Meat + Fish

Question 1

HERB-CRUSTED BLACK COD

Answer 1

5oz Black Cod Filet with an herb crust (Thyme, Panko, Parsley, S+P). Black Cod Tortellini (smoked cod, shallots, creme fraiche, salt). Garnished with chives and roasted pearl onions.

Question 2

GULF SNAPPER

Answer 2

7oz of Gulf Snapper, Served on top of Sweet Potato Hash and a poblano pepper confit. Has a Calabrian chili brown butter sauce and Shallots, white soy, yuzu, and microgreens.

Question 3

FAROE ISLAND SALMON

Answer 3

7oz Faroe Island Salmon Filet, Black Rice, Saffron Sweet Potato Curry. Garnished with Red Bell Pepper and micro cilantro.

Sweet Potato Curry: Coconut Oil and milk, Shallots, Ginger, Lemongrass, Sweet Potato, Green Curry Paste, Fish Sauce, and Lime Leaves.

Question 4

HEARTH ROASTED CHICKEN

Answer 4

8oz Airline Chicken Breast, Served with a Charred Carrot Mole, carrot salad, Cilantro Vinaigrette, and pumpkin seed.

Charred Carrot Mole: Onion, Garlic, Ginger, Cinnamon, Nutmeg, Coriander, Chipotle, Chicken Stock, Sesame Seed Sugar.

Question 5

SMOKED ST. LOUIS RIBS

Answer 5

1/2 or Full Rack of Ribs with Bourbon-Pineapple BBQ Glaze, Fries, Cabbage Slaw (Fish Sauce).

Bourbon-Pineapple Glaze: Pineapple, Yellow Onion, Ketchup, Brown Sugar, Paprika, Dry Mustard, Cayenne, Pepper, Apple Cider Vinegar, Molasses, and Four Roses Bourbon.

Question 6

UNION CHEESEBURGER

Answer 6

2- 3oz House Made Ground Beef (50% short rib and brisket) smash patties, American Cheese, Bread and Butter Pickles, Yum Yum Sauce, on a brioche sesame seed bun, and served with French Fries.