Sides

Question 1

Pomme Frites

Answer 1

Kennebec potatoes are blanched in 275° F beef lard for 11 minutes, and then fried again at 360° F for 2-3 minutes until crispy. Seasoned with salt and served with garlic aioli. The aioli is made with mayonnaise, garlic, and garlic powder.

Question 2

Wild Mushrooms

Answer 2

Tender with a meaty flavor and texture​ sauteed with some shallot and whole butter and finished with fines herbs. Mushrooms have been prepared with butter and whole garlic cloves (used for flavor but removed from the finished product), so therefore cannot be done dairy free

Question 3

Buttery Mashed Potatoes

Answer 3

Yukon gold potatoes are cooked and then mashed with butter and cream. They are then topped with chicken jus, roasted garlic, steak salt and chives.

Question 4

Elote-Style Corn

Answer 4

A popular street food in Mexico, the southern U.S. and Chicago, condiments such as salt, chili powder, butter, cheese, lemon juice or lime juice, mayonnaise, and sour cream (or crema) are usually added to the elote. Our sweet corn is cooked with butter, shallots, garlic, and finished with chili aioli, cilantro, parmesan, and lime juice. The corn is served off the cob. The chili aioli is made with calabrese chiles, piquillo peppers, sriracha, and lemon juice

Question 5

Loaded Baked Potato

Answer 5

Idaho russet potatoes are baked until tender and generously garnished with butter, chives, and thick cut bacon. Sour Cream, aged cheddar, and steak salt are served on the side.

Question 6

Roasted Sweet Potato (seasonal)

Answer 6

Sweet potato is tossed with salt, paprika and a little clarified butter and roasted. It is then glazed with a bourbon, honey, sherry gastrique. The sweet potato is lightly charred. In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.

Question 7

Brussels Sprouts

Answer 7

Brussels Sprouts are cooked from raw state with canola oil in a very high heat pan. They are cooked until a beautiful deep mahogany color is reached and a few of the leaves have almost fried from the hot oil. They are tossed with a mix of dijon mustard, honey, and cider vinegar pickled garlic, salt, pepper, chives, parsley, garnished with Parmesan and a little more chives.

Question 8

Baked Sweet Potato

Answer 8

Roasted until tender then browned in the salamander with brown sugar, sea salt, and butter.

Question 9

Thick Cut Bacon

Answer 9

Duroc pork belly is cured for 7 days with brown sugar, sea salt, peppercorn, and thyme. It is then smoked, and confit in its own fat until tender. The bacon is griddled with maple syrup and black pepper (Approx. a 7oz portion).

Question 10

Truffle Mac & Cheese

Answer 10

Cheese sauce is sauce is made with milk, cream and eggs. It has white american, white cheddar and velveeta cheese. The sauce is finished with “truffle” (mushroom) pieces and truffle oil. Sauce is mixed with cavatappi pasta and topped with a mix of gruyere and chihuahua cheeses.

Question 11

Creamed Spinach

Answer 11

The spinach is sauteed with garlic and chili flakes. It is pressed, chopped, and mixed with caramelized onions and blue cheese mornay. The mornay contains flour, butter, milk, salemville blue cheese,gruyere, cream cheese, nutmeg, and black pepper. The mix is topped with chihuahua cheese and baked in a boat, it is finished with chives.