WH Food

Question 1

Bibb Lettuce Salad

Answer 1

Bibb Lettuce,
Radicchio Leaves (bitter/spicy leafy veg),
granny smith apple wedges(in a lemon vinagrette), mozz,
Basil.

Dressed w/ evoo, black pepper mignionette, fleur de sel

Can be: NO FRUIT NO DAIRY VEGAN(no dairy)

MISE app fork and knife

Question 2

Foie Gras w/ black truffle + brioche

Answer 2

Grade-A foie gras torchon
Shaved black truffle
Toasted Brioche points

Foie is lightly poached w/ salt, sugar, madeira, and brandy. Then it is opened, de-veined, and filled with shaved black truffle. Marinated for 3 days. Served chilled, sliced, rubbed with lemon oil and fleur de sel.

Can be GF (sub gf bread) DAIRY FREE (sub gf bread)

MISE app for and knife

Question 3

Beef Tartare w/ mustard and horseradish

Answer 3

Beef tartare (egg yolk, fish sauce, pick shallots, tabasco, fish sauce, lemon oil/vinagrette)
White Balsamic Pickling Liquid
Pickled Shallots
Pickled Mustard Seeds
Frilly Mustard greens
Gaufrettes

Tartare is spread evenly, garnished with horseradish, pickled mustard seeds and frilly mustard greens. Served with gaufrettes.

CAN BE  Fish free (no fish sauce) Citrus free (no lemon)
Egg free (no yolk)  Nightshade free (no tabasco)

CANT BE Pescatarian/Vegetarian

MISE app fork/knife

Question 4

Trout Toast

Answer 4

Rye toast
Smoked rainbow trout
Herbed creme fraiche 
Shaved fennel 
Radish
Pickled red pearl onion
Dill Plouche
Scallion

4 pieces toast, creme fraiche spread, 1 piece trout per toast. Finished w/ shaved fennel, radish coin, pickled onion, dill plouch, scallion. Fleur de sel and cracked black pepper.

CAN BE GF (sub gf toast)
CANT BE Vegan/vegetarian or Citrus free

Question 5

Charcuterie

Answer 5

????

Question 6

Lobster Salad (Our take on a wedge)

Answer 6

Lobster (1/2 claw, 1/2 knuckle, 1/2 tail)
Pickled red onion
Smoked bacon
Iceberg
Cherry tom
Avocado
Bleu Cheese
Fines Herbs (finely chopped parsley, chives, tarragon)

Iceberg over spread of bleu cheese, more bleu cheese on top, Garnish with bacon, onion wedges, tom, and avo. Finish with fines herbs and fleur de sel.

CAN BE Pesceterian (no bacon) DF (no BC) Shellfish free (no lobster)

MISE app fork/knife

Question 7

Scallop Ceviche

Answer 7

6 diver scallops (U-12)
BrunoiseJalapenos (finely diced/cooked in butter)
EVOO
Salt 
yuzu vinagrette
toasted pistachios

Mix scallops, jalapenos, yuzu vin and salt. Finish w/pistachios. Garnish w/chervi (french parsley)

CAN BE NUT FREE (no pistach) NO CITRUS
NO JALAPENO
CANT NO SHELLFISH

MISE app fork/knife

Question 8

Wellfleet Oysters

Answer 8

6x Wellfleet Oysters per order (higher salinity, clean, crisp flavor, also more sweet)
Champagne Mignonette (cava, champ vinegar, water, salt, black pep, shallots)
Horseradish
Lemon

Shucked, served on the half shell over crushed ice w/cocktail sauce, and champagne mig and a lemon.

MISE cocktail fork

Question 9

Shrimp Cocktail

Answer 9

6x per order - Shrimp are cooked in a veg/herb/citrus/white wine bouillon, then chilled. Cleaned and served over crushed ice with cocktail sauce and horseradish over the shrimp.

MISE ?

Question 10

White OR Black Truffle Tagliatelle/Risotto

Answer 10

White alba truffles 
OR black
Chicken Stock
Parmesan 
Chives

Choice of
House made tagliatelle (egg, flour, water, salt, evoo)
Risotto - aborio rice (cooking releases it’s starch gives it a creamy texture) chix stock, parm, meyer lemon, chives.

5 grams of truffle shaved over tableside preferably by Chef Andy in a most proper British accent.

CAN BE Vegetarian (no chix stock) No Chives
Tag can be dairy free
CANT Dairy free risotto, egg free pasta

MISE app fork and spoon

Question 11

Smoked Paramount Caviar

Answer 11

Paramount Caviar (type?)
Creme Fraiche bavarois
Gaufrettes
Diced hard boiled egg white and yolk
Chives
Shallot

Caviar is served in dome on metal stand, applewood chips are smoked and fill the dome w/smoke, removed tableside. Inside dome is creme fraiche, egg, shallots/chives. Gaufrettes on side.

CAN BE dairy free
CANT BE fish free, garnish subs

MISE caviar spoon

Question 12

Black Truffle Tart

Answer 12

Tart Flambe Shell 
Parmesan Cream (shallots, butter, white wine, chix stock, cream, truffle, lime, cayenne pepper)
Shaved French Winter truffle

very thin Tart is baked in oven, layered with a parm cream, layer of truffles shaved on top.

AS IS ONLY

MISE app fork/knife

Question 13

Butternut Squash Minestone

Answer 13

Butternut veg base
roasted squash puree
Blanched veggie brunoises
garlic bread

Served with toasted garlic bread and fresh grated parmesan.

CAN GF dairy free no allium

MISE Soup spoon

Question 14

Beef Consomme

Answer 14

Beef consomme (beef broth with veg, herb, red wine)
Fladle - swiss crepe, cut to noodles
Chicken breast pieces
Blanched mirepoix (cel, onion, carrot)

Warm consomme, add chix, fladle, mirepoix, garnish w/herbs and EVOO

CAN GF dairy free no allium

MISE soup spoon

Question 15

Whole Roasted Chicken

Answer 15

Whole roasted bell and evans chicken
Chicken stuffing (bread crumbs, butter, dry thyme, dry rosemary, dijon mustard, ground black pep, lemon zest, ground parm/salt)
Tempered Butter
Salt

CAN
CANT

MISE Entree fork/Steak knife

Question 16

Ribeye for 2

Answer 16

120 Dry aged pat lafrieda rib eye
Peppercorn sauce
Parmesan cream
Confit shallot butter
Charred and pickled con fit shallots

Cooked medium served with charred and pickled shallots, parsley and peppercorn sauce on the side.

MISE Entree fork/steak knife

Question 17

Lobster Thermador

Answer 17

1.5 pound lobster
Thermador sauce (very creamy, cheese and white wine based lobster sauce)

All meat is removed and the shell is thoroughly cleaned. Meat is cooked and put back in the the shell in the reverse and the plate is dressed with thermador sauce and served with a lemon wedge.

AS IS ONLY, naturally GF

MISE entree fork/knife

Question 18

Sole Meunier

Answer 18

Whole dover sole, deboned and head and tail removed
Lemon Wedge.
Meunier sauce
capers

Seared sole, chicken stock, brown butter, grapeseed oil, and shallots are used to make the sauce. Served with a healthy amount of sauce and a lemon wedge.

CAN BE GF (no mods) Dairy free

MISE entree fork/knife

Question 19

Chicken Zurich

Answer 19

Chicken Thigh
Roasted Cremini Mushrooms (more hearty/earthy flavor than white mushroom)
Pickled Cremini Mushrooms

Plated with a creamy mushroom sauce (mushroom jus, chix stock, cream, sherry vinegar) and pickled cremini across the surface w/chive, tarragon (slightly bittersweet + anise aroma), chervil (french parsley)

CAN BE GF (no mods)
CANT BE Veg/vegan DF Mushroom free

MISE entree fork/knife and spoon

Question 20

Butternut Squash

Answer 20

Butternut Squash Plank
Granny smith apple ecrase (crushed in French)
Malted leeks
Dehydrated/rehydrated apples
Soft and crispy quinoa 
Apple moons
Baby Kale leaves

Baked then dressed with the ecrase, melted leeks, quinoa, and chives. Finished with while balsamic, apples, and kale leaves.

CAN BE VEG (naturally) GF(naturally) Vegan(no leeks) No apples

MISE entree fork/knife

Question 21

Veal Schnitzel

Answer 21

Veal Chop
Sauce Gribbiche (chicken jus, butter, shallots, lem zest, dijon, tabasco, sherry vin, salt, parsley)
Lem Wedge
Arugula Leaves

Veal chop is coated with egg and flour, seasoned with salt and panko. Baked until golden brown. Served with lemon wedge.

CAN BE DONE DF Nightshade allergy(no gribbiche)

CANT BE GF EGG FREE

MISE entree fork/steak knife

Question 22

Herb Crusted Rack of Lamb

Answer 22

Lamb Rack (2 pieces)
Herd Crust (parsley, thyme, rosemary, mint, panko, pickled mustard seed, butter/salt)
Lamb Jus
Garlic confit

Oil and kosher salt,seared in hot pan then baked. Herb crust applied then grilled till golden brown, finished with lamb jus.

CAN BE GF/DF (no herb crust)

MISE Entree for/steak knife

Question 23

Spaetzli (swiss egg noodle)

Answer 23

Spaetzli dough (egg, flour, milk)

Toasted, glazed with butter and finished with fines herbs (parsley, chives, tarragon, and chervil)

CAN BE Vegetarian (no mods)
CANT BE GF DF Egg free Vegan

MISE spoon

Question 24

French Fries

Answer 24

Shoestring Fries w/rosemary, parsley, lem zest, salt.

Served with pommery mayo (dijon mayo) and ketchup.

CAN BE Vegan (no mayo) Citrus free
CANT BE GF

Question 25

Braised Cabbage

Answer 25

Braised red cabbage
white onion
red wine
port wine
bay leaf
butter
red wine vinegar

Braise w/onion salt, grapseed oil, wine and bay leaf. Finish with butter, vinegar, and salt.

CAN BE DF (no butter)
CANT BE Allium free

Question 26

Broccoli Rabe

Answer 26

Broccole Rabe
Anchovy Butter
Shaved Parmesan

Charred then added to the anchovy butter and seasoned with lemon juice/zest and salt. Serve in staub finished with shaved parm.

CAN BE       DF(no butter, no parm)    No Fin fish (no AB)
                   No nightshade (no AB)  No allium (no AB)

MISE spoon in staub

Question 27

Carrots

Answer 27

Carrots
Citrus Honey Glaze
Shallot pistachio crumble

Sauteed with butter and coated with citrus honey glaze. Finished with shallot pistachio crumble.

CAN BE DF(no butter) GF(as is) NUT/ALLIUM FREE (no shallot pistachio crumble)

Question 28

Crab Tagliatelle

Answer 28

House made Tag
Sliced Chives
Shredded king crab legs
Black pepper
Meyer lemon (slightly sweeter lemon)

Pasta boiled then sauteed with butter and parm. Thicken butter. Served in bowl with king crab, pepper mign, meyer lemon.

CAN BE

MISE Entree fork/spoon

Question 29

Cavatelli w/fennel sausage

Answer 29

House made cavatelli
Fennel/pork sausage
Parm crisp
Garlic chips
Savory crumble (bread crumb, garlic, basil, salt)
Garlic oil

Glazed pasta in pepper butter, chicken jus and garlic oil. Seasoned with creme fraiche finish with parm crisp and sausage. top with savory crumble.

CANT BE GF DF Veg/vegan

MISE entree fork/spoon