Maison

An Urban Cookery

 
 
 
 

{Menu}

*MENU SUBJECT TO CHANGE BASED UPON INGREDIENT AVAILABILITY*

First Courses:

LYONNAISE SALAD (v/gf)

Classic bistro salad of curly frisee lettuce, warm smoked bakon and Dijon mustard dressing, crispy breadcumbs   (add friend organic farm egg $2)

 

HANDMADE BURRATA (v/gf)

Handmade Burrata mozzarella, Asian pear jam, pickled persimmon, smoked Prosciutto, grilled house made bread, flake salt and Extra Virgin Olive Oil

 

TUSCAN KALE SALAD (v,gf)

Torn Tuscan Kale, shaved French Breakfast radish, preserved Meyer lemon vinaigrette, crispy breadcrumbs, aged Pecorino

 

HOUSE-CURED FISH PLATE (gf)

Smoked trout spread & Citrus and herb cured Sockeye salmon rillette, ‘everything’ flatbread, pickled vegetable salad

 

FARM EGG ‘en cocotte’(v, gf)

Earl’s farm egg slow-cooked in a Chanterelle mushroom cream, crispy Prosciutto, grilled house made bread, chives

 

CRISPY DUCK CROQUETTES

Confit duck leg and poached breast with our heirloom polenta, spring onion, Aleppo chili, fermented Kale and preserved Meyer lemon remoulade sauce

 

HOT & SWEET BRUSSELS SPROUTS (v/gf)                                                                

Brogue’s brussels sprouts: roasted and tossed with our sweet and tart Calabrian pepper jelly atop grilled bread with our house made ricotta and chives

 

GRILLED ESCAROLE & SLOW-COOKED FARM EGG (gf)

Green Meadow Farm’s escarole grilled and dressed with our pancetta vinaigrette, soft-boiled farm egg, Parmigiano Reggiano and Extra Virgin Olive Oil

 

WHOLE-ROASTED HEIRLOOM CAULIFLOWER (v,gf)

Pan-roasted petite ‘cheddar’ cauliflower basted in brown butter with our pistachio and Calabrian chili pesto, crispy breadcrumbs and herbs

 

Second Course:

WOOD-ROASTED LAMB

Slow-cooked and smoked lamb, Earl’s potatoes, roasted sunchokes, smoked cippolini onions, pickled garlic scape aioli, torn kale and parsley and mustard seed gremolata

 

HOUSEMADE PHEASANT SAUSAGE

Glen Rock, PA pheasant and chicken sausage, charred Savoy cabbage, Treviso radicchio, shaved Pink Lady apple, crispy Prosciutto, whole-grain mustard and cider jus

 

AUTUMN MUSHROOM GNOCCHI

House made gnocchi with a ragout of three autumn mushrooms, smoked bacon, shallot soffrito, black truffle butter, herbs and Parmigiano Reggiano

 

PAN-ROASTED ROCKFISH

Cauliflower two-ways:   velvety puree and roasted florets with a golden raisin and onion ‘agrodolce’, curly cress and purple mizuna, aged Balsamic vinegar, Extra Virgin Olive Oil

 

HEIRLOOM POLENTA & WILD BOAR RAGU

‘Floriani’ red flint polenta from our garden, braised Spigarello, slow-cooked wild boar and red wine ragu, Parmigiano Reggiano

 

 

*Nearly any dish can be prepared vegetarian, vegan or gluten-free upon request

*Nightly additions also available—please inquire…

*Our kitchen is glad to prepare a composition of winter vegetables & grains upon request

Corkage:$5 for every bottle of wine or 6 bottles of beer   *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

 

{ Download the PDF Menu }

An Intimate, Farm-Driven, Urban Cookery