CHEF’S FEATURES 06/17/2017

CHEF’S FEATURES 06/17/2017

SOUP: Tomato, Vegetable, White Bean, Ceci Bean

BISQUE: Parsnip and Harissa

SEASONAL VEGETABLE: Thyme and Lemon Roasted Summer Squash, Zucchini, Cauliflower, and Egg Plant Hash


ANCIENT GRAIN: Mushroom and Charred Leek Farro

MUSHROOMS: Cultivated: Grey and Gold Oysters and Shiitake

DAILY SNACK (IPA): Sous Vide Soft Egg Seasoned with Montreal (Calicutts) | Fresh Herb Quark Cheese | Sliced Cucumber | Shaved Watermelon Radish | Sliced Avocado | Hop Infused Honey | Smoked Purple Pearl Onion | Frisee

BURGER (Grisset, Sour Beer): Fried Veal Patty | Red Wine, Beef, and Tomato Ragu | Provola | Truffle Aioli | Aquaponic Greens

SEAFOOD – (Wheat, Belgian): Pan Seared Rockfish | Grilled Garlic Scapes Finished with Lemon | Cumin, Coriander, Pear, Rhubarb and Fresh Herb Farro | Red Curry, Suya, Rabbit and Tomato Sauce | Wine Cap Mushrom Dust


BISON: Gunpowder Falls (Monkton, MD) Flat Iron

FARM ENTRÉE (IPA, DIPA): Ras el Hanout, Chili, Garlic, Lavender, Thyme, Oregano and Brown Sugar Cured FoxWood Farms Chicken Quarters | Duck Fat Roasted Purple Potatoes | Lemon and Thyme Roasted Summer Squash, Zucchini, Cauliflower, and Egg Plant Hash | Seasonal Stout Demi

VEGAN ENTREE – (DIPA, Brown Ale): Maple and Lime Quinoa | Grilled Aquaponic Greens | Roasted Patty Pan Squash | Grilled Watermelon Radish | Hibiscus Infused White Balsamic Reduction

Brûlée: Toasted Coconut and Chocolate

COOKIES: Nanna’s Chocolate Chip | Vanilla and Toasted Marshmallow Macaron | Meringue Cookie | Chocolate Chocolate Pumpkin Seed filled w/Chipotle Cream | Hibiscus Lollipop | Espresso Brownie and Ricotta Buttercream Bar | Cookie Crumb Espresso Brownie and Butter Cream Sandwich

-Ploughman Cider Washed Tomme
-Dutch Meadows Camembert
-Pork, Fennel Seed, and Chili Sausage
-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 Roots

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