CHEF’S FEATURES 11/30/2017

CHEF’S FEATURES 11/30/2017

SOUP: Beef, Tomato, Ham, Leeks, Mushrooms

BISQUE: Roasted Fall Spiced Pumpkin

SEASONAL VEGETABLE: Black Garlic and Orange Grilled Broccoli Rabe

ANCIENT GRAIN: Cucumber and Hearts of Palm Bulger (Cold)

WINTER SQUASH: Kabocha

MUSHROOMS: Oyster, Shiitake, and Beech

DAILY SNACK (NE IPA, Gose, Sour): White Beans | Fennel | Radish | Cucumber | Marigold and Grapefruit Vinaigrette | House Cured Salmon

BURGER (Sour Beer or IPA/DIPA): Scrapple Burger | House Fermented Sauerkraut | Troegs Perpetual IPA Mustard | Caputo Brothers Provola | Tater Tots | Fried Green Tomato | Hop Caramelized Shallots | York City Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared MD Wild Caught Rock Fish | Miso Roasted Sweet Potatoes | Sumac and Brown Butter Sun Chokes and Rutabagas | Lavender and Heirloom Carrot Puree | 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 New York Strip Brined in Fall Spice and Seasoned with House Made Koji

FARM STEAK (IPA, DIPA) TYPE 3: 11 Oaks Wagyu Tri Tip Steak, Seasoned with House Made Koji and Calicutts Montreal

Brûlée : Pumpkin + Brandy Soaked Cherries

COOKIES: Nanna’s Chocolate Chip | Hot Chocolate and Maple Macaron | Pumpkin Chocolate Chip | Maple and Myers Rum Blondies | Chocolate, White Chocolate Chip and Espresso | Melon and Lime Sea Glass

Seasonal Ice Cream: Angry Jack, Devil’s Blackstrap, OR Apple Pie

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:
-Keswick Spring Cheese – soft tomme
-Caputo Brothers Ricotta Salata Vecchio
-Pumpkin, Bacon, and Beef Rillettes
-White Wine, Garlic, and Shallot Pork Sausage
-House Cured and Smoked Salmon
-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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