CHEF’S FEATURES 06/11/2017

CHEF’S FEATURES 06/11/2017

SOUP: Curried Chicken and Miso

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): Pan Seared Sea Scallops | Charcoaled Onion Puree | Nasturtium Leaves and Aquaponic Flowers | Marigold and Grapefruit Emulsion

BURGER (Grisset, Sour Beer): Grilled Venison | Avocado, Sambal, Millet & Sesame Puree | Pickled Ginger | Aquaponic Baby Greens | Brioche

SEAFOOD – (Wheat, Belgian): Grilled Mako | Citrus and Fresh Herb Bulgur | Grilled Leeks and Garlic Scapes Spritzed w/Soy and Sesame Reduction | Carrot, Cardamom, and Goat’s Milk Puree | 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 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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