Starters

Question 1

Phoenix Fire Shrimp

Answer 1

5 fried shrimp on aji Amarillo aioli, garnished with pickled fresno peppers, cilantro, lime zest and togarashi

Question 2

Chow Calamari

Answer 2

7 oz calimari, 2 oz pepperoncinis tossed in seasoned flour and fried, garnished with birds eye chili, fried basil leaves, charred lemons served with yuzu aioli and sweet thai chili sauce

Question 3

Thai Chicken

Answer 3

5 chicken thighs, buttermilk brined then tossed in seasoned flour and fried for 3 minutes. Drizzled with black pepper honey and chopped cilantro. Non-grilled lime cheek, bread and butter pickles on side

Question 4

Flaming Scallops

Answer 4

4 pan seared scallops, in shells, topped with garlic-herb butter and broiled. Served with charred lemons. Served on rock salt drizzled with vodka

Question 5

Bone Marrow

Answer 5

1 seasoned and roasted beef bone, split in half, topped with a salad of drunken cherries, parsley, and shallots. Served with sourdough toast drizzled with garlic oil

Question 6

Crab Cakes

Answer 6

3 crab cakes served on lemon pesto aioli. Cakes topped with a small salad of arugula with white wine vinagrette and breakfast radish, charred lemon on side

Question 7

Whipped Goat Cheese

Answer 7

Goat cheese and cream cheese blended, drizzled with rosemary honey, topped with rosemary honey bacon, chopped dates and toasted pecans, served with 12 toasted baguette slices

Question 8

Steak Tartare

Answer 8

Toasted pumpernickel bread topped with filet, pickled shallots, chile jam aioli, a fresh egg yolk, tempura crumbs and togarashi

Question 9

Tuna Tacos

Answer 9

3 won ton tacos, filled with miso cabbage slaw, poke tuna (1 1/2oz), drizzled with spicy mayo and topped with chopped cilantro and pickled fresno peppers

Question 10

Mussels + Longaniza

Answer 10

14 oz fresh mussels, sauteed with shaved fennel, sliced garlic, longaniza sausage, fresno peppers and rosemary, deglazed with white wine and mounted with butter. Served with grilled sourdough.

Question 11

Blistered Shishitos

Answer 11

6oz of shishito peppers blistered by tossing in a frying pan with hot oil. Then peppers tossed in kosher salt and served with a side of black garlic aioli.