Entrees

Question 1

Braised chicken thighs

Answer 1

Abbreviation: Thighs

Description: free range chicken thighs, white cheddar sage polenta, seasonal veggies, chicken Demi-glacé.

Question 2

Pork chop

Answer 2

Abbreviation: Chop

Description: Iowa gold free range pork wood fire grilled, seasonal veg, pearl onions.

Finished with pan sauce.

Question 3

Cheeseburger

Answer 3

Abbreviation: CHBG

Description: 1/2 pound ground chuck, brioche bun, snowy white cheddar, tomato, arugula, and pomelo aioli.

Served with French fries.

Question 4

BBQ Ribs

Answer 4

Abbreviation: Ribs

Description: Pecan and oak smoked back ribs, house dry rub.

Served with polenta cakes, slaw, and a side of BBQ sauce.

Question 5

Moroccan spiced fish

Answer 5

Abbreviation: fish

Description: Market fish, jasmine rice, bok Choy, Moroccan spiced, heirloom tomatoes.

Question 6

Ribeye

Answer 6

Abbreviation:

Description: Cedar river farms grass fed beef, wood fire grilled

Served with celery root mash, and seasonal veggies.

Question 7

Where is the beef from?

Answer 7

Cedar River farms

Question 8

Where is the pork from?

Answer 8

Iowa gold

Question 9

What is the ribeye served with?

Answer 9

Celery root mash and seasonal vegetables.

Question 10

What is the chicken served with?

Answer 10

White sage polenta, seasonal vegetables and a chicken Demi-glacé.

Question 11

What comes with the fish?

Answer 11

Jasmine rice, Bok Choy, and heirloom tomatoes.

Question 12

What oils do you cook in?

Answer 12

Frying: canola oil

Cooking: a blend of canola, sunflower, and olive oil.

Question 13

What is in the compound butter?

Answer 13

Thyme and garlic.

Question 14

What 6 entrees are we serving?

Answer 14

1. Braised thighs.
2. Pork chops
3. Cheeseburger
4. BBQ Ribs.
5. Moroccan Spiced White Fish
6. Ribeye