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9 Cards in this Set
- Front
- Back
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Smoked Trout Belly Toast |
Smoked trout belly, Creme fraiche, shaved kohlrabi, radish, pickled shallot salad. Roe on panini toast
2pc. Panini toast Fjord trout belly- brined then hot smoked. Seasoned w/chives and Spanish olive oil.
Kohlrabi, radish, pickled shallot salad tossed in lemon, mustard oil, and pickled pipara chili vinaigrette.
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Beef Fat Onion Rings |
Onion rings, house a1 sauce sweetened with mulberries.
Vidalia onions brined in buttermilk, breaded and fried in beer batter. |
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Fried Oysters & Okra |
Fried oysters & okra, Brenton's pot licker greens, cauliflower remulade, last of season pickled Antioch corn. Calabrian chilis and parsley garnish.
Oysters-Corn meal breaded, lightly hot smoked. Okra-pickled in spicy cider vinegar liquid. Greens-collard greens cooked w/corriander, Brenton's ham, garlic, and onion. Cauliflower remulade-aioli cold sauce w/shallot, cauliflower, caper, and cornichon. Corn from early November |
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Salt Roasted Beets |
Salt roasted beets, duck heart pastrami, goat buttermilk, pistachios, golden raisin mostarda, pickled shallot, mache greens.
Beets-salt crust containing salt and egg whites. Tossed in lemon juice and sherry vinegar. Duck heart-cured for 1 day and lightly hot smoked until tender. Sliced thin. Goat buttermilk-as it sounds. Golden raisin mostarda-fruit condiment w/mustard seeds |
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Saffron Roman Gnocci |
Roman Gnocci, suckling goat sugo, black kale, pistachio gremolata, charred fennel
Gnocci-2pc polenta rounds cooked firm. Goat-braised w/egg yolks, white wine, fennel, and cheese. Sugo-like a loose fennel ragu. ^ |
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Korean Spiced Beef Shortrib |
Beef Shortrib, toasted barley, radish salad, grated horseradish on top.
Shortrib-slagel farms. Boneless. Day1:seared and marinated (black garlic, ginger, chilis, onion, carrots, miso, red wine, mirin) Day2:cooked for 5 hours slow and low, refrigerated til next day. Day3:reheated and served.
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Clay Pot Coconut Mussels |
Clay pot coconut mussels, duck sausage, bacon sambal, naan
Mussels-bar harbor mussels from Maine. Steamed in coconut clam broth (lemongrass, roasted garlic, ginger) topped off w/rotating beer Duck kielbasa Bacon sambal-chili garlic sauce |
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Venison |
Venison, sunchokes, persimmon pomegranate relish, watercress
Venison-5oz. Hawks Hill Farm WI. Lightly smoked and pan roasted. Served M-MR Sunchokes-Jerusalem artichokes. Artichoke/potato hybrid. Cooked confit. Sunchoke aioli and fried crispy for garnish Persimmon pomegranate relish-flavored w/ajwain seeds (Indian spice close to cumin/fennel) |
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One Fish Two Fish... |
#1: red snapper- fried in ginger miso and garlic #2: striped bass- baked in a spicy Indian style w/cardamom Marsala
Served with: a scallion shishito salad, soy mirin sauce, and crispy rice |
