Entrees

Question 1

King Salmon

Answer 1

“Grilled 8oz King Salmon served alongside Coconut Arborio Risotto, Blanched Arrowleaf Spinach, Tahitian Squash Balls, Nantes Carrots, and Sprouting Cauliflower

Topped: Vadouvan Curry Sauce, Salmon Roe

Sauce: Onion, Garlic, Ginger, Brown Sugar, Vadouvan, Heavy Cream,
"
"Dairy
Fish
Allium
"

Question 2

Halibut

Answer 2

Pan Roasted Alaskan Halibut, Herb Crusted asperagus, Broccolini, morels, ramp gribiche

Question 3

Braised Lamb

Answer 3

Preserved Lemon, apricot, mint yogurt, chermoula, market squash, mixed vegetables

Question 4

Chicken with 40 Cloves

Answer 4

Herb & nut couscous, vadouvan roasted cauliflower, crushed herbs garlic gremolata

Question 5

NY Strip

Answer 5

Dry age 18 ounce NY Strip, Spinach and archtichoke gratin, red wine braised carrots, sauce au poivre

Question 6

Prime Rib Eye

Answer 6

“11oz Grilled Ribeye Medallion served with Beef Jus and Cipollini Onion

Side: Pomme Frites, Bearnaise
“

Question 7

Dry Aged Tomahawk Ribeye

Answer 7

“Grilled Tomahawk Ribeye served with Broccolini and Carrots, Roasted Bone Marrow, and Mushroom Bordelaise

Bordelaise: Wild Mushrooms, Butter, Vegetable Stock, Beef Jus
“

Question 8

Wally Burger

Answer 8

“Bread: Brioche Bun
Meat: 8oz Wagyu Beef
Cheese: Aged Gouda old amsterdam
Veggies: Caramelized Onions, (organic greens), Heirloom Tomato
Condiments: Wally’s Sauce (similar to bernaise)

Side: Pomme Frites, Housemade Pickles, Wally’s Ketchup
"
"Dairy
Egg
Allium
Gluten
Nightshade
"

Question 9

Wood Oven Baked French Seabass

Answer 9

”
Loup de Mer, a wild European seabass off of the coast of Britanny in France. The fish is fillet then deboned. The service is one full size between 18-22oz. Fillet is topped with fennel seeds, salt, pepper and evo. Seabass is wood oven baked with cherry tomato and a half lemon.
Blistered cherry tomatoes and two half lemons are baked in the oven on the same pan as the sea bass. It accompanies the sea bass as pairing.
Seasonal Vegetables are served on a separate tin pot. It is a mixture of sautéed summer squash, sugar snap peas, yellow corn and yellow & green beans. Topped with raw breakfast radishes, shaved yellow baby carrots, fennel and celery.
“

Question 10

Roasted Bone In Whole Chicken

Answer 10

“Whole Truffle Buttered Rotisserie Chicken served on a bed of Sauteed Forest Mushrooms, Broccolini and Smashed Fingerling Potatoes

Topped: Wild Mushroom Albufera Sauce, Shaved Black Truffle

Albufera Sauce: Chicken Stock, Creme Fraiche, Black Truffle, Truffle Oil
“