Winter 2017

Question 1

Steak Salad

Answer 1

Steak, mixed greens, roman gnocchi, broccolini, oregano vin.

Grilled 4oz flat iron steak, mixed greens (frisee, raddichio, arugula, red romaine) roman gnocchi (semolina, milk, grana), broccolini.

oregano vinaigrette (red wine vinegar, Dijon mustard, oregano, shallot, honey, canola, salt, pepper)

Question 2

Mixed Greens Salad

Answer 2

Radicchio, Red romaine, Arugula, and Frisee in lemon vinaigrette (lemon zest, lemon juice, honey, salt, pepper, and olive oil) with peccorino

Question 3

Kale Salad

Answer 3

Marinated kale (organic kale, salt pepper, oil) cooked farro, cara cara orange, kumquat, citrus yogurt vinaigrette (goat yogurt, lemon juice, canola oil, orange juice, lime juice, salt, pepper)

Cara cara orange: type of navel orange with dark red flesh, not the same as a blood orange.

Question 4

Citrus yogurt vinaigrette

Answer 4

goat yogurt, lemon juice, canola oil, orange juice, lime juice, salt, pepper

Question 5

Lemon vinaigrette

Answer 5

lemon zest, lemon juice, honey, salt, pepper, and olive oil

Question 6

Oregano vinaigrette

Answer 6

red wine vinegar, Dijon mustard, oregano, shallot, honey, canola, salt, pepper

Question 7

Caesar dressing

Answer 7

olive oil, canola oil, red wine vinegar, chili flakes, Worcestershire, lemons, dijon

Question 8

Kabocha Pappardelle

Answer 8

Vegan kabocha pasta (roasted kabocha squash, semolina) with fennel puree (fennel,onion, celery, coconut oil) organic kale, roasted sunchokes, herb sauce (basil, oregano, mint, parsley spinach, evoo) shallots, garlic, white wine, estate olive oil and maldon.

Kabocha is a type of winter squash.
Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine.

Question 9

Cavatelli

Answer 9

Ricotta pasta, duck confit, sweet potato puree, brussel sprouts, duck jus, herbs (basil, oregano, mint, sage, parsley, celery leaf) and peccorino.

Cavatelli means “little hollows” (look like hotdog buns)

Question 10

Agnolotti

Answer 10

Sweet potato ricotta filled pasta with white wine, butter, shallots, garlic, pancetta, celery brunoisette, Broccolini, pork maple brodo (pork stock reduced with maple syrup).

brunoisette: cutting style, tiny cubes

Question 11

Smoked Duck Sando

Answer 11

House brined and smoked duck breast, arugula, kumquats, lemon aioli, red onion on a baguette.

Question 12

Chicken Saltimboca

Answer 12

Boulder Natural chicken breast breaded with prosciutto and sage, Winter pickle (carrot, celery, onion, fennel, cauliflower) and lemon aioli on a baguette.

Question 13

Duck Confit Poutine

Answer 13

Hand cut fries, cheese curds, duck gravy, pickled fresnos, herbs (basil, oregano, mint, sage, parsley, celery leaf).

Question 14

Pork Belly

Answer 14

Slow roasted salt and pepper pork belly pan glazed, brown butter lemon curd, arugula and kumquat salad in lemon vinaigrette, farro and pear mostarda thimble (cooked farro mixed with pear mostarda molded in a 2 oz ramekin)

Question 15

Mushroom Za

Answer 15

Our crust topped with evoo, salt, bechamel, mozzarella, broken shovels pyramid cheese, hazel dell mushrooms, leeks, parsley and truffle oil.

Question 16

Greens Eggs & Ham

Answer 16

Evoo, salt, béchamel, mozzarella, organic greens, wisdom farm’s egg, house ham and parsley.

Question 17

Questions for Steven

Answer 17

Duck Gravy: GF?

Bechamel: GF? DF? prob not.