Republic Test 3 (Soups & Salads)

Maine Lobster Bisque

A rich and creamy classic bisque consisting of tomato paste, cream, Tabasco, and lobster stock (pureed together),

along with diced Maine lobster, and matignon (cooked celery, carrots, and onions).

Sautéed items placed first in bowl then the lobster bisque and

finished with fines herbs (dried chives, parsely, and thyme)

Fire Roasted Tomato Soup

Roasted tomatoes are pureed with Matignon (celery, carrots, onions), red bell pepper and thyme in a chicken stock and creamy base until silky smooth.

Finished with rosemary focaccia croutons, fried sage leaves and goat cheese crema

Caesar

Romaine lettuce tossed in Caesar dressing (egg yolk, whole grain mustard, puréed anchovy, olive oil, parmigiano-reggiano, a parmigiano-reggiano crisp, and served with brioche croutons, pickled red onions, and shaved carrots.

Steakhouse wedge

A heart of romaine lettuce dressed with blue cheese dressing (Amish blue cheese, shallots, minced garlic, parsley, mayonnaise, sour cream, buttermilk) Amish blue cheese crumbles, hard boiled egg, pickled red onions, a fried shallot ring, and a crisp bacon strip. Served with sweet 100 tomatoes and brioche croutons

Corsa

Baby arugula tossed in a balsamic vinaigrette and topped with diced avocado, warmed roasted corn, sautéed cremini mushrooms and house smoked bacon (which allows the greens to slightly wilt). Finished with fresh Texas goat cheese and chives.

Chop House

Mixed greens tossed with buttermilk ranch (buttermilk, mayo, sour cream shallots, chives, dill), house smoked bacon, roasted mushrooms, sweet 100 tomatoes, carrots, pickled red onions, briouce croutons, fried shallot ring, and parmigiano-reggiano