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Shallot jam, grilled toast (slane whiskey luge).
Jalapeno soy aioli.
Strawberry, cucumber, almond, feta, and lemon poppy.
Burrata, frisee, and balsamela.
Hot honey, and lemon.
Housemade egg noodles, crimini mushroom, pearl onion, green peas, dill, and Parmigiano.
Pancetta, edamame, pea, spring onion, and beurre blanc.
Polenta, cherry tomato demi-glace, and pine nut gremolata.
Chicken breastandouille sausage, shrimp, and chili.
Cheddar aioli, chimichurri, arugula, and wedge potatoes.
Squash, brentwood corn, cherry tomato, brown butter, and ricotta.
20 oz. boneless rib eye, horseradish cream, marble potatoes, herbed butter, and bordelaise.
Creamed corn, maitake and oyster mushrooms, and tarragon.
Ginger tahini, and fried chickpeas.
Ham hock gravy.
Red onion, almond romesco, and basil.
Aussie cold brew, amaro, and dark chocolate.
Lemon curd, lemon cake, and whipped cream.
Macerated strawberries, and whipped cream.
Menu for Empress Tavern provided by Allmenus.com
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