GLUTEN ALLERGY 


GLUTEN FREE DINNER MENU


STARTERS 


FRIED SHISHITO PEPPERS,  Red curry aioli,  toasted sesame seeds,  yuzu sea salt 
POMME FRITES, house made ketchup, truffled dijonnaise, chipotle sweet chili aioli 

FRESH OYSTERS ON THE HALF-SHELL,  citrus and beet mignonette  

SMALL PLATES



CARAMELIZED BRUSSELS SPROUTS  
mustard miso gastrique, smoked apple sauce, pickled garden chili, shallot
ADD CHĀSHŪ PORK

P.E.I. MUSSELS
andouille sausage, cilantro, consommé

DUCK POUTINE

smoked cheddar curds, caramelized spring onion, crispy duck skin





 


MEATS AND CHEESE

Paired with house sauces and gluten free crackers


SAINT ANDRE rich, soft, buttery, creamy, triple creme  (France) 
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA aged 18 months, burnt caramel, salty, sharp, sweet (Holland)
CALKINS VAMPRE SLAYER garlic, stirred-curd cheddar, hand-mix ginger, onion, paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)
FELINO  cracked black pepper,  sherry wine,  complex,  smooth texture  (Nazareth)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)

SALADS

SMOKED CAESAR SALAD
smoked lettuce, shaved romano cheese  

BABY ARUGULA 

riesling poached pear, goat cheese, spiced apple vinaigrette dressing, candied pecans, pickled shallot, black Mission fig




ENTREES

STUFFED DELICATA SQUASH
vanilla squash puree, grilled matsutake mushroom, siberian kale, fingerling potato, 
duck egg, brown butter, huckleberry, goat cheese

PAN SEARED TOMAHAWK PORK CHOP
fennel-goat cheese mashed, cauliflower confit, collard greens, 
blood orange gastrique, fennel pollen


BRAISED SHORT RIBS
roasted heirloom carrots, red wine reduction, pan jus


PAN ROASTED LONG ISLAND DUCK BREAST
maple duck scrapple, shaved radish, ginger poached bosc pears, local spinach, duck egg

FREE RANGE CHICKEN BREAST
sweet potato gratin, celery root puree, bacon collards, smoked tomato and leek cream



GLUTEN FREE BRUNCH

BRUNCH 

BACON FRITTATA
local bacon, caramelized onions



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


HUEVOS RANCHERO 2.0
andouille, chipotle mole, red pepper, caramelized onions, smoked cotija, lime crema (no tortillas)


BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin



PULLED PORK Benedict
cheddar grit cake, Jalapeño hollandaise, local mustard greens 


EGGS BENEDICT

house smoked ham, hollandaise (no brioche)

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BUILD YOUR OWN OMELETTE OR FRITTATA 

Choose any 3 ingredients

Sausage       House cured ham           Bacon            Andouille

Tomato          Mushrooms         Caramelized onions
           Duck Confit (Add $2)

Cheddar            Gruyere        Spinach


SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 

MEATS AND CHEESE
Paired with house sauces and gluten free crackers

SAINT ANDRE rich, soft, buttery, creamy, triple creme  (France) 
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA aged 18 months, burnt caramel, salty, sharp, sweet (Holland)
CALKINS VAMPRE SLAYER garlic, stirred-curd cheddar, hand-mix ginger, onion, paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)
FELINO  cracked black pepper,  sherry wine,  complex,  smooth texture  (Nazareth)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)


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