Sides

Question 1

Lobster Mashed Potatoes

Answer 1

• 1 1/4 lb. live Maine lobster
• Removed from shell
• Chopped and sauteed in butter, charred scallions and old bay seasoning
• Poured over a generous portion of garlic mashed potatoes
• Served in a copper pot
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 2

Charred Cauliflower Carbonara

Answer 2

• 8 oz. of charred cauliflower
• 2 oz. of Nueske’s bacon, heavy cream and egg yolk are cooked together then added to cauliflower
• Served in a small double handle copper pan
• Topped with grated Pecorino Romano and Parmigiano cheeses
• Garnished with chopped chives

Question 3

Deconstructed Elote Style Sweet Corn

Answer 3

• Fresh sweet corn roasted with diced jalapenos, red onion and chipotle powder
• Served in a small double handle copper pan
• Drizzled with lime tajin mayonnaise
• Topped with cotija cheese
• Garnished with micro cilantro

Question 4

Grilled Broccolini

Answer 4

• 8 oz portion
• Roasted with olive oil, garlic, chile de arbol and salt
• Served in a small double handle copper pan
• Topped with pecorino romano
• Garnished with lemon zest

Question 5

Duck Fat Potatoes Confit

Answer 5

• Yukon gold potatoes slow cooked in rendered duck fat
• Smashed then sautéed with butter, rosemary and thyme
• Served in a small double handle copper pan
• Topped with fleur de sel
• Garnished with chopped chives

Question 6

Truffle Potatoes Dauphinoise

Answer 6

• Thinly sliced Idaho potatoes
• Layered with cream, milk, gruyere cheese and parmesan cheese
• Baked with salted butter, garlic, nutmeg, salt and white pepper
• Topped with a parmesan cheese sauce (heavy cream and parmesan cheese)
• Broiled until golden brown
• Served in a small double handle copper pan
• Topped with truffle carpaccio
• Finished with white truffle oil
• Garnished with chopped chives
• Accompanied with an entree knife and serving spoon