Tavern Menu Descriptions

Question 1

Seafood Platter

Answer 1

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

Question 2

Bacon Cheddar Biscuits

Answer 2

3 per serving

AP flour, baking powder, salt, cayenne, butter, cream, cheddar cheese, diced bacon

Question 3

Roasted Oysters

Answer 3

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

Question 4

Broccolini Salad

Answer 4

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)

Question 5

What is Labneh?

Answer 5

Soft Middle Eastern cheese made from strained yogurt

Question 6

What is freekeh?

Answer 6

A cereal grain made from durum wheat that is roasted and rubbed to create its flavor

Question 7

Duck Liver Mousse

Answer 7

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

Question 8

Wood-fired Bass

Answer 8

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.

Question 9

Duck Meatloaf

Answer 9

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.

Question 10

Tavern Burger

Answer 10

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

Question 11

Chocolate Pudding Cake

Answer 11

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

Question 12

Chocolate Chunk Cookie

Answer 12

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

Question 13

American Farmstead Cheese

Answer 13

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.

Question 14

Beef Carpaccio

Answer 14

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

Question 15

Ricotta Cavatelli

Answer 15

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

Question 16

Grilled Flatbread + Seasonal Dips

Answer 16

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)

Question 17

Squash Soup

Answer 17

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

Question 18

Heritage Pork Sandwich

Answer 18

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

Question 19

Grilled Eggplant

Answer 19

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)

Question 20

Beets & Carrots

Answer 20

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.

Question 21

Brick Pressed Chicken

Answer 21

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.

Question 22

Grilled Pork Shoulder

Answer 22

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.

Question 23

Maple Pudding

Answer 23

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.

Question 24

Apple Cider Doughnuts

Answer 24

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

Question 25

Honeynut Squash Sundae

Answer 25

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

Question 26

Almond Cake

Answer 26

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