Menus

Fall Harvest Week 2018 at Braddock’s Tavern

Course One

SPICED CORN BISQUE
SERRANO OIL

ENDIVE SALAD
BLOOD ORANGE, POMEGRANATE, MINT, HAZELNUTS, RICOTTA

CANDY-STRIPED BEETS
WALNUT AND GOAT CHEESE CRUMBLE, AGAVE NECTAR

POACHED PEAR SALAD
RACLETTE OF GRUYERE, TOASTED CRUSTINI

Course Two

VENISON AND AMARENA CHERRY SAUSAGE
BEET MOLE

BUTTERNUT SQUASH EMPANADA
FIVE-SPICE AIOLI

SHRIMP AND PORK BELLY
SPICED PEPPER JAM

SALMON AND WHITEFISH LOLLIPOP
WASABI CRÈME FRAICHE

Course Three

“COQ AU VIN”
SQUAB, GOLDEN BEET AND PANCETTA RELISH

PAELLA
SAFFRON CALABAZA, CALAMARI, MUSSELS, GRILLED OCTOPUS, ANDOUILLE SAUSAGE

WILD BOAR SHORT RIB
SMOKED SWEET POTATO GNOCCHI

FALL HARVEST
LOCAL GRAINS AND VEGETABLES

VEAL BLANQUETTE
CIPPOLINI ONIONS, CRIMINI MUSHROOMS, NAVARIN SAUCE

Course Four

COOKIE DOUGH EGGROLL
SWEET MARSCAPONE

PUMPKIN PIE “S’MORES”
“DIAGNOSIS DELICIOUS …” H. SIMPSON

CAKE POPS
CHEF’S AMUSE

CIDER HOUSE RULES
APPLE CIDER FLOAT & DONUT

- Call 609-654-1604 For Reservations
- Price Does Not Include Tax and Gratuity
- Menu Subject To Change