Dinner Menu

Scallop

Wild Fox, Barto 

Pekin Paradise, Hamburg

Beets Workin’ Farm, Mertztown

Liberty Gardens, Coopersburg

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APPETIZERS




FRIED SHISHITO PEPPERS, Red curry aioli,  toasted sesame seeds,  yuzu sea salt 
POMME FRITES, house made ketchup, truffled dijonnaise, chipotle sweet chili aioli 
HOUSE MADE FONDUE, smokey goat cheese blend, house made soft pretzels
FRESH OYSTERS ON THE HALF-SHELL, citrus and beet mignonette

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SMALL PLATES


LITTLENECK CLAMS 
garlic scape pesto, tomato confit, shallot, house bacon, cured egg yolk

 CHICKEN WING CONFIT

yuzu gochujang hot sauce, kimchi, whipped pineapple miso cream cheese


ROASTED BONE MARROW  
wild mushroom, dry aged beef fat gremolata, pearl onion confiture, smoked sea salt

PIEROGIES 

pecorino leek black truffle filling, bacon beurre blanc, black truffle honey, crispy leeks 

DUCK LEG CONFIT

apple honey nut pureé, apple squash hash, 
pomegranate quince marmalade, maitake mushroom  

    

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FLATBREADS

FALL VEGETABLE
caramelized celeriac puree, honey nut squash hash, shaved pecorino, truffled honey, baby kale, gooseberry


CUBAN 
gruyere, smoked sous vide pork shoulder, pickled jalapeño, house dijonnaise 

MEATS AND CHEESE

Paired with house sauces and crostini

CREMEUX DE BOURGOGNE, sweet, silky, bloomy rind, fluffy, buttery (France)
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA  aged 18 months, burnt caramel,  salty,  sharp,  sweet (Holland)
CALKINS VAMPIRE SLAYER  garlic,  stirred-curd cheddar,  hand-mix ginger,  onion,  paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)


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SALADS

BABY KALE CEASAR
 baby kale, soft boiled egg, house caesar dressing, shaved pecorino romano, house crouton, anchovy 


LOCAL ARUGULA 
baby arugula, candied pecans, honey crisp apples, pecorino, watermelon radish, 
apple cider vinaigrette


SOUPS 

KURI SQUASH BISQUE
caramelized onion and squash hash, roasted pepitas, fried curry leaf

RAMEN
pork belly confit, 60 minute egg, wild mushrooms, kimchi, hoison, chicharrón 

 SANDWICHES

JACKFRUIT TACOS
chipotle blood orange jackfruit carnitas, cotija, avocado crema, cilantro, radish, crispy onion



SHIITAKE CRUSTED CHICKEN THIGHS
house kimchi, hoisin green chili aioli, pickled Asian pear, farm greens, sunny side egg



TRAPP DOOR BURGER
8 oz. dry-aged grass fed beef, Vermont Cheddar, house slab bacon, apple chutney, maple chili aioli



BRISKET & BISCUIT
herb buttermilk biscuit, sous vide shaved brisket, mushroom green peppercorn gravy, arugula, pearl onion confiture


ENTREES



FREE RANGE CHICKEN BREAST 
caramelized brussels sprouts, butternut pureé, maitake, fermented chili 
turducken sausage, cider gastrique

SEITAN BOLOGNESE
ricotta gnudi, braised fennel, poached egg, cured egg yolk

PAN ROASTED LONG ISLAND DUCK BREAST
fingerling confit, roasted baby beets, duck rillette, 
braised fennel, blood orange gel


SCHLENKERLA BRAISED SHORT RIB
farro ‘risotto,’ local mushrooms, celery root, kale, pearl onion confiture, pomegranate

SEARED SEA SCALLOPS
parsnip soubise, glazed apple, house bacon, root vegetable hash 



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DESSERTS 

House-made Sorbet 
Miso peach

House-made Ice Cream
Vanilla Blueberry Crumb


Apple Cobbler
Cinnamon Ice Cream, Brown Butter


Flourless Chocolate Cake   
Crème Anglaise

Hard Root Beer Float 
Vanilla Bourbon Ice Cream, 
Coney Island: Hard Root Beer 5.8% ABV


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