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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

—  Caprese  —
Heirloom tomato, house pulled mozzarella balsamic reduction, basil
$12

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

 

 

 

 

 

 

 

 

 

 

 

 

Small Plates

—  Seared Scallops —
parsnip, pear, walnuts, citrus gremalata, maple reduction
$15

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

—  Duck Tacos —
$13

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

—  Market Cheese  —
ask server for current selection
$7

—  BBQ Wings—
creamy bleu cheese
$8

—  Jalapeño Poppers—
ancho aioli, bacon, pico de gallo, queso fresco
$9

—  Calamari  —
salt, lemon, seasoned aioli
$11

—  Fries Poutine  —
white cheddar cheese curds, house gravy
$6

—  French Baguette  —
garlic butter
$4

Entrées

—  Wild Acres Duck Breast—
brûlée cauliflower fresno grits, charred brussel sprout leaves, bernaise
$26

—  Amish Chicken Breast —
parsley & sage dumplings, haricot vert, mozzarella, sherry, Speck ham
$23

—  1881 Steak Frites —
house cut fries, tomato-Worcestershire dressing
$25

—  Slow Cooked Pork Spare Ribs—
pork braised collard greens, corn bread, honey butter
$23

—  Truffled Lobster Carbonara—
butter poached lobster, black truffle, bacon, fettuccine, egg yolk
$28

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

—  Fish & Chips—
battered and friend Alaskan cod, house cut fries, remoulade, lemon
$18

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Sandwiches

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

—  Fish Sandwich—
battered and fried Alaskan cod, lettuce, tomato remoulade, potato bun, shoe string fries
$14

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

—  Roasted Lamb Sandwich—
Tzatziki tomato-cucumber salad, pretzel bun, shoe string fries
$15

 

Executive Chef Geoff Little

 

—  Dessert  —

Handmade daily, exclusively in-house

—  Butterscotch-Pretzel Bread Pudding—
roasted pecans, vanilla cream, pineapple-rum caramel
$6

—  Rhubarb Short Cake  —
Italian meringue, strawberry gelee, candied lemon
$6

—  Olive Oil Chocolate Cake—
salted caramel semifreddo, hazelnut praline, orange creme anglaise
$6

—  Market Dessert  —
$6

Pastry Chef Christopher Lace