Tavern Menu Descriptions 11/28/24 Flashcards
Grilled Flatbread
- Pumpkin Seed Chimichurri
- Roasted Cauliflower & Sesame
- White Bean & Chorizo
Pumpkin Seed Chimichurri
Bright, herbaceous dip with toasted pumpkin seeds, jalapeño, and garlic. Finished with pickled habanada peppers to add a floral note and topped with scallion curls.
*Allergy: Allium & Nightshade
Roasted Cauliflower & Sesame
Cauliflower is roasted with smoked paprika, garlic powder, and cumin until caramelized and tender. Blended with tahini, garlic confit, and oil. Seasoned with lemon juice and red wine vinegar and topped with fried shallots, chives, and olive oil.
*Allergy: Allium, sesame (seed), gluten, nightshade
White Bean & Chorizo
Cannellini beans are cooked in heavy cream and milk that’s seasoned with black peppercorns and thyme. The beans are blended with onion and garlic, then seasoned with salt and lemon juice. Topped with chorizo, Aleppo oil, and chives.
*Allergies: allium, dairy, nightshade, pork
Roasted Oysters
6 Peeko Oysters (Long Island), garnished with a sunchoke puree, topped with a salsa verde made from pickled jimmy nardello peppers, chives, parsley. Finished with sunchoke crumble made of fried sunchoke chips and fried parsley.
*Allergy: Dairy, Allium, Gluten
Sunchoke Puree
Sunchoke, roasted garlic, onion, celery, leeks, lemon peel, and cream.
Squash Soup
Made with butternut squash, leeks, garlic, carrot, apple, squash stock (squash, ginger, bay leaves, cinnamon, star anise, coriander, charred onion, honey crisp apple), veg stock, salt.
Soup is topped with braised collard greens, shell beans (cranberry), and honey crisp apple salsa verde (honey crisp apples, chives, parsley, sunflower seeds, Aleppo chili flakes, olive oil, salt).
*Allergy: Allium
Heritage Pork Sandwich
Served on whole wheat brioche roll; made by Pastry team
Italian Pork Sausage, caramelized onion aioli, gremolata
Pork sausage: pork, salt, Aleppo, cayenne, fennel, garlic powder, fermented fresnos
Caramelized Onion Aioli: Spanish onions, garlic confit, egg yolk, apple cider vinegar, safflower oil, whole grain mustard, Dijon
Gremolata: Parsley, chives, lemon zest, salt
*Allergy: Allium, Egg, Gluten, Dairy
Beets & Carrots
The base of the plate is a pistachio sauce. Plated on top are roasted red beets, roasted market carrots that are seasoned with orange juice. Burrata is seasoned with salt, black pepper, and olive oil. A pistachio salsa verde is drizzled on top. Chicories (Castelfranco, Treviso, and Endive) are cut into wings and placed on top. Garnished with carrot shavers, beet shavers, chives, and pistachio oil.
*Allergy: Allium, Dairy, Treenuts
Pistachio Sauce
Toasted pistachios, garlic confit, water, safflower oil, and lemon juice
Pistachio Salsa Verde
Toasted/chopped pistachios, chives, pistachio oil, Aleppo chili flake, salt, orange zest, and finishing oil.
Broccolini Salad
Blanched Broccolini stems and florets, freaked, toasted and sliced almonds, broccoli shavers, mint leaves, chives, almond oil.
Base of the dish is a broccoli labneh. Mixed into the broccolini is a golden raisin salsa verde.
*Allergy: Allium, Dairy, Gluten, Treenuts
**ALL CAN BE MODIFIED
What is freekeh?
A cereal grain made from Durum Wheat that is roasted and rubbed to create its flavor.
What is Labneh?
Soft Middle Eastern cheese made from strained yogurt
Broccoli Labneh
Broccoli puree (onion, garlic, jalapeño, broccoli stems/florets, veg stock, mint, spinach, and safflower oil) combined with labneh
Duck Liver Mousse
Grilled Sourdough bread from She Wolf bakery
Duck Liver Mousse: Duck Liver, shallots, white wine, eggs, créme fraiche, butter, balsamic vinegar
Autumn Jam: Apples, Quince, Cranberries, lemon, apple-jack brandy (cooked out)
*Allergy: Dairy (no), Egg (no), Alcohol (cooked out), Allium (no)
Beef Carpaccio
Beef Eye Round is seasoned, seared, and sliced thin. Yellow peppers are confited and pureed with onion, garlic, safflower oil, thyme, and bay leaf. The dish is topped with a red pepper condiment, containing red bell peppers and Jimmy Nardellos, olive oil and chives. The dish is finished with shaved pecorino, basil, toast points and pickled pepper rings (jimmy nardello, shishito, banana)
*Allergy: Dairy, Allium
Grilled Eggplant
Base of the dish is a spiced tomato sauce with onion, garlic, ginger, garum masala, veg stock, fenugreek, beefsteak tomatoes, cilantro and safflower oil.
On top, are mixed cherry tomatoes and blanched Romano beans
Eggplant is sliced lengthwise, brushed with honey grilled. It’s topped with a cashew crumble containing toasted coriander seeds and Aleppo pepper. Garnished with three puffed cracker pieces, parsley, and chives
*Allergy: Gluten, Allium, Nuts, Nightshade
Campanelle
Beef Bolognese, Sweet Potato, Kale
Campanelle= “Little Bells”; it is an extruded pasta shape, cone-shaped with ruffled edges that lends itself well to this prep as it can soak up and hold sauce well. The sauce is made up of Bolognese (beef (ground mix of chuck and short rib), onion, garlic, celery, carrot, red wine vinegar and salt). Beef braise and beef braising liquid is added with sweet potato juice and sweet potato puree, butter, kale, diced white sweet potato, red wine vinegar, lemon juice and salt. The dish is finished with grana padano, chives, Aleppo, breadcrumbs, and olive oil.
Can be made vegetarian/vegan by removing the beef/dairy component.
*Allergy: Dairy, Gluten, Allium, Nightshade
**Vegetarian/Vegan upon request
Wood-Fired Bass
The bacon aioli is made with whole eggs, egg yolks, lemon juice, Dijon mustard, garlic, bacon fat, and safflower oil.
Grilled zucchini, diced gold potatoes and soft boiled eggs are tossed together with the bacon aioli.
Grilled bass is plated on top and garnished with chives, zucchini slices, watercress and Aleppo oil.
*Allergy: Allium, Egg, Pork
Brick Pressed Chicken
Green lentils are braised until tender in chicken stock with thyme, bay leaf, onion, carrots, and celery. Blanched market carrots are folded into the lentils and finished with a Dijon vinaigrette (Dijon, onion puree, lemon juice, safflower oil, salt).
Chicken breast and thighs (no bones) are brined and pressed on the grill.
Finished with chicken jus, escarole, endive wings, carrot shavers, chives, garlic chive, and parsley.
*Alllergy: Dairy, Allium, Legumes
Grilled Pork Shoulder
Pork shoulder (coppa) is seared on the grill
Cranberry beans are sourced from Norwich meadows farm and de-shelled, then cooked in vegetable stock until tender.
Base of the dish is a celery root puree, made with onion, garlic, cream, thyme, and bay leaf. Cranberry beans and Swiss chard are folded into the puree. Delicate squash is roasted and seasoned with olive oil, salt and thyme and placed on top. Garnished with red watercress.
Duck Meatloaf
Parsley puree (spinach, parsley, onion, garlic, veg stock, safflower oil) is combined with parmesan stock (chicken stock, garlic, onions, black pepper, bay leaf, thyme, parsley, parmesean rinds) and will be the puree on the bottom of the plate.
Blancegd zucchini, turnips, and snap peas are plated on top, followed by the duck meatloaf which is glazed with the duck jus. Garnished with garlic breadcrumbs, shavers, and chives.
Duck meatloaf: Braised duck legs, tenders, and gizzards, mixed with panic breadcrumbs, milk powder, egg, duck fat, fennel seed, celery seed, parsley, onion, garlic, and red wine vinegar.
Tavern Burger
Served on a Sesame bun with Thick-Cut Bacon, White Cheddar, Smoked Onion Aioli, Duck Fat potato chips, and a pickle.
Burger: Signature ground beef mixture o chuck (shoulder) and short rib (belly. 200 grams. Seasoned with salt and pepper and grilled over Tavern’s open wood fire.
Smoked onion aioli: roasted and smoked onions (on Tavern grill), blended with eggs, fish sauce, canola oil, red wine vinegar, capers, salt and pepper.
Almond Cake
Market Figs, Fig Leaf Ice Cream, Honey
Fig Sorbet & Vegan Cream (lentil-based) with fig leaves.
Honey with fillet blanc, verbena, mint, lemon, vanilla
*Allergy: Egg, Nut
**Gluten-Free
Maple Pudding
The pudding is made with a reduced maple syrup and baked in a water bath so that it is rich and super creamy. It is served with pear sorbet and a compote of dried cranberries, vanilla, and red versus with some pear cubes and a waffle pizelle cookie.
*Allergy: Dairy, Egg, Butter, Gluten, Alcohol
Apple Cider Doughnuts
Doughnuts: honey crisp apples (AP flour brown sugar, baking powder, baking soda, cinnamon, nutmeg, apple cider, apple cider vinegar, milk, butter, eggs, salt) rolled in cinnamon sugar
Apple Butter: honey crisp apples, apple cider, apple cider vinegar, vanilla bean
Creme Fraiche
fried in canola oil
*Allergy: Dairy, Gluten
Chocolate Pudding Cake
Cake: 70% Chocolate, butter, egg, salt
Caramel popcorn: local popcorn, sugar, agave, butter, baking soda
Fudge: heavy cream, milk, sugar, cocoa powder, white vinegar, butter, vanilla, salt
Candied Peanuts: peanuts, sugar, salt
Sweet Cream: heavy cream, mascarpone, sweetened condensed milk
*Allergy: Peanuts, Dairy
**Gluten Free
Honeynut Squash Sundae
Honeynut squash ice cream, apple cider granita, molasses caramel sauce, gingersnap cookies, sweet cream, roasted pumpkin seeds
*Allergy: Gluten, Seeds
Chocolate Chunk Cookie
Large cookie filled with chunks of dark, milk, and white chocolate, Cookie served warm accompanied with cold vanilla milk.
Varlhona Choc. used:
-Guanaja (70% dark)
-Jivara (40% milk)
-Opalys (33% white)
American Farmstead Cheese
Calderwood: Alpine style, hay-riped rind, firm cheese. Raw cow’s milk.
Willoughby: ripe, very soft cheese, washed rind. Pasteurized cows milk.
Bayley Hazen Blue: Semi-firm blue cheese. Raw cow’s milk.
Autumn Preserves & Walnut Sourdough
