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Reserve Cut > Main Course > Flashcards

Main Course Flashcards

1
Q

NORWEGIAN SALMON FILET

A 
pan seared
Saffron couscous
Turmeric cauliflower
Chive / lemon
ALLERGY: GLUTEN / CITRUS
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2
Q

ROASTED CHILEAN SEABASS

A

Celery root puree
Confit potatoes
Forest mushrooms
ALLERGY: MUSHROOMS

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3
Q

WHOLE ROASTED BRANZINO

A

Olive Tapenade (Olives, Capers, cherry tomatoes, lemon, tarragon, parsley, chives)
Heirloom tomatoes
ALLERGY: CITRUS / SODIUM / TOMATO

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4
Q

HERB CRUSTED LAMB RACK

A 
Arugula mint puree
Heirloom carrot
Orange segments
Cashews
Harissa Jam
ALLERGY: NUTS / CITRUS
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5
Q

VEAL MILANESE

A

Breaded
Lemon coulis (sauce)
Arugula

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6
Q

HERB ROASTED CHICKEN

A

Rainbow chard
Warm bacon potato salad
Squash puree
Brown butter foam

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7
Q

WAGYU PORCINI BURGER

A

Blended prime chuck, short rib, porcini mushrooms, tomato aioli, onion sauce, lettuce, vine tomato, onion, house pickles, beef bacon
Fries
ALLERGY: MUSRHOOM

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8
Q

VEGETABLE TASTING

A

Roasted and raw in season veggies
Crispy Farro
Carrot fennel broth

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9
Q

BRAISED SHORT RIB

A

4 hour
Creamy polenta / salsa verde
tomato chutney / cotrus gremolata
ALLERGY: GLUTEN / CITRUS

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Reserve Cut (10 decks)

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