Chef Features for 06/13/2017

Chef Features for 06/13/2017

SOUP: Tomato, Vegetable, White Bean, Ceci Bean

BISQUE:  Parsnip and Harissa

SEASONAL VEGETABLE: Grilled Leeks and Garlic Scapes Spritzed w/Soy and Sesame Reduction

AQUAPONIC GREENS: Escarole

ANCIENT GRAIN: Citrus and Fresh Herb Bulgur

MUSHROOMS: Cultivated: Grey and Gold Oysters and Shiitake

DAILY SNACK (IPA): Sous Vide Soft Egg Seasoned with Montreal (Calicutts)  | Fresh Herb Quark Cheese | Sliced Cucumber | Shaved Watermelon Radish | Sliced Avocado | Hop Infused Honey | Smoked Purple Perl Onion | Frisee

BURGER (Grisset, Sour Beer): Grilled Venison | Fresh Herb Aioli | House Fondue | House Made Bacon | Aquaponic Greens | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared Sea Scallops  | Citrus and Fresh Herb Bulgur | Grilled Leeks and Garlic Scapes Spritzed w/Soy and Sesame Reduction | Hibiscus and Green Tea Vinaigrette

NORTH ATLANTIC FISH: Pollock

BISON: Gunpowder Falls (Monkton, MD) Flat Iron

FARM ENTRÉE (IPA, DIPA): Nigerian Suya (Calicutts) and Red Curried Rabbit (Dutch Meadows, Paradise PA)    | Culantro, Ginger, Cumin, Coriander, and Mint Freekeh | Pickled Shallots | Fried Lotus Root

VEGAN ENTREE – (DIPA, Brown Ale): Maple and Lime  Quinoa | Grilled Aquaponic Greens | Grilled Garlic Scapes and Leeks Spritzed with Soy and Sesame Reduction  | Grilled Watermelon Radish | Hibiscus Infused White Balsamic Reduction

Brûlée: Lemon and Lavender

COOKIES: Nanna’s Chocolate Chip | Vanilla and Toasted Marshmallow Macaron | Meringue Cookie | Chocolate Chocolate Pumpkin Seed filled w/Chipotle Cream | Lemon Curd with Basil and Thyme Sponge Cake | Hibiscus Lollipop

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:

-Keswick Tommenator

-Clover Creek’s Whine Makers Select

-Pork, Fennel Seed, and Chili Sausage

-Duck Prosciutto

-Cured & Smoked Trout

-Smoked Beef Brisket and Pork Belly Rillettes

-Chili’d Pumpkin Seeds

-Hop Honey, PIPA Mustard, and Pickled Mustard Seed

-Pickles: Baby Carrot | Baby Squash & Cucumber | Garlic Scapes | Lotus Root

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