Chef Features for 11/17/2017

Chef Features for 11/17/2017

SOUP: Parsnip Chili

BISQUE: Beef, Tomato, and Red Wine

SEASONAL VEGETABLE: Oven Roasted Sun Chokes Finished w/Lemon and Dill Butter

ANCIENT GRAIN: Turmeric, Cumin, Culantro and Coconut Milk Lintels

WINTER SQUASH: Acorn

MUSHROOMS: Oysters, Shiitake, and Lion’s Mane

DAILY SNACK (NE IPA, Gose, Sour): Corn Meal Fried Veal Chop Steak | Pistachio and Dill  Caputo Brothers Ricotta | Seasonal Stout Demi Glace | Nasturtium Flowers and Petals | Pickled Shallot | Chives

BURGER (Sour Beer or IPA/DIPA): Grilled Venison | Fried Green Tomato | Spanish Manchego Cheese | Aquaponic Greens | Fresh Herb and Hemp Seed Pesto Aioli | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Sesame and Ginger Marinated and Grilled Blowfish Tail | Oven Roasted Sun Chokes Finished w/Lemon and Dill Butter | Turmeric, Cumin, Culantro and Coconut Milk Lintels | Grilled Baby Bok Choy | Paw Paw and Lemongrass Beurre Blanc | House Pickle Ginger

FARM STEAK (IPA, DIPA) TYPE 1: Groff’s Meats’ Pork Porterhouse Seasoned w/House Koji and Calicutts Montreal

FARM STEAK (IPA, DIPA) TYPE 2: Eleven Oaks Farms Wagyu Beef Tri Tip Seasoned w/House Koji and Calicutts Montreal

Brûlée: Cream Cheese, Hazelnut, and Praline

Brûlée: Almond and Kahlua

COOKIES: Nanna’s Chocolate Chip | Almond and hazelnut Macaron | Flourless Fudge Cookie with Toasted Hazelnuts | Pumpkin Chocolate Chip Cake Cookie | Chocolate, White Chocolate, and Hazelnut | Salted Caramel and Cacao Bar

Seasonal Ice Cream: Angry Jack

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:

-Keswick Goat Toam

-Green Acres Farm Red Wine Washed Gouda

-Red Wine, Shallot, Garlic Pork Sausage

-House Smoked Trout

-Cherry, Madeira, Pork, and Venison Rillettes

-Chili Toasted Pumpkin Seeds

-Hop Honey, PIPA Mustard, Pickled Mustard Seed

-Pickled Baby Carrots and York Apples

-Cherry, Red Wine, and Maple Puree

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