Chef’s Creations
Roasted Chilean Seabass
Description: 8 oz. Chilean sea bass fillet, roasted and served over a small bed of arugula with crispy smashed rainbow potatoes, finished with our toasted almond salsa criolla¹ and an aji amarillo² drizzle
¹ toasted almonds, red bell pepper, onions, olive oil, vinegar
² mild peruvian yellow pepper sauce
Garnish: Micro greens
Default sauce: Toasted almond salsa, aji amarillo
Fire Back Question: N/A
Allergies: Onion, nuts, garlic, bell pepper
Station: Fish
Cook Time: 10-12 minutes
Table marking: Fork and table knife
Broiled Salmon
Description: 8 oz. salmon fillet, broiled and served over yukon potato purée, grilled asparagus, garnished with micro cilantro, and finished with a bright lemon vinaigrette
Garnish: Micro greens
Default sauce: Lemon vinaigrette
Fire Back Question: N/A
Allergies: Dairy
Station: Fish
Cook Time: 10-12 minutes
Table marking: Fork and table knife
Half Roasted Chicken
Description: Aji panca¹ marinated half chicken, roasted and served with crispy smashed rainbow potatoes, topped with salsa criolla² and creme verde³ drizzle
¹ dark red, mild peruvian pepper with a smokey, fruity flavor
² finely diced red bell pepper, onions, olive oil, vinegar; served cold
³ blend of mayo, sour cream, fresh oregano, jalapeño, lime juice
Garnish: N/A
Default sauce: Salsa criolla, creme verde
Fire Back Question: N/A
Allergies: Dairy, peppers
Station: Grill
Cook Time: 16-20 minutes
Table marking: Steak knife
Hot Towel Service
The Pig Chop
Description: 14 oz. bone-in duroc¹ pork chop grilled to temp, topped with charred peach-honey gremolata², served over a savory corn pudding³ , garnished with our house pickled red onion
¹ highly regarded breed of pig raised for meat
² charred peaches, honey, fresh oregano, oil, vinegar
³ corn, milk, red pepper flakes, poblano, touch of sugar (Spicy)
Garnish: House pickled red onion
Default sauce: Charred peach-honey gremolata
Fire Back Question: Temperature on the Chop chef default temp will serve it Medium
Allergies: Onion
Station: Grill
Cook Time: 12-15 minutes
Table marking: Steak knife
Hot Towel Service
Roasted aussie Lamb chops
Description: TWO double thick lamb chops roasted and served over yukon potato purée with grilled asparagus, finished with lamb jus and garnished with house pickled red onions the Lamb Au Jus is served on the side.
Garnish: House pickled red onions
Default sauce: Lamb jus on the side when delivering to the guest ask them if they would like you to pour it around the plate for them or if they prefer it to stay on the side?
Fire Back Question: What temperature would you like your lamb to be cooked to?
Allergies: Dairy
Station: Grill
Cook Time: 15-18 minutes
Table marking: Steak knife
Hot Towel Service
colossal sea scallops
Description: Four seared U10 scallops served over our savory corn pudding¹, topped with salsa criolla², garnished with chives and bits of our house candied bacon
¹ corn, milk, red pepper flakes, poblano, touch of sugar (Spicy)
² finely diced red bell pepper, onion, vinegar
Garnish: Chives, candied bacon
Default sauce: Salsa criolla
Fire Back Question: N/A
Allergies: Shellfish, onion, bell pepper
Station: Fish
Cook Time: 8-10 minutes
Table marking: Fork and table knife
Oak Grilled Shimp and Spaetzle
Description: Four oak grilled U6 shrimp served over spaetzle¹ browned in brown butter with roasted garlic, poblano chilis, red bell pepper, and parsley, finished with lemon zest and grated parmesan cheese
¹ small german egg noodles; simple dough of egg, flour, and water pushed through a colander into boiling water
Garnish: N/A
Additional Information: This dish is available as an appetizer it will be a 1/2 portion (1 Tentacle = 4 oz)
Default sauce: Brown butter
Fire Back Question: N/A
Allergies: Shellfish, onion, bell pepper, dairy
Station: Grill
Cook Time: 10-12 minutes
Table marking: Fork and STEAK Knife
Hot Towel Service
fillet of Flounder
Description: 8 oz. flounder fillet layered with arugula, topped with a crispy grated potato crust, finished with a brown butter sauce, capers, and salsa criolla¹
¹ finely diced red bell pepper, onions, olive oil, vinegar; served cold
Garnish: Lemon
Default sauce: Brown butter, salsa criolla
Fire Back Question: N/A
Allergies: Onion, bell pepper, dairy
Station: Grill
Cook Time: 10-12 minutes
Table marking: Fork and table knife
cast iron octopus
Description: Two large octopus tentacles (~8 ounces), sous vide¹ for 6 hours and charred on our cast iron plancha, served over a bed of arugula with crispy smashed rainbow potatoes, finished with an olive-cherry tomato relish and garnished with lemon
¹ vacuum sealed and slow cooked in a temperature-controlled water bath; the intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture
Garnish: Lemon
Default sauce: Olive-cherry tomato relish
Fire Back Question: N/A
Allergies: Tomato
Station: Grill
Cook Time: 10-12 minutes
Table marking: Fork and STEAK knife
bacon and sage wrapped tenderloin
Description: Two 4 oz. tenderloin medallions wrapped with sage and a thick slice of boiled bacon, grilled to temp and topped with red chimichurri¹, served over a buttery yukon potato purée with charred endive
¹ blend of salsa criolla (red bell pepper, onions, olive oil, vinegar) and chimichurri (parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar)
Garnish: Parsley
Default sauce: Red chimichurri
Fire Back Question: What temperature would you like the tenderloins to be cooked to? If the guest asks if we can remove the bacon we will however if it is an
Allergies: Dairy, bell pepper, onion
Station: Grill
Cook Time: 15-18 minutes
Table marking: Steak knife
bricklayer Steak
Description: Marinated* 14 oz upper select choice ribeye grilled to temp, topped with chimichurri, served sliced with smashed crispy smashed rainbow potatoes and charred endive, garnished with roasted garlic
*olive oil, garlic, smoked paprika, red pepper flakes
Garnish: Roasted garlic
Default sauce: Chimichurri
Fire Back Question: Temperature?
Allergies: garlic
Station: Grill
Cook Time: 15-18 minutes
Table marking: Steak knife
Braised lamb shank
Description: Lamb shank braised¹ fresh daily for four hours, over buttery yukon potato purée and grilled asparagus, topped with gremolata², garnished with pickled onions, served with lamb jus
¹ veal stock, mirepoix, herbs
² traditional Italian accompaniment to braised veal shank; parsley, lemon zest, garlic
Garnish: Pickled onions
Default sauce: Lamb jus
Fire Back Question: N/A
Allergies: Dairy, onion
Station: Grill
Cook Time: 15-18 minutes
Table marking: Steak knife
10 oz sirloin & shrimp
Description: 10oz sirloin grilled to perfection topped with 4 oz chili-garlic butter shrimp and 4 oz of mashed potatoes
Garnish: roasted garlic, parsley
Additional Info: N/A
Fire Back Question: What temperature would you like your steak cooked to?
Allergies: Garlic, dairy, shrimp
Station: Grill
Cook Time: 12-18 min
Table Marking: Steak Knife