Entrees Flashcards
Short Rib
6oz Short Rib Braised for 3 Hours in Red Wine, Bay Leaf, Garlic Powder and Mire Poix
Mire Poix: Celery, Onion, Carrot
Celery Root Puree (Celery Root, Heavy Cream)
Sautéed Oyster Mushroom, Brussel Sprouts
Shaved Brussel Sprouts
Granny Smith Apples
Frisee A.K.A. Chickory or Endive - small leafy green, slightly bitter
Salmon
6oz Wild Caught Pan Seared Atlantic Salmon (Skin on)
Lima Beans
Fingerling Potatoes
Red Onion
Peashoots
Orange Segments
Fresno Chilies
Pomegranate Reduction
Burger
Two 4oz Short Rib and Chuck Patties (made in house)
American Cheese
Shaved White Onion
Tomato
House Pickles
Arugula
Fries
Bird Sauce: Ketchup, Mayo, Shallots, Garlic, Pickles
Shrimp and Grits
4 Seared Gulf Coast Shrimp (5oz)
Sautéed Andoullie Sausage, Garlic and Shallots
Bed of Creamy Grits
Tri-Bell Peppers (Red, Yellow, Green)
Lemon Bourbon Jus: Butter, Chicken Stock, Bourbon, Lemon Juice
Pork Chop
Beelers Double Cut Pork Chop (9oz) Cast Iron Crusted
*Beelers is an Iowa farm Chef Daniel worked on
Salsa Verde
Broccolini
Whipped Honey Butter
Served with Cornbread
Steak
*Rotating
Aged in house
August 2017: 20oz Ribeye served with Brussel Sprouts and House Fries
Twice Fried Chicken
Half a Chicken Fried
Tajin Watermellon
Waffle
Apple Syrup (100% Maple)
Honey Tobasco
*24 hour brine causes red-pink discoloration near bone, mention this to guest to avoid the thought that the Chicken is raw, manage guest expectations
Roasted Chicken
Half a Chicken Brined 24hrs then Roasted and Pan Seared
Grits
Collard Greens
Pea Shoots
Watermelon Radish
Duck Breast
Pan Seared Medium Rare Duck Breast from local Tucson farm (Top Knot Farms)
Hibiscus-Beet Purée
Chorizo
Heirloom Lima Beans
Sautéed Kale
Pea Shoots
24 Hour Brine
Rosemary, Thyme, Parsley
Honey
Lemon, Orange
Peppercorn
White Wine
Mire Poix (Celery, Carrot, Onion)
Salt
Sugar
