Sides

Question 1

Herbed Pomme Frites/ Truffle Pomme Frites

Answer 1

6oz of crispy, julienned potatoes; tossed in a blend if rosemary, italian parsley and thyme, salt & black pepper.

Truffle fries: added white truffle oil (.5oz) and shredded parmesan cheese (1oz).

Served with ketchup and blue cheese dressing.

Question 2

Steamed/Grilled Asparagus with Hollandaise

Answer 2

Handful of green Asparagus, seasoned with salt, white pepper, cooked with unsalted butter, steamed or grilled.

Hollandaise sauce: egg yolk, clarified butter, tabasco, lemon juice and worcester sauce.

Question 3

Sautéed Organic Broccolini & Sundried Tomatoes

Answer 3

Organic broccolini, sauteed in garlic, extra olive oil with sundried tomatoes.

Question 4

Roasted Brussels Sprouts & Crispy Pork Belly Bits

Answer 4

Diced Brussels sprouts cut in half, lightly steamed then cooked in olive oil, butter and garlic, with fried pork belly and sundried tomatoes.

Question 5

Butternut Squash and Potato Dauphinois

Answer 5

Sliced yukon gold potatoes and butternut squash, seasoned with nutmeg, herbs, topped with gruyere and parmesan cheese; baked.

Garlic cream sauce (cream, roasted garlic, yellow onions).

Question 6

Organic Sauteed Spinach

Answer 6

Blanched, then sauteed spinach.

Served in a garlic cream sauce (cream, roasted garlic, yellow onions), sprinkled with shaved roasted almonds.

Question 7

Black Truffle Mashed Potatoes

Answer 7

Yukon gold potatoes, whipped with cream and unsalted butter. Garnished with black truffle oil, dried black truffles and chives.

Question 8

Wild Mushroom Medley

Answer 8

A side of wild mushrooms, both crimini and oyster (quartered).
Cooked in a garlic cream sauce (cream, roasted garlic, yellow onions).
Topped with truffle oil and chives.

Question 9

Baked Potato

Answer 9

Large baked potato, bacon and cheddar cheese *for additional cost.

Sides: butter, sour cream and chives, table side.