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Chef Nick Amoriello

Proposed Menu (draft) for Kitchen LTO 6.0


STARTERS:
Pear, Bentons Ham, Honey, Blue Cheese
Lake Stripped Bass Crudo, Olive, Citrus, Baguette, Smoked Fingerlings
Beet Salad, Yogurt, Radish, Orange, Onion, Mustard Greens
Brandade Fritters, Cipollini Onions, Saffron, White Beans, Lemon
Venison Tartare, Quail Egg, Black Truffle Puree, Grilled Bread
Farm to Market Salad- Take a walk through my garden
MAINS:
Buffalo Fried Quail, Blue Cheese Slaw, Pickled Celery, My Ranch
Smoked Antelope Ribs, Juniper BBQ, Parsnip, Garlic, Black Kale
Boar Belly, Sweet Potato Espelette, Brussels, Shrooms &
South Carolina Broken BBQ Vinaigrette
Roasted Chicken, Pincage, Bourbon Chicken Jus
The Burger: 30 Day Dry Aged Beef, Short Rib, Sirloin, and Brisket with
Bacon Shallot Fresno Aioli, LTO, Brioche, Dirty American Cheese & Pickle
FOR THE TABLE:
Roasted Rabbit: Chestnut Puree, Roasted Root Veg, Late Winter Greens,
Smoked Carrot Rabbit Jus, Persillade
SIDES:
Wild Heirloom Rice and Shrooms
Smoked Sweet Potato Espelette Puree
Mac and Cheese: Cavatelli, Mimolette, Gruyere, Goat Cheese
Roasted Broccoli, Pecorino, Preserved Lemon, Purslane
DESSERTS:
Johnny Apple Seed: Hard Cider, Baked Apple, Sheeps Milk Ice Cream
Brown Sugar Custard, Lime, Ginger Snap, Chantilly
Herb Saint Chocolate Brownie, Mint Ice Cream, Hemp Seed, Hot Chocolate Fudge

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