GLUTEN ALLERGY


GLUTEN FREE DINNER MENU



APPETIZERS



FRIED SHISHITO PEPPERS,  yuzu mango puree, furikake, cilantro
POMME FRITES, house made ketchup, malted mustard, smoked shallot aioli 

SMALL PLATES
                                                                                                                                                                                                 

TRAPP PIEROGIES                                                                                                                                                                                                                                                                                 
smoked chicken, mole, cotija, toasted sesame seed, pickled shallot

PEI MUSSELS
Nello’s chorizo, ancho, grilled corn, tequila cilantro butter

MEATS AND CHEESE

Paired with house sauces and rice crackers

CREMEUX DE BOURGOGNE cow’s milk, delicate natural texture, creamy, mild (France)
CAHILL’S PORTER CHEDDAR cow’s milk, firm, rich, tangy and chocolaty, pungent finish (Ireland)
 
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain)

HERVE MONS 1924 BLEU cow and sheep’s milk blend, dense and smooth texture aged 9 weeks (France)

PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)


HOUSE SMOKED TROUT smoked on premise, fresh tomato jam (Emmaus)
BRESAOLA salted, air dried, grass-fed, free range cattle, aged 2-3 months, firm (Italy)
SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (Italy)

SPECK PROSCIUTTO  dry-cured, applewood smoked, smokey, mild  (Italy)

SALADS

CEASAR
baby red romaine,  house caesar dressing, shaved pecorino romano, 
white anchovy crisp - no croutons


 SANDWICHES 

served roll-less



CUBAN
smoked sous vide pork shoulder, house smoked ham, pickled jalapeño, 
gruyere, smoked whole grain mustard


TRAPP DOOR BURGER
8 oz. grass fed beef, house bacon, smoked onion cheese, koji pickle relish, spicy kewpie mayo

PO’BOY
crispy cornmeal dusted cod and halibut, romas, red remoulade, house pickle, shaved cabbage


ENTREES

PAN SEARED DUCK BREAST
toasted fennel purée, shallot confit, baby beets, fingerlings, pomegranate gastrique, natural jus

SEARED SCALLOPS

FREE RANGE CHICKEN BREAST
lemon and pecorino risotto, sautéed asparagus, salsify, shiitake, champagne sauce

GRILLED FLANK STEAK
 andouille fingerling boulangère, agave glazed cipollini onions



GLUTEN FREE BRUNCH - back soon!

BRUNCH 

EGGS BENEDICT
house smoked ham, hollandaise, chives, no bread 

SMOKED PORK BENEDICT
ancho rubbed sous vide pork shoulder, hollandaise, no bread 


MEDITERRANEAN FRITTATA
 
tomato confit, local spinach, goat cheese, fresh herbs


BUILD YOUR OWN OMELETTE OR FRITTATA

Choose any 3 ingredients

Sausage 
House cured ham
Bacon

Tomato
Mushrooms
Caramelized onions 

Cheddar
Mozzarella
Gruyere
Spinach

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SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 


MEATS AND CHEESE
Paired with house sauces and gluten free crackers

TRIPLE CREME BRIE  cow’s milk, delicate natural texture, creamy, tart, nutty aroma (France)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain) 
GRAFTON AGED CHEDDAR bold, bright flavors, creamy, dense texture, sweet, nutty, aged 3 years (Vermont)

BEEMSTER CLASSIC GOUDA matured for at least 18 months, burnt caramel, salty, sharp, sweet (Holland)

PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)


HOUSE SMOKED TROUT smoked on premise, fresh tomato jam (Emmaus)
SMOKED SALMON RILLETTE house smoked salmon, yuzu, cream cheese (Emmaus)
SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (Italy)

SPECK PROSCUITTO   dry-cured, applewood smoked, smokey, mild  (Italy)

BUILD YOR OWN BLOODY MARY BAR 
Start with house infused pepper vodka and tomato juice then have fun adding any of the ingredients you like from our extensive bloody mary fixing's bar!!!!

MIMOSA 
extra dry champagne with a splash of orange juice

© The Trapp Door Gastropub 2019