Entrees

Question 1

Pork Chop Parmesan FULL explaination

Answer 1

Heritage breed 12 oz. bone in butterfly cut parmesan and panko bread crumb incrusted pork chop from North Carolina served with roasted spaghetti squash heated in a peppercorn parmesan cream sauce, blistered cherry tomatoes soaked in evoo with an arugula and red onion salad tossed in lemon juice topped with parmesan

Question 2

Shrimp, Scallops, Gnocchi

Answer 2

3 Jumbo Shrimp and 3 U-10 Scallops served in a parmesan-truffle cream sauce and crimini mushrooms

Question 3

Grilled Redfish

Answer 3

7 oz. Skin on with a roasted red pepper vinaigrette on the plate around lentil salad, with lump crab meat and sliced asparagus heated and tossed together atop the fish

Question 4

What is in Lentil Salad?

Answer 4

Blistered cherry tomato, charred red onion, sautéed red, green, and Poblano peppers mixed with a little cooking liquid and a simple red wine vinaigrette

Question 5

What is our red pepper vinaigrette recipe?

Answer 5

roasted red peppers, tahini, oil, red wine vinegar, and honey

Question 6

Elk Loin

Answer 6

6 oz. New Zealand elk loin cooked whole and sliced to serve with local oyster mushrooms, roasted beets, and blackberry bbq sauce topped with panko crusted onion rings.

Question 7

Where do we get the oyster mushrooms in the Elk Loin entrée? City/state and Farm

Answer 7

Goodlettsville,TN Blooming Shroom Farms

Question 8

The Burger

Answer 8

An 8 oz. Ground Filet Mignon patty with a smear of crispy cooked Benton’s bacon on top, TN white cheddar, truffle oil, arugula, red onion, and house-cut fries with a malt vinegar aioli