Food Menu - Dinner - Mains

Question 1

Rotisserie Chicken Diavola

Answer 1

Whole chicken is brined in a tamari soy base with thyme, rosemary, bay leaf, and lemon rinds then cooked in the rotisserie oven for 45 minutes. After breaking them down into chicken halves, the chicken is finished in the pizza oven for crispy skin and basted with a buerre monte sauce. The plate is sauced with chicken chili and the chicken half is placed on top. The chicken is then covered with more chicken chili and a small amount of insalata verde mix is placed in the middle.

Substitutions: Nightshades, allium, and citrus cannot be removed.
Not spicy OK.

Drop Line: Chicken Diavola

Question 2

Branzino

Answer 2

Fennel, Pee Wee Potatoes, Castelvetrano Olives, Calabrian Chili

6 oz filet of branzino that is roasted in the pizza oven. It is served with confit fingerling potatoes, castelvetrano olives, roasted fennel, roasted cherry tomatoes and a sauce made from rose wine, butter, salsa rosa and lemon juice. It is garnished with parsley, chive and fennel frawns and lemon wedges. It is the same set that was used for the whole market fish, it is just a smaller portion.

Substitutions: All individual items can be removed.
Garlic allergy means no potatoes.

Drop Line: Branzino

Question 3

Filet Mignon

Answer 3

6oz prime filet mignon is seasoned with a rub made from porcini powder, black pepper, salt, brown sugar, chili flake and thyme. The filet is grilled to the requested temperature. We recommend Medium Rare. This is served with butter made from porcini powder, chopped porcini mushrooms, orange zest, salt and pepper and wilted spinach that has been cooked with toasted garlic, olive oil and lemon.

Substitutions: No mushroom powder OK.
No chili OK.
Allium allergy means no garlic in spinach.

Drop Line: “Temp” Filet

Question 4

Roasted Salmon

Answer 4

6 oz Arctic salmon filet skin off is roasted with butter until medium. It is served with a warm ragout of farro, red quinoa, peas and snap peas that is finished with lemon juice and butter. The fish is garnished with red sorrel.

Substitutions: No grains OK.
No individual grain can be removed. They are mixed.
Can be allium free with lemon and oil dressing.

Drop Line: Roasted Salmon

Question 5

39oz Tomahawk

Answer 5

Dry aged 32 days,
Salsa Verde, shishito peppers

39oz Prime Beef Ribeye steak is dry-aged for 32 days. This is rubbed with porcini powder, salt, pepper, chili flake, thyme and brown sugar. It is then grilled to the guest’s liking then sliced and served with a Salsa Verde made from dried Sicilian oregano, chives, tarragon, parsley, green onion, shallot, sherry vinegar and extra virgin olive oil. It is served with pan roasted shishito peppers that have been tossed with the salsa verde and aminos.

Substitutions: No peppers OK.
No mushroom powder OK.

Drop Line: “Temp” Ribeye