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Question 0

Yellowfin Tuna Tartar & Hamachi sashimi

Answer 0

Ginger, garlic, sesame seeds, sesame seed oil, capers, onions, pine nuts

Question 1

Baby Red, Golden, and Chioggia Beets

Answer 1

Baby Red, Golden, and Chioggia Beets red wine braised served on arugula, and haystack goat cheese agnolotti

Question 2

Quail

Answer 2

The quail is pancetta wrapped and seared served on a white truffled infused heirloom polenta with king trumpet mushrooms and a sauce of garlic

Question 3

Maine Day Boat Lobster

Answer 3

The lobster is poached in butter and pulled away from the shell served on a Israeli couscous, Oregon moral mushroom, and a roasted cherry tomato with watercress coulis

Question 4

Berkshire Pork Cheeks

Answer 4

Pork cheeks are pineapple braised and served on a red Russian kale, with haystack goat cheese agnolotti and grilled pineapple

Question 5

Lemon ricotta gnocchi, Oregon Morel Mushrooms

Answer 5

On top of a English pea purée, sits a house lemon ricotta gnocchi and Oregon moral mushroom and a sunny side farm fresh egg

Question 6

“Tuna fish Sandwich”

Answer 6

Ahi tuna carpaccio on top of a terrine of foie gras on a brioche toast. With a salad of kona heart of palm, arugula, and extra virgin olive oil

Question 7

Oregon Morel Mushroom, Crispy Soft Farm Fresh Egg

Answer 7

A truffle infused heirloom polenta, with English peas

Question 8

Twelve hour braise Cone Farms “Bacon”

Answer 8

A foie gras infused crostini with slices of bacon, down the center of the plate we have a rhubarb compote with mizuna greens.

Question 9

Country style duck pâté with a duck liver moose

Answer 9

The country style duck pâté with tart cherries and pistachios is paired with a duck liver moose and a salad of arugula and chipolini, pistachios and a crime fraiche vinaigrette

Question 10

Winamp oysters

Answer 10

Deep cupped with a sweet and briny taste to them

Question 11

Malpeque oysters

Answer 11

Canada

Clean sharp taste

Question 12

English Pea Soup

Answer 12

A pea and parmesan cream soup with carrots, leeks, pancetta

Question 13

Consommé of Duck

Answer 13

Smoked duck with king trumpet mushroom

Question 14

Lobster soup

Answer 14

Lighter then a boss the lobster soup has a Asain tang to it with a lobster and cream pour on top of sticky rice with shiitake mushroom, and lobster meat

Question 15

Salad of Cure Farms lettuces

Answer 15

It’s a mixed green salad with Meyers lemon basil vinaigrette, candied pecans, Belgian endive, point Reyes blue cheese

Question 16

Salad of baby red mustard greens and red Russian kale

Answer 16

Salad of baby red mustard greens and red Russian kale, with pancetta, a crispy noodle wrapped taleggio cheese and age balsamic and extra virgin olive oil.

Question 17

Alaskan halibut

Answer 17

The halibut is potato crusted and served on a arugula salad with cannelloni beans, nicotine olives, roasted garlic and roasted peppers tossed in a white truffle balsamic vinaigrette

Question 18

Ruby red trout

Answer 18

The ruby red trout is served on top of fingerling potatoes, chipolini onions, pancetta, bok choy, and shiitake mushrooms. Is served with quail eggs on top and a diver caught scallop with salmon cavier along side

Question 19

Copper River Sockeye Salmon with gulf white shrimp

Answer 19

The pan seared salmon is on a fave bean purée with tree oyster mushrooms and baby artichokes and sweet corn

Question 20

Maine day boat Lobster

Answer 20

Butter poached, sits on a crisp potato with braised fennel, sweet corn, snap peas, hon shimeji mushrooms and a saffron cream

Question 21

Florida Genuine Red Snapper

Answer 21

The snapper is pan seared and placed on a moroccan couscous with heirloom tomatoes, baby kale, maitake mushrooms, and lobster broth

Question 22

Vegetable Tasting

Answer 22

A beggars pursue with maitake mushrooms, a pine nut and petite basque in Colorado quinoa, and a salad of celery root with baby kale and roasted pepper coulis

Question 23

Rocky mt Jr Chicken

Answer 23

The chicken breasts are stuffed with goat cheese and pancetta wrapped and then grilled, placed on top of a porcini mushroom risotto and served with baby carrots and turnips, with a natural jus

Question 24

Buffalo Filet mignon, and foie gras

Answer 24

The buffalo fillet it cut in half and stuffed with a foie gras and then rolled back up and wrapped in a brioche toast and baked melting foie in the middle the dish is then finished off with hon shimeji mushrooms, English peas and a sauce of black truffle

Question 25

Colorado lamb rack

Answer 25

Three cuts of lamb prepared in three different ways, served on top of a white truffle infused heirloom polenta, with vegetable ratatouille, goat cheese and a sauce of lamb jus

Question 26

Filet Mignon

Answer 26

The filet is pan roasted and served on a gratin of gold and sweet potatoes, braised greens and a sauce of Cabernet Sauvignon

Question 27

Brandt farms New York Strip

Answer 27

Served with twice baked potatos, chipolini onions, snap peas and a sauce of port wine or with Avery stout short ribs