VEGETABLES

Question 1

TRUFFLE BUTTER SAUTÉED WILD MUSHROOMS

Answer 1

• Wild mushrooms (Portobello, cremini, oyster and shitake)
• Sautéed with whole butter, olive oil, shallots, garlic, salt and black pepper
• 1lb portion
• Topped with ½ oz truffle butter
• Served in a hot sauté pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 2

ROASTED CORN ESQUITES

Answer 2

• 10oz charred corn
• Tossed with sliced, roasted jalapeño and chopped red onion
• Served in double-handled copper pan
• Striped with Elote sauce
• Finished with Cotija cheese and micro cilantro

Elote Sauce - Mayo, lemon and tajin

Question 3

CREAMED SPINACH

Answer 3

• Chopped spinach
• Cooked with flour, butter, half & half, white pepper and salt
• 16oz portion
• Served in a gratin dish - oval pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 4

STEAMED SPINACH

Answer 4

• Fresh spinach, steamed
• 12oz. portion
• Served in a hot sauté pan
• Accompanied with serving tongs
• Garnished with chopped parsley

Question 5

SAUTÉED SPINACH

Answer 5

• Sautéed Spinach
• Fresh spinach, steamed
• Sautéed with clarified butter, garlic, salt and black pepper
• 12oz. portion
• Served in a hot sauté pan
• Accompanied with serving tongs
• Garnished with chopped parsley

Question 6

SAUTÉED BROCCOLINI

Answer 6

• 8oz Broccolini
• Sautéed lightly with whole butter, garlic, salt and black pepper
• Slightly charred in a hot sauté pan
• Served on a rectangular plate
• Finished with lemon vinaigrette
• Garnished with Grana Padano and Pecorino Romano
• Accompanied with serving tongs

Question 7

STEAMED ASPARAGUS

Answer 7

• Medium, tender, fresh asparagus spears, steamed
• 8oz portion
• Served on a rectangular plate
• Accompanied with serving tongs
• Garnished with chopped parsley
• Topped with a white napkin

Question 8

SAUTÉED ASPARAGUS

Answer 8

• Medium, tender, fresh asparagus spears,
• Sautéed with clarified butter, garlic, salt and black pepper
• 8oz portion
• Served on a rectangular plate
• Accompanied with serving tongs
• Garnished with chopped parsley
• Topped with a white napkin

Question 9

ROASTED BRUSSELS SPROUTS

Answer 9

• Brussels sprouts cut in half
• Roasted with butter, salt and black pepper
• 16oz portion
• Served in a hot sauté pan
• Accompanied with serving spoon
• Garnished with chopped parsley

Question 10

GARLIC TRUFFLE CAULIFLOWER

Answer 10

• 14oz cauliflower florets
• Coated with herb garlic butter, white truffle oil, seasoned breadcrumbs, Grana Padano, pecorino, salt, black pepper, and crushed red pepper flakes
• Placed on baking sheet and roasted to golden brown
• Served in a hot sauté pan
• Garnished with chopped chives
• Finished with lemon (squeezed over cauliflower tableside by Server)

Question 11

STEAMED BROCCOLI

Answer 11

• Fresh broccoli florets, steamed
• 12oz portion
• Served in a gratin dish - oval pan
• Accompanied with serving spoon
• Garnished with chopped parsley
• Topped with a white napkin