New Spring Menu At Taproom On 19th
Taproom on 19th is welcoming spring by adding new seasonal options to their menu that will satisfy both omnivores and vegetable enthusiasts.
For the vegetarians, Taproom is offering a roasted beet burger with marinated, roasted beet, house-fried goat cheese, mixed greens and preserved lemon vinaigrette, as well as their General Tso’s cauliflower dish with tempura cauliflower coated in a sweet and spicy sauce with green onions and sesame seed.
For meat lovers, there’s the new hanger steak from Creekstone Farms served with fingerling potatoes, baby carrots, and cipollini onions, all cooked in Marchand de Vin butter, and the banh mi burger made with LaFrieda beef and hoisin-glazed pork belly topped with cucumber, pickled carrot, daikon, jalapeño, mint, and cilantro.
They’ve actually overhauled a big chunk of the menu, not just these few adjustments. So if you haven’t been in a while (or are just coming out of your winter hibernation), check out the full list of spring menu additions below:
Taproom On 19th Spring Menu
Appetizers:
General Tso Cauliflower – Tempura cauliflower with sweet/spicy sauce, green onion, and sesame seed
Deviled Eggs – Chef’s creation, rotating variety
Dumplings – Five dumplings of chicken or tofu, with ponzu, sesame, and scallion
Empanadas – Two empanadas, rotating selection of variety
Baba Ghannouj – Roasted eggplant dip, feta, house-made flatbread
Grilled Asparagus – Served with Hollandaise and grilled lemon
Sandwiches:
Roasted Beet Burger – Fried goat cheese, mixed greens, preserved lemon vinaigrette
Banh Mi Burger – LaFrieda beef, Hoisin-glazed pork belly, cucumber, pickled carrot & Daikon jalapeno, mint, cilantro
Vegetarian Banh Mi Burger – Lemongrass tofu, portobello mushroom, cucumber, pickled carrot and Daikon jalapeno, mint, cilantro
North Carolina Pulled Pork – House-smoked pork shoulder, slaw
Entrees:
Lamb Flatbread – braised lamb shank, hummus, lettuce, tomato, onion, tzatziki
Hanger Steak – Fingerling potato, baby carrot, braised Cipollini onion, Marchand de Vin butter
French Cut Chicken Breast – Fingerling potato, spaghetti squash, cherry tomato, basil
Spring Salad – Mixed greens, shaved fennel, red grapefruit, red onion, passion fruit vinaigrette
Taproom On 19th [Official]
