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In Honor of Restaurant Week, Chef Walter Staib Is Proud to Offer This Menu

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In Honor of Restaurant Week, Chef Walter Staib Is Proud to Offer This Menu In honor of Restaurant Week, Chef Walter In honor of Restaurant Week, Chef Walter Staib is proud to offer this menu. Staib is proud to offer this menu. Nearly two & half centuries have passed Nearly two & half centuries have passed but we are still ahead of the curve. but we are still ahead of the curve. Offered Sunday January 22 through Offered Sunday January 22 through Friday February 3, 2017 Not offer Saturday January 28, 2017 Friday February 3, 2017 Not offer Saturday January 28, 2017 FIRST COURSE FIRST COURSE MALLARD DUCK SAUSAGE MALLARD DUCK SAUSAGE Braised sweet & sour red cabbage , Burgundy demi glace Braised sweet & sour red cabbage , Burgundy demi glace CRAB CAKES, CHESAPEAKE STYLE CRAB CAKES, CHESAPEAKE STYLE Herb remoulade Herb remoulade MUSHROOM TOAST MUSHROOM TOAST Sally Lunn Crouton, sautéed mushrooms, Sauce Béarnaise Sally Lunn Crouton, sautéed mushrooms, Sauce Béarnaise POTATO LEEK POTATO LEEK Crouton garni Crouton garni ENTRÉE ENTRÉE CHICKEN BREAST MOUNT VERNON CHICKEN BREAST MOUNT VERNON Jumbo lump crabmeat & asparagus, Sauce Béarnaise Jumbo lump crabmeat & asparagus, Sauce Béarnaise Mashed potatoes & vegetable of the season Mashed potatoes & vegetable of the season Our nation’s premiere First Lady was a very sophisticated & Our nation’s premiere First Lady was a very sophisticated & innovative chef. She was one of the first to fowl and meats with innovative chef. She was one of the first to fowl and meats with seafood~ a common practice today, but a nearly scandalous seafood~ a common practice today, but a nearly scandalous culinary notion for her time culinary notion for her time SALLY LUNN BREADED FRIED TOFU SALLY LUNN BREADED FRIED TOFU Tofu, tomatoes, basil, white wine garlic sauce, linguine Tofu, tomatoes, basil, white wine garlic sauce, linguine Many are surprised to this on our menu, tofu had made its way to Amer- Many are surprised to this on our menu, tofu had made its way to Amer- ica in the 18th century. In 1770, Franklin included a recipe for Tau-fu in ica in the 18th century. In 1770, Franklin included a recipe for Tau-fu in a letter to Philadelphia botanists John Bartram. a letter to Philadelphia botanists John Bartram. VEAL & HERB SAUSAGE VEAL & HERB SAUSAGE Fried onions, Mashed potato & imported sauerkraut Fried onions, Mashed potato & imported sauerkraut Early American housewives made their own sausages, usually with Early American housewives made their own sausages, usually with ground pork and beef suet or ground pork & veal. ground pork and beef suet or ground pork & veal. SHRIMP, SCALLOPS & CRAB CLAWS SHRIMP, SCALLOPS & CRAB CLAWS Tomatoes, basil, white wine garlic sauce , linguine Tomatoes, basil, white wine garlic sauce , linguine Today shellfish is frequently reserved for special occasions, 250 years Today shellfish is frequently reserved for special occasions, 250 years ago this was not the case. Shellfish was so plentiful jailors served lob- ago this was not the case. Shellfish was so plentiful jailors served lob- sters to prisoners & oyster shells lined the streets. sters to prisoners & oyster shells lined the streets. ESCALLOPS OF VEAL DOREE ESCALLOPS OF VEAL DOREE Egg dipped veal, mushrooms,, asparagus & sauce Béarnaise Egg dipped veal, mushrooms,, asparagus & sauce Béarnaise Philadelphia was as the center of the revolt against British rule, yet an- Philadelphia was as the center of the revolt against British rule, yet an- other revolution molded our history. Fleeing the guillotine many other revolution molded our history. Fleeing the guillotine many French citizens found safe haven here. Quickly integrating their fash- French citizens found safe haven here. Quickly integrating their fash- ions & culinary skills by 1790, English became second to the French on ions & culinary skills by 1790, English became second to the French on the fashionable 2nd Street & in its shops the fashionable 2nd Street & in its shops BEEF-STEAKS AFTER THE FRENCH WAY BEEF-STEAKS AFTER THE FRENCH WAY New York strip steak braised in burgundy wine New York strip steak braised in burgundy wine Mashed potatoes & vegetable of the season Mashed potatoes & vegetable of the season This recipe taken directly from The Art of Cookery first published in This recipe taken directly from The Art of Cookery first published in 1745. This book is widely accepted as the first English language cook- 1745. This book is widely accepted as the first English language cook- book. Notably, Hannah Glasse, the author., did not receive credit until book. Notably, Hannah Glasse, the author., did not receive credit until decades after its first printing. decades after its first printing. DESSERT DESSERT SELECT FROM CITY TAVERN’S DESSERT TRAY SELECT FROM CITY TAVERN’S DESSERT TRAY $35.00 PER GUEST $35.00 PER GUEST Beverages, tax & Beverages, tax & gratuity are addition- gratuity are addition- al No other discounts al No other discounts apply apply 18% gratuity will be 18% gratuity will be added to parties of added to parties of 6 or more guests 6 or more guests .
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