Chef’s Features 11/12/2017

Chef’s Features 11/12/2017

SOUP: Parsnip Chili

BISQUE: Za’atar and Pumpkin

SEASONAL VEGETABLE: Luxardo Cherry Grilled Treviso

ANCIENT GRAIN: Poblano Pepper, Cumin, Coriander, and Chipotle Freekeh

WINTER SQUASH: Acorn

MUSHROOMS: Oysters, Shiitake, and Lion’s Mane

DAILY SNACK (NE IPA, Gose, Sour): Tempora Fried Ras El Hanout Infused Wagyu Heart | Charred Leek, Prosciutto and Herb Ricotta | Oven Roasted Celery | Pistachio | Heart of Palm | Celery Leaf | Petite Lemongrass Infused Olive Oil | Nasturtium Flowers | Pickled Shallots | Basil Flowers | Grilled Baguette

BURGER (Sour Beer or IPA/DIPA): Fried Veal Patty | Decadent Ragu | Fresh Herb and Hemp Seed Pesto | Manchego Cheese | Aquaponic Greens | Pretzel Roll

SEAFOOD – (Wheat, Belgian): Pan Seared Lightly Dusted Rainbow Trout | White Wine and Butter Sautéed Fava Been Greens | Sumac Roasted Sun Chokes | Butternut Squash and Ginger Puree

FARM STEAK (IPA, DIPA): Dutch Meadows Organic Angus Beef NY Strip Seasoned w/House Koji and Calicutts Montreal

Brûlée: Cardamom w/Nutella and Chocolate Chip Cookie

COOKIES: Nanna’s Chocolate Chip | Almond and hazelnut Macaron | Flourless Fudge Cookie with Toasted Hazelnuts | Pumpkin Chocolate Chip Cake Cookie | Cream Cheese and Mint Drops w/ Chocolate Ganache

Seasonal Ice Cream: Angry Jack

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:

-Shellbark Hollow Sharp Chèvre

-Green Acres Farm Red Wine Washed Gouda

-Red Wine, Shallot, Garlic Pork Sausage

-Malted and Smoked Pork Terrine

-Cherry, Madeira, Pork, and Venison Rillettes

-Toasted Hazelnuts

-Hop Honey, PIPA Mustard, Pickled Mustard Seed

-Green Tomatoes, Carrots, Molasses Cucumber and Ginger

-Cherry, Red Wine, and Maple Puree

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