7.13.2011

Refreshment

You know how in the summer you hear people say, "It's too hot to cook?"

I agree. That's why you should come to the Red Hen.

This menu has "refreshing" written all over it.

STARTERS


Creamy Sweet Corn Soup 8

spicy fennel & cucumber chow chow, chives



Local Roasted & Raw Baby Beet Salad 10

fresh goat cheese, marjoram, arugula, almonds, truffle honey vinaigrette


‘Stonehouse Farms’ Field Green Salad 8

shaved fennel, cucumbers, herbs, flowers, coriander vinaigrette


‘Stonehouse’ and ‘Fox Ridge’ Farms Heirloom Tomato & Melon Salad 10

buffalo mozzarella, basil



MAINS



House Made Spaetzle Pasta & Sunny Side Up ‘Red Hen’ Egg 20

sweet corn, pole beans, oyster mushrooms, tomatoes, ricotta, anise hyssop


Pan Seared Local Lamb Meatballs 23

cracked wheat salad, curried eggplant, cucumbers, tomatoes, watercress, pickled turnips


Rosemary and Garlic Grilled ‘Buffalo Creek’ Pork Blade Steak 24

panzanella of squash, beans, tomatoes, fennel, stone fruits, and herbs


Caramelized Georges Bay Sea Scallops 25

summer corn succotash, confit new potatoes, chorizo, purslane, lemon emulsion

Grilled ‘Buffalo Creek’ Short Rib Paillard 25

roasted new potatoes, summer vegetable ragout, basil flowers, thyme, balsamic molasses


DESSERT


Cherry Tart 8

shortbread, amaretto cream, chocolate sauce, whipped cream


Lemon Verbena Crème Brûlée 8

fresh fruit, made with our ‘Red Hen’ eggs


Belgian Chocolate Bete Noire 8

fresh berries, chocolate ganache, whipped cream

Rose Geranium Panna Cotta 8

Lemon curd, fresh fruit, toasted almonds


Bread and Butter Pudding 8

salted caramel, whipped cream, toasted pecans, fresh fruit


Our menu changes daily to incorporate the freshest, seasonal, and local ingredients.

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