Menu Monday Tuesday Wednesday Thursday Friday Meat, Fish, And

Total Page：16

File Type：pdf, Size：1020Kb

Menu Monday Tuesday Wednesday Thursday Friday Meat, Fish, And

Menu Monday Tuesday Wednesday Thursday Friday Meat, Fish, Korean Style Grilled Pesto Chermoula Grilled Hoisin Turkey Curry and Boneless Chicken Pasta Grilled Pork Soy Ginger Seafood Beef Short Ribs Salmon Turkey, Salt, Mains Spaghettini, Pork Loin Chops, Pepper, Yellow Korean Beef Short Blistered Cherry Cilantro, Garlic, Salmon, Salt, Curry, Allspice, Ribs, Asian Pear, Tomatoes, White Wine Pepper, Sauce- Coriander, Clove, Ginger, Garlic, Mozzarella, Basil Vinegar, Lemon, Hoisin Sauce, Garam Masala, Tamari, Brown Pesto- Basil, Paprika, Cumin, Tamari, Ginger, Turmeric, Onion, Sugar, Rice Spinach, Garlic, Fresno Chiles, Rice Wine Bell Pepper, Vinegar, Sesame Lemon, Olive Oil, Olive Oil, Vinegar, Lime Tomato, Garlic, Oil, Scallions, Pea Salt, Pepper Cayenne Pepper, Juice, Garlic, Ginger, Cilantro Shoots, Sesame Salt, Pepper Green Onion, Seeds Toasted Sesame Seeds Vegetable Korean Style Pesto and Moroccan Asian Rice Slow Cooked Lentil Mains Tofu Chargrilled Stuffed Peppers Noodles Curry Vegetable Pasta Tofu, Sesame Oil, Bell Peppers, Vermicelli Rice Black Lentils, Salt, Garlic, Maple, Spaghettini, Pearl Couscous, Noodles, Carrots, Pepper, Yellow Korean Chili Kalamata Olives, Lemon, Olive Oil, Cucumber, Curry, Paste, Onion, Sun Dried Spinach, Red Celery, Pickled Allspice, Vegetable Garlic, Tamari, Tomatoes, Onion, Chickpeas, Red Onion, Stock, Coriander, Mirin, Asian Pear, Roasted Red Tomato, Harissa, Hoisin Ginger Clove, Garam Bell Pepper, Salt, Peppers, Grilled Golden Raisins, Soy Sauce- Masala, Turmeric, Pepper, Green Eggplant, Basil Orange Juice, Hoisin Sauce, Onion, Bell Pepper, Onions, Dried Pesto- Basil, Cilantro, Salt, Tamari, Ginger, Tomato, Garlic, Chiles Spinach, Garlic, Pepper Rice Wine Ginger, Cilantro Lemon, Olive Oil, Vinegar, Lime Salt, Pepper, Juice, Garlic, Grana Padano Green Onion, Cheese Toasted Sesame Seeds, Pea Shoots, Mint, Cilantro Vegetable Kimchi Watermelon Mustard Potato Sweet and Sour Shaved Broccoli w/ Side Salad Salad Grilled Chinese Vadouvan Kimchi, Long Beans Cucumber, Rice Watermelon, Baby Potatoes, Broccoli, Salt, Wine Vinegar, Salt Balsamic Spring Onions, Chinese Long Pepper, Rice Bran Reduction, Feta Whole Grain Beans, Salt, Oil, Roasted Red Cheese, Mint, Mustard, Olive Oil, Pepper, Sesame Bell Peppers, Toasted Walnuts, Salt, Pepper, Dill Oil, Sauce- Vadouvan, Dried Olive Oil, Sea Salt Brown Sugar, Cranberries, Fresh Sambal Olek Herbs Chili Sauce, Rice Wine Vinegar, Lime Juice, Honey, Cilantro, Green Onion .

Copy Link

Recommended publications

Signature Cocktails Wines by the Glass Draft Beers Night
WINES BY THE GLASS CHAMPAGNE Lido House Cuvee by Piper Heidsieck, France (19/88) Krug, Champagne, France, nv (55) WHITE WINE Sauvignon Blanc - Daou, Paso Robles, CA (14/52) Albarino (sparkling)- Carboniste, Sacramento, CA (16/64) PRE-GAME Assyrtiko - Santo, Santorini, Greece (18/69) White Blend - Domaine Mittnacht Freres, Gyotaku, Alsace, France (18/69) NEGRONI gin, campari, sweet vermouth (16) Bordeaux Blend - Chateau Fonfroide, Bordeaux, France (13/50) FRENCH 75 Chardonnay - Domaine Vocoret, Chablis, France (16/60) cognac, lemon juice, simple syrup, champagne (16) Chardonnay - Flowers, Sonoma Coast, CA (24/92) DRY MARTINI gin or vodka, dry vermouth, orange bitters, lemon twist (19) ROSE WINES Grenache/Syrah - UP, Provence, France (14/48) Pinot Noir - CEP, Sonoma Coast, CA (17/68) SIGNATURE COCKTAILS RED WINE Pinot Noir - Maison St. Vivant, Burgundy, France (16/60) CITRUS & SAGE COLLINS Pinot Noir - Siduri, Willamette Valley, OR (15/56) vodka, cara cara and blood orange, sage (14) Red Blend - Daou, Pessimist, Paso Robles, CA (17/64) THE NEWPORT CLUB gin, raspberry tea, lemon juice, egg white (15) Cabernet Sauvignon - Cultivar, Napa Valley, CA (16/60) BLACK TIE EVENT Cabernet Sauvignon - Sinegal, Napa Valley, CA (25/105) rum, walnut orgeat, maple syrup, chocolate bitters (14) FALL FRUIT FASHION bourbon, red apple old fashioned simple (15) DRAFT BEERS RICH & FAMOUS tequila, vanilla aperol, yellow chartreuse, passion fruit, lime (15) Mexican Lager - Stone, Buenavista, CA 4.7% (8) Blonde Ale - Beachwood, CA 5.5% (8) IPA - Stone, Delicious,
[Show full text]
Cooking Substitutions
COOKINGScience of Spices: Turmeric SUBSTITUTIONS General Facts The lists below are meant to help you replace ingredients with confidence. Dairy Flavor and texture are important considerations when substituting dairy products. The ingredients below are ordered from thinnest to thickest. If you don’t have the specific substitute on hand, then move up or down the list. Science of Spices: Turmeric Ingredient Substitution General Facts Half-and-half or heavy cream thinned with water, Milk evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk. Thicken milk with a little cornstarch or flour (about Half-and-half 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water. For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased Heavy Cream sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream. If using butter to conduct heat, as in pan-frying, use olive oil or other fats. For flavor substitutions, like butter in risotto or Butter polenta, a number of creamy options like heavy cream or mascarpone will work. Tangy, textural ingredients like crema, crème fraîche, Creamy mascarpone, Neufchâtel, Quark, queso fresco, sour cream or Dairy Products yogurt of any variety can be used interchangeably. CheeseScience of Spices: Turmeric When substituting cheese, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility.
[Show full text]
Vadouvan Shrimp & Sweet Chili Sauce
Vadouvan Shrimp & Sweet Chili Sauce with Aromatic Rice & Sesame Seeds 25–35 MINS 2 SERVINGS In this dish, fragrant vadouvan curry powder lends its warming flavor to plump, juicy shrimp, which we’re finishing with a drizzle of sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. We’re serving them over a bed of aromatic rice and a vibrant duo of sautéed bok choy and sweet peppers, then finishing it all with a sprinkle of crunchy sesame seeds. MATCH YOUR BLUE APRON WINE Zesty & Tropical Serve a bottle with this symbol for a great pairing. Ingredients 10 oz 1 10 oz 1/4 cup 1 1-inch piece 1 tsp TAIL-ON SHRIMP* LIME BABY BOK CHOY SWEET CHILI GINGER BLACK & WHITE SAUCE SESAME SEEDS 1/2 cup 2 cloves 4 oz 1 Tbsp 2 tsps SUSHI RICE GARLIC SWEET PEPPERS SESAME OIL VADOUVAN CURRY POWDER *peeled & deveined To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. 1 1 Prepare the ingredients: F Wash and dry the fresh produce. F Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. F Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. F Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. F Combine the sliced peppers and chopped bok choy stems in a bowl.
[Show full text]
Vadouvan Chicken & Mango Chutney Sauce
Vadouvan Chicken & Mango Chutney Sauce WW™ APPROVED with Green Beans & Mustard Seed Rice 30–40 MINS 2 SERVINGS The star of this bold Indian dish is our vibrant mango chutney—a beloved condiment that combines the sweet fruit with ginger, lemon juice, garam masala, and more—whose brightness perfectly complements the warming vadouvan curry powder on our seared chicken. On the side, we’re quickly toasting and cooking rice with piquant mustard seeds for exciting bursts of flavor in each bite. MATCH YOUR BLUE APRON WINE Crisp & Minerally Wine is not included in SmartPoints® Scan this barcode in your WW app to track SmartPoints® Ingredients 2 6 oz 2 Tbsps 1 1/2 tsps BONELESS, GREEN BEANS MANGO CHUTNEY BROWN & SKINLESS CHICKEN YELLOW BREASTS MUSTARD SEEDS 1/2 cup 1 clove 2 Tbsps 2 tsps SUSHI RICE GARLIC CRÈME FRAÎCHE VADOUVAN CURRY POWDER To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. To learn more about WW and SmartPoints visit ww.com. The WW logo, SmartPoints and myWW are the trademarks of WW International, Inc. and are used under license by Blue Apron, LLC. 1 1 Make the mustard seed rice: F In a small pot, heat a drizzle of olive oil on medium-high until hot. F Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). F Add a big pinch of salt and 3/4 cup of water (carefully, as the liquid may splatter).
[Show full text]
VADOUVAN CURRY POWDER Vadouvan Is a French Spin on Indian Curry Powder and One of the Must-Haves in My Pantry
VADOUVAN CURRY POWDER Vadouvan is a French spin on Indian curry powder and one of the must-haves in my pantry. I use it in so many dishes. I love its warm heat, rounded flavours and intoxicating fragrance, thanks to lovely curry leaves. Makes: about 1/4 cup Time: 10 minutes INGREDIENTS METHOD 1 tsp fenugreek seeds 1. Place all Vadouvan spice mix ingredients into mixing 2 tsp cumin seeds bowl and toast 6 min/Varoma/speed 1, measuring cup 1 tbsp coriander seeds removed. 1 tsp ground turmeric 20 fresh curry leaves 2. Insert measuring cup. Mill 1 min/speed 9. Transfer into 1 tbsp brown mustard a sealed container and use as needed. seeds 2 tsp dried chilli flakes 1 tsp salt flakes Tips ½ tsp black peppercorns • You can use dried curry leaves in this dish but fresh have more flavour. I have a curry leaf plant in a pot outside my kitchen door: they’re pretty hardy. Otherwise, look for curry leaves in Asian grocers. You can freeze any you don’t use and pop them into your next batch of Vadouvan. • Triple the Vadouvan recipe so you’ve always got it on hand! • Va-voom with Vadouvan: you must try it in my Emergency Lentil Soup and Butter Chicken! It’s also great with roasted carrots or as a rub for lamb and chicken. Just mix a tablespoon with a good slug of olive oil to make a nice thick marinade or dressing. Scrambling some eggs or making an omelette? Add some vadouvan! Want more ideas? See here.
[Show full text]
Share Winter SALADS SANDWICHES Entrées SIDES
WINTER 2020 CHICAGO LOOP In light of our mandated seating restrictions, we Welcome! Per Illinois state mandate, please wear respectfully ask that you honor the suggested masks when standing and while seated when staff dining times of 90 minutes for parties of two members are at your table. and two hours for parties of three or more. start & Share Chicken & Orzo Soup ...........................8 Hand Cut Steak Tartare ........................ 21 English peas, carrots vadouvan curry mustard, capers, shallots, parmesan, grilled baguette (T) Crispy Fried Pickles ............................ 10 smoked serrano aioli Jumbo Lump Crab Cake ....................... 20 cripsy seared crab cake, remoulade sauce (SH) Gage Scotch Egg ................................ 12 hard boiled duck egg, fennel sausage, herbed mustard aioli Acanto’s Three Cheese Fonduta ............... 15 grilled ciabatta, nice balsamic (V) P.E.I. Mussels .................................. 18 add prosciutto 6 saffron broth, n’duja sausage, grilled lemon (SH) WInter SALADS Wedge Salad .................................... 15 Roasted Beets ................................. ..14 gem lettuce, heirloom tomato, nueske bacon, cabrales cheese, grapefruit, pine nuts, pomegranate vinaigrette (N/V) crumbled blue cheese, house ranch dressing (GF) Apple Salad Super Green ................................. ..14 ..................................... 13 tuscan kale, spinach, arugula, avocado, quinoa, pumpkin seeds, local apples, gem lettuce, fresh herbs, candied walnuts, green goddess dressing (GF/V)
[Show full text]
Spice Blends &Amp
[vc_row][vc_column][vc_column_text] Follow us on Facebook to keep up to date on our new creations and seasonal products! All of our blends are naturally gluten free and vegan friendly unless otherwise specified. Our products are not suitable in case of mustard allergy, due to the risk of cross- contamination. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] ADOBO SEASONING – contains honey ANCHO HONEY CITRUS BLEND – contains honey APPLE PIE SPICE ASIAN SPICE BLEND – NO SALT BASQUE SEASONING BBQ SPICE BLEND BBQ SPICE BLEND , HICKORY FLAVOR BERBERE (ETHIOPIAN) SPICE BLEND BULGOGI SEASONING CAJUN BLACKENING SEASONING CANADIAN STEAK SEASONING CHAKALAKA SPICE CHERMOULA SEASONING CHILE-LIME SEASONING CHILE LIME ADOBO SEASONING CHILI & LEMON SUGAR CHILI POWDER, DARK CHILI POWDER, LIGHT CHILI SEASONING, ALAMO CHILI SEASONING, NO SALT CHINESE 5 SPICE POWDER – NO SALT CHIPOTLE BBQ SEASONING – contains honey CHIPOTLE CREOLE SPICE CHORIZO SPICE BLEND CINNAMON SUGAR CITRUS & GINGER SPICE BLEND COFFEE CHILE PEPPER RUB CUBAN MOJO – contains honey CURRY POWDER, GOAN – contains dairy & tree nuts CURRY POWDER, HOT (THAI, YELLOW) CURRY POWDER, INDONESIAN RENDANG CURRY POWDER, JAPANESE, YELLOW CURRY POWDER, KASHMIRI SAFFRON – NO SALT CURRY POWDER, MADRAS CURRY POWDER, RED THAI CURRY POWDER, ROGAN JOSH – NO SALT CURRY POWDER, SWEET, ORGANIC – NO SALT CURRY POWDER, VADOUVAN FRENCH MASALA CURRY POWDER, VINDALOO DUKKAH (DUQQA) – contains almonds & hazelnuts EVERYTHING BAGEL SEASONING FAJITA SPICE BLEND FRENCH MUSTARD & HERB
[Show full text]
Missing an Ingredient? Here’S What You Can Use Instead
Missing an Ingredient? Here’s What You Can Use Instead Don’t worry: You probably have something in your kitchen that will work. It might even improve the recipe. By Alexa Weibel April 11, 2020 NY Times The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture, flavor and cook time, and make decisions according to taste, you’ll greatly expand your options — and you may even end up with a dish you like better than the original. Dairy Flavor and texture are important considerations when substituting dairy products. When working with liquids, you can doctor consistency easily, thickening milk with a little flour or cornstarch to mimic half-and-half, or thinning out Greek yogurt with water to replicate milk. The ingredients below are ordered from thinnest to firmest; if you don’t have the desired substitute for a specific item, feel free to move up or down the list. Milk: Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk. Half-and-half: Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water. Heavy cream: For 1 cup heavy cream, substitute 3/4 cup milk plus 1/4 cup melted butter (for richness), or simply thicken 1 cup milk with 1 to 2 tablespoons cornstarch or even flour.
[Show full text]
STARTERS Bateau Salad—Chickpeas, Preserved Vegetables
STARTERS Bateau Salad—chickpeas, preserved vegetables, salami cotto, red wine-dijon vinaigrette 13 Baby Lettuces—radishes, mint, toasted garlic and sherry vinegar 12 *Carpaccio— coffee aioli, marinated spring onions, spicy greens, onion ash 13 Beef Liver Pâté—spent grain, dandelion, cherries and px vinegar 12 Veal Sweetbreads—spot prawn sauce, pickled apple, chervil 19 *Steak Tartare— beet green sauerkraut, dill, cured yolk, rye toast 16 *King Salmon—crème fraîche, cabbage, whole grain mustard, pine 17 Dry Aged Beef Meatballs—broken black barley, kohlrabi, horseradish 11 Reuben Mille Feuille—smoked brisket & belly, purple cabbage, russian dressing, rye 12 BŒUF *Our approach to preparing beef is about the whole animal. Steaks butchered in house, sold by weight & served á la carte with your choice of butter. Our butcher, Tom, offers many unique cuts that change on a daily basis, with limited availability. See chalkboard for today’s cuts. Please allow 40 minutes to 1 hour for steaks to be prepared. k *Chef’s Tasting Menu – 5 courses prepared for the whole table 85 per person Tasting Menu Beverage Pairings 40 k SIDES Potato Chips— buckwheat honey, toasted sesame seeds 6 Frites & Aioli 6 Charred Escarole—smoked beef belly, sourdough crouton, soft egg, button mushroom 12 Fried Summer Squash—chickpea batter, squid ink, romesco 10 Baby Turnips—brown butter, rhubarb, currants, champagne vinegar 12 Buttery Mashed Potatoes 10 BUTTERS & EXTRAS Butters: Bone Marrow, Preserved Lemon & Brown Butter, Anchovy or Vadouvan 3 Seasonal Ketchup, Aioli, Dijon Mustard, Horseradish Condiment 2 20% SERVICE CHARGE This charge is retained by the house, 100% of which is distributed to staff *Consuming, raw, undercooked, or unpasteurized foods may increase foodborne illness risks.
[Show full text]
Vadouvan-Spiced Vegetable Fritters with Lemon Yogurt & Butter Lettuce Salad
Vadouvan-Spiced Vegetable Fritters with Lemon Yogurt & Butter Lettuce Salad Crispy, vegetable-filled fritters are a tasty delight in cuisines across the world. Our fritters showcase a trio of vegetables—cauliflower, spinach and potato—which we’re mashing together before pan-frying them. The owe their warming, aromatic flavor to Vadouvan curry powder, a type of French-influenced blend that often includes shallots alongside classic spices like cumin and turmeric. A dipping sauce of bright, lemony yogurt offers a cooling complement to the fritters and echoes the dressing for our pickled beet and butter lettuce salad. Blue Apron Wine Pairings Arco von Kammersbründl Grüner Veltliner, 2015 Cristián Pino Belmar Sauvignon Blanc, 2015 Ingredients 1 Cage-Free Farm Egg 4 Ounces Spinach 3 Cloves Garlic 3 Radishes 1 Head Butter Lettuce 1 Head Cauliflower 1 Lemon 1 Yukon Gold Potato Knick Knacks 2 ½ Ounces Sliced Pickled Beets 2 Tablespoons Crumbled Feta Cheese 1 Tablespoon Vadouvan Curry Powder ½ Cup Matzo Meal ½ Cup Plain Greek Yogurt Makes: 2 servings Prep Time: 15 minutes | Cook Time: 30–40 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1116 Recipe #1116 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1116 1 2 Prepare the ingredients & make the sauce: Cook the cauliflower & potato: Wash and dry the fresh produce. Heat a large pot of salted water to Add the cauliflower and potato to the pot of boiling water and boiling on high. Using a peeler, remove the lemon rind, avoiding the cook 11 to 13 minutes, or until tender when pierced with a fork.
[Show full text]
Vadouvan Tofu & Coconut-Ginger Curry
Vadouvan Tofu & Coconut-Ginger blueapron.com Curry with Bok Choy, Carrots & Rice 2 SERVINGS | 25–35 MINS Look for customizable options coming to all customers soon! OR A L L & Serve with Blue Apron IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or F wine that has this symbol A R C at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* O I M A T blueapron.com/wine Ingredients 10 oz Tail-On 1/2 cup Long Grain 14 oz Firm Tofu Shrimp1 White Rice 1 13.5-oz can Light 1 Lime 10 oz Baby Bok Choy Coconut Milk 1 Tbsp Yellow 6 oz Carrots 1 piece Ginger Curry Paste 1/4 cup Cilantro 1 Shallot 1/4 cup Rice Flour Sauce 2 tsps Vadouvan Curry Powder 1. peeled & deveined *Ingredients may be replaced and quantities may vary. Step 4 continued: 1 Press & dice the tofu • Place an oven rack in the center • Transfer to the sheet pan and arrange in an even layer. Drizzle with of the oven; preheat to 450°F. olive oil. • Drain the tofu, then place on a • Bake 14 to 16 minutes, or until browned and slightly crispy. Remove paper towel-lined work surface. from the oven. Place several layers of paper towels on top, then place a CUSTOMIZED STEP 4 If you chose Shrimp heavy-bottomed pot (or pan) on shrimp top of the paper towels. - Meanwhile, pat the dry with paper towels. curry powder • Set aside to release the excess - Place in a large bowl.
[Show full text]
Full Menu Electric Lemon
BRUNCH COLD 7 ORANGE 7 GRAPEFRUIT PRESSED JUICES COFFEE 4.5 DRIP COFFEE 5.5 MACCHIATTO 4.5 ESPRESSO 5.5 CAPPUCCINO 5 CORTADO 4.5 LATTE TEA 9 JASMINE 9 DECAF ENGLISH BREAKFAST 9 EARL GREY 9 BLUE NILE 9 GENMAI MATCHA CHAMOMILE 9 JAPAN SENCHA MIKADO COLD & RAW 24 NEW-FASHIONED 21 CHILLED OYSTERS DEVILED CRAB shallot mignonette creamy ginger and toasted dressing, black pepper crunchy celery and ginger crumb 18 FLUKE TARTARE horseradish and lemon snow FROM THE 20 LITTLE GEM 16 FANCY GARDEN LETTUCES VEGETABLES cucumber, crunchy AND DIP seeds and yogurt carrot juice and dressing fermented soy bean PLEASE NOTE, MENU OFFERINGS ARE SUBJECT TO CHANGE BASED ON INGREDIENT AVAILABILITY BRUNCH GETTING 18 PASTRY BASKET 14 REGENERATE BOWL STARTED buttermilk butter and granola, dried fruits apple butter and oat milk 14 CHIA SEED BOWL 14 BEAUTY BOWL cacao, brazil beet yogurt, nuts and dried fruits honeycrisp apple, grapes, pistachio and bee pollen BRUNCH & 19 AVOCADO TOAST 22 TWO EGGS FARM EGGS two poached eggs ANY STYLE and crunchy seeds spelt toast, chicken sausage and market fruit 18 BREAKFAST SANDWICH scrambled eggs, 22 EGGS BENEDICT chicken sausage and smoked ham and pickled jalapeño black lime hollandaise 16 FARM EGG OMELET 17 FLAXSEED PANCAKE ny state cheddar and ny state maple syrup, radical farm greens fresh fruit and whipped butter SANDWICHES 26 ELECTRIC LEMON 15 GRILLED CARROT CHEESEBURGER BANH MI avocado, cheddar and cilantro, pickled daikon dijon aïoli and jalapeño ADDITIONAL 9 SMOKED NIMAN 7 SMASHED AND RANCH PORK FRIED FINGERLING BACON POTATOES smoked pimento aïoli 9 MAPLE GLAZED TURKEY BACON 12 ASSORTMENT OF with black pepper SEASONAL FRUITS 9 DUFOUR HERBED 11 POLENTA FRIES CHICKEN SAUSAGE romesco 6 ESS-A-BAGEL philadelphia cream cheese *CONSUMING RAW OR UNDERCOOKED MEALS, POULTRY, SEAFOOD, SHELL-FISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
[Show full text]