Opening Food Menu January 2023

Question 1

corn mash

Answer 1

grits cooked in cream, finished with Mascarpone. Topped with roasted squash, pan bacon jus, burnt onion oil, tallow roasted pepitas

Question 2

belly

Answer 2

6oz portion belly sous vide, seared, sliced. Pickled carrot sheets, thinly sliced radishes, queso fresco, dusting of belly cure on the plate

Question 3

lamb tamale

Answer 3

Masa made w/ duck fat and shortening. Leg of lamb braised and pulled. Tamale steamed, served wrapped and tied with pea harissa and pickled apples

Question 4

smoked sweetbreads

Answer 4

smoked and fried sweetbreads, preserved lime hot sauce, tarragon creme fraiche, toasted garlic, sesame seeds, fennel seeds, Nasturtium leaves

Question 5

mussels

Answer 5

nduja, garlic, celery broth, miso, focaccia bread

Question 6

gnocchi

Answer 6

light pate a choux gnocchi, celery root puree, brown butter drizzle, fennel verde, crispy fried leeks

Question 7

pasta

Answer 7

Pappardelle tossed in XO sauce - lap cheong, Chinese bacon, reconstituted shrimp and mussels - rich, seafood. Unique flavors. Also has braised pork, finished with Panna gratta and grana padano

Question 8

charred okra

Answer 8

buttermilk creme fraiche, pickled fresno, fried garlic

Question 9

collards

Answer 9

house bacon, cream, Chinese mustard, garlic, hazelnuts

Question 10

cauliflower

Answer 10

fried cauliflower tossed with garam masala and S&P, hazelnut romesco sauce, szechuan chili garlic crisp

Question 11

arugula

Answer 11

fish sauce Caesar, grana padano, panna gratta, lemon zest, grated cured egg yolk

Question 12

carrots

Answer 12

carrots mixed with kimchi vin and sous vide, drizzled with local honey, garnished furikake and cilantro. Kewpie mayo on the side.

Question 13

potatoes

Answer 13

whole red bliss potatoes boiled, smashed, fried, salt and dill. Creamy pickle-brown butter emulsion, dill fronds.

Question 14

MS navy beans

Answer 14

beans cooked in chicken stock, drizzled with harissa, cracklin, grated bottarga

Question 15

home place pastures beef

Answer 15

sous vide tri-tip, garlic thyme butter basted, roasted radish, spiral potato sous vide and seared, served with demi

Question 16

duck

Answer 16

confit duck leg, hard seared, plum wine sauce, red wine poached pear

Question 17

coppa

Answer 17

7oz coppa sous vide in bag sauce, seared, garlic thyme butter basted, pumpkin mole, fried sunchoke chips, pickled grapes

Question 18

dry aged ribeye for 2

Answer 18

16oz meat not including bone, sliced and plated with bone. Roasted garlic, cipollini, spiral potatoes, demi

Question 19

gulf fish

Answer 19

6oz redfish seared, garlic thyme butter basted, salamandered. Served atop chana masala, finished with cilantro.

Question 20

bombe

Answer 20

coconut and almond genoise, lemon curd layer, white chocolate mousse, dollops of yuzu curd and white chocolate toasted coconut powder, sesame seed tuile

Question 21

marshmallow

Answer 21

beet-anise ice cream, black pepper and cardamom genoise, marshmallow fluff toasted or flambeed. Baked Alaska riff.

Question 22

chocolate

Answer 22

chocolate genoise topped with butterscotch mousse, encased in espresso whipped ganache, espresso powder, white chocolate coconut powder, coffee liqueur gelee on the plate

Question 23

sorbet

Answer 23

a trio of sorbets - strawberry/lychee, pineapple/honeysuckle, coconut/lime

Question 24

Ice cream

Answer 24

Vanilla, Butter pecan

Question 25

Charcuterie

Answer 25

3 meats - bresaola, southwest lonza, country pate, 3 cheeses, 2 pickles, jam, whole grain mustard, honey, focaccia