As the elections pass, and we get one more week of warm weather, Robbie will be cooking steaks, butternut squash, crab cakes, and lobster and crab baked ziti for take-home or for dinner on the Big Bear patio.
The meal comes with Braised Arrowhead Cabbage, a bitter greens escarole salad, au gratin peewee potatoes, and a fresh-baked family-sized caramel sugar cinnamon bun with vanilla cream sauce for dessert.
Build your meal with the entrees and sides that work best for you (with fall salads, crab cakes, honey glazed St. Louis ribs, and additional kids options).
-
MENU
- MAINS -
Grilled Steak Tagliata
wild arugula, fennel and olive mostarda
Wood-Roasted Maine Lobster and Crab Baked Ziti
chickpeas, herb breadcrumbs
~vegetarian option~
Butternut Squash Fritters
w/smoked mozzarella, grilled radicchio, caramelized fennel, and roasted onions
- SIDES AND SALADS -
Bitter Greens Salad
escarole, red onion, bread crumb, red wine dressing
Braised Arrowhead Cabbage
Reids apples, fresno peppers, orange blossom honey agrodolce dressing
Au Gratin Peewee Potatoes
rosemary, caramelized onions, parmigiano
Marinated Beets
- DESSERT -
CARAMEL SUGAR Cinnamon Bun
berries vanilla cream sauce
ADD-ON ENTREES
Baked Maryland Crab Cakes
Chesapeake Blue crab slowly baked with pimento dip and red chili mayo
1/2 Rack of Wood-Roasted Hot Honey Pork Ribs
slow-roasted all-natural Lancaster, PA pork, hot honey, chili
Butternut Squash Fritters
w/smoked mozzarella, grilled radicchio, caramelized fennel, and roasted onions
Additional Cinnamon Bun
family size w/vanilla bean sweet-cream icing
Mac and Cheese w/Aged Shelburne Cheddar
Grass-Fed Beef Meatballs
KIDS
Fusilli Noodles and Parmesan
Cheese Pizza w/Mozzarella and Tomato
AVAILABLE IN THE EVENING HOT AND READY: THURSDAY - SATURDAY
(5:30pm to 8pm)
AVAILABLE IN THE DAY TO REHEAT AT HOME: SUNDAY
(1pm-3pm)
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