Tableside Specialties

Question 0

Chateaubriand

Answer 0

12 oz center cut tenderloin
A la bouquetiere( in style of bouquet)= Brussel sprouts,potatoes,salsify, root veg.
Carrots- sautéed
Sauce choron hollandaise with tomato purée and meat stock(duck fat)

Question 1

Caesar

Answer 1

Worcestershire, oil, anchovy, grana padano, brioche croutons, boqueron( Spanish/Italian white anchovy) as garnish.

Question 2

Bananas Foster-

Answer 2

Buttermilk ice cream
Brown sugar pound cake
Caramel- cinnamon, vanilla, allspice, cardamom, orange zest