MENU INSPIRATION

Bar Snacks

Deviled Eggs $ 4
Devils on Horseback $ 7
Marinated Olives $ 4
Roasted Almonds $ 4
Roll Mops $ 8
Pot of Pickles $ 6
Chicken Liver Toast $ 6

 

Plates

Hog Island Oysters with Mignonette 6 for $ 18 / 12 for $ 36
Smoked Haddock Chowder with House-made Crackers $15
Fried Duck Egg with Ramps & Sherry Vinegar $16
Boston's Bibb Lettuce with Tarragon & Mustard Dressing $14
Sheep’s Milk Ricotta Gnudi with Basil Pesto $16
Beet Salad with Spring Onions & Goat Cheese $16
Beer Steamed Cockles with Tomatoes & Spring Garlic $16
Pan Seared Arctic Char with Ramps & Bacon Vinaigrette $17
Roasted Asparagus with Parmesean Custard & Proscuitto $18
Crispy PIg's Ear with Lemon Caper Dressing $15

Entrees

Grilled Max Creek Trout with Fiddle Head Ferns & New Potatoes $29
Pan Roasted Veal Chop with Baby Artichokes & Dandelion $35
Chargrilled Burger with Roquefort Cheese & Shoestrings $ 17
Braised Oxtail with Olive Oil Mashed Potatoes $29
Pan Seared Scallops with Ramps & Chili $32

Sides

Duck Fat Roasted Potatoes $8
Beets & Greens $8
Roasted Carrots $8
Chard with Olives $8
Creamed Spinach $8
Shoestring Fries $8
Plate of Five Vegetables $24

Desserts $8

Walnut, Chocolate & Amaretto Cake
Flourless Chocolate Cake
Ginger Cake
Crème Caramel
Cheese Plate 2 for $ 10 / 3 for $ 15

   Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc