Large Plates

Question 0

Spaghettini

Answer 0

Thin spaghetti and strands of zucchini tossed in a parsley pesto and finished with Pecorino and olive oil poached sunny side up egg

Question 1

Oven braised chicken meatballs

Answer 1

Ground chicken, asiago cheese, 2 oz meatballs in a mushroom/ chicken cream sauce topped w sheepsmilk ricotta and truffle oil

Question 2

Pan toasted rigatoni

Answer 2

Combined with crumbled spicy merquez sausage, mint and ricotta salata, shaved garlic and brown butter. Side of crushed red pepper flakes

Question 3

Potato leek ravioli

Answer 3

6 pieces no addons– ravioli are filled with mixture of potato purée leeks, ricotta, grabs padano, and garlic. Sauce of butter leeks and garlic. sautéed mushrooms arugula and potato chip garnish

Question 4

Garganelli

Answer 4

Bolognese sauce: veal , pancetta, lamb, raisens. Finished w whipped ricotta.

Question 5

1/2 rack ribs

Answer 5

Asian spiced ribs. Soy ginger scallion. Braised. Lomein noodles

Question 6

Brick pressed chicken

Answer 6

Frenched chicken breast marinated in lemon zest parsley chili flakes and olive oil. Seared served over marscapone polenta blistered tomatoes and Sicilian bread crumbs

Question 7

Scallops

Answer 7

Pan roasted served over creamy roasted corn risotto with smoke tomato . Topped with micro cilantro and chili oil

Question 8

Grilled salmon

Answer 8

3, 2oz portions of salmon grilled and topped w a sherry vinegar glaze and served over a celery root purée with pearl couscous and sautéed red swisschard.

Question 9

Tuna

Answer 9

Flash seared sashimi grade tuna seasoned with salt and pepper. Served with black rice, bok choy, shiitake mushroom and white radish. Served with edamame wasabi and miso vinaigrette

Question 10

Burger

Answer 10

Ground lamb, beef brisket, beef short rib grilled served on a brioche bun LTO goat feta, Harissa (spicy smokey pepper paste ) house garlic mayo. Garlic fries

Question 11

Double cut lamb chop

Answer 11

2 double cut Australian lamb chops crusted with salt and smoked blk pepper grilled and served with a port wine glaze

Question 12

Filet / ribeye

Answer 12

10 oz filet 24oz ribeye dry aged bone in. Fried herbs

Sauces: truffle holandaise, au poivre, chimichurri, roasted garlic and bacon

Question 13

Chipotle grilled shrimp

Answer 13

Guajillo glazed grilled shrimp. Served w Chorizo, mango, white bean salsa. Can be made w no chorizo
5 pieces + addons
**rellish: corn and feta relish garnished with red/ yellow pepper purée +jalapeño purée