Lunch

Question 1

Lobster Roll

Answer 1

Iggy’s Brioche dressed in Anchovy Butter lemon aoli - grapes bib Lettuce

pickled Shallots Lobster meat

Question 2

Fried oyster Sandwich

Answer 2

Iggys Brioche Fried Oysters - buttermilk/cornmeal

Tahini herb dressing - parsley tarragon chives

Avocado

Pickled red onion

Lettuce –Bibb

Question 3

Lamb burger

Answer 3

Peppers

Yogurt

cheese

Turmeric pickles

Arugula Mint

Iggys burger bun

Question 4

Duck sandwich

Answer 4

Iggys ciabatta

Duck confit leg

Shaved pickled Macomber turnips and beets

Fig Mostarda Mustard greens Dijon mustard

Question 5

Duck confit leg

Answer 5

Shredded heated marinated in spiced salt over night rinsed, dried and cooked slowly under duck fat. Sausage ground duck meat rinsed and dried

Question 6

Fig mostarda

Answer 6

Dried figs and apricots, shallots and garlic, white wine and white wine vinegar, hot pepper.

part of the duck sandwich

Question 7

Grilled avocado toast

Answer 7

Iggys 7 grain

Red pepper tapenade

Ricotta with grated Caciocavallo -provolone

Seasoned with orange zest

Grilled avocado seasoned with lemon juice.

Herb Salad - chives tarragon parsley chervil Honey pistachios

Question 8

Grilled Cornish game hen Salad

Answer 8

Piri piri game hen

Heirloom bean salad

Fennel

Lucques olives

Bean salad - carrot celery onion. Leeks red wine vinegar fennel. Parsley tarragon, chives

Question 9

Lucques olives

Answer 9

Native to languedouc green table olive

Question 10

Hen

Answer 10

Half brushed with piri piri pepper and crisped under salamander to order.

Question 11

Grilled char

Answer 11

Grilled char Horseradish Dill Sesame Kumquats

Question 12

Char

Answer 12

Brined seasoned with salt and pepper grilled skin side down to medium rare.

Question 13

Beets in the char

Answer 13

Roasted and peeled red golden beets in wedges tossed with orange sumac salt and lemon juice to order

Question 14

Spice and seed mix in the char?

Answer 14

Sunflower seeds sesame seeds fennel seeds, coriander and cumin

Question 15

Skirt steak salad

Answer 15

Grilled skirt steak Winter Squash Cabrales - blue Cheese from northern Spain Marcona Almonds Pedro Jimenez Chicories Picketed red onions

Question 16

Warm Grain Bowl

Answer 16

Farro Verde

Harrissa eggplant

Roasted romanesco

Yogurt

pomegranate

Mint

cilantro leaves \

Question 17

Mirepoix

Answer 17

Onion carrots and celery stock

Question 18

Harrissa eggplant

Answer 18

Minced onions and garlic cooked in evoo. Stewed with cubed eggplant. Tomato, harrissa, pomegranate molasses, cumin, coriander

Question 19

Seafood Stew

Answer 19

Hake brined in a parsley preserved lemon and harrissa. Mussels Squid Heirloom beans, Oil braised tomatoes Preserved lemon rind Maine yellow eyed beans Charred escarole

Question 20

Campanella

Answer 20

Little bell - in italian

Sauce braised tomoates garlic, chili flake, Meyer lemon, chervil, butter.

Breadcrumbs seasoned with Meyer lemon zest and Parmesan.

Topped with grated bottarga - cured mullet roe

Question 21

Champagne mignonette

Answer 21

Champagne vinegar Cracked white pepper Minced shallots

Question 22

House hot sauce

Answer 22

Fresno, Ancho and Chipotle Chilis, garlic, brown Sugar, salt.

Question 23

Scallop crudo

Answer 23

Scallops brined for 6 hours in chamomile w/ candied nicoise olives and lemon juice

Question 24

Fluke crudo

Answer 24

Fluke Blood orange supremes sliced Calabrian chillies Crushed toasted pistachio, celery leaf and micro celery.

Question 25

Arugula salad

Answer 25

Pears are marinated in pickled mustard seeds

served with pecorino sardo fiore - sheeps milk

Black walnuts more bitter than traditional English or Persian walnuts. Vinaigrette- aged sherry walnut oil evoo.

Question 26

Pumpkin soup

Answer 26

Butternut squash Butter garlic ginger and honey Vegetable stock,

Seasoned with bay thyme sage

Apple celery and raw julienned turnips Pepitas tossed in evoo and lemon juice