Gourmet Salads and Small Plates

Study Notes

Salad Offerings

Roasted Beet & Arugula Salad: Features salt roasted beets, couscous, orange supreme, pistachio, feta, and horseradish-honey vinaigrette.
Wedge Salad: Comprises lil gem lettuce, pomegranate seeds, pickled shishito peppers, bacon breadcrumbs, cured egg yolk, chives, and aged white cheddar dressing.
Chopped Salad: Contains crisp greens, hardboiled egg, bacon lardons, tomatoes, sourdough croutons, onions, and mustard vinaigrette.

Soups & Dips

White Chicken Chili: Made with roasted green chilies, great northern beans, chickpeas, corn, chihuahua cheese, bacon cheddar biscuit, crème fraîche, and cilantro.
Hot Elote Corn Dip: Includes parmesan, cilantro, lime salt, and served with blue corn tortilla chips.

Small Plates

Crispy Brussel Sprouts: Tossed in maple chili glaze and topped with bacon lardons.
Hand Cut Fries: Accompanied by crispy fried egg, creamy mornay sauce, and creamy aioli.
Mushroom Toast: Features trumpet mushrooms, porcini aioli, bearnaise, and pickled cippolini onion.
Burrata: Served with walnut pesto, marinated grapes, saba, and sourdough.
Beef Carpaccio: Contains cured and smoked tenderloin, Point Reyes' bleu cheese, Brazilian nut, balsamic drizzle, dill, and sourdough.

Meat Dishes

Mild Mannered Meatballs: Made with ground beef and pork, creamy polenta, stewed blistered tomato sauce, parmesan, and scallions.
Peppercorn Slab Bacon: Drizzled with Michigan maple syrup and garnished with chives.
West Village Double Cheeseburger: A blend of beef topped with cheddar, caramelized onions, spicy pickles, creamy aioli, and served on griddled sweet onion brioche.
Buttermilk Fried Chicken: Glazed with honey chili, served with cucumber slaw, cilantro, creamy aioli, and griddled sweet onion brioche.

BBQ & Roast Items

Smokehouse Barbeque Pork: Slow smoked pulled pork finished with apple BBQ sauce and coleslaw on a brioche.
BU Roast Beef & Cheese: Garlic and rosemary roast beef with cheddar cheese sauce, pickled fresno peppers on brioche.

Entrée Specialties

Butcher's Cut: A combination of apple cider glazed sweet potatoes, shishito pepper relish, sweet potato chips, and three prime cuts including a 14oz Ribeye, 8oz Hanger, and 6oz Petite Filet.
Charred Flank Steak: 8oz flank steak from River City Meats served with red wine reduction and crispy onion flakes.
New York Strip: 14oz cut from River City Meats with confit fingerling potatoes, black garlic butter, and red wine reduction.
Braised Short Rib: Accompanied by creamy farro, turnip greens, horseradish cheddar gremolata, and red wine rosemary jus.
Chicken & Frites: Roasted half chicken from Miller's Poultry served with hand cut fries, parsley, radish, salsa verde, and chicken jus.

Comfort Food

BU Bacon Wrapped Meatloaf: Served with cracked black pepper pan gravy, sweet red onion marmalade, creamy garlic mashed potatoes, and arugula.
Beef Stroganoff: Made from smoked brisket, apple cider demi, crème fraîche, roasted baby carrots, cippolini onions, pickled beech mushrooms, and brown butter spaetzle.

Seafood Dishes

Sea Scallops: Paired with delicata squash, tomatoes, white bean puree, puttanesca sauce, and breadcrumbs.
Salmon from Faroe Islands: Accompanied by romanesco, marble potatoes, baby shrimp, caper berries, and sauce au poivre.

Desserts

Bourbon Apple Crisp: Features peaches from Peach Ridge Farms, almond streusel, vanilla ice cream, and toffee caramel.
Old Fashioned Cheesecake: Topped with bourbon soaked cherries, candied pecans, ginger snap crust, and orange caramel.
Chocolate Mousse Cake: Comprises coffee crème anglaise, chocolate hazelnut brownie, chocolate ganache, and hazelnut praline crumble.
Chocolate Pot De Creme: Garnished with Grand Marnier chantilly and fresh raspberry.

Description

Explore a variety of gourmet salad offerings and small plates in this quiz. From Roasted Beet & Arugula Salad to Crispy Brussel Sprouts, test your knowledge of these delicious dishes. Discover unique ingredients and preparation styles that elevate these meal options.