Category: Tavern Food

Description:	Miller’s all beef frank, on a hoagie roll, with sauerkraut.
Date:	12.25.18
Allergens:	Gluten, garlic
Plating:	Basket and liner
Price:	$                                        11.00

Portion	Plate Component
1 each	Hot dog, split
1 each	Hot dog bun, split
3 oz.	Baked beans
2 oz.	Sauerkraut

Split the hot dogs down the center, leaving a hinge. Oil the griddle, then lay the hot dog, cut side down, onto the griddle and cook until golden brown. Turn over to heat completely through. Heat the sauerkraut until hot, Butter the cut faces of the roll, then griddle until golden brown. Place the roll in the basket, and lay the dog on the roll, cut side up. Arrange the sauerkraut over the top.

Serve with baked beans, fries, or side salad. If not fries, then serve the dog in an oval basket.

Description:	Garlic croutons, shaved Parmesan cheese
Date:	12.25.18
Allergens:	Egg, dairy, garlic
Plating:	Tavern plate
Price:	$                                          7.00

Portion	Plate Component
1 head	Romaine
1 1/2 oz.	Caesar dressing
2 oz.	Croutons
1/2 oz.	Parmesan cheese from the grater
2 each	White anchovy filets

Cut the root end from the romaine head, then separate the leaves into a mixing bowl. Squirt the dressing around the edges of the bowl and over the leaves. Toss to coat evenly. Arrange the leaves on the plate with the largest leaves on the bottom, gradually adding smaller and smaller. Arrange the croutons over the salad, then grate the cheese over the top. Garnish with two white anchovy filets crossed over the top.

Description:	Oyster crackers
Date:	12.25.18
Allergens:	Garlic, onion, chili, dairy, shellfish
Plating:	Tavern bowl, tavern plate, banana leaf
Price:	$                                          7.00

Prepare the cold chowder base by combining 64 oz. of base with 6 oz. of cream. Mix well to combine. Refrigerate.

Portion	Plate Component
8 oz.	White clam chowder
1 pk.	Oyster crackers

Heat the chowder in a small pot until simmering. Transfer to a warm bowl. Garnish with chopped parsley. Serve oyster crackers on the plate.

Description:	Sweet onions coated in seasoned flour and fried crisp.
Date:	12.25.18
Allergens:	Onion, gluten, chili, garlic
Plating:	Small oval
Price:	$                                          4.00

Portion	Plate Component
7 oz.	Yellow onions, peeled and sliced on 1.5.
2 oz.	Seasoned flour

Slice the onions on the slicer set at 1.5 then toss to separate rings. Make 6 oz. portions, and store in baggies.

Place one portion of sliced onions into the basket in the seasoned flour bowl, and toss to coat completely. Shake excess flour off, then transfer to the fryer at 350 F. in a fry basket. Stir with the skimmer, separating the rings. Cook, stirring and turning over until golden brown.

Transfer to a seasoning bowl, and season lightly with salt and pepper mix.

Transfer to a warm small oval plate, and garnish with chopped parsley.

Description:
Date:	12.25.18
Allergens:	None
Plating:	Oval basket with paper liner.
Price:	$                                          4.00

Portion	Plate Component
12 oz.	Frozen fries

Portion the fries and place into the fry tank of the fryer at 350 F. Cook until beginning to take color, about three minutes. Remove from the hot fat, and drain well. Transfer to the seasoning bowl, and season well with salt and pepper mix.

Transfer to a paper-lined oval basket, and garnish with chopped parsley.

Description:	Salt and sugar cured bacon, double smoked.
Date:	12.25.18
Allergens:	none
Plating:	Small oval
Price:	$                                          6.00

Portion	Plate Component
5 strips	Par-cooked bacon

Arrange the bacon on a rack on a sheet pan, and bake at 450 F. until rendered and starting to brown. Do not cook completely. Remove from the oven, and cool. Transfer to paper towel-lined 1/3 pan and reserve.

To serve, place five slices of par-cooked bacon on the hot area of the griddle under a steak weight. Cook until sizzling and browning, then remove and drain on paper towels. Serve on a small oval plate. Garnish with chopped parsley.

Description:	Ranch dressing and Crystal hot sauce
Date:	12.25.18
Allergens:	Chili, dairy, gluten
Plating:	Oval  basket, two ramekins
Price:	$                                        10.00

Portion	Plate Component
4 pieces	Marinated chicken wing flats
4 pieces	Marinated chicken wing drumettes
3 oz.	Seasoned flour
1 ramekin	Ranch dressing
1 ramekin	Crystal hot sauce

Select four of each shape wing joint, and place into the seasoned flour. Coat well, then shake off excess and deep fry at 325 F. until golden brown and beginning to float. Remove from the hot oil, and drain well. Transfer to seasoning bowl, and sprinkle with salt and pepper mix. Transfer to paper lined basket, and garnish with ranch dressing and Crystal hot sauce.

Description:	Castelvetrano olives dipped in buttermilk and coated with seasoned flour. Served with lemon.
Date:	12.24.18
Allergens:	Dairy, gluten, garlic, chili
Plating:	Small oval
Price:	$                                          6.00

Portion	Plate Component
4 oz.	Castelvetrano olives
2 T.	Buttermilk
1 oz.	Seasoned flour
1 each	Lemon wedge

Drain the olives from the brine, then portion into portion bags. Add 2 tablespoons of buttermilk to each bag.

To serve, transfer the contents of the bag to the seasoned flour, and coat completely. Transfer to the basket and shake excess flour off. Transfer to the deep fryer, and cook until lightly browned.

Remove from the hot fat, and transfer to a seasoning bowl. Season well with salt and pepper mix. Transfer to a small oval, and garnish with a lemon wedge.

Description:	with miso mustard sauce
Date:	12.22.18
Allergens:	Gluten
Plating:	Small oval, ramekin
Price:	$                                          6.00

Portion	Plate Component
4 oz.	Haricots vertes, defrosted
1 oz.	Green bean batter
1.5 oz.	Miso mustard sauce

Place the beans into a small mixing bowl with the batter and toss to coat. Drop into the hot fryer, a few beans at a time. Fry until golden brown. Remove from the oil, and drain. Transfer to a small bowl, and season with salt and pepper mix. Plate on a small oval with the mustard sauce in a ramekin.