Bar Menu Flashcards
Prime Burger
Locally-sourced beef (Evan’s Meats) burger topped with Jarlsberg served on a brioche bun with sautéed mushrooms (Bluff city fungi mix of oysters, lion’s mane, and chestnuts) and caramelized onions with a dijonaise (mix of Dijon mustard and Duke’s mayo). Accompanied by truffle fries (fried russet potatoes, white truffle oil, Parmesan, S&P), Heinz Ketchup, and a truffle aioli (Duke’s mayo, sour cream, white truffle oil, black truffle morsels, S&P)
Allergy: Mushroom, egg (dijonaise/aioli), dairy (cheese), gluten (bun), alliums (onion), egg (bun)
Butcher’s Platter
A rotating selection of three cheeses that are generally:
-a cow’s milk cheese
-a goat milk cheese
-a wild card
A rotating selection of housemade charcuterie items that are usually:
-country pate (pork, dried fruit, pistachios, baking spices, wrapped in bacon and cooked, then chilled and sliced)
-housemade sausage (ex. Fennel sausage, bratwurst, etc.)
-in-house bacon (ex. Maple bourbon, etc.)
Various accoutrements, including:
-nuts (almonds, walnuts, etc. — candied, toasted, etc.)
-pepper relish
-stone-ground mustard
-Dijon mustard
-pickled vegetables (okra, cornichons, red onions, etc.)
Truffle Popcorn
House-made popcorn flavored with butter, truffle oil, and salt
Chicken Fried Oysters
Gallon select oyster dredged in highly seasoned cornmeal breading and deep-fried. Served with house-made bread and butter pickles, “buttermilk dill dressing” (aka, our ranch dressing), and Tabasco honey.
Allergies: Oysters, gluten (breading), dairy (ranch), alliums (ranch)
Fun Dip
A riff on the classic spinach and artichoke dip. This is made with sautéed spinach, artichoke hearts, caramelized onions, garlic, red pepper flakes, cream cheese, mozzarella, sour cream, and Parmesan cheese. Served in a soufflé dish, topped with Parmesan cheese, and broiled to finish with grilled bread.
Allergy: alliums (garlic, onion), dairy, gluten (bread)
