Chef Features for 10/10/2017

Chef Features for 10/10/2017

SOUP: Pork, Chicken, Celeriac, and Pumpkin

BISQUE: Curried Pumpkin

SEASONAL VEGETABLE: Celeriac and Corn Hash w/Chipotle Dukkah

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

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

DAILY SNACK (NE IPA, Gose, Sour): Grilled Beef Flank Steak, Mushroom, and Swiss Open Face Grilled Cheese | Duck Fat Gravy | Fried Egg | Pickled Shallots

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

SEAFOOD – (Wheat, Belgian): Pan Seared Mako Shark | Cucumber, Roasted Red Pepper, Parsley, Tarragon & Red Wine Bulgur | Delaware Grapes | Three Fold Farms Figs | Concord grape & Cumin Buerre Blanc | Toasted Hazelnuts

FARM STEAK (IPA, DIPA): Eastern PA Pork Loin OR Locust Lame Farms Beef Porterhouse Steak both seasoned w/Koji and Montreal

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

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:

-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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