Meat

Question 1

Chicken Scallopini

Answer 1

2 pieces of chicken breast breaded with panko and pan fried in olive oil. Chicken is layered with pizza cheese mix (mozzarella, fontina and parmesan) and prosciutto. Served over wilted spinach and topped with madeira sauce.
Panko: Japanese bread crumbs.
DAIRY ALLERGEN: pizza cheese, madeira sauce.
Madeira sauce is a sweet and savory wine and mushroom sauce.

Question 2

Filet of Beef

Answer 2

8oz filet of beef seasoned with salt and pepper and grilled to order. Served over horseradish dauphinoise potatoes, and topped with red wine shallots and bordelaise sauce.
DAIRY ALLERGEN: dauphinoise potatoes, butter.
Bordelaise is a wine based sauce with chicken stock, veal stock and herbs; reduced to create a rich flavor and texture that compliments the beef.
Gluten free.
Temp on steak:
RARE Cool Red Through-out MEDIUM WELL Hot, Slightly Pink Center
MEDIUM RARE Cool Red Center WELL Hot, No Pink
MEDIUM Warm Pink Center

Question 3

Natural Chicken:

Answer 3

6oz skin on chicken breast sous vide to keep it juicy, then seared to crisp the skin. Served sliced with braised chicken thighs and roasted mushrooms in a citrus jus on top of Yukon potato puree. Garnished with orange segments.
DAIRY ALLERGEN: Yukon potato puree.
Gluten free.

Question 4

Bacon Wrapped Pork Tenderloin

Answer 4

8oz pork tenderloin wrapped in Nueske bacon, seared and sliced. Fingerling Potatoes, pearl onions & Swiss Chard, Sautéed in Butter & Deglazed in Chicken stock & Red chili Aioli. plated with smoked onion puree and garnished with apple sherry Jus, with bacon gastrique.
Gastrique is caramelized sugar, deglazed with vinegar.

• Gluten Free
• TEMPERATURE ON PORK: Chef recommends the pork served medium. Medium would have a warm, pinkish center. Some people prefer their pork cooked more thoroughly.

Question 5

Bone-in Ribeye

Answer 5

18oz bone-in ribeye seasoned with salt and pepper, seared in oven. Served with bordelaise sauce topped with crispy potatoes. Served with a bowl of creamed spinach on the side.
DAIRY ALLERGEN: parmesan cheese in potatoes.
Crispy potatoes: roasted/smashed fingerling potatoes fried, then tossed with parmesan cheese and salt.
Bordelaise: Wine based sauce with chicken stock, veal stock and herbs; reduced to create a rich flavor and texture that compliments beef.
Gluten free.
Creamed spinach: Cream, spinach, butter, shallots, garlic, sour cream, cream cheese, mozzarella/fontina/parmesan, irish cheddar, salt/pepper.
Temp on steak: