Jun 5, 2018 - apple wood bacon, tomato, brioche bun. // $16. B.L.T.. Apple wood bacon, local tomato, lettuce ... passion
SANDWICHES
All menu items are soy-free | GF = Gluten Free, D = Dairy Free
S M A L L P L AT E S SEARED TUNA Ye llo w fi n t u na , m a n g o -ha b a n er o p u r ee, p i ckle d fe nne l s a l a d // $ 1 2 GF , D P O R K B E L LY B r a i se d h e r i t a g e b r eed p o r k , c r is p Ca r o l in a Go ld r i ce ca ke , c ho w c ho w , s w eet c o r n s o ubi se // $11 GF ARGENTINE STEAK Se a r e d Ame r i c a n Wa g yu b eef ( S n a k e R iv er Fa r ms ), ch i m i c hu r r i, c ha r r ed p ep p er s , s hav ed r a di s h / / $ 1 3 G F , D CHARRED WINGS Fr e nch e d P o u l et R o u g e w in g s , me sq u i t e - so r g h u m g l a z e, b u tter m il k c r em a , s ca lli o ns , b e nn e s eed // $ 1 5 GF
*THE SUFFOLK PUNCH BURGER Mi lls F ami ly F arm grass f ed beef , m uen s ter cheese, let t u ce, t omat o, shav e d on ion , pi ckles, bou rbon mu st ard , pret zel rol l // $15 *PIMIENTO BURGER Mi lls F ami ly F arm grass f ed bee f, h ous e mad e pi mi ent o cheese, carameli ze d on ion , apple wood bacon, t omat o, bri och e bun // $16 B . L . T. Apple wood bacon, local tomato, let t u ce, f ri ed egg, herbed ai oli , Appa l ach ian salt - ri sen bread // $12 GRILLED CHICKEN SANDWICH C har- gri lled chi cken breast , let t u ce, tomato, shav ed oni on, bacon, Gru yère, bri o ch e bun // $12
P. E . I . M U S S E L S Sa ffr o n b r o t h , c ho r iz o , s u n d r ied to m a to , sh a v e d fe nne l, g r il l ed c ia b a tta / / $ 1 5 D, (G F w / o b r ea d )
* S H AV E D WAG Y U C ri sp oni on st ri ngs, horserad i sh cream, Gru yère, weck roll, j us // $14
WAGYU CARPACCIO Sh a v e d W a g y u b eef ( S n a k e R iv er F a r m s ) , fe nne l- r a di s h s a l a d , c u r ed yo l k , f r ied c a p ers, Di j o n cr e ma , c ia b a tta // $ 1 2 ( GF w /o b r ea d )
VEGGIE BURGER Hou se craf t ed bean & brown ri ce p atty, local aru gu la, mesqu i t e BBQ s auce, g oa t chees e crem a , oa t roll// $12
CRAB CROQUETTES “ O ff t h e co b ” el o te, c il a n tr o c r em a , p o b l a no pu r e e , pi ckle d p ep p er s // $ 1 4 PRETZELS & BEER CHEESE Lo ca l L o a f pr etz el s tic k s , ho u s e m a d e b o u r b o n m u s t a r d , “ c hees e w hiz ” m a d e w i t h Hy d e Br e w i ng b eer / / $ 8 PIMIENTO CHEESE H o u s e m a d e p im ien to c hees e, b a c o n ja m , ba g u e t t e / / $ 9 ( GF w /o b r ea d ) BAKED VEGGIE CHILI Qu e so fr e sco , a v o c a d o , c o r n to r til l a c hip s, p i ckle d ca b b a g e / / $ 1 2 GF S U M M E R V EG G I E P L AT E F r e s h a ss o r t men t o f v eg eta b l es f r o m l o c a l f a r m s / / $ 1 0 GF , ( D w /o b u tter )
SIDES Pe t i t e g r e e n s a l a d // $ 4 Qu i no a sa la d // $ 5 H o u se cu t fr i e s // $ 6
SALADS A D D J O Y C E FA R M S G R I L L E D C H I C K E N ADD NC WILD CAUGHT SHRIMP A D D S N A K E R I V E R FA R M S WA G Y U B E E F ADD HOUSE CRAFTED VEGGIE BURGER
// // // //
$6 $6 $7 $6
ROASTED LOCAL BEETS Roast ed local beet s, beet p uree, local greens, whi pped chev re, pis tach io, t arragon v i nai gret t e, d i ll // $9 GF L O C A L FA R M G R E E N S Local f arm greens, seasonal v egetabl es , lemon- gi nger v i nai gret t e / / $9 GF, D TOASTED QUINOA Toast ed qu i noa, broccoli ni , celery root, carrot , aru gu la, su n- d ri ed t omat o v i n aigrette / / $9 GF, D
DESSERT BANANAS FOSTER Roast ed banana pu ree, past ry cre am, rum gast ri c, cru shed v ani lla waf ers // $7 MARBLED CREAM CHEESE C H O C O L AT E B R O W N I E W i t h chant i lly whi pped cream// $7
* C o n s u m i n g r a w o r u n d e r c o o k e d m e at s , p o u lt r y, s e a f o o d , s h e l l f i s h , o r e g g s m ay i n c r e a s e y o u r r i s k o f f o o d - b o r n e i l l n e s s .
at the suffolk punch, w e p ri d e o u rsel ves i n o u r cu l i n a ry st a n d a rd s. We so u rce p r od u ct s as local l y a s p o s s i b l e , f o l l o w t he s e a s o n s a n d a vo i d t h e u se o f gm o p ro d u ct s a n d soy. O u r gu est s’ sa t i sfact i on an d the a dva nc e m e nt o f t he c ul i na r y s c en e a re a t t h e co re o f o u r m i ssi o n . E RIC L ITAKER,
The Suffolk Punch would like to thank the following: H ar mon y Ridge Fa r m s , Joy c e Fa r m s , Sna k e Ri ve r F a rm s, Mi dd l e G ro u n d F a rm , A n so n Mi l l s, G o a t L ad y Dair y, Mills Fa m i l y Fa r m 6/5/18
EXECUTIVE CHEF
CRAFTED FOR A PURPOSE.
Much like the beautiful Suffolk Punch horses who carry the same name, we were crafted for a purpose. Our limitless supply of energy allows us to work tirelessly, fusing scientific practice with our creative passions to push conventional boundaries. We are a Culinary
Café,
Coffee
Bar,
Taphouse,
and
Fermentation Lab born from the Hyde Brewing philosophy of melding art and science to inspire thought and challenge expectations. We curate libations,
food,
and
products
for
those
who
understand the value of craft and embrace new experiences. The Suffolk Punch embodies the craft spirit in every drink we serve, every meal we prepare, and every conversation we foster.
# suffo lkpunchcl t | @suf f olkpu n c h c l t | th esu ffol k pun c h . c om
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