Salads

Question 1

She-Crab Soup

Answer 1

Butter, shallots, carrots, celery, red bell pepper and white wine pureed until smooth. Finished with cream, sherry and crab meat. Sprinkled with paprika and garnished with a parsley leaf and scallion oil

Question 2

House

Answer 2

Campari tomatoes, red onion, carrots, hothouse cucumber, rye croutons, white wine vinagrette, S&P

Question 3

Caesar

Answer 3

Romaine tossed in caesar dressing with grated croutons stacked on plate and finished with fire roasted corn, red onion, and parmesan. Garnished with paprika

Question 4

Chop

Answer 4

Iceberg lettuce, pepperoncini, celery, black-eyed peas, and goat cheese, all diced and tossed in green peppercorn dressing. Finished with slab bacon and campari tomatoes

Question 5

Beet + Farro

Answer 5

Farro, diced golden beets and baby kale tossed in white wine vinagrette. Finished with crumbled goat cheese, toasted pepitas and pickled fresno peppers

Question 6

Ahi + Aji

Answer 6

4 oz ahi tuna, blackened then seared in sesame oil until rare, sliced into 6 pieces, served over a dollop of aji amarillo aioli, lightly fried chopped kale piled in center, garnished with diced red peppers and maldon salt

Question 7

Miso Salmon Salad

Answer 7

4 oz miso marinated salmon, served along shredded lettuce and cabbage, tossed with diced avocado, diced green bell peppers and cashews in a miso vinaigrette. Finished with cilantro, green onion and black and white sesame seeds

Question 8

Asian Steak Salad

Answer 8

4 oz marinated steak, grilled to desired temp, served over mixed greens, romaine, diced mangos, matchstick carrots, edamame, green onion and fresno chiles tossed in sesame ginger vinaigrette. Served and finished with black and white sesame seeds