Entrees

Question 1

36 Hour Pork Ribs

Answer 1

16-18 oz. Cured for 12 hours, braised for 12 hours, rested for 12 hours, then grilled. Basted with wet BBQ sauce and apple cider. Served with French fries and coleslaw.

Question 2

Korean Style Ribeye Cap

Answer 2

8 oz ribeye marinated overnight in soy, ginger, garlic, cilantro, honey, and samba. Grilled to order topped with beech mushrooms, zucchini, onions, and bean sprouts.

Question 3

Rainbow Trout

Answer 3

10 oz farm raised in Idaho, flour dusted, and pan seared with butter, green beans, caramelized shallots, and butter poached almonds. Sauce contains butter lemon juice and herbs.

Question 4

Steak Tacos

Answer 4

3 corn tortillas, smashed guacamole, 4 oz of marinated seasoned steak. Topped with pickled onion, radishes, cotija cheese and cilantro. Guajillo slaw: guajillo salsa, slaw, cucumber, tomatoes, avocado, jicama, cotija cheese, pepitas and cilantro.

Question 5

Meatloaf

Answer 5

9-10 oz ground beef mixed with onion, celery, bell pepper, mushroom, garlic, salt, pepper, eggs, bread crumbs, and Parmesan. Baked, sliced, and served with mash/gravy, green beans, and meatloaf sauce. Meatloaf sauce: tomato, ketchup, worstechire, brown sugar.

Question 6

Spicy Vegan Curry

Answer 6

Grilled sweet potato “steak” sits on a bed of black rice, Japanese eggplant, snap peas, cauliflower, and shiitake mushrooms. Vegan green curry base.

Question 7

Fried Chicken

Answer 7

Leg, breast, and a thigh brined overnight, dredged in a buttermilk and flour mix and fried in soybean oil. Served with mash/gravy, coleslaw, and buttermilk biscuit, drizzled with infused honey. Flour mix allergies: cayenne, paprika, onion, garlic, chili powder

Question 8

Salmon

Answer 8

Sautéed 5.5-6 oz salmon filet served over a bed of black rice and a cauliflower purée. Also served with snap peas, roasted mushroom, roasted cauliflower, yuzu vinaigrette, soy gastrique. Topped with cilantro.

Question 9

Fish and Chips

Answer 9

6 oz sustainable rock fish from California dipped in Stella Artois batter and served with tartar sauce, fries, and coleslaw.

Question 10

Seasonal Ravioli/Sweet Corn Ravioli

Answer 10

7 pieces of corn ravioli topped with olive oil blend, caramelized fennel, asparagus, and smoked shallots. Finished with buerre monte and shaved Parmesan.