Meats

Question 1

4 steak options

size and preparation

Answer 1

beef comes from the Shenandoah valley beef co-op

• tenderloin 6
• 40 day dry aged my strip 7
• Teres major 7 (shoulder cut, very tender, but more flavorful like a ribeye with not as much marbling)
• dry aged ribeye $52 at 10 oz

served with Yukon potato gratin, sauteed swiss chard and garlic with roasted chanterelle and maitake mushrooms and a little rich red wine sauce called bordelaise on the plate.

Question 2

Lamb Leg

Answer 2

border springs farm lamb leg, deboned and put back together with an olive crust which adds a little salt and texture. served over Minnesota black quinoa, a high protein super food grain. and sautéed pea shoots, all topped with green beans and onions. served with a madeira lamb jus

Question 3

Coppa (was pork loin)

Answer 3

Autumn Olive Farms pork, Coppa meaning nape, the Coppa is the meat between the nape of the neck and shoulder. it is braised in milk, and the Coppa is finished on the grilled to add grill marks and get it to temperature. the left over braised milk is used to make part of the sauce that is served under the Coppa with the calvados an apple brandy, pork jus.

served with a house made ricotta stuffed cubanelle pepper, all the flavor of a jalepeno minus the heat. collard greens and a corn spaetzle, or fried corn dumplings.

Question 4

Rack of Lamb/ Lamb Shoulder

Answer 4

Border Springs Farm lamb slow roasted in hay and lavender, to infuse those flavored mildly into the lamb. served with two small polenta cakes, sautéed garlic spinach, baby white turnips and grilled asparagus