Lunch-SPOON AND FORK

Question 1

Pimento Cheese Tortellini

Answer 1

Description: five jumbo Tortellini stuffed with housemade pimento cheese spread
Accompaniment 1: Roasted Red Pepper Cream-heavy cream and roasted red bell peppers, pureed with salt and pepper
Accompaniment 2: Basil Parmesan Breadcrumbs-deep fried basil, toasted Panko breadcrumbs, and Parmsean pulverized in the food processor

Question 2

Steak and Fries

Answer 2

Description: ten ounces dry aged Ribeye grilled to temperature, served with Stirr fries

Question 3

Fried Green Tomatoes

Answer 3

Description: four thick slices of green tomatoes fried in housemade batter, topped with Crab salad, Pimento cheese spread, Spicy Remoulade
Accompaniment 1: Crab salad
Accompaniment 2: Pimento cheese spread

Question 4

Seared Diver Scallops

Answer 4

Description: three U10 scallops, seared medium
Ingredients: roasted Brussel sprouts, smoked bacon lardons, pickled red onion, and fresno chile pan butter

Question 5

Chicken Fried Quail

Answer 5

Description: one five to six ounce Bandera, Texas quail buttermilk battered and fried
Ingredients: served atop roasted fingerling potatoes (tri color), and a elderberry jalepeno marmalade