olive oil).
Fish is served with roasted fingerling potatoes and broccolini.

Laid a bed of an herb salad with jalapeño piri piri

Question 5

Pork Chop

Answer 5

2 bone, 1lb chops served medium well. Marinated in olive oil and za’atar (middle eastern spice). Served over an almond romesco sauce and plated next to a Japanese mustard green salad (mizuna) with mint, raw fennel, red onion and sherry vinaigrette

Question 6

2lb Dry Aged Cowboy Ribeye

Answer 6

Sourced from DeBragga Butcher, and aged >30 days.
Served with a black garlic glaze (fermented garlic), served with Tardivo (similar to radicchio) that has been dressed in a bone marrow salsa verde