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An assortment of charcuteries and cheeses, paired with sliced apple and pickled vegetables with fresh baked baguette.
An assortment of 3 artisan cheese with honeycomb, marcona almonds and market apples with sliced baguette.
A selection of cured meats from around the world. Served with lemon and pickled onions with sliced baguette.
Topped with creole creme fraiche and served with our sweet persian cucumber salad.
Assorted Greek and Italian olives with salt roasted marcona almonds.
Breaded porkloin fried in duck fat, topped with a sweet and tangy salad of endives, arugula, frisee, red grapes, red sweet sauerkraut. Dressed in our apple cider vinaigrette.
Heirloom tomatoes salad, Swiss chard, arugula, endives, pickled red onion, feta cheese, herbed dressing.
Sliced grilled beef tenderloin, mixed greens, peppadew peppers, sliced red onion and feta cheese. Dressed in our sun - dried tomato vinaigrette.
Bratwurst sausage sandwich with grilled peppers and onions.
Beer batter shrimp, with a spicy chili sauce, topped with red, green cabbage with sliced red jalapenos.
Grilled portabello mushroom layered with eggplants and zucchini, topped with mixed bell peppers, feta cheese and salsa verde.
Heirloom tomato with creamy roasted padron peppers. Butter lettuce and manchego cheese.
Aged gouda, mustard aioli, caramelized onion, niman ranch bacon and micro greens, served on a brioche bun.
Topped with maitred' butter. Served with pomme fries and arugula salad.
Traditional Belgium style mussels, steamed in butter, garlic, leeks, lemon zest, parsley, cream and white wine. Served with sliced baguette and butter.
Fresh kennebec potatoes fried once in duck fat and once in canola oil, then served with horse radish chive sauce, remoulade and ketchup.
Menu for The Back Abbey provided by Allmenus.com
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