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Spring Restaurant Week 2019 at Braddock’s Tavern

Course One

SPRING ONION SOUP
GOAT CHEESE CRÈME FRAICHE

RADISH SALAD
GINGER PANNA COTTA, CANE VINEGAR

PANZANELLA
FENNEL, RADICCHIO, MANCHEGO, SOPPRESSATA

GRILLED ASPARAGUS SALAD
FRIED DUCK EGG, BROWN SUGAR BACON VINAIGRETTE

Course Two

CAULIFLOWER FLATBREAD
SMOKED SALMON, CAPER, ONION, TOMATO, SCALLION

LAMB BEIGNET
GARLIC, MINT GASTRIQUE, LIME RAPPE

“HAM AND EGGS”
PROSCIUTTO, DEVILED EGG, ENGLISH PEAS

OYSTERS AND PEARLS
FRIED CAPE MAY SALTS, ISRAELI COUSCOUS

Course Three

MAHI-MAHI
POLENTA CAKE, ROOT VEGETABLE SLAW, CITRUS BEURRE BLANC

CHICKEN THIGHS
WARM MARBLE POTATO SALAD, MARKET VEGETABLE

LAMB T-BONE
SMASHED YUKON GOLD, MARKET VEGETABLE, CABERNET SYRUP

BERKSHIRE PORK CHOP
APPLE BACON SALSA, QUOXEIN FARMS CRANBERRY STILTON

SPRING LANDSCAPE
LOCAL FARMER’S MARKET VEGETABLES

Course Four

PEANUT BUTTER PIE
GUATEMALAN RIPPLE ICE CREAM

LEMON OLIVE OIL CAKE
BALSAMIC GLAZE, BASIL SIMPLE SYRUP

CHOCOLATE PAVLOVA
CRÈME ANGLAIS

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