Summer Menu at Meritage

 

Executive chef Anne Coll has launched a new summer menu at Meritage. The menu will be in a casual format with affordable seasonal items and a specialty items section including bites like Korean Fried Pig Tails and Foie Gras Ravioli.

Meritage Summer Menu

BITES

Pan-fried Pork Dumpling 4

Calamari, gojuchang, sesame, scallion 7

Fried Oysters, siracha aioli 6

Pickled vegetables 3

Spring pea Hummus, mint, rosemary and garlic cracker 4

Deviled Verbena Farm Eggs, bacon infused trout roe 5

Chicken Liver Mousse Crostini, onion confiture 4

VEGETABLES, SALADS, GRAINS

Farm greens, roasted beets, Rogue Blue Cheese, cashews, lemon thyme vinaigrette 8

Marinated Beets, goat cheese, mint 8

Hot House tomatoes, black olive basil vinaigrette, house made mozzarella, shaved cucumber 11

Sautéed green beans, pickled onion, crushed peanuts, Vietnamese vinaigrette 7

Roasted zucchini, yellow squash, tomato, black olives, basil, feta cheese 8

Lentil quinoa salad, mint, snow pea, lime vinaigrette 7

SPECIALTY ITEMS – HEAD TO TAIL

Foie gras Ravioli, summer truffle butter, herbs 7

Korean Fried Pig Tails 6

Pan Fried Sweet Breads, peas, mushrooms, yuzu brown butter 12

Pied de Cochon, honey, rosemary mustard, pickled red cabbage 5

Grilled Duck Hearts, sherry soy dipping sauce 6

FISH

Sautéed Octopus, chorizo, crispy chickpeas, summer squash, smoked paprika 13

Seared Tuna, watermelon, cucumber, mint 12

BlueBayMussels, kaffir lime curry sauce, cellophane noodles 12

Roasted Verlasso Salmon, curried cauliflower puree, herb puree 17

Seared Diver Scallops, tempura zucchini blossom, potato garlic puree, fiddlehead ferns 18

Miso Glazed Spanish Mackerel, snap peas, baby carrots, basil puree 17

MEAT

Grilled Quail, braised local collards, lavender soy honey, crispy cheddar polenta 13

Braised rabbit, green olives, artichokes, coconut citrus polenta 14

Spring Lamb Chops, asparagus custard, peas, asparagus, mint chutney 17

Pork Chop Milanese, hothouse tomato salad, pickled onion, farm egg 16

Short rib, toasted brioche, chili sauce, Kim chi, sesame slaw 12

Amish Chicken, cauliflower, new potato, carrot, snap pea, rosemary, lemon jus 17

Hangar Steak, sauce rendang, Swiss chard, crispy new potatoes 19

Roasted Hudson Valley Duck Breast, brandied cherries, sweet potato pudding 20

 

Full Summer Menu [Meritage]
Meritage [Official Site]

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  • Jim Anderson

    Is this an advertisement, editorial or story?

  • Jim Anderson

    …or filler on a slow day?

    • http://philadelphia.foobooz.com Foobooz

      Come on dude! It’s Korean fried pork tails. It’s the ultimate food blog synergy. Of course it gets a post.

  • Food Phan

    This whole “Tail” is strange, first Adsum, then Percy Street and now Alla Spina and Meritage…I’m sure they are delicious and wonderful but eating a “tail” does not appeal to me. Anyone else?

  • barryg

    If you don’t want to read about new restaurant menus, don’t click the link.

  • Jim Anderson

    Barry to simplify my question for you – what I’m really asking is this a paid advertisement vs. researched content?

    Decades old rumors have always said the Philly Mag was “pay to play”.

    But if I woke up today wanting to see the new “Summer Menu at Meritage” I would simply go to their website.

  • barryg

    Researched? Food blogs primarily post shit they receive as press releases. And I have no problem with that, at least for menu updates.

  • no

    I’ll try a pig tail, sure. I’ll pretty much try any part of a beast that’s might be tasty. Yeah, that’s right, any.

  • Michael G

    Even the oysters?

  • http://www.rowhomeeats.com Row Home Eats

    I’ve had pig tails at both Adsum and the Cheu Noodle Bar pop-up. They were both awesome–practically like you were eating chicken wings.

  • Austin

    New trend coming soon – Rocky Mountain Oysters. Wikipedia that one!

  • FattyFatMan

    Let me just add that Foobooz could report on Marc Vetri saving a dozen handicapped children from a burning building before foiling a terrorist plot that save’s the president’s life on the way to doing a thousand person big roast, and half of Foobooz readers would still accuse them of being PR shills.