Chef Features for 11/24/2017

Chef Features for 11/24/2017

SOUP: Fluffhead Roasted Pork, Mace, and Roasted Poblano topped w/pickled apples

BISQUE: Beef, Tomato, and Red Wine THEN Roasted Potato and Vegetable

SEASONAL VEGETABLE: Grilled Confit Fennel

ANCIENT GRAIN: Fried Brussels Sprout Leaves, Fresh Herbs, and Almond Freekeh


MUSHROOMS: Oyster, Shiitake, and Beech

DAILY SNACK (NE IPA, Gose, Sour): Za’atar Fried 11 Oaks Wagyu Beef Heart | Frisee, Nasturtium Flowers and Leaves | Citrus Vinaigrette | Fresh Herb and Hemp Seed Aioli

BURGER (Sour Beer or IPA/DIPA): Grilled Venison | House Fermented Sauerkraut | Troegs Perpetual IPA Mustard | Caputo Brothers Provola | Baby Aquaponic Greens | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared Baramundi | Miso Roasted Sweet Potatoes | 5 Grilled Fennel Confit | Black Garlic and Orange Emulsion | Pickled Shallots | Bee Pollen

FARM STEAK (IPA, DIPA) TYPE 1: Eleven Oaks Farms Wagyu Beef Hanger Seasoned w/House Koji and Calicutts Montreal

FARM STEAK (IPA, DIPA) TYPE 2: Groff’s Meats Pork Porterhouse Steak Seasoned w/House Koji and Calicutts Montreal

FARM STEAK (IPA, DIPA) TYPE 3: Dutch Meadows Organic’s Grass Fed, Bone-In Ribeye Steak Seasoned w/House Koji and Calicutts Montreal

Brûlée 1: Rum, Apple and Maple

Brûlée 2: White Girl Latte (fall spiced)

COOKIES: Nanna’s Chocolate Chip | Elderflower and Maple Macaron w/Spiced Caramel Buttercream | Chocolate, White Chocolate, and Hazelnut w/Sprinkles | Salted Caramel and Cacao Bar | Pumpkin Chocolate Chip Cake Cookie

Seasonal Ice Cream: Angry Jack


-Keswick Spring Cheese – soft tomme

-Hidden Hills Creamery Grateful Ched Wine Washed Gouda

-Dukkah, White Wine, and Parsley Pork Sausage

-Lamb, Lemon, and Fennel Sausage

-House Cured and Smoked Trout

-Toasted Hazelnuts

-Hop Honey, PIPA Mustard, Pickled Mustard Seed

-Pickled Baby Carrots and York Apples

-Cherry, Red Wine, and Maple Puree

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