CHEF’S FEATURES 10/05/2017

CHEF’S FEATURES 10/05/2017

SOUP: Suya Grilled Chicken and Tomato Soup

BISQUE: Oven Roasted Onion and Portobello Mushroom

SEASONAL VEGETABLE: Sumac Grilled Cauliflower

ANCIENT GRAIN: Culantro, Fennel & Scallion Green Lentils

MUSHROOMS: Cultivated: Oysters, Shiitake, and Lions Mane | Wild: Honey and Hen of the Woods

DAILY SNACK (NE IPA, Gose, Sour): Cornmeal Fried Red Wine Marinated Chicken of the Woods Mushrooms | Three Fold Farms Figs | Nasturtium Leaves & Flowers | Blistered Heirloom Cherry Tomatoes | Balsamic

BURGER (Sour Beer or IPA/DIPA): Corn Meal Dusted and Fried Veal Chop Steak | Cave Aged Wisconsin Cheddar | Truffle Aioli | Duck Fat Sautéed Wild Foraged Hen and Chicken of the Woods Mushrooms | Aquaponic Greens | York City Pretzel Roll

SEAFOOD – (Wheat, Belgian): Grilled Cobia (Lemon Fish) | Bacon Roasted Purple and Sweet Potatoes | Garlic Roasted Delicata Squash, Patty Pan Squash & Puffball Mushrooms | Sweet Pea and Mint Puree | 3 Springs Farm Concord Grape, Wildflower Honey, and LEAF Project Mexican Mint Marigold Gastrique

FARM STEAK (IPA, DIPA): Coffee-Brined Eastern PA Pork Loin OR Chimichurri Marinated 11 Oaks Farm (Newville, PA) Wagyu Flat Iron

Brûlée: Paw Paw

COOKIES: Nanna’s Chocolate Chip | Chocolate Walnut Brownie Cookie stuffed with Choco-Cardamom Ganache | Vanilla Bean and Nutella Caramel Macaron | Salted Caramel Truffle w/Cocoa and Cardamom Dust | Mace and Ginger Chocolate Fudge
Seasonal Ice Cream: Paw Paw

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:
-Dutch Meadows Camembert
-Green Acres Farm Wine Washed Gouda
-Garlic, Ginger, Shallots, Fennel Seed Pork Sausage
-House Smoked Trout
-House Cured Lardo
-Chili’d Pumpkin Seeds
-Hop Honey, PIPA Mustard, Pickled Mustard Seed
-Watermelon Rind, Lotus Root, and Aquaponic Cucumber
-Strawberry and Chipotle Puree

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