Entrees

Question 1

Local Grouper

Answer 1

6 oz portion Florida grouper
Pan roasted
lobster brown butter 
verjus
miatake mushrooms 
purple & banana fingerling potatoes 
fresno chili
harciot verts
truffle oil

verjus = unripe grape juice broth, shallot, peppercorns, thyme, bay leaf brown butter

Question 2

Spiced Tuna

Answer 2

6 oz Big Eye tuna
Togorashi spices
seared
over red quinoa
pickled mango
pickled red onion
ciltantro
passion fruit vinaigrette 
chili oil

Togorashi spices = Japanese dried chilis, hemp seeds, sesame seeds, dried citrus zest

Passion fruit vinaigrette = passion fruit puree, lime juice, rice vinegar, mirin, olive oil

Question 3

Grilled Half Chicken

Answer 3

1/2 Georgia Amish chicken
marinated in aji amarillo, sake, oregano, cilanro, ginger, shallots, garlic, brown sugar

grilled until skin is crispy

served with baby bok choy
sugar snap peas
baby carrots
shiso (japanese mint)

finished with lemongrass broth = roasted chicken stock, jalapeno, ginger, lemongrass, star anis, cardamom, rice vinegar, white soy

Question 4

Chili Rubbed Rack of Lamb

Answer 4

12 oz Australian lamb
rubbed and grilled
carrot puree
roasted baby beets 
lamb jus 

chili rub = ancho , new mexico, guajillo, coriander, cumin, smoked paprika

Question 5

Beef Short Ribs

Answer 5

6 oz portion
Braised in veal stock, red wine, vegetables, herbs

red wine redution
horseradish cream
potato puree
granny smith apple confit

Question 6

Grilled Lobster Rockefeller

Answer 6

2.5 pounds Main lobster (tail & claws)
poached then grilled

stuffed with braised leeks
spinach
1.5 oz king crab
lobster cream

topped with gruyere and bearnaise

Question 7

Entrees

Answer 7

Local Grouper
Grilled Half Chicken
Lobster Rockefeller 
Spiced Tuna
Chili Rubbed Lamb
Beef Short Rib