Main Courses

Question 0

Pot of mussels

Answer 0

Big pit of mussels in a Classic Chardonnay and Dijon broth served w a side of hand cut French fries

Question 1

Salmon

Answer 1

Salmon avocado served w velvety portobello mousse, toasted farro sautéed w melted leeks and soft herbs

Question 2

Pork chop

Answer 2

Pork chop served w a short stack if bacon, corn and scallion pancakes. Served atop creamed Tuscan kale

Question 3

Chicken sausage pinwheel

Answer 3

Griddles an served w stewed peppers, onions, garlic, oregano, fennel seeds, chilies, sherry. Topped w a crispy fried bread

Question 4

Vegetable bibimbap

Answer 4

Sushi rice, edamame, pickles vegetables and shiitake mushrooms topped w kimshee and a sunny side up egg served in an iron pit. Vegetarian if removed egg and kimchee

Question 5

Grilled shrimp

Answer 5

Jalapeño grits, lobster brandy sauce and crispy chorizo salad.

Grilled shrimp, cheesy grits

Question 6

Brick pressed chicken

Answer 6

Crispy skin, cooked under a brick and served with creamy smashed potatoes. Chix is boneless and 1/2 chick. Marinated in rosemary, garlic and olive oil. Boneless except or wing joint

Question 7

Trout schnitzel

Answer 7

Mustard crust (Dijon, egg, flour, Pablo), Sicilian cauliflower and fingerling potatoes an dill aioli (garlic mayo w dill)

Question 8

Swordfish a la plancha

Answer 8

Grilled marinated (cilantro, garlic and Evoo) served w Mexican street fair corn off the cob (no cheese) and a sweet peach salsa. Topped w onion rings

Question 9

Grilled lamb chops

Answer 9

Basmati pilaf, chickpeas, roasted almonds, apricot chutney, Greek yogurt.

Question 10

Burger deluxe

Answer 10

Special sauce, cheddar (can swap cheese except for Sunday) bacon