Entrees

Question 1

Steak Frites

Answer 1

8 oz Prime Bavette steak (similar to flank or skirt), house cut fries with parmesan cheese and herbs. The steak is brushed with our house made beef butter and a side of bearnaise sauce

Question 2

Roasted Heritage Chicken

Answer 2

Rock Cornish hens that are raised in Amish and Mennonite farms in Pennsylvania. Roasted statler cut (breast and thigh) stuffed with a mousse made out of cream, herbs, egg whites and chicken leg meat. Served with crispy brussels sprouts, golden raisins and sweet potato bordelaise sauce.

Question 3

Meatloaf

Answer 3

Made from the trims from the steaks that we butcher in house (prime sirloin, dry sirloin, kobe cap, ribeye and wagyu). The meatloaf is made with eggs, bread, milk, garlic, rosemary, thyme and chili flakes. Served over mashed potatoes and sauteed spinach with garlic. The dish is topped with burgundy jus which is a demi glace based sauce fortified with red wine and butter.

Allergies: gluten, dairy, eggs, alcohol

Question 4

Swordfish Kabob

Answer 4

Two 5 oz ea swordfish steaks seasoned with BBQ seasoning, skewered with lemongrass. Our BBQ spice is a blend of garlic powder, smoked paprika, oregano and black pepper. We finished the dish with a coconut cream and kaffir lime leaf oil.

Question 5

Ora King Salmon

Answer 5

We grill a cedar plank until it starts to smoke. An 8oz portion of Ora King Salmon is brushed with a black garlic molasses and roasted. We then garnish the salmon with an assortment of citrus segments.

Question 6

Roasted Atlantic Cod

Answer 6

Pan roasted 8 oz atlantic cod loin served over crush baby yukon potatoes with sauteed artichokes. Brown butter sauce made browning butter in a pan with capers, lemon juice, cream and herbs. The dish is topped with shaved fennel and radish and caperberries (Capers are the unopened flower bud of the caper bush while caperberries are the actual fruit that develops from the bud).