CHEF’S FEATURES 11/14/2017

CHEF’S FEATURES 11/14/2017

SOUP: Parsnip Chili

BISQUE: Fall Spiced Butternut Squash and Apple

SEASONAL VEGETABLE: Luxardo Cherry Grilled Treviso

ANCIENT GRAIN: Curry, Apple and Ginger Bulgur

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 Mako | White Wine and Butter Sautéed Fava Been Greens | Curry, Apple and Ginger Bulgur | Butternut Squash and Ginger Puree

FARM STEAK (IPA, DIPA) TYPE 1: Dutch Meadows Organic Angus Beef NY Strip Seasoned w/House Koji and Calicutts Montreal

FARM STEAK (IPA, DIPA) TYPE 2: Eleven Oaks Farms Wagyu Beef Flat Iron 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:
-Keswick Goat Toam
-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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