VEGETABLES

Question 1

Truffle Butter Sautéed Wild Mushrooms

Answer 1

• Wild mushrooms (Portobello, cremini, oyster and shitake)
• Sautéed with whole butter, olive oil, shallots, garlic, salt and black pepper
• 1lb portion
• Topped with ½ oz truffle butter
• Served in a hot sauté pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 2

Creamed Corn

Answer 2

• Whole kernel yellow corn
• Cooked with flour, butter, half & half, white pepper and salt
• 16oz portion
• Served in a gratin dish
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 3

Creamed Spinach

Answer 3

• Chopped spinach
• Cooked with flour, butter, half & half white pepper and salt
• 16oz portion
• Served in a gratin dish
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 4

Sautéed Spinach

Answer 4

• Fresh spinach, steamed
• Sautéed with clarified butter, garlic, salt and black pepper
• 12oz. portion
• Served in a hot sauté pan
• Accompanied with serving tongs
• Garnished with chopped parsley

Question 5

Sautéed Sugar Snap Peas

Answer 5

• Fresh sugar snap peas, steamed
• Sautéed with clarified butter, salt and black pepper
• Served in a gratin dish
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 6

Broccolini

Answer 6

• 8oz Broccolini
• Sautéed lightly with whole butter garlic, salt and black pepper
• Slightly charred in a hot sauté pan
• Served on a rectangular plate
• Finished with lemon vinaigrette
• Garnished with Grana Padano and Pecorino Romano
• Accompanied with serving tongs

Question 7

Steamed Asparagus

Answer 7

• Medium, tender fresh asparagus spears, steamed
• 8oz portion
• Served on a rectangular dish
• Accompanied with serving tongs
• Garnished with chopped parsley
• Topped with a white napkin

Question 8

Sautéed Asparagus

Answer 8

• Medium, tender fresh asparagus spears,
• Sautéed with clarified butter, garlic, salt and black pepper
• 8oz portion
• Served on a rectangular dish
• Accompanied with serving tongs
• Garnished with chopped parsley
• Topped with a white napkin

Question 9

Roasted Brussels Sprouts

Answer 9

• Brussels sprouts cut in half
• Roasted with butter salt and black pepper
• 16oz portion
• Served in a hot sauté pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 10

Sautéed Broccoli | Prix Fixe Menu

Answer 10

• Broccoli florets, steamed
• Sautéed with clarified butter garlic, salt and black pepper
• 12oz portion
• Served in a hot sauté pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 11

Steamed Broccoli | Prix Fixe Menu

Answer 11

• Fresh broccoli florets, steamed
• 12oz portion
• Served in a gratin dish
• Accompanied with serving spoon
• Garnished with chopped parsley
• Topped with a white napkin