Main courses

Question 0

Braised Beef Shortrib

Answer 0

CErtified Angus Chuck Short Ribs marinated overnight in red and port wine and mirepoix
Next day air dry
Seasoned with salt and pepper, dusted with flour and seared in olive oil
Slowly braised in veal stock, tomato paste, and carameliZrd mirepoix until tender
Spaetzle(traditional German dumpling meaning little sparrow ) is blanched in salted water and cooled in ice water
Spaetzle is seared in hot pan with oil and butter
Spaetzle topped with sauteed shaved Brussel sprouts
Shortrib placed on top and jus ladled over
Garnish:
Drizzle of house made horseradish

Question 1

Pan Seared Sea Bass “Cioppino”

Answer 1

Cioppino=fish stew
4oz skin on sea bass pan seared and finished in oven
3 Manilla clams, 3 PEI mussels, 3 shrimp added to hot pan and simmered with garlic, tomatoes, onion, and chili flakes until shellfish open
Add calamari
Stew put into bowl and topped with sea bass
Side grilled baguette spread with garlic aoili
Garnish:
EVOO
Chives
Chopped parsley

Question 2

Mesquite Grilled Filet Mignon

Answer 2

8 oz CAFilet Mignon seasoned with house made steak salt
Mesquite grilled
Lyonnaise potatoes - made by boiling fingerling potatoes then cooling peeling and cut in half - then sautéed in butter with carameliZrd yellow onions, chicken stock and parsley
Steak served atop potatoes
Garnish:
Herb butter (fine herbs and garlic)

Question 3

Rotisserie Free Range Half Chicken

Answer 3

Whole chicken brined overnight
Stuffed with butter and roasted in rotisserie
Rested until ordered and then sliced off the bone and placed in oven with chicken stock butter and rosemary
Served atop bed of potato purée (Yukon and russet)
Side baby carrots roasted with salt and pepper and fine herbs in wood burning oven
Topped with chicken jus a

Question 4

Scottish Salmon

Answer 4

6 oz filet Scottish salmon roasted in oven
Served atop White bean ragout (ragu) - cherry tomatoes, fine herbs
Topped with shaved fennel and arugula salad dressed with lemon shallot vinaigrette