PlumpJack Cafe Sample Dinner Menu

FIRST COURSE

FARMER’S MARKET SALAD 11.00
Summer Produce, Asiago, Toasted Pine Nuts, Sherry Vinaigrette

GRILLED STONE FRUIT SALAD 16.00
Spanish Spring Arugula, Toasted Cashews, Chardonnay-Mint Vinaigrette

CAESAR SALAD 11.00
Little Gem Lettuce, Grana Padano, Boquerones

CHESAPEAKE BAY SOFT SHELL CRAB 15.00
Avocado-Poblano Puree, English Cucumber, Compressed Watermelon

CRISPY VEAL SWEETBREADS 14.00
Strawberry Aigre-Doux, Sugar Cane, Easter Egg Radish

SEAFOOD CEVICHE CONES 15.00

SECOND COURSE

SUMMER VEGETABLE “GRATIN ” 23.00
Polenta, Roasted Beets, Turnips, Sunburst Squash, Watercress Pistou

PAN ROASTED PACIFIC SNAPPER 29.00
White Corn Succotash, Tomato Consommé, Mint Oil

SALMON CREEK PORK TENDER LOIN 31.00
Coriander-Cumin Dry Rub, Cranberry Beans, Tomatillo Salsa

DURHAM RANCH NATURAL BEEF RIBEYE 34.00
Bacon Confit German Butterball Potatoes, Haricot Verts, Maitre d’Hotel Butter

FULTON VALLEY ORGANIC CHICKEN BREAST 26.00
Ratatouille, Braised Baby Fennel, Picholine Olive Tapenade

SEARED DIVER SCALLOPS 29.00
Red Beet-Mascarpone Orzo, Fresh Baby Corn, Tarragon Beurre Blanc

We strive to support producers that are organic & sustainable in their practices Executive Chef Ben “Wyatt” Dufresne & Kitchen Team

Please Report Outdated Menu

Last Updated 9/14/2011
All menu items & prices are subject to change with out notice.

 

 

 

 

 

 

 

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