Jul 5, 2017 - COOKING METHOD:Smoked whole over apple and cherry woods. ... spread and served with grilled sourdough &
S U M M E R 2 0 17
SNACKS & SALADS
– IDEAL FOR SHARING
PEPPADEW PEPPER SKEWERS , bacon, goat cheese, dates.................................................................................................................................8 DEVILED EGGS , olive oil, cayenne, chives.......................................................................................................................................................5 SUMMER TOMATO SALAD , burrata, blueberry vinaigrette, crispy chicken skin, basil, watercress......................................................................11 DUCK TACOS , confit, salsa verde, red onion, cilantro, queso fresco, fried yuca...............................................................................................12 ANTELOPE BONE MARROW , roasted Hawaiian Eland marrow bone, bacon & onion jam, pickled sweet cherries, toast....................................16 CAESAR SALAD , romaine, cornbread crouton, pickled shallot, smoked 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 CHARCUTERIE , venison salami, n’djua, wild boar cacciatorini, tripel crème, berry jam, pickled tomato & shallots, dijon, toast....................18
MEAT
– H U NTED AN D FARM ED
CHICKEN THIGHS , chargilled, Nashville glaze, elotes, watercress...................................................................................................................16 ANTELOPE OXTAIL RAVIOLI , slow cooked Eland oxtail, burrata, sage pesto, peas, garlic, almonds...................................................................18 SMOKED WAGYU BEEF BACK RIBS , dry rub, Carolina BBQ, coleslaw...............................................................................................................20 GRASSFED BEEF RIBEYE , 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, n’djua...................................................................................................17
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 PEAS , 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] JULY,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
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 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
apple and cherry woods
$600 WILD BOAR:
$575 GOAT
$325 LOLLIPOP SHORT RIBS
$350 DUCK, DUCK, GOOSE
MARKET PRICE ALLIGATOR
$350 SALT CRUSTED PACIFIC SKUNA BAY SALMON
MARKET PRICE SHRIMP BOIL
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 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 COOKING METHOND: Goat is cured, then fried and served with Chimichurri sauce; Wagu Beef is grilled medium rare and sliced table side. Boar Shoulder is smoked for 14 hours over apple and cherry woods. All carved at table-side.
$400 GOAT LEG / WAGYU BEEF SHORT LOIN / & BOAR SHOULDER
SERVES: 10 people SIDES: 5 cheese mac, caesar salad with polenta croutons, seasonal vegetables & buttered yeast rolls PRE-ORDER: 5 days minimum
For Group Events Whole Animal Reservations Contact
[email protected] ! 07.05.17 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS. PLEASE ALERT SERVER OF DIETARY RESTRICTIONS.
