The Line Up for 1.01 Steak & Fries Greensboro The Cadillac Service Garage 304 East Market Street 1/5/26
5:30 - 6:15 Passed Appetizers upon arrival
6:15 - 6:30 Seating & Welcoming Message
6:30 Dinner begins…
1
Carrot & Ginger Bone Broth with Regenerative Garnish
A small cup of rich, slow-simmered bone broth (made from our local regeneratively-raised beef bones), lightly flavored with carrot and fresh ginger. Garnished with a sprinkle of dehydrated, salt-cured heritage vegetables.
A mix of local, seasonal bitter greens (radicchio, dandelion, or chicory) dressed simply with a vinaigrette made from raw apple cider vinegar and extra virgin olive oil and topped with walnuts briefly fried in beef tallow.
2
Salad of Seasonal Local Greens
3
Reverse-Seared Regenerative Grass-Fed Ribeye Steak
Served with Tallow-Fried Heritage Potato Fries (double-fried for crispness) and a side of simple, creamed local spinach seasoned with sea salt.
A smooth, light dessert made from local raw milk/cream, sweetened with raw honey, and thickened with grass-fed gelatin. Topped with a compote made from lightly simmered seasonal berries.
4
Raw Milk & Honey Panna Cotta with Berry Compote
Wines & cocktails by 1618 OnLocation
(not included in dinner price)
Cost of dinner $150 per guest.
Future Possible Past Menus…
OG Coastal Catch Dinner
Heritage Grains & Legumes Retrospective
Nose to Tail Fermentation Reminiscing
Tortas, Tortillas & Taco Throwbacks
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