Mains

Question 1

CRISP SALMON

Answer 1

6 oz. skin on Scottish Salmon roasted in the oven until medium rare. Served with oven charred brussels sprout, sesame oil, and squash puree.
ALLERGENS: fish, dairy

Question 2

SWEET & SPICY BURGER

Answer 2

6 oz. Harris Ranch ground chuck patty oven roasted and served on a brioche bun. Roasted garlic is pureed and spread on bun. Jalapenos are cooked in sugar and vinegar and served on the patty. Garnished with watercress and heirloom tomato.
ALLERGENS: egg (brioche)

Question 3

SMOKY BBQ PORK ROAST

Answer 3

6 oz. of pork shoulder marinated in Char Siu sauce (Hawaiian style barbecue sauce) for 12 hours. Roasted in oven to medium served with tender white beans, and broccolini. Drizzled with caramelized honey and served with a side of toasted Grilled noble bread.
ALLERGENS: dairy, gluten (bread)

Question 4

BACON WRAPPED BISTRO STEAK

Answer 4

6 oz. Prime Shoulder Clod beef wrapped with bacon. Roasted medium rare and served over horseradish dauphinoise potatoes. Topped with roasted celery, carrot, and onion with a drizzle of red wine sauce.
Dauphinoise potatoes: Yukon gold potatoes sliced thin, cooked in cream and horseradish.
Red wine sauce: Red wine, veal stock, butter
ALLERGENS: dairy