Entrees

Question 1

Grilled organic Scottish salmon

Answer 1

Heavy char on the skin
Served medium rare
-served with wheat berry, sun dried tomatoes, asparagus,and spring garlic vinaigrette

Question 2

Market fish

Answer 2

broiled ……

In a charred black onion Sauce made of smoked order sauce, Dijon mustard, cider vinager, Aleppo chili,
-topped with roasted cauliflower, cipolini onion, cara cara orange, and mustard greens

Question 3

Wear local diver scallops

Answer 3

Sea scallops cooked with Hungarian paprika salt and butter
-served with mytaki mushrooms,spring onions,and yellow wax beans cooked on la plancha tossed with spring onion oil, canola oil and salt

-a tomato champagne vinaigrette coats the bottom of the plate, veggie, scallops, the. A single sorrel leaf on top

Question 4

Roasted local game gf

Answer 4

The fish is Poached in olive oil salt and bayleaf,
-then carmelized in butter
Added in are diced squash green zucchini cooked in a pan with shallots tomato confit Sauternes in butter and olive oil
The nicoise sauce is made with nicoise olive, yuzu,tamari,Dijon mustard, shallots, olive oil
-topped off with pistachio garbanzo crunch(fried pistachio garbanzo beans dusted in corn starch)

Question 5

Seared yellowfin tuna

Answer 5

Mexican corn, wheel fresco, pickled onion, guajilo salsa

• 6 ounces of sushi grade tuna
• marinated with lime, coriander,an annatto seeds,olive oil

Grilled corn off the Cobb,fingerling potatoes halved and steamed mixed with minced pickled red onion, aioli,queso fresco

• roasted tomato salsa: roasted Roma tomato, garlic, Serrano chili,ancho chili, guajillo chili, lime juice and cilantro.
• finished with micro greens

Question 6

Lobster curry

Answer 6

1.25 lbs Maine lobster
Deshelled
Curry us chi Cher curry paste which is a Thai curry with palm sugar, fish sauce,half lobster stock, half coconut milk
-broiled Thai apple, fried Japanese eggplant,bamboo shoots, charred red onion, kaffir lime leaf and Thai basil.

Question 7

Homemade sheeps milk cavatelli

Answer 7

House made cavatelli made with ricotta. 
-dough
-flour 
-eggs
-sheeps milk ricotta 
Dough made into dumplings 
Sauce is Maddox heirloom tomatoes, shallot, garlic,salt,a scoop of heirloom tomatoes and juice 
-finished with whipped sheeps milk ricotta and basil purée: basil, oo,salt 
Thai chili on top for spice
Cheese is pasturized

Question 8

Homemade squid ink spaghetti

Answer 8

The pasta is made in house from scratch
Fresh garlic, leeks, charred red Fresno chili, chopped shrimp, sautéed then deglazed with with wine and fresh clam stock
-cooked pasta goes into the pan and finished with butter and parsley

Question 9

Vinegar fried free range chicken leg

Answer 9

Free ranged Amish chicken natualoyraisehormone and antibiotic free.

• include thigh and drumstick
• braised in apple cider vinegar, water and fr ah herbs and veggies of carrots,onion, celery, and leeks cook then cools immediately
• served with Israeli couscous,shallots,Adirondack black wax cheddar, marjoram with pepper relish:roasted baby peppers, pepadews(sweet and spicy pepper) and roasted cippolini onion. Chicken stock reduced with vinegar

Question 10

Tournedos of beef

Answer 10

Pat la Frieda

• 10 oz petit chateaubriand (head of the filet) cut into medallions
• arugula salsa verde
• may tag blue cheese melt in mouth with tangy flavor with lemony finish
• serve over roasted maitake mushrooms

Question 11

Mussels

Answer 11

Shallots white wine little tomato and lots of butter

• served with thin and crispy fries
• served with home base aioli I