Smoke Menu

Question 1

Kansas City Pork Ribs

Answer 1

“tamarind, sweet herbs, peas, radish, tortilla crumble, parmesan”

3 pork spare ribs rubbed in salt and pepper and smoked for 3 hours

Glazed with a tamarind sauce.
Served with a sweet herbs salad (baby kale, watercress, parsley, mint, and pea shoots) dressed in green goddess dressing.
Finished with pea powder, radishes, tortilla crumble & parmesan.

Allergens:
Allium / Nightshade / Dairy / Cilantro

Marking:
Fork & Sharp

Question 2

Chicken Tinga Tostadas

Answer 2

“adobo, smoked chicken, black bean puree, queso fresco, pickled jalapeño”

2 tostadas topped with refried black beans, smoked chicken tinga.
Topped with pickled jalapenos, queso fresco, cilantro/celery leaf dressed in a lime vinaigrette.

Allergens:
Allium / Nightshade / Dairy / Cilantro

Question 3

Lamb Barbacoa Tacos

Answer 3

“anchovy mayo, caper berries, onions, cilantro”

Lamb shoulder rubbed with a paste made of pasilla chiles, sesame, avocado leaves, golden raisins, then wrapped in banana leaves and smoked.

Smoked lamb served with an anchovy mayo “bagna cauda mayo” (anchovy, thyme, garlic, chili flake),
raw onion, cilantro, and sliced caper berry tossed in a lime vinaigrette.

Allergens:
Allium / Nightshade / Dairy / Egg / Cilantro

Question 4

Green Chile Pork Tacos

Answer 4

“tomatillo, queso fresco, onion, cilantro”

Pork shoulder is marinated in roasted tomatillo salsa overnight then smoked and shredded.

Pork Taco is served with queso fresco, quick pickled tomatillos, macerated onion and cilantro.

Allergens:
Allium/ Nightshade / Cilantro / Dairy