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Middle Fork Kitchen Bar
Three house-curated cheeses, toasted bread, fruits, nuts and jams.
Poached egg, spicy tomato sauce and toasted bread.
Raw brisket, ground to order, fresh, lean, olive oil, sherry vinegar, shallots, capers, farm egg yolk, pickles and toasted breads.
Mixed plate of sliced-to-order cured meats & house-made charcuterie.
Farm to brine, fresh and assorted.
Sauteed caps, uchi caramel, sticky rice, benne seeds and scallion.
Sauteed fall greens, pot liquor and durum wheat.
Bluegrass baking co., warm from the oven, sea salt, butter and melted brisket candle.
Fired-grilled baguette, ginger peanut sauce, lime-orange jam, chilis, cilantro, red onion and pickles.
Extra-sharp cheddar, green onion, sourdough batter and grune sosse.
Mashed potatoes, fire roasted veg, butter and cream.
Free form house-dumplings, pecorino romano, parmigiano reggiano, black pepper and chilis.
Lemon and parsley.
Goetta (beef, pork & oat sausage), grits, cheese, red tomato jam, confit of green tomatoes and soft poached egg.
From the fire, 100% local lamb, house-ground & cased, fennel salad and house mustard.
House white beans, sausages, chicken, pork and duck-fat herbed bread crumbs.
From the fire, pilaf of brewer's grains, Cumberland sauce and kumquot marmalade.
Local leg/thigh quarter confit, fruit jam, greens, root veg puree and citrus gastrique.
From the fire, duo of rib chops, boneless bacon-wrapped leg roulade, salt-crusted red potatoes and pesto rosso.
Braised pork belly, mirin-soy-lime glaze, sticky rice, kimchee, soy vinaigrette salad and gochujang sauce.
From the fire, a split (half) open-ranged bird, sorghum-maple glaze and fresh herb salad.
Menu for Middle Fork Kitchen Bar provided by Allmenus.com
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