Lunch-SPOON AND FORK

Question 1

Pimento Cheese Tortellini

Answer 1

Description: five jumbo Tortellini stuffed with housemade pimento cheese spread
Ingredients:

Question 2

Steak and Fries

Answer 2

Description: ten ounces dry aged Ribeye grilled to temperature, served with Stirr fries
Ingredients:

Question 3

Fried Green Tomatoes

Answer 3

Description: four thick slices of green tomatoes fried in housemade batter, topped with Crab salad, Pimento cheese spread, Spicy Remoulade
Ingredients:

Question 4

Seared Diver Scallops

Answer 4

Description: three U10 scallops, seared medium
Ingredients: roasted Brussel sprouts, smoked bacon lardons, pickled red onion, and fresno chile pan butter

Question 5

Chicken Fried Quail

Answer 5

Description: one five to six ounce Bandera, Texas quail buttermilk battered and fried
Ingredients: served atop roasted fingerling potatoes (tri color), and a elderberry jalepeno marmalade