Principales (entrées)

Question 1

Texas “Red” Akaushi Strip

Answer 1

14 oz, seared on grill then cooked in the oven.
Akaushi is Texan Waygu. New York strip (fat cap is on the side)
Tomatoes, rosemary potatoes, and carrots on the side. Bone marrow butter and gremolata on top. Garnished with sunflower greens

Question 2

Redfish Marsala

Answer 2

Bed of celeriac, Woodward mushroom, and Marsala onions on the side. Redfish is 8 oz skin on, seared on grill then cooked in oven. Garnished with arugula and crispy shallots

Question 3

Petites Frites

Answer 3

8oz bavette steak (thé tender part of the flank). Steak is seared on grill then cooked in oven. Bone marrow butter and gremolata on top. Skinny French fries as side. Side of ketchup

Question 4

Pork Chop Picatta

Answer 4

14oz pork chop, Dijon crusted, bone in. Bed of green beans, caper berries (big capers) and artichokes. Dollop of Dijon on the side and piccata sauce on top

Question 5

Shrimp and Polenta

Answer 5

4 uten shrimp sautéed in chili shallot garlic vinaigrette. Grilled polenta galette, Parmesan cheese on top, sunflower greens garnish, as well as the chili vin sauce and rose tea goat cheese

Question 6

Braised Moroccan Beef

Answer 6

Quinoa, prune, mint, pepper, salt, parsley, lemon zest, macadamia nuts. Braised beef, spicy micro greens and Fresno peppers

Question 7

House Bolognese

Answer 7

Fettuccine with 3 meat sauce (veal stock, beef crumbles, and pork sausage), onions, dollop of ricotta cheese on top. Oregano, basil, and lemon zest

Question 8

Roasted half chicken

Answer 8

Side of rosemary potatoes with tomato and carrots. Sunflower greens, bone in thigh piece, side hollandaise sauce