Entrees

Question 1

Double-Bone Berkshire Pork Chop

Answer 1

14 oz double bone Berkshire pork chop from Six Point Farms in Minnesota. It is broiled over high heat and served with a lemon herb jus (made from chicken jus). The Pork Chop is then topped with seasonal Mushrooms. Berkshire pork (Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere)

Question 2

Broiled Salmon Au Poivre

Answer 2

Skuna Bay Salmon (8 oz portion) is broiled with butter and finished with lemon, Maldon sea salt, and cracked black pepper. It is served with lemon and remoulade.

Question 3

Roasted Chicken

Answer 3

The chickens are sourced through D’Argtagnan Farm located in Des Plaines, Illinois. The birds are roasted whole and served on the bone. Portion size is ½ a bird (one breast, one thigh, one leg). The chickens are seasoned with a mixture of salt, sugar, espelette, garlic powder, dried rosemary, and lemon zest and oven roasted. The birds are allowed to rest and are finished under the broiler, basted with herb butter (see below). A jus is made with the chicken bones, chicken stock, preserved lemon, espelette, and roasted garlic. The chicken is plated with the jus and fried rosemary leaves. We do not serve the chicken off the bone unless it is absolutely necessary for the comfort of the guest.

Question 4

Shortrib Stroganoff

Answer 4

Served with housemade fettuccine tossed in a horseradish cream sauce. The cream sauce contains heavy cream, horseradish, shallots, garlic, parmesan cheese, fine herbs, and espelette. The pasta is topped with braised short ribs (3 oz), roasted button mushrooms, and a cream sherry glaze.

Question 5

Lamb Chops

Answer 5

Two 8 oz Colorado lamb chops broiled and served with lamb jus and roasted garlic.

Question 6

Burger

Answer 6

The burger is two 4 oz. beef patties from WW Johnson that are griddled and topped with American cheese. We used processed American cheese for it’s melting properties. The burger is dressed with dijonnaise, red onion, and house-made dill pickles; iceberg lettuce and sliced tomato are on the side. It is served with a pickle spear and a side of fries. The bun is a dairy-free brioche style bun made by Turano Baking Company.

Question 7

Shaved Prime Beef Sandwich

Answer 7

8 oz of prime roasted ribeye served on a house-made baguette. It is served with smoked monterey jack cheese, calabrese peppers, pomme frites and au jus. The au jus contains soy sauce and Pickapeppa steak sauce Horseradish sauce can be served on the side and we highly recommend it! The horseradish sauce contains sour cream, prepared horseradish, dijon mustard, mayonnaise, and champagne vinegar.

Question 8

Bavette’s Spiced Fried Chicken

Answer 8

Portions consist of 10 oz of chicken thighs. They have been brined for 10 hours in: water, sugar, salt, lemon, orange, apple, onion, whole chilis, garlic, thyme, mustard seed, coriander, fennel, black pepper, and juniper. After brining they are two step breaded with dredge and buttermilk and then fried in beef fat. Dredge, or the flour, consists of: flour, rice flour, potato starch, paprika, garlic powder, espelette, black pepper, dried oregano, dried rosemary. After the chicken is fried it’s brushed with a spice glaze that consists of paprika, smoked paprika, salt, pepper, cinnamon, sugar and Crystal’s hot sauce. The chicken is served with a veloute gravy (butter, flour, roasted chicken stock, chicken jus, salt, pepper) with peas and cippolini onions.