COOPERS HALL SPRING MENU 2019 Executive Chef Keith Morris
COOPERS HALL SPRING MENU 2019 LAND AND SEA ● fried chicken, honey, chile, tarragon, vinegar BOARDS ● smoked trout croquette, remoulade ● gazpacho, smoked mussel, chile oil (GF/DF) ● chicken thigh skewer, rhubarb barbeque (GF/DF) ● crudité + french onion dip ● beet chip, salmon, caper, dill, horseradish (GF/DF) ● grilled Goat or Brie cheese + tomato jam ● shrimp skewer, tarragon-chili oil vinaigrette (GF/DF) ● artisanal cheese board ● glazed pork belly, white bean toast (DF) ● charcuterie + smoked meat board ● seaboard – oysters, boquerones, shrimp cocktail, LAND AND SEA smoked fish, tuna poke, bagna cauda, pickles, baguette, tortilla (GF) ● NY strip skewer, sorrel-mint verde (GF/DF) ● crab cakes, saffron aioli (DF) ● Tokany lamb meatball, crème fraîche, dill (GF) FLATBREADS ● blini, smoked salmon, caper, dill, horseradish ● bresaola, ricotta, honey toast ● smoked trout deviled egg with roe (DF) ● Bresaola, ricotta, smoked honey, arugula ● duck a l’orange croquette, mostarda (DF) ● Fromage blanc, onion, bacon, chive ● speck wrapped asparagus, bearnaise (GF) ● Carrot puree, kale, pecorino ● glazed pork belly deviled egg (GF/DF) ● ● Asparagus, mushroom, piave, lemon miso-ahi tuna crudo, parmesan crisp (GF/DF) ● lobster consommé en gelee, mirepoix, controne, trout roe (GF/DF) BOCADILLOS VEGETARIAN ● speck, arugula, honey ● blue cheese madeleine, buffalo foam ● cured pork loin, chicory, gouda ● onion-fennel confit, parmesan crisp ● smoked trout, remoulade, kale ● polenta-raclette croquettes, curried ketchup ● sorrel-mint pesto, carrots (vegetarian)
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