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Served with an Asian glaze, red cabbage slaw and a citrus vinaigrette.
Black bean dip served with guacamole, lime sour cream, queso fresco, spicy pickled red onions, diced tomatoes, and jalapenos. Vegetarian.
Fingerling potatoes served with paprika and a garlic aioli. Vegetarian.
Served with shaved pecorino. Vegetarian.
Grilled citrus brined corn served with a smoked poblano sauce and queso fresco. Vegetarian.
Served with smoked yolks and jalapenos. Vegetarian.
Served with grilled flatbread.
Creme fraiche, carrots, celery and flatbread.
Etna salame, bresaola, garlic quark cheese, marinated cucumber and blueberry port compote.
Celery, carrot and red pepper. Vegetarian.
Nicoise-Couquillo olives, lemon, peppers and herbs.
Fingerling potatoes, paprika and garlic aioli. Vegetarian.
Garlic and chilies. Vegetarian.
Ground chilies. Spicy.
Served with tartar sauce, cheddar cheese and a jalapeno slaw.
Served with provolone cheese, a smoked poblano sauce, tomatoes, arugula and pickled red onions.
Served with fried eggplant and an Asian coleslaw. Vegetarian.
Served with arugula, cheddar cheese, bacon, guacamole and a habanero aioli. Spicy.
With provolone and sweet and sour red cabbage slaw. Served with house-cut fries.
Berkshire pork belly, jalapeno slaw and ancho chili aioli. Served with house-cut fries.
Pickles, red onion, bibb lettuce, dill goat cheese. Served with house-cut fries.
Broccolini, marinated cucumber, red onion, bibb lettuce and dill goat cheese. Served with house-cut fries. Vegetarian.
Heirloom tomatoes, red onions, arugula, goat cheese and roasted garlic aioli. Served with house cut fries.
Caramelized onion, bibb lettuce, provolone and horseradish cream. Served with house-cut fries
Pickled onion, spinach and remoulade. Served with house-cut fries.
Spaghetti squash, caramelized onions, rosemary and maple goat cheese and mesclun greens. Served with house-cut fries.
Bacon, pickled jalapenos, bibb lettuce, provolone and chipotle aioli. Served with house-cut fries.
Ask server for today?s selection, served with seasonal soup and flight of Altos tequila. Vegetarian.
Served with mixed greens, cherry tomatoes, pickled onions, egg, black beans, grilled corn, queso fresco and a citrus vinaigrette. Vegetarian.
Served with corn, peppers, onions, a smoked poblano sauce, queso fresco and a warm summer salad.
Served with a sweet potato puree, spiced pecans, PBR braised collard greens and a balsamic reduction.
Served with basil and mint pesto, feta and pomegranate seeds.
Served with grilled corn, jalapenos, carrots, red onions, ginger, scallions, a citrus vinaigrette and sesame seeds.
BBQ leg quarter with Alabama white sauce, baked beans, pickled watermelon rinds, and smoked slaw.
Summer vegetable medley with a sunny-side-up egg and chimichurri.
Rigatoni pasta, pecorino, fresh herbs
Pappardelle pasta, spring lamb shoulder, basil and mint pesto with ricotta salata.
Crisp summer vegetables and citrus ginger vinaigrette. Vegetarian.
Black beans, Brussels sprouts, oyster mushrooms, remoulade sauce
Braised pork belly, molasses baked beans and pickled watermelon rind.
Baby zucchini, asparagus, pearl onions, port wine reduction.
Heirloom tomato and strawberry salad, smoked corn aioli, pickled red onion and pea shoots.
Summer succostash, watermelon agrodolce.
Baby sweet potatoes, yellow pepper, Spanish onion and chimichurri.
Braised lamb shoulder, basil and mint pesto, pomegranate and feta.
Southern Pennsylvania flank steak, beef fat fingerlings, thyme, house-made steak sauce.
Wild rice, cranberries, toasted pecans and pecorino cheese. Served with a mesclun salad and citrus vinaigrette.
Spiral pasta, sweet potato cream sauce, trumpet mushrooms, pecans and bourbon-smoked cranberries.
Creme fraiche, scallions and toasted bread.
Blackberry sauce, granola and basil.
With vanilla ice cream.
Served with a caramel dipping sauce.
Menu for DC Reynolds provided by Allmenus.com
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