Regards

Looking for front and back of house.
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Wagyu Tri Tip.

Growing up in South California if you were going to a kick back or grill out there was an 80% chance you were eating marinated and grilled tri tip.

When I moved to the New England and opened a restaurant of course it had to have a home on the menu.

Line up notes:

7day dry aged wagyu tri tip beef from the Pacific Northwest. Grilled on oak cooked to Mid rare minus

Mole negro

Pickled Hon-shimeji mushrooms

Raw pearl onions

Raw spinach