Entrees

Question 1

Jambalaya

Answer 1

JAMBALAYA BASE:
- Red & yellow peppers, poblano, celery, onions, garlic, tomato, chicken stock, andouille, gumbo filé, cayenne, paprika, garlic powder, salt and pepper

TOSSED WITH:

• White rice
• Okra
• 3 oz. rock shrimp
• 4 oz. roasted pulled chicken
• Andouille sausage
• GARNISH: chives

Question 2

Scallops

Answer 2

SCALLOPS:
- 5 oz. pan-seared scallops

SERVED WITH:

• Roasted Sweet Potatoes
• Brussels sprout cooked in buerre monte with garlic, chives, and S&P.
• Maple Sherry Reduction

TOPPED WITH:

• Crumbled Crispy Bacon
• Fried Brussels Sprout

Question 3

Crab Stuffed Chicken

Answer 3

• Two pan-seared & panko-crusted chicken breasts (5 oz)
• Stuffed w/ 6oz. Blue Lump Crab
• Served on top of sautéed spinach
• Drizzled w/ a lemon caper sauce

Question 4

BBQ Half Chicken

Answer 4

CHICKEN:

• Marinated and roasted half chicken
• Drizzled with BBQ Chicken Jus

SERVED WITH:

• Coleslaw
• Potato Puree garnished with chives
• Cornbread topped with honey butter

Question 5

Cheese Ravioli

Answer 5

RAVIOLI

• House-made ravioli filled with ricotta, havarti, parmesan, nutmeg, S&P.
• Sauce of olive oil, buerre monte, and tomato sauce.

TOPPED WITH:
- sautéed spinach

GARNISH:

• Pine nuts
• Parmesan cheese
• Fresh black pepper
• Drizzle of EVOO
• Served with garlic ciabatta bread

Question 6

Beef Short Rib Stew

Answer 6

STEW:
- Short rib in a Green Chili sauce with beans

TOPPED WITH:
- single fried egg (sunny-side up)

SERVED WITH:
- jalapeño jack cheddar cheese corn muffin

Question 7

Meatloaf

Answer 7

MEATLOAF:
- House-made meatloaf

TOPPED WITH:
- Molasses & tomato paste sauce (house ketchup for meatloaf)

SERVED WITH:
- green beans, smashed potatoes & gravy

Question 8

New York Strip

Answer 8

• 12 oz. New York Strip steak
• Potato puree ( Yukon potato, heavy cream, butter, salt, white pepper)
• Roasted Cipollini onion
• Roasted brussels sprout
• Wild mushrooms ( crimini, oyster, oil blend, salt, pepper)
• Whole butter
• Smoked Beef Jus
• Parsley

Question 9

Filet Mignon

Answer 9

FILET:
- 7 oz. filet mignon cooked in a red wine reduction

SERVED WITH:

• Roasted carrots
• Boursin creamed spinach
• Crispy potato

Question 10

Almond Crusted Trout

Answer 10

RAINBOW TROUT

• Trout brushed with egg whites
• Topped with herb panko almond crust
• Pan -Seared finished with whole butter and lemon juice

SERVED WITH

• Green Beans cooked in buerre monte
• Potato Puree

GARNISHED WITH

• Shallot Confit
• Charred Lemon

Question 11

Grilled Fish Tacos

Answer 11

FISH TACOS:

• 4 corn tortillas (2 per taco)
• Marinated bass
• Pico de Gallo
• Tomatillo salsa
• Cotija cheese
• Remoulade
• Smashed avocado
• Fresh cilantro
• Green Cabbage

SERVED WITH:

• Side of White Cantellini Beans (topped w/ Pico and Cotija)
• Beans CANNOT be substituted

Question 12

Grilled Salmon

Answer 12

• 6oz grilled salmon filet
• Loaded Yukon Potatoes (smashed yukon, heavy cream, sour cream, whole grain mustard, horseradish, S&P, topped with bacon and chives.)
• Broccolini and cipollini onion cooked in chicken stock and buerre monte

GARNISHED WITH

• Bacon Mustard Vinaigrette
• Chives