INSPIRED MENU - GREAT FOOD

STARTERS

The “Wedge”

Baby Iceberg Lettuce, Pork Cracklings, Marinated Tomatoes,

Blue Cheese, Fried Egg, Creamy Blue Cheese Dressing -12

Slow Cooked Pork Belly

BBQ Glazed, Grilled Cornbread, Charred Corn, Red

Onion Salad -12

Foie Gras “Ice Cubes”

Gratin Foie Gras, Spiced Apples, Ginger Consume -15

Grilled Baby Octopus

Stewed White Beans, Lemon Infused Artichokes,

Squid Ink Vinaigrette -12

Wagyu Shortrib Slider

Crunchy Fennel Slaw, Sarachi Aioli -12

ENTREÉS

Tasting of Lamb

Prosciutto Wrapped Loin, Roasted Rack, Slow Cooked Breast

Creamy Sunchokes, Caramelized Brussels, Cippolini Onions -32

14 oz New York Strip - all natural

Steak Frites, Swiss Chard, Horseradish Hollandaise -36

Pan Roasted Black Bass

Olive Oil Poached Potatoes, Braised Leeks, Castelveltrano Olive

Tapenade, Preserved Lemon Broth -28

Iowa Farms Double Cut Pork Chop

Miso Glazed, Okinawa Sweet Potatoes, Yuzu Kim Chi, Sticky

Apple Relish -28

Veal Osso Bucco - all natural

Saffron Arancini, Broccoli Rabe, Fontina Fondue -32

Roasted Tomato Ravioli

Heirloom Tomatoes, Ricotta, English Peas, Fried Sage,

Brown Butter -18

DESSERT

Brioche Donuts with Caramel Sauce -8

Strawberry Rhubarb Cobbler with Buttermilk Gelato -8

JW Brownie, Banana Ice Cream, Candied Walnuts -8

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc