Additions, Sauces and Sides

Question 1

Truffle butter

Answer 1

Compound butter made with chopped truffles, truffle oil, shallots, chives, lemon juice and parsley (served on top)

Question 2

Bearnaise

Answer 2

Classic sauce made from the mother sauce Hollandaise, which is made from egg yolks and clarified butter. To turn it into bearnaise we add a champagne and white wine vinegar, tarragon, chervil, shallots and black peppercorns. Dairy allergy

Question 3

Grill 23 sauce

Answer 3

Our version of A1 sauce, made with raisins, molasses, brown sugar, Worcestershire, soy sauce, bourbon, garlic, cloves, allspice, black pepper and smoked paprika. Soy, gluten allergy

Question 4

Au Poivre sauce

Answer 4

Sauce made from green peppercorns, brandy, veal stock, tamari, heavy cream and is thickened with roux. Soy and gluten allergy

Question 5

Horseradish crema

Answer 5

Creme fraiche, sour cream, horseradish, black pepper, white balsamic vinegar, dash of tabasco and lemon zest. Dairy allergy

Question 6

Foie Gras addition

Answer 6

2 oz of Hudson Valley Foie Gras

Question 7

Lobster tail addition

Answer 7

Split tail grilled or steamed, served with drawn butter

Question 8

Shrimp addition

Answer 8

4 U10 shrimp

Question 9

Roasted Asparagus

Answer 9

8 oz of asparagus are roasted with olive oil and salt. Then seasoned with Montreal steak seasoning (coriander, black pepper, garlic powder, chili flake and anise seeds) and a garlic aioli drizzle. Egg allergy.

Question 10

Sauteed Mushrooms

Answer 10

Mix of cremini, shiitake, oyster, abolone and hon shimeji. Sauteed together with olive oil, butter and madeira. Then finished with tarragon, parsley and chives. Alcohol and dairy allergies.

Question 11

Loaded Baked Potato

Answer 11

Russet potato tossed in oil and salt and baked. Finished with cheddar cheese sauce, bacon crumbles, scallions and sour cream. Pork, dairy.

Question 12

Taleggio Creamed Spinach

Answer 12

Sauteed spinach is tossed with bechamel sauce (cream, milk, taleggio and parmesan) and then topped with breadcrumbs cooked with pancetta and pancetta fat. Pork, dairy, gluten.

Question 13

Grill 23 Tots

Answer 13

Idaho potatoes are ground and the potato flour is mixed with milk, butter, egg and breadcrumbs to form the tots. These are then fried and tossed with truffle oil and salt. Dairy, egg, gluten allergies.

Question 14

Parmesan Fries

Answer 14

Idaho potatoes fries tossed in parmesan and rosemary. Dairy allergy.

Question 15

Mashed Potatoes

Answer 15

Mashed with butter and sour cream. Seasoned with black pepper. Garnished with chives on top. Dairy allergy.

Question 16

Mac and Cheese

Answer 16

Cavatappi pasta tossed in a sauce made from milk, roux, Vermont cheddar, Velveeta. Garnished with toasted garlic breadcrumbs. Can add crab for an upcharge. Gluten, dairy allergies.

Question 17

Crispy Hash Browns

Answer 17

Grated Idaho potatoes and Spanish onion, formed into a disc-shaped cake, sauteed with olive oil and salt. Crispy on the outside and soft on the inside. Garnished with chives and sea salt.

Question 18

A5 Thumbelina Carrots

Answer 18

The carrots are cooked in A5 fat and then chilled. Then, they are sauteed and finished with a smoked honey drizzle and everything spice.

Question 19

Crispy Potato Pave

Answer 19

Layered potato made by infusing cream with shallots, thyme, garlic, black pepper, parmesan and bay leaf. We then build layers of potato with this cream in between layers. Then the potato is baked for an hour and a half and lightly pressed overnight. Each portion is fried to crisp the outside of the potato.

Question 20

What are our four different types of bread and where are they made?

Answer 20

Pumpernickel (made at Grill)
Cornbread (made at Grill)
Sourdough (made at Banks)
Focaccia (made at Banks)

Question 21

Kale Sprouts

Answer 21

Cross between red kale and brussels sprouts. They have a peppery flavor and crispy texture. They are served with bagna cauda which is an anchovies and garlic sauce from Piedmont. Served with breadcrumbs on top