HAND-MADE DUMPLINGS Households There Is Some Simple Dish, If Only a Herring, to Go with a Glass of Vodka
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Appetizers/Sharers Helpful Info
MAIN MENU SERVED FROM 12PM UNTIL HALF AN HOUR BEFORE CLOSE EACH DAY. TAKE OUT AVAILABLE ALL DAY, EVERY DAY. SAVE TIME AND RING TO PLACE LUNCH ORDERS IN THE WEEK. CALL US ON 0151 708 5005 APPETIZERS/SHARERS BUFFALO HOT WINGS SML £6.00 / LRG £8.50 / XL £13.50 Hot and spicy buttermilk marinated chicken wings. Packs a punch. American or Grated Cheddar Cheese / Peanut Butter / £1.00 Served with blue cheese sauce and celery sticks. Caramelised Onion / Sauerkraut / Baconnaise / Buffalo Hot Sauce / FSK Secret Sauce / Blue Cheese Sauce. MARYLAND CRAB CAKES SML £6.00 / LRG £8.25 Smoked Applewood Cheddar / Stilton / Swiss Cheese. £1.25 Crab claw meat, red peppers and celery with Maryland Old Bay Seasoning served with lemon and our kicking Tiger sauce. Smoked Streaky Bacon / Fried Egg. £1.50 Pastrami / Chilli Beef. £2.75 STICKY SAUSAGE LINKS £5.75 Pork chipolatas with caramelised onions, BBQ sauce and honey mustard dip. Chilli Beef with Cheese. £3.25 SWEETCORN FRITTERS (V) SML £5.50 / LRG £7.50 Juicy corn niblets and red pepper bound in a light, spicy batter. CLASSIC CAESAR (GF AVAILABLE) SML £5.50 / LRG £7.50 Crisp Romaine leaves, Parmesan shavings, crunchy garlic croutons and House Caesar dressing. Add chicken breast for an extra £2.50. FRIES (GF) (VG) £2.75 BOSTON CLAM CHOWDER (GF AVAILABLE) £6.75 Seasoned with rosemary salt. Traditional rich cream-based chowder with onion, potato, celery, clam meat and bacon. Served with rye bread and butter. FSK SLAW (GF) (V) £4.00 House recipe with apple, peppers, celery, onion, carrot, red and white SWEETCORN CHOWDER (V) (GF AVAILABLE) £5.50 cabbage and yoghurt dressing. -
Entrees: Sides
Entrees: 1/3lb. WOW burger...................................$4.75 1/3lb. hamburger seasoned with a special seasoning blend; topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo. Add cheese for $0.50 Add bacon for $0.75 Add grilled peppers and/or mushrooms for $0.25 Steak & Cheese Sub...............................$5.75 Grilled steak with green peppers and onions topped with melted mozzarella cheese on a hoagie roll. Sausage Dog...........................................$3.25 1/4lb. smoked sausage topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Hot Dog.....................................................$3.00 All-beef hot dog topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Corn Dog..................................................$2.50 State Fair honey-flavored breaded hot dog. Chicken Breast Chunks...........................$4.50 6 chunks of breaded chicken breast meat; served with BBQ, honey mustard, or Ranch sauce. Grilled Chicken Sandwich.........................$5.00 Chopped chicken breast grilled and topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo on a hoagie roll. Sides: Mozzarella Sticks.....................................$4.00 5 breaded mozzarella sticks served with marinara sauce or ranch dressing. Nachos......................................................$3.75 Tortilla chips topped with your choice of chili (no beans), cheese, and jalapenos. Onion Rings..............................................$3.75 10 rings of minced onion breaded and deep-fried. Jalapeno Poppers.....................................$3.75 5 breaded jalapeno slices stuffed with cheddar cheese served with marinara sauce or ranch dressing. Side Salad………........................................$3.50 Tomatoes, carrots, onions, & cucumbers on a bed of lettuce. Served with choice of dressing: French, Italian, 1000 Island or Ranch French fries..............................................$3.75 1/2lb. -
Vegetables: Preserve & Serve
Vegetables: Preserve & Serve Processes Summer & Fall 2019 Presented by UCCE Master Food Preserver Program of Central Sierra 311 Fair Lane, Placerville CA 95667 (530) 621-5502 http://ucanr.edu/mfpcs UC Master Food Preserver Program Mission: To teach research-based practices of safe home food preservation to the residents of California. Funding for Vegetables: Preserve & Serve Processes was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment. -
AP-42, Vol. 1: Final Background Document for Pickels, Sauces And
Emission Factor Documentation for AP-42 Section 9.8.3 Pickles, Sauces, and Salad Dressings Final Report For U. S. Environmental Protection Agency Office of Air Quality Planning and Standards Emission Factor and Inventory Group EPA Contract No. 68-D2-0159 Work Assignment No. II-03 MRI Project No. 4602-03 August 1995 Emission Factor Documentation for AP-42 Section 9.8.3 Pickles, Sauces, and Salad Dressings Final Report For U. S. Environmental Protection Agency Office of Air Quality Planning and Standards Emission Factor and Inventory Group Research Triangle Park, NC 27711 Attn: Mr. Dallas Safriet (MD-14) EPA Contract No. 68-D2-0159 Work Assignment No. II-03 MRI Project No. 4602-03 August 1995 NOTICE The information in this document has been funded wholly or in part by the United States Environmental Protection Agency under Contract No. 68-D2-0159 to Midwest Research Institute. It has been reviewed by the Office of Air Quality Planning and Standards, U. S. Environmental Protection Agency, and has been approved for publication. Mention of trade names or commercial products does not constitute endorsement or recommendation for use. ii PREFACE This report was prepared by Midwest Research Institute (MRI) for the Emission Factor and Inventory Group, Office of Air Quality Planning and Standards (OAQPS), U. S. Environmental Protection Agency (EPA), under EPA Contract No. 68-D2-0159. The EPA work assignment manager for this project is Mr. Dallas Safriet. Approved for: MIDWEST RESEARCH INSTITUTE Roy Neulicht Program Manager Environmental Engineering Department Jeff Shular Director, Environmental Engineering Department August 1995 iii iv TABLE OF CONTENTS LIST OF FIGURES ........................................................ -
Passover Catering 2021
Orders must be placed by 12PM two days prior to pickup or delivery. Order requests submitted within 24 hours of pickup/delivery Passover time are subject to availability Catering We recommend ordering early to secure your preferred date and time 2021 DELIVERY Delivery is available depending on order size and distance PICKUP Orders can be picked up during regular business hours MODIFICATIONS We are unable to accommodate half-orders or modify for dietary restrictions REHEATING Food is intended for in-home reheating and FRIDAY 3/26 – SUNDAY 4/4 will come with easy reheating instructions ORDER ONLINE AT BEAUTYSBAGELSHOP.COM Our full catering menu (415) 992-NOSH | [email protected] is also available – just ask! 3838 TELEGRAPH AVENUE, OAKLAND, CA 94609 Holiday Basics Easy Order Complete Meal SEDER PLATE KIT $17 lamb shankbone, horseradish root, parsley, greens, egg, an orange (!), SEDER MEAL KIT charoset and Marisal sea salt (meant to fill the ceremonial seder plate) serves 4 CHAROSET 1 pint $14 roasted brisket, spring vegetables, nana's potato kugel, matzo ball soup, tart apple, honey, walnut, cinnamon, sweet wine and raisin charoset, mini coconut macaroons, box of matzo and chocolate matzo $132 CHOPPED CHICKEN LIVER half-pint $10 chicken liver, caramelized onion and shmaltz WISE SONS GEFILTE FISH 4 pieces $18 Sweets traditional recipe made with Pacific Ocean-caught fish, four pieces in broth $ CHICKEN SOUP serves 2 $9 MINI COCONUT MACAROONS dozen 13.50 just the broth - made with organic chickens and roasted vegetables gluten-free recipe with coconut, sweetened condensed milk, egg whites and wildflower honey $ MATZO BALLS 2 pieces per order 5 $ hand-made matzo balls in brine (soup sold separately) CHOCOLATE, CARAMEL & SEA SALT MATZO serves 2 9 Guittard bittersweet chocolate, caramel and Jacobsen sea salt Mains Extras ROASTED BRISKET serves 4 $36 1lb. -
377856 Mandeville Menu 11X16.Indd
GRAZING & Soup 50 MORSELS HOUSE SALAD 8 mixed greens, tomato, cucumber, red onion, grated cheddar and FRIED PICKLE CHIPS 750 croutons with harissa ranch dipping sauce CHOPPED BABY KALE, BUFFALO HAND CUT FRENCH FRIES 550 MOzzARELLA and Black Quinoa Salad 1150 with sea salt baby kale, roasted cherry tomatoes, browned garlic and olive oil 50 + homemade chili 1 Summer SALAD 00 50 9 + beer cheese 1 mixed greens, fresh strawberries, lightly candied walnuts, Pork RinDS 600 red onion and blue cheese crumbles with horseradish bbq sauce Caesar Salad 900 SWEET POTATO FRIES 650 romaine and shaved parmesean cheese with lime salt, honey and cilantro PANKO CRUSTED ONION RINGS 650 WITH YOUR CHOICE OF DRESSING ADD TOPPINGS with dill weed sauce vinaigrette + fried egg 150 blue cheese 00 50 + grilled chicken 5 Chicken Wings 12 ranch 00 with celery and carrot sticks thousand island + grilled salmon 6 tossed in your choice of sauce - teriyaki - house bbq - sweet chili - buffalo Homemade Tomato and Alphabet Soup 550 B 350 C - horseradish bbq SALADS with cracked pepper and buttered bread (bread served with bowl only) Fresh Baked Pretzel 750 Beer Chili 650 B 400 C with beer cheese and honey mustard topped with shredded cheddar cheese and scallions Chicken Strips 950 with choice of honey mustard, bbq or ranch BOWL o’ CHIPS 150 WICHES SAND- + guacamole 150 RIBEYE STEAK SANDWICH 1150 ribeye grilled with spanish onions, mushrooms, red and green bell peppers on a club roll + your choice of cheese 150 CAprese chicken sandwich 1250 grilled chicken breast, tomato, basil, arugula, and fresh mozzarella on a whole grain ciabatta roll 50 TURKEY, BRIE and PESTO SANDWICH 1050 Sliders 3 for 7 turkey, tomato, arugula, melted brie and pesto on a whole grain ciabatta roll Beef Sliders Turkey Club sandwich 1050 with pickles, diced onion and turkey, applewood bacon, romaine, tomato and american cheese. -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
View Our Dinner Menu
ESSEN HAUS GOOD TIMES, GOOD FOOD AND DRINK… WE. SERVE. BIER. GERMAN RESTAURANT STARTERS JUMBO PRETZEL — $7 ELLSWORTH CHEESE CURDS — $10 A giant pretzel served with Haus mustard, cheese Wisconsin-made cheese curds, breaded and fried. sauce and sauerkraut dip. Served with chipotle ranch. PRETZELS & DIPS — $6 4 hot soft pretzels served with our signature hot and KARTOFFELPUFFER — $9 sweet mustard and kraut & cream dipping sauces. 3 potato pancakes made with goat cheese and green onion. Served with a side of applesauce. METERWURST PLATE — $14 A large smoked pork bratwurst served with a hot soft ARTICHOKE DIP-$12 pretzel, sauerkraut, Haus mustard, curry ketchup Haus made artichoke cream cheese and spinach dip and choice of French fries or German potato salad. served in a bread bowl with assorted veggies. LOADED NACHOS — $12 LOUISIANA CHICKEN STRIPS-$10 A heap of chips loaded with tomatoes, green peppers, Juicy breaded chicken tenders dipped in Voodoo fresh jalapenos, cheese, sour cream and a choice of Sauce. beef, chicken, or vegetarian toppings. MAIN ENTREES Unless noted, dinner selections are served with choice of potato (baked potato, German potato salad, German fried potatoes, French fries or spätzle noodles) and choice of vegetable (sauerkraut, red cabbage or veggie of the day). Add a bowl of soup or side salad for $3. GFP* = Gluten-Free Possible — Ask your server or bartender. WIENERSCHNITZEL —$20 BIER STEAK (GFP*) — $26 Traditional schnitzel, served plain with 12 oz. ribeye prepared to temperature and topped a lemon. with our haus-made bier, mushroom and onion gravy. JÄGERSCHNITZEL —$20 WURST TELLER (GFP*) — $20 White wine sour cream gravy with button mushrooms and A trio of sausages served on a bed of sauerkraut with onions. -
Sauerkraut Braised Pork Shoulder from Chef Justin Olsen of Bink's
Sauerkraut Braised Pork Shoulder From Chef Justin Olsen of Bink’s Midtown Hackett House Cooking Class March 24, 2014 1 PORK SHOULDER (4-6#) ¼ C CANOLA OIL 2 (16 OZ) BAGS SAUERKRAUT (FROM THE REFRIGERATED SECTION) 4 GRANNY SMITH APPLES (SAVE ONE FOR GARNISH) 2 SWEET ONIONS 4 BAY LEAVES 4 JUNIPER BERRIES 24 OZ APPLE CIDER 8 OZ WHITE WINE (DRY LIKE A CHABLIS OR CHARDONNAY) 18 SMALL YUKON POTATOES (WASHED) SALT AND FRESH GROUND PEPPER AS NEEDED START BY PUTTING YOUR PREP TOGETHER: -PEEL AND GRATE 3 OF THE APPLES -PEEL AND DICE OR GRATE THE ONIONS -DRAIN AND RINSE THE SAUERKRAUT -TRIM EXCESS FAT OFF THE SHOULDER, SEASON LIBERALLY WITH SALT AND PEPPER BRAISING: -NOW THAT THE PREP IS DONE, HEAT UP A LARGE SAUTE PAN (BIG ENOUGH TO HOLD THE PORK SHOULDER) -ADD THE OIL TO THE PAN. WHEN IT JUST STARTS TO SMOKE, CAREFULLY ADD THE PORK SHOULDER. BROWN THE SHOULDER ALL THE WAY AROUND. ONCE BROWNED REMOVE FROM THE PAN, TURN DOWN THE HEAT AND LIGHTLY CARMELIZE THE ONIONS. ADDING SALT WILL HELP TO DRAW THE JUICE OUT. -ONCE ONIONS HAVE TAKEN ON SOME COLOR, DEGLAZE WITH THE WHITE WINE. ALLOW THE WINE TO REDUCE UNTIL THERE IS BARELY ANY LIQUID LEFT. THEN ADD THE CIDER. BRING TO A QUICK SIMMER, AND THEN PULL OFF THE HEAT. -AT THIS POINT, GRAB A OVEN SAFE DUTCH OVEN, LAY DOWN THE GRATED APPLE AND SAUERKRAUT, NESTLE THE PORK SHOULDER IN TO THE MIX, ADD THE BAY LEAVES, JUNIPER, AND THEN POUR THE CIDER MIXTURE OVER EVERYTHING, COVER AND BAKE IN THE OVEN AT 300 DEGREES FOR ROUGHLY 4 HOURS. -
Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219 Description: Creative Jewish deli bites & dinners served in a funky, retro eatery decorated with old photos. Phone: (804) 912-1560 Appetizers CABBAGE ROLLS stuffed with beef, served in a sweet tomato sauce with raisin CHOPPED CHICKEN LIVER, $7.00 sliced red onion, hard boiled egg, sliced radish, toasted deli bread JEWISH EGG ROLLS, $7.00 filled with chopped corned beef, kishka, & sauerkraut, served w/ honey mustard schmaltz & amba sauce. KASHA VARNISHKES, $7.00 with poached egg* MEAT KNISH, $8.00 corned beef & potato, braised red cabbage, brown deli mustard POTATO & DUCK PIEROGIES, $9.00 served in a hearty sauteed mushroom & onion sauce POTATO LATKES, $7.00 dressed with apricot apple sauce and chive sour cream SCHLUBBY FRIES, $9.00 perly’s fries topped with havarti & dill cheese, pastrami, russian dressing, chopped pickled peppers & onions, pickled jalapenos TEL AVIV TRIO, $12.00 yellow lentil hummus, babaganoush, & roasted beets w/ labneh, served with rye toast & bagel chips Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Appetizers VEGETABLE KNISH, $8.00 broccoli & potato, cheese sauce with dill Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Specialty Sandwiches CHAZERAI HOT DOG, $9.00 perly’s all beef hot dog topped with a rye crusted fried pickle, egg salad, lettuce, red onion, & fresno chili hot sauce -
PM DECK MENU NP.Pub
TOPPER’S AT THE WAUWINET DECK MENU CHARCUTERIE FROMAGE SMOKED LOCAL BLUEFISH PATE O’BANON Pickled Onions, Radish, Curry Lavash Crackers LEAF RIPENED-GOAT-GREENVILLE, IN HOUSE SMOKED ORGANIC SALMON* ST. STEPHEN Chrain, Chive, Pickled Egg, Everything Bagel Crackers TRIPLE CREAM-COW-WESTMINSTER, NY PATE CAMPAGNE BLUEBIRD Whole Grain Mustard, Cornichons, Sourdough Toast BLUE-RAW COW-MARTHA’S VINEYARD, MA TOPPER’S CLASSICS TOPPER’S CHOWDER Local Littleneck Clams, Chatham Mussels, Leeks, Peewee Potatoes, Smoked Haddock Veloute LOBSTER AND CRAB CAKE Roasted Corn Relish, Mustard Cream, Jalapeno Stuffed Olives TARTE FLAMBE Crème Fraiche, Onions, Cave Aged Gruyere, Bacon or Oyster Mushrooms GO GREEN RAW FOOD PUMPKIN POND FARM ORGANIC GREENS RETSYO OYSTERS* Pickled Carrots, Shaved Radishes, Half Dozen, Cocktail Sauce, Champagne Mignonette Citrus and Herb Vinaigrette HEIRLOOM TOMATOES HAMACHI POKE* Burrata Cheese, Micro Basil, Balsamic Vinegar Reduction, Yuzu Kosho, White Soy Sauce, Furikake, Cucumber, Extra Virgin Olive Oil Pickled Daikon, Sushi Rice DOCK TO TABLE FROM THE LAND SHRIMP AND GRITS* WAGYU BEEF BURGER* Anson Mills Grits, Vermont Cheddar, Oyster North Country Bacon, Vermont Cheddar, Pickled Onions, Mushrooms, Poached Egg, Country Ham Gravy Tomato, Boston Bibb, Old Bay Fries LOBSTER PASTA* ROASTED GIANNONE CHICKEN Butter Poached Lobster, Black Pepper Tagliolini, Smoked Mashed Fingerlings, Roasted Young Carrots, Bottarga, Meyer Lemon, Fine Herbs Black Truffle Jus ROASTED SCOTTISH SALMON PINELAND FARMS PRIME N.Y. STRIP* Butternut Squash Risotto, Ginger and Citrus Baby Arugula, Pickled Onions, Beurre Blanc Roasted Garlic and Herb Butter, Old Bay Fries A LITTLE SOMETHING EXTRA OLD BAY FRIES, COMEBACK SAUCE ORGANIC GREENS SIDE SALAD ANSON MILLS CHEDDAR GRITS, HAM GRAVY HEIRLOOM TOMATOES, BASIL, BALSAMIC ROASTED YOUNG CARROTS . -
Tonight's Menu to START & Mustard Seed Condiment 14 Pate Grand
tonight’s menu TO START Valdivia Farms Squash Blossom Fritto aborio rice dusted with buttermilk & mustard seed condiment 14 Pate Grand Mere housemade pork & chicken liver terrine, tin mustard’s smooth mustard & pacific pickle works pickles 14 Crudo of Bluefin Tuna salad of crunchy celery, caperberry pulp & smoked soy 18 Roman Style Egg Drop Soup roasted jidori chicken brodo, bloomsdale spinach & parmesan cheese 14 Avocado Hummus pistachio salsa verde, nigella seeds & za’atar lavash 12 Ceviche of Pacific Octopus shaved haricots verts, pickled peppers, compressed watermelon & yuzu vinaigrette 15 Terrine of Duck Foie Gras green tomato preserves, caramelized sesame & sangria gelee 27 Acme Smoked & Cured Fish pastrami lox, smoked sable, whitefish salad, pickled herring, raw sauerkraut & mendocino mustards 28 Chicken Liver Mousse blue chair black mission fig jam, unbound pickling walla walla onions & long peppercorn port wine gelee 16 Stracciatella Cheese saba, rosemary, toasted pine nuts & gjusta sourdough bread 14 Marinated Boston Mackerel eggplant caponata with spiced pine nuts, dandelion leaves & bagna cauda 14 Cured Meats From Our Friends prosciutto americano, salametto picante, finocchiona, calabrese, whipped lardo, 'nduja with bread & butter pickles 25 Salad of Butter Lettuce cherry tomatoes, freddy guy hazelnuts, tarragon & mustard vinaigrette 14 FOLLOWED BY Herb-Roasted Jidori Chicken heirloom quinoa tabbouleh, haricot vert, peach shrub & smoked almond salsa 29 Georges Bank Sea Scallops speck ham-endive marmalade, roasted fall root