Food

Question 1

BAR BITES

Answer 1

BAR BITES

Question 2

Pickle Chips

Answer 2

1 whole pickle sliced into chips, dredged in flour, dipped in beer batter (i.e. beer, vodka, soda, water, granulated garlic, chili powder, kosher salt, and flour) and fried. Served with a ramekin of buttermilk, herb dressing (i.e. buttermilk, mayo, sour cream, lemon, herb marinade, salt, and white pepper). Garnished with italian parsley sprigs.

Question 3

Firecracker Rolls

Answer 3

2 egg rolls stuffed with 2oz of cajun chicken firecracker mix (i.e. marinated chicken breast (balsamic vinegar, garlic, paprika, salt, tabasco, pepper, chili powder, dry oregano, and olive oil) coated in cajun spices and blackened. also cabbage, red onions, corn, daikon, sprouts, tabasco, cajun spice, and crushed red chili). Fried, sliced in half and served with an avocado cream sauce (i.e. avocado, mayo, sour cream, lime, and kosher salt). Garnished with chive points.

Question 4

Cheee Curds

Answer 4

6oz of cheese curds (actual cheese before it has aged or cured or the solid parts of soured milk). Battered and fried in the fryer. Served with a ramekin of smoked tomato coulis (i.e. roma tomatoes, yellow onions, basil, garlic, jalapeno, white wine, bay leaves, vegetable stock, tomato paste, olive oil, and butter). Garnished with italian parsley sprig.

Question 5

Pretzel Bites

Answer 5

12 (.25oz) pretzel bites baked in an oven until heated through and slightly crispy. Served with a ramekin of Lagunitas IPA gouda cheese sauce (i.e. apple cider vinegar, Lagunitas IPA, and Big Ed’s Gouda Mornay sauce).

Question 6

SHAREABLES

Answer 6

SHAREABLES

Question 7

Buffalo Shrimp

Answer 7

5 each U-15 shrimp (i.e. under 15 shrimp per pound) dredged in flour, fried, and tossed in buffalo sauce (i.e. Frank’s Red Hot, and butter). Served with bleu cheese dressing (mayo, sour cream, lemon, half and half, bleu cheese, tabasco, salt, and white pepper) and crumbled bleu cheese. Garnished with pickled carrots and chive points.

Question 8

Baked Truffle Mac and Cheese

Answer 8

10oz of cavatappi pasta tossed in truffle mac and cheese sauce (butter, flour, crushed red chili, goat cheese, cheddar, parmesan, and romano, fresh rosemary, thyme, basil, sage, and truffle oil) and Neuske’s applewood smoked bacon. Topped with breadcrumbs and browned in the broiler. Garnished with fresh shaved black truffles.

Question 9

White Bean Hummus

Answer 9

6oz of white bean puree (cannelini beans, garlic, lemon, olive oil, tahini, salt, and white pepper) with grilled pita chips and cucumber carrot relish. Served with ramekins of olive tapenade (kalamata olives, garlic, olive oil, rosemary, salt, and black pepper) and sambal oelek (thai chili paste). Garnished with micro greens.

Question 10

Calamari

Answer 10

8oz of marinated squid tubes and tentacles dredged in seasoned flour and fried. Served with ramekins of cornichon tartar sauce (cornichon, mayo, white vinegar, parsley, and lemon) and horseradish cocktail sauce (chili sauce, ketchup, horseradish, lemon, and black pepper). Garnished with a lemon wedge and micro greens.

Question 11

Duck Confit Nachos

Answer 11

4oz of duck confit (duck leg and thigh, duck fat, garlic, rosemary, thyme, and kosher salt), fried eggroll wrappers, topped with jack cheese sauce (pepper jack cheese, milk, heavy cream, roux (flour and butter), kosher salt, and black pepper), smoked tomatoes, cannellini beans, pickled jalapenos, red onion, and avocado. Garnished with cilantro.

Question 12

Chicago Dogs

Answer 12

5 (10oz) mini beef hot dogs dredged in seasoned flour wrapped in shredded potatoes then fried and seasoned with celery salt. Served with a yellow mustard relish (yellow mustard, and neon green pickled relish). Topped with tomato powder, poppy seeds, and diced tomatoes. Garnished with sport peppers.

Question 13

Hot Wings

Answer 13

1 pound of Miller farms, chicken drummettes and wimgs confit, fried and tossed in buffalo sauce (Frank’s red hot and butter). Served with a side salad of mixed greens, radish, celery, and carrots, tossed in bleu cheese dressing plus a ramekin of the same dressing. Garnished with micro greens.

Question 14

SOUPS AND STARTERS

Answer 14

SOUPS AND STARTERS

Question 15

Sweet Corn Bisque

Answer 15

5oz cup/10oz bowl of sweet corn bisque (veg stock, heavy cream, butter, flour, saffron, and yellow onions) topped with truffle, micro greens, and red chili oil (red serrano chilies, olive oil, and paprika).

Question 16

1871 Chili

Answer 16

10oz of chili (Neuske’s applewood smoked bacon ends and pieces, yellow onions, ground pork, inside round steak pieces, masa hanna, tomato paste, veal stock, chipotle peppers, black pepper, butter, water, Left Hand Milk Stout, chili powder, and cayenne pepper) topped with shredded smoked brisket burnt ends, smoked for 12 hours, topped with creme fraiche, red onions, and served with a honey corn muffin.

Question 17

New England Clam Chowder

Answer 17

5oz cup/10oz bowl of New England clam chowder (Neuske’s applewood smoked bacon, onions, celery, garlic, shallots, butter, flour, peeled potatoes, clam base, chopped clams, clam juice, parsley, thyme, salt, white pepper, bay leaves, and heavy cream) served with a ciabatta torpedo roll, oyster crackers, and mini tabasco. garnished with chopped parsley.

Question 18

Caesar

Answer 18

A lettuce blend of mixture of romaine hearts, red endive, red leaf lettuce, and green leaf lettuce, tossed in a creamy lemon garlic dressing (olive oil, anchovy, egg yolks, garlic, black pepper, dijon mustard, parmesan cheese, and meyers lemon) with hard boiled eggs, and brioche croutons. topped with shaved parmesan.

Question 19

Wedge

Answer 19

Served on half of a whole iceberg lettuce; bacon lardoons, oven dried grape tomatoes, shaved garlic, thyme, salt, sugar, brioche croutons, and chopped chives. tossed in a bleu cheese dressing (mayo, sour cream, lemon, half and half, bleu cheese, tabasco, salt, and white pepper). garnished with micro greens.

Question 20

House

Answer 20

Artisanal greens, grape tomatoes, red onions, cucumber, and brioche croutons. tossed in a white balsamic dressing (white balsamic vinegar, olive oil, egg, and dijon mustard).

Question 21

ENTREE SALADS

Answer 21

ENTREE SALADS

Question 22

Smoked BBQ Chicken Salad

Answer 22

Mixed greens (iceberg, green leaf, romaine, and mesclun) tossed with sweet corn kernels, black beans, jicama, and 4oz of smoked miller farms chicken brined for 24 hours and smoked for 3-4 hours; pulled and tossed with BBQ sauce (bacon, onions, ketchup, raspberry vinegar, chicken stock, cayenne pepper, oregano, black pepper, brown sugar, oranges, and salt). The salad is then tossed in ranch dressing. Garnished with crispy, fried onion strings.

Question 23

Pourhouse Chopped Salad

Answer 23

4oz of grilled chicken (olive oil, salt, and pepper), romaine lettuce, cucumbers, grape tomatoes, red onions, kalamata olives, and feta cheese tossed in a feta vinaigrette (feta, olive oil, sugar, red wine vinegar, oregano, basil, kosher salt, and lemon). Garnished with micro greens.

Question 24

Steak Salad

Answer 24

4oz of grilled hangar steak seasoned with kosher salt and black pepper, grilled to order and tossed with baby arugula, watercress, radicchio, and frisee lettuces, oven dried tomatoes, crispy fingerling potatoes, bleu cheese, and shaved asparagus. Tossed in a white balsamic vinaigrette (white balsamic vinegar, olive oil, egg, and dijon mustard). Garnished with micro greens.

Question 25

Salmon Salad

Answer 25

6oz Irish salmon, skin on, seasoned with kosher salt and black pepper, pan seared to crisp skin, put with baby arugula, frisee, watercress, deviled egg, sweet 100’s (aka oven dried tomatoes) and radishes. Tossed in a lemon caper vinaigrette (white balsamic vinegar, egg yolk, lemon, capers, dijon mustard, and olive oil) Garnished with micro greens.

Question 26

Kale Salad

Answer 26

Mixed baby kale, strawberries, blueberries, grape tomatoes, roasted salted pistachios, roasted spring onion, and Lincoln Log goat cheese. Tossed in a citrus mustard vinaigrette (lemon zest, lemon, lime, orange, grain mustard, sour cream, honey, olive oil, salt, and white pepper). Garnished with micro greens.

Question 27

Spinach Salad

Answer 27

Baby spinach, granny smith apples, cucumbers, pickeld red beets, gorgonzola, dried cranberries, and candied walnuts. Tossed in an apple cider vinaigrette (granny smith apples, hazelnut oil, brown sugar, shallots, apple cider vinegar, lemon juice, dijon mustard, fresh thyme, apple cider, kosher salt, cayenne pepper, and olive oi). Garnished with micro greens.

Question 28

HANDHELDS

Answer 28

HANDHELDS

Question 29

Blackened Chicken Caesar Wrap

Answer 29

4oz of blackened chicken breast (chili powder, cayenne pepper, onion powder, paprika, dried basil, granulated garlic, and salt), chopped romaine lettuce, and roasted corn salsa (roasted corn, red bell pepper, jalapeno, cilantro, rice wine vinegar, lime, red onion, salt, and pepper). Tossed in a lime caesar dressing (lime, emulsified olive oil, liquid egg yolks, anchovies, lemon, tabasco, garlic, worcestershire sauce, salt, and pepper). Wrapped in a flour tortilla, served with olive oil parsley fries.

Question 30

Truffle Chicken Salad

Answer 30

5oz of truffle chicken salad (grilled chicken, shallots, celery, dried cranberries, applewood smoked bacon, honey, black pepper, celery salt. Tossed in truffle aioli (roasted garlic, mayo, apple cider vinegar, black pepper, salt, and truffle oil). Served between knotted challah bread, with olive oil parsley fries.

Question 31

Filet Mignon Sliders

Answer 31

2 2oz filet mignon medallions seasoned with Lawry’s seasoning, salt, and black pepper. Grilled to order, topped with carmelized onions and horseradish cream. Served between mini pretzel buns with olive oil parsley fries. Garnished with cornichons.

Question 32

BBQ Pulled Pork

Answer 32

5oz of pled pork (pork shoulder, (brined in allspice, cloves, bay leaves, black pepper, juniper berries, salt, thyme, sugar, and apple cider vinegar, rubbed with cayenne pepper, chili powder, turmeric, onion powder, garlic powder, raw sugar, black pepper, and salt). Smoked for 4 hours with apple and cherry wood and then pulled). Served with a cider ale mustard (apple cider reduction and dijon mustard), coriander coleslaw and housemade BBQ sauce (bacon, onions, ketchup, raspberry vinegar, chicken stock, cayenne pepper, oregano, black pepper, brown sugar, oranges, and salt). Served on a kaiser roll with olive oil parsley fried and a thick cut dill pickle.

Question 33

Fish Tacos

Answer 33

3, housemade, corn tortillas, 6oz of chili crusted alaskan cod (ancho, guajillo, chipotle serrano, and pasilla chilis) with a chipotle citrus cabbage. Served with a ramekin of smoked jalapeno puree and smoked poblano chili rice. Garnished with lime wedges, micro cilantro, and radishes.

Question 34

Smoked Brisket

Answer 34

5oz of shaved smoked brisket (beef brisket, rubbed with sugar in the raw, kosher salt, chili powder, paprika, garlic powder, onion powder, cumin, ground coffee, and black pepper (smoked for 12 hours), topped with Big Ed’s gouda mornay, bread and butter pickles. Served with knotted challah bread and olive oil parsley fries.

Question 35

Grilled Chicken

Answer 35

7oz of chicken breast (brined in water, salt, and sugar for then seasoned with olive oil, kosher salt, and black pepper) grilled applewood smoked bacon, shredded iceberg lettuce, red onion, vine ripened tomato, a french fry aioli (well done french fry puree, mayo, kosher salt and white pepper), and an avocado jalapeno sauce (avocado, jalapeno, lime, cilantro, and salt). Served on a kaiser roll with olive oil parsley fries.

Question 36

GOURMET BURGERS

Answer 36

GOURMET BURGERS

Question 37

Pourhouse Burger

Answer 37

8oz angus beef patty, white cheddar cheese, beer-battered onion rings, dill pickle, shredded ice berg lettuce, vine ripened tomato. Served on a white grain hamburger bun with olive oil parsley fries. Garnished with a thick cut dill pickle.

Question 38

Turkey Burger

Answer 38

Gunthorp farms turkey (ground breast and thigh, shallots, bread soaked in milk, orange zest, dijon mustard, lemon, and parsley) topped with mozzarella cheese, cranberry chutney, and avocado. Served on a kaiser roll served with leaf lettuce, beef steak tomato, red onion and olive oil parsley fries on the side.

Question 39

American Kobe Burger

Answer 39

8oz American kobe burger (wagyu species of cattle known for their intense marbling) seasoned with kosher salt and black pepper, grilled to order, topped with worchestershire onions, bleu cheese, and baby arugula. Served on a brioche bun with a side of olive oil parsley fries.

Question 40

Veggie Burger

Answer 40

6oz veggie burger (farro, quinoa, black bean, garbanzo bean, tortilla strips, cajun seasoning, chili powder, cumin powder, cardamom, green onions, and salt), sport pepper pea aioli (peas, yellow onion, sport peppers, vegan mayo (tofu, lemon, dijon mustard, oil, kosher salt) oil, salt, and white pepper). Served on a whole wheat bun with red leaf lettuce, tomato, red onion, and olive oil parsley fries.

Question 41

ENTREES

Answer 41

ENTREES