Wood Fired Grill

Question 1

Spanish Octopus

Answer 1

3.5 Oz Octopus, Adobo Mayo, Quinoa Salad
Allergens - Shellfish

Octopus: Flash Frozen (At Sea), Product Of Spain. Firm, Mild But Sweet Flavor, Chewy

Adobo Mayo: Adobo, BR Mayo

Adobo: Tomatoes, Chile Ancho, Vinegar, Onions, Garlic, Fresh Thyme, Bay Leaves

Mexican Frijoles:

Question 2

Whole Roasted Branzino

Answer 2

Deboned whole (with tail and head) served with Zarandeado, Tortillas, Salsa Morita, Salsa Verde, Salsa Roja

Allergens
Fish

Zarandeado: Pescado Zarandeado Is A Signature Dish Of The Mexican Nayarit Region. A 500-Year-Old Method For Grilling Fish Where The Fish Is Often Split In Half From Head To Tail Before It’s Grilled Over Hot Coals In A Wood-Fired Oven.

Tortillas: 8 pcs, Blue Corn and Yellow Corn Tortillas Salsa Morita: Tomatoes, Garlic, Morita, Ancho, Chicken Stock

Salsa Verde: Roasted Mix Of Tomatillos, Garlic, Spanish Onion, Arbol Chile Are Blended Together With Water And Salt Until Smooth.
Salsa Roja: Tomato, Spanish Onions, Serrano Peppers, Garlic, Olive Oil

Question 3

Pork Ribs Al Pastor

Answer 3

4 Heritage pork ribs (not the usual breed of pig) Ribs done in our Al Pastor Marinade, Sweet & Sour Glaze, Salsa Diabla

Allergens

Notes
Pork Ribs: 4 Ribs, Heritage Pig

Al Pastor Marinade: Ancho Chile, Ancho Chile, Garlic, Cumin Seed, All Spice, Dried Oregano, Achiote Powder, Sea Salt, Chicken Stock
Sweet & Sour Glaze: Pastor, Pineapple Vinegar, Brown Sugar, Salsa Diabla

Salsa Diabla: Vinegar, Peppers, Carrots, Celery, Onions, Jalapenos, Guajillo, Thyme, Rosemary

Question 4

New Zealand Lamb Chops

Answer 4

“7 Chops Grilled, Lamb Marinade over a Mint Labneh”

Allergens
Dairy
Pick Up Time
Moderate
Notes
Lamb: 7 Grilled Chops, By default comes MR
Lamb Marinade: Labneh, Cumin, Paprika, Turmeric, Kosher Salt, Lemon Juice, Lemon Zest
Mint Labneh: Yogurt, Mint, Olive Oil, Perfect Roast, Cumin
Labneh: Soft Middle Eastern Cheese Made From Strained Yogurt. It’s Thick, Creamy, Tangy, And Rich

Question 5

9 Oz Bavette Steak

Answer 5

“Sliced 9 oz steak topped served with a Cabbage Slaw, with Chimichurri, and Crispy Onions”

Allergens
Gluten - MODIFY NO CRISPY ONIONS

Pick Up Time
Medium Rare @ 10 mins - Well Done @ 15 mins

Bavette Steak: Bavette is the French name for flank steak. Like onglet, this is a loose textured, highly flavored flat cut. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure.

Chimichurri: Parsley, Cilantro, Jalapino, Red Onions, Red Wine, Lime Juice, Blended Oil, Chile Flakes, Black Pepper
Cabbage Slaw: Red Cabbage, Pickled Onions, Cilantro, Lemon Oil

Question 6

32 oz Porterhouse Steak

Answer 6

32 OZ Steak, Grilled Red Onions, Capers, Anchovy Aioli

Allergens
Fish - MODIFY NO AIOLI

Medium Rare @ 18 mins, Well Done @ 25 mins

Porterhouse Steak: This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin. Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip.
Anchovy Aioli: Anchovy, Capers, Garlic, Blended Oil, EVOO, Lemon Juice