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)

 

COUNTRY-STYLE RABBIT TERRINE

Rustic rabbit terrine with shaved autumn vegetable salad, Dijon mustard, grilled country bread

 

APPLE, CELERIAC AND RADICCHIO SALAD

Thinly sliced Lancaster County apples, local celeriac and kohlrabi, radicchio, pumpkin seeds,

dried cherries and a creamy cider vinegar dressing(v)

 

HOT AND SWEET BRUSSELS SPROUTS

Housemade ricotta on grilled country bread, roasted local brussels sprouts, our Calabrian chili

Pepper jam, chives, Extra Virgin Olive Oil

 

‘UOVA EN PURGATORIO’

A traditional-southern Italian dish: Earl’s farm egg simmered in spicy tomato ragu with

Housemade pancetta, Calabrian chili , fennel and onion, Parmigiano Reggiano, herbs and EVOO

 

HANDMADE BURRATA

Roasted local brussels sprouts, slow-cooked smoked prosciutto and onion soffrito, grilled house made bread, Extra Virgin Olive Oil (v)

 

‘BROCCOLI & CHEESE’                                                                                                                                                                                                         Petite local broccoli with its greens roasted in a hot oven until blistered and caramelized, topped with

cheese sauce of Tallegio and Scamorza cheeses, crispy breadcrumbs and picholine olive

 

WILD MUSHROOM GNOCCHI

Roasted Maitake, Black Trumpet and Lobster mushrooms, shallot and thyme soffrito, black truffle butter, Brogue Hydroponics arugula and chives

 

ROASTED PORK ‘au lait’

A Classic French preparation of braised heritage pork in white wine, aromatics and milk, potato puree,

Roasted brussels sprouts, caramelized cippolini onions, braising jus

 

PHEASANT ‘BISCUITS AND GRAVY’

House-made everything:  buttermilk biscuits, pheasant breast sausage, country-style pheasant leg gravy

With smoked bacon, braised turnips, Red Russian kale, crispy skin cracklings

PAN-ROASTED CAROLINA DRUM

Heirloom carrots braised in carrot juice infused with Coriander and saffron, wheatberries, romanesco,

Pumpkin seed pesto and carrot tops

 

 

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

*Nightly additions also available—please inquire…

 

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

*Nightly additions also available—please inquire…

{ Download the PDF Menu }

An Intimate, Farm-Driven, Urban Cookery