SIDES

Question 1

ROASTED MUSHROOMS

Answer 1

Roasted seasonal mushrooms wild and cultivated tossed in a parsley shallot sauce served in a taleggio cheese fondue

Garnished with chives

Question 2

CRISPY BRUSSELS SPROUTS

Answer 2

Halved and deep fried brussels sprouts tossed and garlic ,lemon, chili, anchovy dressing , and chopped parsley

Note: the anchovy isn’t very strong but it gives the dishes strong backbone

Question 3

GRILLED ASPARAGUS

Answer 3

Grilled jumbo asparagus season with salt and pepper serve with a brown butter Burness garnished with citrus gremolata

Question 4

ROASTED BROCCOLINI

Answer 4

Roasted young broccolini
serve with fresh lemon mayo and toasted hazelnuts

Note: the flavors really come through even though it sounds basic

Question 5

BATTERED FRIES

Answer 5

Battered fries served with Brown butter béarnaise and ketchup

Question 6

BEEF FAT HASH BROWNS

Can be veggie -cooked in olive oil

Answer 6

Shredded russet potatos
season with salt
cooked in rendered beef that until golden brown and crunchy
the beef that gives it a richer and deeper flavor

garnish with mint’s chive and sea salt

NOTE: this takes 20 minutes so do not forget to ring it in

Question 7

MAC & CHEESE

Answer 7

Cavatapi noodles (corkscrew) tossed in a thick Mornay sauce baked until golden brown and garnish with goldfish crackers

Note: up charge for a bacon or lobster

Question 8

CHEESY MASHED POTATOES

Answer 8

luxurious and silky purée of russet potatos with Gruyere cheese and Irish butter

Garnished
with chilled Irish butter and chives

Question 9

FINGERLING POTATOES

Answer 9

Roasted fingerling potatoes tossed an everything bagel spice (sesame,garlic, onion, poppyseed)

serve with red onion sour cream and chives

NOTE: meant to emulate the flavors of an everything bagel

Question 10

MARKET VEGETABLE

Answer 10

seasonally changing check the whiteboard