COOKING METHOD:Smoked whole over apple and cherry woods. SERVES: 12 - 15 adult. SIDES: 5 cheese mac, Caesar salad with p
FA L L 2 0 17
SNACKS & SALADS
– IDEAL FOR SHARING
PEPPADEW PEPPER SKEWERS , bacon, goat cheese, dates...............................................................................................................................8 DEVILED EGGS , olive oil, cayenne, chives......................................................................................................................................................5 TOMATO SALAD , burrata, blueberry vinaigrette, crispy chicken skin, basil, watercress..................................................................................11 DUCK TACOS , duck confit, salsa verde, red onion, cilantro, queso fresco, fried yuca.....................................................................................12 CHARCUTERIE , venison salami, wild boar cacciatorini, wild game salami, pickled vegetables, spicy mustard, sourdough toast.....................18 CAESAR SALAD , romaine, cornbread crouton, pickled shallot, house caesar dressing.....................................................................................10 CHICKEN WINGS , (Buffalo, Nashville or BBQ), house ranch, blue cheese dip, pickled carrots.....................................................................13 6 CHARGRILLED OYSTERS , creole butter, bread crumbs, parmesan, chives......................................................................................................16 PRETZEL BITES , cheddar beer dip..................................................................................................................................................................8
MEAT
– H U NTED AN D FARM ED
CHICKEN THIGHS , chargilled, Nashville glaze, elotes, watercress..................................................................................................................16 SMOKED WAGYU BEEF BACK RIBS , dry rub, Carolina BBQ, coleslaw..............................................................................................................20 WAGYU SIRLOIN , smoked peppercorn crust, blue cheese butter......................................................................................................................26 BBQ QUAIL BREASTS , grilled Texas quail, johnny cakes, honey butter............................................................................................................19 FRONTIER BURGER , double angus beef patties, cheddar, LTO, 1000 island, dill pickle, french fries...............................................................14 FRIED CHICKEN SANDWICH , chicken thighs, pickled banana peppers, molasses mustard, provolone, french fries...........................................14 LAMB BURGER , hand patted lamb burger, cucumber dill yogurt, provolone, harissa aioli, watercress, french fries........................................15 WATER BUFFALO BURGER , double water buffalo patties, cheddar, bacon & onion jam, LTO, fried jalapeno peppers, bbq, french fries...........16 ADD OUR HOUSE SMOKED BACON TO ANY SANDWICH FOR $2
SEAFOOD
– WILD CAUGHT
AHI TUNA SANDWICH , blackened tuna, spicy fried shallots, sprouts, wasabi mayo, sourdough, french fries...................................................14 FRIED OYSTERS , crispy oysters, creole butter, hot sauce, harissa aioli, radish salad.....................................................................................18 BBQ SHRIMP , gulf shrimp, garlic, beer, butter, thyme, Johnny cake .............................................................................................................14
HEARTY SIDES
– SERVES 2, BUT WE DON’T JUDGE
5 CHEESE MAC , a Frontier classic...................................................................................................................................................................9 FRENCH FRIES , fried rosemary, aioli, ketchup.................................................................................................................................................4 CHEESE FRIES , cheese curds, cheddar beer sauce, scallions............................................................................................................................8 GREEN BEANS , lamb bacon, caramelized onion, greens, n’djua aioli, lemon...................................................................................................9 CORN PUDDING , sweet corn, cheddar, jalapeno, greens...................................................................................................................................8 FRIED ZUCCHINI , beer batter, spicy raisin dip, chimichurri..............................................................................................................................8
DESSERT
– S A V E R O O M , T H E Y ’ R E W O R T H I T. H O U S E - M A D E , D A I LY.
BROWNIE , espresso ice cream, pecans, caramel sauce, hot fudge....................................................................................................................9 DOUGHNUT , blueberry & tarragon old fashioned doughnut, lemon curd ice cream, blueberry coulis...............................................................8
[email protected] OCTOBER 17
EXECUTIVE CHEF
CHEF DE CUISINE
SOUS CHEF
BRIAN JUPITER
AZAZI MORSI
REGINA POLK
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS. PLEASE ALERT SERVER OF DIETARY RESTRICTIONS.
whole animal serv ic e
$550 FREE-RANGE AMERICAN PIG
$575 LAMB
$600 WILD BOAR
$575 GOAT
$325 LOLLIPOP SHORT RIBS
COOKING METHOD: Smoked whole over apple and cherry woods. SERVES: 12 - 15 adult SIDES: 5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables & buttered yeast rolls $15 additional charge per person for groups over 15 PRE-ORDER: 3 days minimum COOKING METHOD: Smoked whole over apple and cherry woods SERVES: 10 - 15 adults SIDES: 5 cheese mac, caesar salad with polenta croutons, seasonal vegetables & buttered yeast rolls $15 additional charge per person for groups over 15 PRE-ORDER: 5 days minimum COOKING METHOD: Seasoned with brown sugar and housemade spices; smoked and roasted whole over apple and cherry woods SERVES: 10 – 15 adults SIDES: 5 cheese mac, caesar salad with polenta croutons,seasonal vegetables & buttered yeast rolls $15 additional charge per person for groups over 15 PRE-ORDER: 5 days minimum COOKING METHOD: Smoked and roasted whole over apple and cherry woods SERVES: 10 – 15 adults SIDES: 5 cheese mac, caesar salad with polenta croutons, seasonal vegetables & buttered yeast rolls $15 additional charge per person for groups of 15 – 20 PRE-ORDER: 5 days minimum COOKING METHOD: Smoked with onion, garlic, rosemary & sage SERVES: 8 - 10 adults SIDES: 5 cheese mac, seasonal vegetables & buttered yeast rolls PRE-ORDER: 3 days minimum COOKING METHOD: Moulard duck is roasted whole with buttered rolls & duck Andouille stuffing. The legs and thighs of
$350 DUCK, DUCK, GOOSE
MARKET PRICE ALLIGATOR
$350 SALT CRUSTED ATLANTIC SALMON
MARKET PRICE SHRIMP BOIL
the Peking duck are cooked in duck fat, deep fried and finished with a drizzle of habanero maple syrup. The whole goose is cooked confit, whipped into the goose rillete spread and served with grilled sourdough & bourbon apple & onion jam
SERVES: 8 - 10 adults PRE-ORDER: 5 days minimum
COOKING METHOD: Stuffed with whole chickens, smoked and roasted whole over apple and cherry woods SERVES: 10 - 12 adults SIDES: Andouille jambalaya, caesar salad with polenta croutons, 5 cheese mac PRE-ORDER: 5 days minimum $15 additional charge per person for groups over 15 COOKING METHOD: Stuffed with fennel, lemon and herbs and baked whole with a salt crust SERVES: 10 - 12 adults SIDES: Acadian green rice, green beans with lemon and candied pistachios and smoked shrimp and dill potato salad PRE-ORDER: 3 days minimum COOKING METHOD: Traditional New Orleans style, boiled with potatoes, corn, and onions; served tableside SERVES: 25 person minimum SIDES: Potatoes, corn and onions PRE-ORDER: 5 days minimum *Only available on the patio CHOOSE THREE PROTEINS FROM THE FOLLOWING:
Goat Leg, Boar Shoulder, Lamb Leg Wagyu Beef short loin, Lollipop Short Rib, Beef Shank or Salmon Filet
COOKING METHOND: Goat is cured, then fried and served with Chimichurri sauce; Wagu Beef is grilled medium rare $400 FRONTIER SELECT TRIO
and sliced table side. Boar Shoulder is smoked for 14 hours over apple and cherry woods. Antelope Leg is stuffed with garlic and rosemary. Very lean and tender cut of red meat. Great choice for non-pork eaters or those who may not be interested in the entire whole animal. All carved at table-side. You may also upgrade your protein to a Venison Leg (+$150), for a total of $550 or Antelope Leg (+$300 and serves 12-15 guests) for a total of $700. Feel free to add both upgrades for $850!
SERVES: 10-12 people SIDES: 5 Cheese Mac, Seasonal Vegetable, Caesar Salad with Polenta Croutons and Buttered Rolls. PRE-ORDER: 5 days minimum For Group Events Whole Animal Reservations Contact
[email protected] ! 08.15.17\
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS. PLEASE ALERT SERVER OF DIETARY RESTRICTIONS.
