Dinner Menu

Wild Fox, Barto 

Pekin Paradise, Hamburg

Liberty Gardens, Coopersburg



TOGO MENU





APPETIZERS




FRIED SHISHITO PEPPERS
,  green sriracha mayo, furikake, cilantro
POMME FRITES, house made ketchup, malted mustard, smoked shallot aioli 
HOUSE MADE FONDUE, smokey goat cheese blend, house made soft pretzels 


SMALL PLATES
                                                                                                                                                                                                   

TRAPP PIEROGIES                                                                                                                                                                                                                                                                                 spring onion, cotija, buttermilk, bbq, paprika creme fraiche, bacon jam 

STEAMED BUNS - pork belly or chicken
pork belly
, house kimchi, hoisin, pickled radish
or
fried chicken thigh,
green sriracha mayo, house bacon, fermented red cabbage

POUTINE
beef cheeks, cheddar curds, lager gravy, pickled jalapeno, chicharrone

OCTOPUS TERRINE
fingerling, kalmata olive, romesco, pickled onion, shaved asparagus, nduja


FLATBREADS

VEGETABLE FLATBREAD
ramp pesto, mushroom, fiddleheads, house ricotta, truffle oil, English peas

SMOKED CHICKEN FLATBREAD
chipotle bbq, 2 year aged cheddar, cipollini bacon jam, jalapeño ranch

MEATS AND CHEESE

Paired with house sauces and crostini

SHROPSHIRE BLUE Full-flavored, unpressed, smooth texture, sharp, tangy cheese(UK)

PECORINO CALABRESE  sheeps milk, slightly sweet, salty, firm, lightly sharp aged 12 months (Italy)
FLINT HILL FARMS AGED MANCHEGO goat, tangy, unique nutty flavor, aged 60 days (Coopersburg)

5 SPOKE CREAMERY TUMBLEWEED dense, buttery, nutty, notes of brown butter (New York)                                                                                                                                                                                                                                                        
                                                                                                                                                                                                                                                  SWEET SOPPRESSATA rich and savory, smooth texture, aged and cured, aromatic (Italy)
BRESAOLA salted, air dried, grass-fed, free range cattle, aged 2-3 months, firm (Italy)
SPECK PROSCIUTTO  dry-cured, applewood smoked, smokey, mild  (Italy)
HOUSE SMOKED TROUT
house cured and smoked (Emmaus)

SALADS

CEASAR
baby red romaine,  house caesar dressing, shaved pecorino romano,
white anchovy crisp 

BABY MIZUNA SALAD
English peas, gooseberries, pine nuts, 
smoked ricotta firma, bee pollen, 
spring herb buttermilk dressing 

                                                                           

SOUP 

RAMEN 
tonkatsu broth, chashu pork, 60 min egg, kimchi, black garlic, tamari, shiitake

ROASTED SUNCHOKE &
 SPRING ONION SOUP  
crispy sunchokes, herb creme fraiche, 
pickled spring onion


 SANDWICHES

CARNITAS TACOS
kiwi salsa verde, queso fresco, micro cilantro, pickled shallot, radish

“BEEF ’n CHEDDAR”
roasted eye round, cipollini onion marmalade, house foie cheese wiz   


TRAPP DOOR BURGER
8 oz. grass fed beef, house bacon, smoked onion cheese, koji pickle relish, spicy kewpie mayo

FALAFAL
black garlic white bean hummus, fermented cucumbers, tomato jam, romaine

CRISPY CHICKEN SANDWICH
chili honey, fermented garlic pickle, spicy kewpie mayo, fried egg


ENTREES

PAN SEARED DUCK BREAST
duck egg spaetzle, duck confit, roasted sun choke puree, 
spring vegetables cherry gastrique 

HALIBUT TEMPURA
fried black rice, baby bok choy, koji bacon, black garlic tamari, green sriracha

FREE RANGE CHICKEN BREAST
roasted sunchokes, asparagus, spring onion, maitake, ramp pesto

PORK CHEEK RAGOUT
herb polenta, maitake, fiddleheads, rapini, pancetta & pecan crumble, pickle shallot

MUSHROOM RISOTTO
maitake, trumpet, shiitake, garlic confit, English peas, asparagus, 
porcini broth, cured egg yolk, pomegranate, crispy leek



DESSERTS 

House-made Sorbet  

House-made Ice Cream

Buttermilk Tartlet  

strawberry-rhubarb compote, lemon balm, 
cookie butter, bee pollen

Flourless Chocolate Cake
creme anglaise







© The Trapp Door Gastropub 2019