Sample Dinner Menu

If my life is on the line for one meal, or the woman of my dreams will decide on my marriage proposal based on one meal, this is the menu I “think” I would serve. I could re-write this every day for a month and would probably get 15 different versions, but this is it today.​

 

Dr. Amy's French Fries

When an old friend wants to open her dinner with a “French Fry and Champagne” course, it tends to send a chef down a path to seeking the best method and seasoning for fries. These are par-boiled, air-dried, and then finally fried at a high temperature. The fries are seasoned with a black truffle, white cheddar, wasabi seasoning salt.

 

Cannellini Bean & Taleggio Cheese Soup

Cannellini beans are soaked in chicken stock, drained, rinsed, and soaked again in chicken stock, rinsed one more time and then cooked in chicken stock. The beans are puréed with the chicken stock, onions, shallots, leeks, and garlic. Taleggio cheese is melted with a little cream and cream cheese and blended into the soup. Finished with Calabrian chilis and spring onions.
 

Salmon Crudo

Cubes of “Big Glory Bay” King Salmon are tossed with a house-made poke sauce and blended with diced avocado, lardons of slow roasted black pepper bacon from Epic Curing, finely diced shallots, red onions, and poblano peppers, served with fried wonton crisps... can be topped with caviar for an even more over-the-top experience.

​

Shrimp & Grits – Italian Style

Jumbo shrimp is cured overnight with spices and then cooked sous vide with an appropriate amount of butter. Polenta is slow-cooked in seasoned stock and then whipped with finely grated Parmesan & Pecorino Romano cheese and roasted garlic. Shrimp is served on the grits and topped with chives and finished with a jalapeño and cilantro créme fraîche.

​

“Pho-Men”

Our “broth & noodle” dish borrows from and leans on many traditional variations from around the world...and incorporates plenty of our own touches too. 

​

24 Hour Lamb/Chicken/Pork/Beef/Duck broth is seasoned with soy sauce, fish sauce, red curry, and other things. The broth is served with ramen-ish noodles. Slices of pork tenderloin (marinated for three days in a spiced buttermilk, beer, and soy sauce mix, cooked sous vide) are warmed by the broth. Pork belly is marinated the same way as the pork tenderloin, cooked sous vide, sliced, and crisped in brown butter. The bowls are finished with a garlicky spinach sauté, shaved jalapeños, radishes, purple carrot strings, diced garleek, sautéd red cabbage, and cilantro.

​

Süßigkeiten für Kimberly (Sweets for Kimberly)

A scoop of sea salt/caramel gelato is served atop a center cut and warm square of our signature Brown Shugga Brownie (Belgian callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon smoked sea salt). It all sits atop a hot sea salt, bourbon, peanut butter-caramel sauce.