Small plates

Question 1

Thick sliced Portabella mushroom
Dipped in milk, dredged in Wondra, flour, deep-fried, topped with with chopped parsley, shredded Parmesan basil aïoli

Answer 1

Portobello fries
(Fry)

Question 2

Rings and tentacles dipped in milk, drenched in Wondra flour deep fried serve with housemade marinara, and basil aïoli

Answer 2

Fried calamari
(Fry)

Question 3

Juicy watermelon, wedges of heirloom tomato, cucumber, shaved onion, simple, red wine vinaigrette

Answer 3

Tomato and watermelon salad
(Pantry)

Question 4

Smashed ruby red potatoes,
cubed sharp white cheddar, roasted garlic cloves, cream,
chopped parsley

Answer 4

Mashed potatoes
(Plancha)

Question 5

Jumbo asparagus, served on top, lemon garlic aïoli, chopped hard-boiled eggs, sautéed with clarified butter,
tarragon, and
shallots

Answer 5

Asparagus and egg
(Plancha)

Question 6

Leaves of brussels sprouts, sautéed, extra-virgin olive oil, toasted pistachio, squeeze of lemon, and a touch of butter

Answer 6

Brussels sprouts and pistachios
(Sauté)

Question 7

Sautéed heirloom black, Tuscan kale, sweet Vidalia onion, salt, and pepper

Answer 7

Black tuscan kale (Saute)

Question 8

Thin French green beans, sautéed in brown butter and thyme,
topped with toasted, chopped Marcona almonds

Answer 8

Haricot vert
(Saute)

Question 9

Thick cut, applewood smoked bacon grilled over our house would blend served with homemade barbecue sauce

Answer 9

Thick cut bacon and BBQ
sauce
(Grill)

Question 10

Diced lean beef
Chopped cornichon jalepeno,
chives,
capers
lemon juice
EVOO drizzle
grilled focacia
Caperberries

Answer 10

Steak tartare
(partry)

Question 11

Elbow macaroni, immersed in our 8 cheese blend top with house-made bread crumbs

Answer 11

Macaroni and Cheese
(Plancha)

Question 12

Broccolini sautéed in extra-virgin olive oil, roasted garlic cloves, and chili flakes

Answer 12

Broccolini
(French top)

Question 13

Medley of seasonal roasted, baby heirloom carrots, served with sorrel cream

Answer 13

Roasted Heirloom Carrots
(French top)

Question 14

Hand cut twice cooked then deep-fried salt and pepper, roasted Echo ranch and ketchup

Answer 14

Kennebec Fries
(Fry)

Question 15

Lobster and shrimp mix, veggie medley, deep fry, served with jalapeño mint, dipping sauce

Answer 15

lobster Rolls
(Fry)

Question 16

Seared traditional head cheese,
violet cherry sauce,
frisée salad,
whole-grain mustard vinaigrette

Answer 16

Pighead terrine
(French top)

Question 17

Slow roasted and steamed pork belly,
diced and then sautéed deglazed with house-made char sui sauce

Answer 17

Pork belly burnt Ends
(Sauté)

Question 18

Jumbo lump crab
lump crab
vegetable medley,
spice blend
light cornmeal breading pan seared
red pepper aïoli,
and lime

Answer 18

Maryland lump crabcake
(Sauté)

Question 19

Slow, roasted green cabbage
Charred over our house, wood blend
crumbled blue cheese, diced tomato
pickled shallots,
bacon Lardon

Answer 19

Ember roasted cabbage
(Grill Saute)

Question 20

Octopus, Slow cooked in an aromatic herb court bouillon charred over house wood blend Gigante bean salad,
celery leaves
Castelvetrano olive
citrus vinaigrette

Answer 20

Grilled Octopus
(grill)

Question 21

Split marrow bone grilled over house wood blend
top with marinated carne Asada,
shaved red onion,
citrus vinaigrette,
sliced bread

Answer 21

Bone marrow Carne asada
(Grill)

Question 22

Fried cauliflower toss with cilantro,
parsley,
chili de Arbol,
chili sugar
granola

Answer 22

Sweet fire cauliflower
(Fry)