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Eat

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—  Dinner  —

Modern dishes that capture the flavors of the season
 

Soups and Garden

—  Soup du Jour —
$6

—  Mixed Greens  —
pickled cherry tomato, herb crouton, feta, balsamic vinaigrette
$8

— Baby Bibb Salad  —
gorgonzola, apple, pecan, apple cider vinaigrette
$9

—  Arugula Salad—
pancetta, parmesan pine nut brittle, lemon pepper vinaigrette
$8

 

 

 

 

 

 

 

 

 

 

 

 

Small Plates

—  Prince Edwards Island Mussels—
ginger, lemon grass, jalapeno, red curry, coconut  milk
$15

—  Steak Tartare—
remoulade, olive oil, egg yolk, crostini
$16

—  Duck Tacos —
$13

—  Market Grilled Sausage  —
house made sausage, stone ground mustard, crostini
$12

—  Market Cheese  —
ask server for current selection
$7

—  BBQ Wings—
creamy bleu cheese
$9

—  Tuna Tataki—
pickled peppers, nori, tare
$14

—  Calamari  —
salt, lemon, seasoned aioli
$11

—  Fries Poutine  —
white cheddar cheese curds, house gravy
$8

—  Daily Bread —
garlic butter
$4

Entrées

—  Wild Acres Duck Breast—
brûlée avocado puree', asparagus, duck fat fried rice, grapefruit glaze
$26

—  Wild Acres Half Chicken —
garlic-thyme roasted fingerling potatoes, artichoke hearts,  Parmesan
$24

—  1881 Steak Frites —
house cut fries, herb compound butter
$25

—  Braised Lamb Sugo—
house made paparadelle noodles, preserver lemon    pine nuts
$25

—  Charred Cilantro Marinated Tofu  —
scallion sticky rice, kimchi, ginger-lemon grass kung pao
$18

—  Pan Seared Scallops—
wild mushroom conserva, broccolini, harissa coulis hazelnut
$24

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Sandwiches

—  Eat Street Burger—
half pound burger, smoke gouda, onion marmalade, preserved tomato, garlic aioli, shoe string fries
$15

—  Fried Chicken —
blue cheese dressing, cbc aioli, lettuce, tomato, fried shallots, pickle, onion bun, shoe string fries
$14

— Open Faced Pork —
banana rum braised pork, fried plantains, mole,  pickled carrot slaw, queso fresco
$14

 

Executive Chef Geoff Little

 

—  Dessert  —

Handmade daily, exclusively in-house

—  Butterscotch-Pretzel Bread Pudding—
roasted pecans, vanilla cream, pineapple-rum caramel
$7

—  Chocolate Coka-Cola Cake  —
dried cherry compote, malted vanilla semi fredo, toasted hazelnuts
$7

—  Coconut Panna Cota—
lemon curd, hibiscus syrup, spherified lime juice
$7

—  Market Dessert  —
$6

Pastry Chef Christopher Lace