Main Dishes

Question 1

Sole

Answer 1

5-6.5 (6oz) portion of petroleum sole seasoned with salt, dredged in flour and pan seared then seasoned with lemon juice.

Served with confit red pearl onions (olive oil, sherry vinegar, bay leaf, thyme) Yukon baby potatoes, brown butter, shallots, parsley, fired capers.

Question 2

Pot Pie

Answer 2

Veal shoulder (Marcho farms, Pa) gently braised in a seasoned bullion of bouquet garni (bay leaf and thyme wrapped with leek), oignon pique (a whole onion studded with cloves), carrot and celery. Stock is strained and then used to make the veal veloute which makes up part of the filling (flour, butter, veal stock and heavy cream). Also included are roasted baby carrots, cremini mushrooms, Yukon potatoes, pearl onions and parsley). Crème Friache is added on the pick up, then the mixture is topped with a puff pastry. Served with a simple salad of frisée, arugula, shallot and parsley tossed in a lemon vinaigrette.

Question 3

Hash

Answer 3

Chicken hash mix (yellow corn, goat cheese, grits, herbs) and formed into patties and fried. Serve over vodka mascarpone sauce (shallot, garlic, olive oil, mascarpone, chicken stock, thyme) with cherry tomatoes and chive.

Question 4

Lobster Spaghetti

Answer 4

2.5 oz of lobster (Maine). House made spaghetti is picked up with lobster stock (mirepoix, white wine, lobster shells, thyme, parsley, bay leaf) Calabrian chili sofritto (garlic, shallot, Calabrian chili, olive oil) cherry tomatoes, basil and butter. Garnished with chives.

Question 5

Truffle Burger

Answer 5

8 oz truffle stuffed patty is grilled to temp. Serve open face on seeded wheat round (clarified butter) with melted truffle cheese and slice of braised onion on top. The plate is complete with a simple arugula salad and truffle fries (kenneled potatoes, chives,m grand padano, truffle oil, salt.
Side of ketchup and aioli.

Question 6

Petite Beef

Answer 6

Petite tender (Tera’s major, shoulder cut chuck) is 7oz, sous vide with garlic and thyme and grilled to MR unless requested otherwise. Served with French fries, a duo of Ketchup and house aioli, and master d butter (parsley, tarragon, black pepper, lemon juice and zest, Dijon and Worcestershire.