CHEF’S FEATURES 07/30/2017

CHEF’S FEATURES 07/30/2017

SOUP: Cajun Vegetable

BISQUE: Za’atar Roasted Cauliflower

SEASONAL VEGETABLE: Grilled Leeks

AQUAPONIC GREENS: Aquaponic Frisee and Escarole

ANCIENT GRAIN: Fresh Herb and Citrus Farro

MUSHROOMS: Cultivated: Oyster and Shiitake

NORTH ATLANTIC FISH: Cod

DAILY SNACK (NE IPA, Gose, Sour): Fried Pork Skin Seasoned with Fire Salt | Fried Pork Pudding | Shave Chioggia Beets | Carrot and Dill Puree | Chefs Garden Sun Gold and Yellow Pear Tomatoes | Red Beet and Cardamom Puree | Chive Flowers | Nasturtium Flowers | Borage Flower

BURGER (Sour Beer or IPA/DIPA): Fried Veal Patty | Gorgonzola, Sambal Oelek, Fennel Seed, 5-Spice, and Sesame Seed Béchamel | House Made Kimchi | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared Wahoo | Brown Butter Seared Chanterelle Mushrooms | Pan Seared Dragon’s Tongue Bean | Erie Brewing Company Soleil Shandy, Red Wine, and Cherry Puree | Tomato and Mint Vinaigrette

11 OAKS WAGYU: Sirloin

FARM ENTRÉE (IPA, DIPA): Highbourne Venison Farm’s (Dallastown, PA) Osso Bucco Braised in Rosé | Hand Cut Tagliatelle | Venison, Fennel, Lemon, Duck Fat Pan Sauce | Mexican Mint Marigold, Pistachio, Fennel, and Lemon Gremolata | Beef Bouillon Bolete Mushroom Dust

VEGAN ENTREE – (Pilsner, Lager): Maple and Lime Quinoa | Grilled Leeks | Grilled Watermelon Radish |

Grilled Greens | Rhubarb Gastrique

Brûlée: Shoofly Pie

COOKIES: Nanna’s Chocolate Chip | Choco-Chocolate Chip, Sesame Seed, White Chocolate Chip | Shoofly Pie | Chocolate Luxardo Cherry Pop | Chocolate Macaron with Nutella Butter Cream |
Seasonal Ice Cream: Strawberry Basil

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:
-Keswick Blue Suede Moo
-Hidden Hills Allegheny
-Suya, Fresno & Gose Pork Sausage
– Fennel, Marigold, and Sweet Hog Farms Pork Paté
-House Cured & Smoked Trout
-Chili’d Pumpkin Seeds
-Hop Honey, PIPA Mustard, Pickled Mustard Seed
-Baby Carrot | Lotus Root

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