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Courvoisier, garlic, red chile, roquefort.
Fennel celeriac slaw, poblano aioli.
Tomato Sugo, chevre tzatziki.
Elbows, smoked gouda, herb streusel.
Fire island crostini, beer-cheese mornay.
Organic blue corn, poblano aioli, mini sweet bells.
Seared foie gras, balsamic syrup, microgreens.
Vanderweele russets, parsley, truffle hollandaise.
Baby gem lettuce, heirloom tomatoes, white balsamic, chevre.
Rocket salad, greek feta, pepitas, pear, extra virgin olive oil.
Romaine, anchovy dressing, asiago crouton.
Ak pasta, bechemel, veal bolognese, fresh mozzerella.
Flank steak, arugula salad, truffle pommes frites, kobé butter.
1/2-pound grass-fed beef, smoked gouda, bacon, LTO, poblano mayo, ff.
Beer battered filets, ff, lemon, tartar sauce.
14 oz ribeye, roasted garlic mashed potatoes, vegetables.
Sherried spinach, oven-dried tomato, mushrooms, polenta.
Pork, veal, ground beef brisket, vegetables, pan gravy.
Menu for The Pub House Gastropub provided by Allmenus.com
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