CHEF’S FEATURES 11/26/2017

CHEF’S FEATURES 11/26/2017

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

BISQUE: Roasted Potato and Vegetable topped w/fennel fronds

SEASONAL VEGETABLE: Sumac Dusted and Grilled Star Fruit

ANCIENT GRAIN: Cucumber and Hearts of Palm Bulger

WINTER SQUASH: Kabocha

MUSHROOMS: Oyster, Shiitake, and Beech

DAILY SNACK (NE IPA, Gose, Sour): Za’atar Seasoned and 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): Scrapple Burger | House Fermented Sauerkraut | Troegs Perpetual IPA Mustard | Caputo Brothers Provola | Beer Batter-Fried Fennel Rings | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Almond Flour Dusted and Brown Butter Seared Rainbow Trout | Miso Roasted Sweet Potatoes | Grilled Fennel Confit | Sumac Grilled Star Fruit | Black Garlic and Orange Emulsion | Pickled Shallots | Bee Pollen

FARM STEAK (IPA, DIPA) TYPE 1: Groff’s Meats Pork Porterhouse Steak Seasoned w/House Koji and Calicutts Montreal

FARM STEAK (IPA, DIPA) TYPE 2: Dutch Meadows Organic’s Grass Fed, Bone-In Ribeye Seasoned Brined in Fall Spice and Seasoned with House Made Koji

FARM STEAK (IPA, DIPA) TYPE 2: Dutch Meadows Organic’s Grass Fed New York Strip Seasoned Brined in Fall Spice and Seasoned with House Made Koji

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

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:
-Keswick Spring Cheese – soft tomme
-Hidden Hills Creamery Grateful Ched Wine Washed Gouda
-Pumpkin, Bacon, and Beef Rillettes
-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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