Chef Features for 10/06/2017

Chef Features for 10/06/2017

SOUP: Pork, Chicken, Celeriac, and Pumpkin

BISQUE: Beef, Tomato, Red Wine

SEASONAL VEGETABLE: Celeriac and Corn Hash w/Chipotle Dukkah

ANCIENT GRAIN: Culantro, Parsley, Lemon, Honey and Blistered Heirloom Tomato Bulgur

MUSHROOMS: Cultivated: Oysters and Shiitake | Wild: Honey and Hen of the Woods

DAILY SNACK (NE IPA, Gose, Sour): FoxWood Run Farms Goats Milk Ricotta | Three Fold Farms Figs and Asian Pear | Nasturtium Leaves | Black Garlic Vin | Aquaponic Watercress | Smoked Salt

BURGER (Sour Beer or IPA/DIPA): Lamb | Middle Eastern BBQ Sauce | Gorgonzola Dressing | Orange and Saffron Pickled Lotus Root | Aquaponic Greens | York City Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared Almond Flour Dusted Trout | Bacon Roasted Sun Chokes | Grilled Aquaponic Baby Bok Choy | Carrot and Lavender Puree | Black Chanterelle Mushroom Dust | Toasted Hazelnuts

FARM STEAK (IPA, DIPA): Ras EL Hanout Brined Eastern PA Pork Loin OR Chimichurri Marinated 11 Oaks Farm (Newville, PA) Wagyu Flat Iron

Brûlée: Paw Paw OR Paw Paw/Caramelized Walnut

COOKIES: Nanna’s Chocolate Chip | Chocolate Chili Pumpkin Seed | Shoofly Pie Macaron Chocolate Chip Pumpkin Cake Cookie | Bacardi Mango Lollipop

Seasonal Ice Cream: Paw Paw


-Dutch Meadows Camembert

-Green Acres Farm Red Wine Washed Gouda

-Ginger, Shallot, Fennel Seed Pork Sausage

-Smoked Sweet Hog Farm Pork + Fennel Terrine

-House Smoked Trout

-Toasted Hazelnuts

-Hop Honey, PIPA Mustard, Pickled Mustard Seed

-Watermelon Rind, Lotus Root, and Cucumber

-Strawberry and Chipotle Puree

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