Starters

Question 1

French Onion Soup

Answer 1

Caramelized onions, Swiss cheese, garlic croutons, beef stock

Caramelized onions that have been incorporated into a beef stock and then topped off with garlic croutons and finally Swiss cheese before being put under the broiler to melt the cheese.

Allergy: dairy (cheese), alliums (onion), gluten (croutons)

Question 2

She Crab Soup

Answer 2

Crab bisque, crème fraiche, toast, smoked trout roe

A traditional Lowcountry soup that incorporates onion, celery, and red peppers into butter before adding a roux and cream. Once the soup thickens — crab roe, thyme, curry, and clam base are added. When the soup has reduced to concentrate the flavor, we purée it with salt, pepper, Worcestershire sauce, Tabasco, and sherry and then finish it with crème fraiche. We serve a 10 ounce portion that is topped with a piece of toast that is garnished with smoked trout roe.

Allergies: dairy (cream), alliums (onion), gluten (roux, toast), Shellfish (crab)

Question 3

Iceberg Wedge

Answer 3

Petite iceberg lettuce, benton’s bacon, hard boiled egg, sliced grape tomatoes, slivered red onion, bleu cheese crumbles, bleu cheese dressing

A thick slice of petite iceberg lettuce covered with bleu cheese dressing and topped with crumbled hardboiled egg, Benton’s smoked bacon lardons, sliced grape tomatoes, slivered red onion, bleu cheese crumbles, and black pepper.

Allergy: dairy (bleu cheese), pork (bacon), alliums (red onion), nightshades (tomato), egg

Question 4

Caesar Salad

Answer 4

Romaine lettuce heart, Parmesan, Caesar dressing, grilled bread, black pepper

Romaine lettuce heart topped with shaved Parmesan cheese and creamy Caesar dressing that is a combination of oil, egg yolk, brown anchovies, red wine vinegar, lemon juice, Dijon, garlic, Worcestershire, Tabasco, Parmesan. Finished with torn grilled bread and black pepper.

Allergy: seafood, alliums (garlic), dairy (cheese), raw egg yolk

Question 5

Quinoa Salad

Answer 5

Red and white quinoa, cucumber, celery, tomato, red bell pepper, feta, avocado, spinach, sherry vinaigrette, tuile cracker

Red and white quinoa that has been boiled then chilled is incorporated with diced cucumber, celery, red bell pepper, and feta cheese. It’s pressed into a ring mold and served over spinach tossed in sherry vinaigrette. It’s finished with sliced avocado and sliced tomatoes, and garnished with a tuile cracker (flour, water) that adds crunch and texture to the dish.

Allergy: dairy (feta cheese), nightshades (tomato), gluten (tuile)

Question 6

Mishima Wagyu Beef Carpaccio

Answer 6

Raw eye of round thinly sliced, pink peppercorns, capers, Parmesan, dijonnaise, sherry vinaigrette, cornichons, sourdough

3.5 ounces of thinly sliced raw wagyu eye of round drizzled with dijonnaise and sherry vinaigrette, and lightly topped with shredded Parmesan, pink peppercorns, and capers. It’s garnished with arugula, cornichons, and grilled sourdough

Allergy: alliums (garlic, onion), dairy (Parmesan), gluten (bread)

Question 7

Tuna Tartare

Answer 7

Sashimi-grade tuna, soy vinaigrette, ginger, garlic, scallion, sesame, nori, smoked trout roe, wonton chips, togarashi

4 ounces of diced fresh tuna dressed with a soy vinaigrette (soy sauce, mirin, rice wine vinaigrette, ginger, garlic). Garnished with sesame seeds, nori (toasted seaweed), scallion, and smoked trout roe. Wonton wrappers are cut into chips, then fried and tossed with togarashi (Japanese spice mixture) for flavor and color.

Allergy: gluten (soy sauce, wonton), soy, tree nuts (sesame), alliums (garlic)

Question 8

Crispy Calamari

Answer 8

Zucchini chips, whipped ricotta, red pepper tomato coulis, lemon

Based on the idea of the Italian “Fritto misto” plate. Pieces of calamari and zucchini are dredged in AP flour, corn starch, and seasoning and then fried until golden brown. The fried calamari and zucchini are served over whipped ricotta and served with a red pepper tomato coulis (pepper forward marinara that is made from onion, garlic, tomatoes, red bell pepper, olive oil, oregano and salt and pepper on the side).

Allergy: dairy (ricotta), nightshades (tomatoes), alliums (garlic, onion), gluten (breading

Question 9

Lamb Meatballs

Answer 9

Tzatziki, mint oil, grilled bread

3 2.5oz meatballs that are made from ground lamb seasoned with basil, oregano, garlic powder, onion powder, salt, pepper, parsley, thyme and garlic and incorporated with egg and bread crumbs before being cooked in the oven. The meatballs are served with a tzatziki which is a classic Greek condiment made from yogurt, cucumber, lemon, evoo, garlic, mint, dill, and salt/pepper. Finished with mint oil and a few pieces of grilled bread.

Allergy: gluten (bread, meatballs), alliums (garlic, onion), dairy (tzatziki)