Lunch Chef's Compositions

Question 1

Answer 1

Sea Scallops

3 pieces jumbo sea scallops with house made parmesan/fennel risotto, English peas, julienned snap peas, kosher salt and white pepper.

Topped with a fresh fennel salad with parsley and celery leaves, red onion and fennel fronds, all tossed in fresh lemon juice and kosher salt.

Garnished with minced parsley.

*Shellfish, dairy allergy*

Question 2

Answer 2

Blackened Fish

6 oz. fish, seasoned with our seafood seasoning and blackened in a cast iron skillet. Served over corn spoon bread, surrounded by fresh skillet beans (haircot vert, red bell pepper, caramelized onions, and grape tomatoes) kosher salt, white pepper, jalapeno honey cream sauce.

Garnished with jalapeno corn tartar and parsley sprig.

*Gluten/wheat, shellfish, dairy, fish, egg allergy*

Question 3

Answer 3

(Local Farms) Chicken

Slow roasted half chicken served with ratatouille (tomatoes, yellow onion, zucchini, red bell pepper, yellow squash, eggplant, white pepper, garlic, fresh basil & lime juice), and then finished with lemon pan jus.

Garnished with minced parsley, thyme sprig.

*Dairy allergy*

Question 4

Answer 4

Chilean Sea Bass

6 oz. of broiled sea bass lightly seasoned with our seafood seasoning, herb butter, and a champagne vin blanc with glazed carrots, snap peas, & English peas. Served on a bed of creamy herbed mashed potatoes and topped with black truffle slices and truffle oil.

*Shellfish, fish, milk, dairy allergy*

Question 5

Answer 5

Teriyakl Salmon

8 oz. chef cut fresh salmon marinated in house made teriyaki glaze, over a bed of sticky rice finished with shiitake mushrooms, soy butter sauce and a garnish of cilantro, bean sprouts, scallions, snap peas, red pepper, and carrots in a banh mi marinade (soy, garlic, scallions, lime and Chinese five spice).

Garnished with white sesame seeds.

*Gluten, soy, fish, dairy allergy*

Question 6

Answer 6

Filet Mignon

6 oz. filet center cut filet mignon seasoned with kosher salt and black pepper. Charbroiled at

1200° F. Finished with clarified butter and kosher salt.

Served over creamy whipped mashed potatoes and haricot vert finished with cab jus.

Garnished with minced parsley.

*Dairy, milk allergy*