Moving Swiftly
The allergies for blue cheese crust.
What are Gluten, Dairy and Mustard
Fermented component in pierogis.
What is pea saurkraut?
Who delivers gluten free bread to the table
What is the captain
The type of flour used to make macarons.
Almond flour.
How long are the ribeye's dry aged for
what is 50 days
Also known as New Mexico Chili
What is hatch chili?
The glaze for fall vegetables on the chicken dish.
What is cider and butter?
Producer of current Zinfandel by the glass.
Who is Old Ghost by Klinker Brick?
Three allergens in the Apple Tarte Tatain
Orchard fruit, nuts, gluten. (Also accepted: eggs and dairy)
The temperature we recommend for a steak cut from the tenderloin.
What is Medium rare?
Executive sous chef of Swift and Sons.
Who is Mike Gorman?
Pommes puree was made popular by this chef.
Who is Joel Robuchon?
The person who gets right of way in the dining room.
Who is the guest?
The filling of the hand pies on the trolley.
Cherry compote.
The weight of the filet in the beef wellington
What is 10 ounces
The soy component in the green bean side.
What is miso?
The beefy counterpart to the lamb "shoulder oyster."
What is flatiron?
Current BTG pour size.
What is 5oz?
The type of dough used for St. Honore.
Inverted puff pastry.
The 3 components in the dry aged burger
What is A5 fat, Aussie ribeye trim, and dry aged chuck.
Components of the blue cheese dressing on the wedge salad.
What is blue cheese spread, creme fraiche, sour cream, heavy cream and GELATIN!
Vegetable that is part of the dandelion family.
What is salsify?
The region our Nebbiolo by the glass is from.
Where is Langhe, Piedmont?
The component of the birthday entrement that contains pork gelatin.
The temperature we recommend for steaks cut from the longissimus dorsi.
What is Medium?