Hailbut battle Iron chef

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color. All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
Batali had a a nice halibut chowder another one with halibut and grapes. Clark has some very multifaceted dishes including a ceviche. Maybe this was not elegant enough?
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by +1.

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color.

All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by 1.

Here is Clark's very nice website with changing photos and music. Take a look at the menus.
The SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE sounded interesting.


small plates before lunch
PAN FRIED OYSTERS WITH TASSO CREAM 10.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 7.
ICEBERG WEDGE SALAD WITH GREEN GODDESS DRESSING 5.
NICOISE SALAD WITH PORTUGUESE PRESERVED TUNA LOIN 10.
GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 13.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE SPINACH AND ARUGULA 7.
SIMPLE TABLE SALAD WITH VINEGAR AND GOOD OLIVE OIL 5.
soup
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.
sandwiches

GRILLED CHICKEN WITH WHITE CHEDDAR DIJON AND BACON 8.
I. F. W. B. HAMBURGER GRILLED WITH WHITE CHEDDAR CHEESE AND BACON 10.

pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 9.
LOCAL GOAT CHEESE, PORTABELLA, OVEN DRIED TOMATO AND APPLE SMOKED BACON 9.
BURATTA CHEESE WITH CRISPY PANCETTA AND ARUGULA 9.


All split entrees $3

*(*

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE

small plates before dinner
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
RISOTTO WITH CRIMINI MUSHROOM, GRANA CHEESE AND WHITE TRUFFLE OIL 8.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SPANISH PIQUILLO PEPPERS STUFFED WITH SMOKED DUCK BREAST AND PISTACHIO 11.
WHOLE GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 14.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 10.
SNAILS WITH ANCHOVY AND WALNUT SAUCE 9.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
SPANISH OLIVES, JAMON SERRANO AND MANCHEGO CHEESE 10.
PAN FRIED OYSTERS WITH TASSO CREAM 12.
LAMB CHOP WITH CHICK-PEA, WILD OREGON GREENS AND MARCONA ALMONDS 15.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.



small salads or soup
ICEBERG WEDGE WITH GREEN GODDESS DRESSING AND TOMATO 5.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE, SPINACH AND ARUGULA 8.
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.


pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 11.
LOCAL GOAT CHEESE, PORTABELLA, OVEN-DRIED TOMATO AND APPLE SMOKED BACON 11.
BURATTA CHEESE AND CRISPY PANCETTA WITH ARUGULA 11.

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE
dinner main courses
COWBOY RIB EYE WITH CHIPOLINI ONION AND TRUFFLE AU JUS 34.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
MOROCCAN GRILLED SHRIMP WITH GOAT CHEESE POLENTA 25.
GRILLED PORK CHOP WITH SAGE AND MADEIRA 26.
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 25.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 17.
GRILLED ATLANTIC SALMON WITH PROVENCAL 24.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 27.
BASEBALL CUT BEEF TENDERLOIN WITH RED WINE DEMI GLAZE AND BOURSIN CHEESE POTATO 29.
PAN SEARED PASTA WITH ROASTED CORN, WILTED GREENS AND TRUFFLED CORN BROTH 14.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 24.
COLORADO RUBY RED TROUT WITH SALSA VERDE 26.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 14.
KODIAK ISLAND HALIBUT WITH OLIVE OIL BRAISED TOMATO, YELLOW BEET, ARUGULA
AND BLUE CRAB SUMMER SALAD 31.

side dishes ( all $5 )
MOROCCAN STYLE CARROTS
PUREE OF CELERY ROOT WITH SMOKY BACON AND PARMESAN
CREAMED LEEKS
GRILLED ASPARAGUS WITH SOFT FRIED EGG

lunch main courses
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 13.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE 12.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 11.
CHICKEN BREAST SALAD WITH AVOCADO AND WALNUT OIL 12.
SEARED TUNA STEAK WITH TOMATO CAPER VINAIGRETTE AND WHITE BEAN SALAD 17.
BREAST OF CHICKEN STUFFED WITH RICOTTA, SWISS CHARD AND SMOKED HAM 11.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 16.
AHI TUNA SALAD WITH OVEN-DRIED TOMATO, ROASTED GARLIC, GRILLED PORTABELLA MUSHROOM
AND LOCAL FETA CHEESE WITH AGED RED WINE VINEGAR AND GOOD SPANISH OLIVE OIL 14.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 10.
GRILLED ATLANTIC SALMON WITH PROVENCAL 16.
BUTTERMILK FRIED CATFISH FILET WITH CRAWFISH MASHED POTATO 12.
LIME AND GARLIC GRILLED SHRIMP WITH HERB BUTTER PASTA 12.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 17 .
COLD RIB EYE SALAD WITH ARUGULA, BLUE CHEESE, RED ONION, HEARTS OF PALM
AND DIJON VINAIGRETTE 14.
ROASTED PORK TENDERLOIN WITH CREOLE MUSTARD AND GREEN PEPPERCORN BUTTER 13