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