New Menu At Supper

The menu at Supper has never been a set-in-stone kind of thing. Chef Mitch Prensky changes things up regularly, often depending on what he can get out of the ground at Blue Elephant Farm (which grows all of his produce). But now he’s put the entire board through a change and has expanded his repertoire considerably.

The menu is now broken down into five distinct sections: Snacks, Garden, Larder, Mill, and Market. The biggest change comes in the Mill section, which will feature grains as the core of several dishes, making the whole thing kind of like an American version of a pasta menu. Only without any actual pasta.

There’ll be more veggies in the Garden section (all from Blue Elephant) and all the classics (the burger, duck n’ waffles) will be in the Market section, along with some new stuff like skate frites (wordplay!) and roasted chicken with biscuits.

Anyway, it’s a lot of changes and you can check it all out when you look at the full menu after the jump.

Supper

February 2013

snacks

deviled eggs our daily selection      6

smoked chicken wings birch beer, black pepper & buttermilk   8

cheddar and sage cheese puffs  shaved pecorino    6

tamale fries  crisp masa fries, red and green salsas, queso fresco, cilantro, crema   8

larder

charcuterie  our own pickles, grain mustard & toasts.

housemade boudin blanc, country pâté, pork rillettes, chorizo, benton’s country ham

choose three/ 13     full board /18

relish tray  a trio of house made pickled vegetables, spreads and salads, olive oil toasts   10

cheese  our daily selection with preserves and house baked crackers

choose three/ 17    full board / 22

farmhouse platter  a sampling from all three       34

garden

BE Farm greens and herbs salad ben’s apples, smoked chicken cracklins, cornbread, buttermilk   12

smoked BE Farm sweet potato soup cinnamon marshmallow, apples, sage    11

sunchoke, beet and romaine salad  horseradish mousse, black bread dressing, pickled pear   14

fried brussels sprouts  country ham, red corn relish, pimento cheese   13

mill

toasted barley risotto  pa. mushrooms, cippolinis, house ricotta, winter herbs   15 / 19

bagel spaetzle  house smoked salmon, crisp salmon skin, cabbage, caraway, roe   17 / 22

red quinoa pilaf  roasted roots, edamame, almond milk, pickled apple, smoked pecans, sage   15 / 19

buffalo grits  anson mills grits, smoked chicken cracklins, hot sauce, buttermilk blue, pickled celery  16 / 20

market

skate frites  pan roasted skate wing, crispy parsnip frites, be farm greens, black pepper, béarnaise  25

dayboat scallops truffled rutabaga puree, roasted maitakes, braised kale, cranberry vinegar  27

chicken n’ biscuit roasted breast of chicken, scratch biscuit, root vegetables, truffle mustard cream  23

paprikash braised beef short rib  paprika spaetzle, roasted beets, pickled mustard seeds, sour cream  27

duck & waffles  crispy confit duck leg, pecan sage waffles, BE Farm cabbage, maple bourbon jus   26

the supper burger   10 ounce custom dry aged La Frieda Supper Blend burger on housebaked bun    19

crisp country ham, cheddar, overnight tomatoes, caramelized onions, house pickles

w/ duck fat fried potatoes and a trio of sauces {truffle mayo, beer mustard and 1000 island}

sides

braised BE farm greens  pecorino

cornbread hush puppies bbq sauce

parsnip frites bearnaise

duck fat fried potatoes truffle mayo

roasted root vegetables  pickled apples

scratch biscuits  honey butter

Supper [Official]