Entrees

Question 0

Crispy Duck Leg A l’Orange

Answer 0

12-14 oz, La Belle Farms, NY
Cured with herbs, salt & pepper overnight.
Slow-cooked- steamed til tender
Seater skin- side down
A l’Orange- shallots cooked with star anise, deglazed with orange liqueur
Haricots Vert served under duck leg.

Question 1

Pork Chop

Answer 1

12 oz Duroc Pork, bone on(some will have less bone than others)
Gluten Free
Apples cut into wedges, sautéed, deglazed with chicken glacé, whole grain mustard spooned on top of pork.
Carrots, parsnip, rutabaga

Question 2

Beef Bourguigon En Croute

Answer 2

Not gluten free(beef is dredged in flour)
Marinated in red wine, browned, add bacon & then removed
Stewed with cooppolini onions, carrots, parsnip, bacon, mushrooms
Puff pastry is baked, hole made in middle & stew added

Question 3

Marinated Spatchcocked Poussin

Answer 3

Young chicken the size of a Cornish game hen.
Spatchcocked= rib cage removed, laid flat.
Marinated in white wine, hard herbs( sage, rosemary,etc)
Seared skin side down
Pan roasted til skin is crisp
Broccoli raab
Cooppolini onions

Question 4

Seared Scallops

Answer 4

3 U-10(under 10 per lb,)
Gluten Free
Pan seared in rice bran oil/butter, finished “arrosser”( basting$
Burdock polenta
Sautéed cauliflower florets
Sorrel Spouts
Duxelles= sauce of mushrooms cooked with sherry, butter, shallots, chicken stock, thyme.

Question 5

Pappardelle

Answer 5

Our version of fettuccine Alfredo
*vegetarian- protein by request
Wide noodle made with all purpose & semolina flour & egg
Cream, grana padano( melts into the sauce), butter
Spinach added at end
White pepper(to prevent black flecks in sauce )

Question 6

Vegetable Pot- Au-Feu

Answer 6

Vegetarian 
Vegetable broth with saffron
Root vegetables, brussel sprouts, salsify, mushroom blend 
Covered in puff pastry& baked 
*veg pot pie

Question 7

Grilled Swordfish

Answer 7

8 oz, sustainably sourced from Canada
Bell Pepper butter-butter, roasted peppers, thyme, smoked garlic
Stew of DuPuy lentils(green, French lentils, small, look brown on plate)
Aromatic vegetables on lentils(mire Piox - carrot, onion, celery)

Question 8

Whole Rainbow Trout

Answer 8

Our version of trout amandine
Head on, rib cage & y-bones removed- head can be removed in kitchen if requested.
Skin side crusted in crushed pumpkin seeds
Green beans
Fingerling potatoes
Pumpkin seed vinaigrette