Maison

An Urban Cookery

 
 
 
 

{Menu}

*MENU SUBJECT TO CHANGE BASED UPON INGREDIENT AVAILABILITY*

 

LYONNAISE SALAD

Frisee lettuce, warm smoked-bacon and Dijon  mustard dressing, crispy bread crumbs

(Add fried organic farm egg $2)

 

EARL’S ASPARAGUS & WATERCRESS SALAD

Poached and shaved asparagus, curly pungent watercress, fried bread,

meyer lemon and Aleppo Chili dressing (v)

 

CRISPY SQUASH BLOSSOMS

Tulip Tree Hill Farm’s squash blossoms filled with fresh local goat’s cheese,

chives, parsley, lemon, battered lightly and fried until crisp

 

HANDMADE BURRATA

Creamy mozzarella, wild ramps two-ways—ramp top puree, ramp bulb agrodolce, smoked prosciutto,

Grilled housemade bread, Extra Virgin Olive Oil (v)

 

HOUSEMADE RICOTTA AND WILD NETTLE RAVIOLI

Sautéed wild nettles and escargot, lemon zest, brown butter and

toasted marjoram, young Tuscan

 

BRUSCHETTA DUO

Housemade country bread grilled with housemade ricotta and topped with a

wild nettle pesto and smokey, caramelized ramps.

 

PRAWNS AND RISOTTO

Spring onion and preserved Meyer lemon risotto, crème fraiche, head-on roasted prawns

 

CRISPY LOCAL CHICKEN

Shaved asparagus, sugar peas, wild ramps, wheatberries, arugula pesto, Extra Virgin Olive Oil

 

‘PASTA VERDE’

‘litle ear’ orecchiette pasta with a vibrant green sauce made from ramp leaves and

turnip greens, house made Berkshire fennel and chili sausage, seasoned and crispy

breadcrumbs, young Tuscan Pecorino

 

BRAISED PORK BELLY

Slow-cooked Berkshire hog belly, crisped and glazed with the braising jus and a touch of rhubarb jam and served with a ragout of shaved asparagus, French Breakfast radishes, sugar and English snap peas

 

*Nearly any dish can be prepared vegetarian or vegan upon request

 

{ Download the PDF Menu }

An Intimate, Farm-Driven, Urban Cookery