CHEF’S FEATURES FOR Father’s Day 2017

Father's Day Dinner Garlic Poet Harrisburg Restaurant

CHEF’S FEATURES FOR Father’s Day 2017

SOUP: Smoked Pork, Black Bean, Chilies, and Tomato

BISQUE: Fried Chicken Topped w/Maple Syrup

SEASONAL VEGETABLE: Duck Fat Roasted Baby Zucchini

AQUAPONIC GREENS: Escarole

ANCIENT GRAIN: Mushroom and Charred Leek Farro

MUSHROOMS: Cultivated: Oyster and Shiitake

DAILY SNACK (IPA): 6” Kobe Beef Hot Dog | Brioche | PIPA Mustard | House Pickle | Yellow Tomato, Celery, and Cucumber Crudo

BURGER (Grisset, Sour Beer): Venison | House Bacon | Pale Ale Fondue | Over Easy FoxWood Run Farm’s Egg | York City Pretzel Roll

SEAFOOD – (Wheat, Belgian): Seasoned Flour Dusted and Pan Seared Skate Wing | Mushroom and Charred Leek Farro | Fresno Chili and Fresh Herb Emulsion | Duck Fat Roasted Baby Zucchini | Lemon – Garam Masala Vinaigrette

BISON: Gunpowder Falls (Monkton, MD) Flat Iron

FARM ENTRÉE (IPA, DIPA): Grass-Fed, Bone-In, 16oz Beef Ribeye (Dutch Meadows Organic, Paradise, PA) | Truffle-Red Wine Butter | Bacon Whipped Purple Potatoes | Smoked Salt and Balsamic Seasoned 1” Thick Heirloom Tomato Carpaccio | Marigold | Duck Fat Roasted Baby Zucchini | Seasonal Stout and Veal Demi Glace

VEGAN ENTREE – (DIPA, Brown Ale): Maple and Lime Quinoa | Grilled Aquaponic Greens | Oven Roasted Baby Zucchini | Apricot Infused White Balsamic
Brûlée: Dark Chocolate

COOKIES: Nanna’s Chocolate Chip | Vanilla and Toasted Marshmallow Macaron | Meringue Cookie | Chocolate Chocolate Pumpkin Seed filled w/Chipotle Cream | Hibiscus Lollipop | Espresso Brownie and Ricotta Buttercream Bar | Cookie Crumb Espresso Brownie and Butter Cream Sandwich

CHARCUTERIE AND PA CREAMERY CHEESE BOARD:
-Ploughman Cider Washed Tomme
-Dutch Meadows Camembert
-Pork, Fennel Seed, and Chili Sausage
-Cured & Smoked Trout
-Smoked Beef Brisket and Pork Belly Rillettes
-Chili’d Pumpkin Seeds
-Hop Honey, PIPA Mustard, and Pickled Mustard Seed
-Pickles: Baby Carrot | Baby Squash & Cucumber | Garlic Scapes | Lotus Roots

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