Tavern Menu Descriptions Flashcards
Seafood Platter
4 Island Creek Oysters served on the half shell
Royal Red Shrimp are grilled and plated with sliced kohlrabi
Clams with pickled mushrooms and Meyer lemon ponzu, garnished with chives and scallion curls
Cured and diced char, compressed cucumbers, pickled cippollini onions, cucumber broth, toasted sesame seed mix, sesame oil, basil, lime
Bacon Cheddar Biscuits
3 per serving
AP flour, baking powder, salt, cayenne, butter, cream, cheddar cheese, diced bacon
Roasted Oysters
Swiss Chard, Green Apple
6 island creek oysters roasted on the half shell
Swiss chard component is a butter made with shallot, garlic, blanched chard, parsley, dry vermouth, lemon, and salt.
Oysters will also have pickled apples and garlic breadcrumbs
Broccolini Salad
Raisins, Almonds, Freekeh
Blanched broccolini stems and florets, freekeh, toasted and sliced almonds, broccoli shavers, mont leaves, chives, almond oil
Bottom of the dish is a broccoli labneh. The broccoli purée is made with onion, garlic, jalapeño, broccoli stems and florets, veg stock, mint, spinach, and safflower oil. All is combined with labneh
This dish has a golden raisin salsa verde made with chives, parsley, olive oil, almond oil, and rehydrated golden raisins (equal parts raisin and white verjus; heated on the stove until plump and liquid is absorbed)
What is Labneh?
Soft Middle Eastern cheese made from strained yogurt
What is freekeh?
A cereal grain made from durum wheat that is roasted and rubbed to create its flavor
Duck Liver Mousse
Concord grape preserves, Pickled Veg, Grilled Bread
Grilled sourdough bread from She Wolf Bakery
Mousse: duck liver, shallots, white wine, eggs, crème fraiche, balsamic vinegar
Sour cherry preserves: sour cherries, sugar, lemon juice, pectin
Wood-fired Bass
Asparagus, Potatoes, Bacon aioli
Bacon aioli: whole eggs, egg yolks, lemon juice, Dijon mustard, garlic, bacon fat, and safflower oil
Grilled asparagus, diced gold potatoes, and soft-boiled eggs are tossed together with the bacon aioli
Grilled Bass is plated on top and garnished with chives, asparagus shavers, watercress, and Aleppo oil. Lemon juice to finish.
Duck Meatloaf
Zucchini, Turnips, Parsley
Parsley purée: spinach, parsley, onion, garlic, veg stock, safflower oil
Parm stock: chicken stock, garlic, onions, black peppercorns, bay leaf, thyme, parsley, Parmesan rinds
These are combined and will be the purée on the bottom of the plate. Blanched zucchini, turnips, and snap peas are plated on the purée, with the duck meatloaf, glazed with duck jus. Garnished with garlic breadcrumbs, shavers, and chives.
Tavern Burger
Duck Fat Potato Chips, Smoked onion aioli
Served on a sesame seed bun with thick-cut bacon, white cheddar, smoked onion aioli, duck fat potato chips, and a pickle
Burger: signature 200g ground beef mixture of chuck (shoulder, and short rib (belly). Seasoned with salt and grilled over the taverns open woodfire.
Smoked onion aioli: roasted and smoked onions from the Tavern grill, blended with eggs, fish sauce, canola oil, red wine vinegar, capers, salt, pepper
Pickle: Cucumber pickled in rice wine vinegar, sugar, salt, coriander seed
Chocolate Pudding Cake
Peanut Butter, Popcorn, Fudge
Cake: 70% chocolate, butter, eggs, salt
Caramel Popcorn: local white popcorn, sugar, agave, butter, baking soda, salt
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
Gluten free dessert
Chocolate Chunk Cookie
Malted Chocolate Milk
Large cookie filled with chunks of dark, milk and white chocolate. Cookie served warm and accompanied with cold vanilla milk.
Valrhona Chocolates used:
-Guanaja 70% dark chocolate)
-Jivara (40% milk chocolate)
-Opalys (33% white chocolate
Chocolate malted shake: vanilla ice cream blended with chocolate malt syrup
American Farmstead Cheese
Walnut Sourdough, Apricot/Sour Cherry Preserves
Calderwood: Alpine style, hay ripped, firm cheese. Raw cow’s milk.
Willoughby: ripe, very soft cheese, pasteurized cow’s milk, washed rind.
Bayley Hazen Blue: semi-firm blue cheese. Raw cows milk.
-All from Jasper Hills Farm
GF seed crackers available for those with gluten intolerances: sesame, flax, pumpkin & sunflower seeds, cornstarch, salt, olive oil.
Beef Carpaccio
Peppers, Pecorino, Basil
Sliced eye round; seared hard on tavern grill, so interior is still fully raw. The round is then chilled and then sliced with 4-6 slices per order.
Yellow pepper confit: yellow bell pepper, yellow market peppers, garlic; cooked in safflower oil
Red Pepper Condiment: red bell peppers, red jimmy nardello peppers, colombino olive oil, pepper confit oil, chives
Toast points: thinly sliced miche, baked/toasted
Mise: app fork, steak knife
Ricotta Cavatelli
Tomatoes, Swiss chard, basil
Sungold tomato sauce: white onion, garlic, carrot, sungolds, beefsteak tomatoes, vegetable stock, safflower oil, red wine vinegar
Smoked cream: Heavy cream smoked in smoker for 20-25 mins
Cherry tomatoes: cut into halves/quarters
Swiss chard: cut into squares and folded into sauce
Garnish: Italian basil, grana padano, Aleppo chili flake
Mise: Entree fork, dessert spoon
Grilled Flatbread + Seasonal Dips
2 grilled garlic flatbread per order
1. 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. (nightshade/allium)
2. Roasted Cauliflower & Sesame - Cauliflower is roasted with smoked paprika, garlic powder, and cumin until caramelized and tender. Blended with tahini, garlic confit, oil, and ice. Seasoned with lemon juice, red wine vinegar, and topped with fried shallots, chives, and olive oil. (Alliums, sesame, gluten, nightshade)
3. 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. (alliums, dairy, nightshades, pork)
Mise= oyster spoon (upon request)
Squash Soup
Apples, Collard Greens, Shell Beans
The soup is 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.
The 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).
Mise: spoon
allergens: allium
Heritage Pork Sandwich
Served on whole wheat brioche roll made from pastry team
Italian 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
Garnish: jimmy nardello peppers and parsley
Grilled Eggplant
Cashews, Coriander, Romano Beans
Base of the dish: spiced tomato sauce with onion, garlic, ginger, garam masala, veg stock, fenugreek, beefsteak tomatoes, cilantro, and safflower oil
Garnished on top are mixed cherry tomatoes and blanched Romano beans
Eggplant is sliced lengthwise, cross-hatched, brushed with honey and grilled. Topped with cashew crumble containing toasted coriander seeds and Aleppo pepper. Garnished with three puffed cracker pieces, parsley, and chives.
mise: entree fork, entree knife, spoon
allergens:
gluten (mod= no crackers)
allium (don’t recommend), nuts (no cashews),
nightshade (can’t accommodate)
Beets & Carrots
Pistachios, Chicories, Burrata
Base = pistachio sauce: (toasted pistachios, garlic confit, water, safflower oil and lemon juice).
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.
Pistachio salsa verde is drizzled on top (toasted and chopped pistachios, chives, pistachio oil, Aleppo chili flake, salt, orange zest and finishing oil)
Chicories (Castelfranco, Treviso, and Endive) are cut into wings and placed on top. Garnished with carrot shavers, beet shavers, chives, and pistachio oil.
Brick Pressed Chicken
Carrots, Lentils, Escarole
Base = French Green Lentils are braised until tender in chicken stock, thyme, bay leaf, onion, carrot, celery. Blanched market carrots are folded into the lentils and finished with a dijon vinaigrette.
Chicken Breast and Thighs are brined and pressed on the grille.
Brine = garlic, aromatics, black peppercorns, sugar salt water & vinegar
Grille = medium heat part and the “brick” covers and weighs the chicken down creating a sort of steam oven effect adding more tenderness to the inside with a nice outside crisp.
Finished with chicken jus, escarole, endive wings, carrot shavers, garlic chives, chives, parsley.
Grilled Pork Shoulder
Shell Beans, Celery Root, Delicata
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.
The 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. Delicata squash is roasted and seasoned with olive oil, salt and thyme and placed on top. Garnished with red watercress.
Maple Pudding
Bartlett Pear, Cranberry, Red Verjus
“Pudding” = 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 along with some fresh pear cubes and a pazelle cookie.
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”: honeycrisp apples, apple cider, apple cider vinegar, vanilla bean, sugar
Creme Fraiche: Cultured cream
Fried in canola oil
Honeynut Squash Sundae
Honeynut Squash Ice Cream: roasted honey nut squash, milk, heavy cream, vanilla bean, egg yolks, sugar, cinnamon, kosher salt
Apple Cider Granita: Apple cider, sugar, cinnamon
Molasses Caramel Sauce: molasses, sugar, vanilla bean, butter, heavy cream, creme fraiche, kosher salt
Gingersnaps: Flour, butter, molasses, eggs, sugar, brown sugar, powdered ginger, fresh ginger, cinnamon, kosher salt
Sweet Cream: Mascarpone, heavy cream, sweetened condensed milk
Roasted pumpkin seeds: Olive oil, kosher salt
Almond Cake
Cake: almond paste, sugar, vegan nutter, eggs, vanilla, GF flour, kosher salt
Sorbet: figs, sugar, agar
Cream: vegan cream (lentil based) fig leaves
Honey: market honey, millet blanc, lemon verbena, mint, lemon balm, vanilla
