Small Plates—Weak Points

Question 1

Frites sofrito

Answer 1

Onion
Garlic
Piquillo pepper
Sherry vin
EVOO

Question 2

Broccolini

Answer 2

Whipped ricotta
Marinated chickpeas
Prosciutto chip
Lemon
Evoo

Question 3

Describe the farro

Answer 3

Local farro grains cooked TENDER, tossed with fried Brussels, CHILLED CARAMELIZED ONION, evoo, truffle oil, PEANUTS, scallion and balsamic

Question 4

Preparation/ presentation of the farro

Answer 4

Grain salad component chilled

Brussels tossed into dish out of fryer

Question 5

Farro Piccolo

Answer 5

Brussel sprouts
Peanuts
Truffle oil
Evoo
Balsamic vin
Green onion
Cippolini

Question 6

Clammer Dave’s clams

Answer 6

Pork belly
Clams
Shiitake mushrooms
Tomato
Cinzano
Garlic Sourdough toast

Question 7

How is the duck prepared?

Answer 7

Salted and confited

Fried on pick up

Question 8

Allergens on lavash crackers

Answer 8

Egg
Gluten
Garlic
Onion

Question 9

Octopus

Answer 9

Snap peas
Homemade potato chip
Romesco

Question 10

Romesco

Answer 10

Cashews
Tomato
Onion
Peppers
Serranos
Guajillo

Question 11

Butter bean spread

Answer 11

Butterbeans
EVOO
Lemon zest and juice
Red onion
Tomato
Chive

Question 12

Buttermilk garlic vin

Answer 12

Buttermilk
Mascarpone
Apple cider vinegar
Garlic aioli
Pickled garlic
50/50
Tarragon
Chive
Worcestershire

Question 13

Shrimp is tossed with

Answer 13

Green tomato remoulade
Tarragon
Mint
Chives

Question 14

Sicilian sauce

Answer 14

Raisins
Tomato
Onion
Garlic
Salt
Green onion
Capers
Currants

Question 15

Swordfish preparation

Answer 15

Breaded in breadcrumb
Rosemary
Parsley
Salt
Pepper

Question 16

Frogmore chowder

Answer 16

Kielbasa
Clam juice
Potato
Corn
Shrimp
Celery
Onion
Cream

Question 17

Sauce Robert

Answer 17

French sauce
Butter
Onion
Brown mustard
White wine
Veal demi