GLUTEN ALLERGY


GLUTEN FREE DINNER MENU



APPETIZERS




FRIED SHISHITO PEPPERS, Red curry aioli,  toasted sesame seeds,  yuzu sea salt 
POMME FRITES, house made ketchup, chipotle sweet chili aioli 
 
FRESH OYSTERS ON THE HALF-SHELL cucumber-jalapeño mignonette


SMALL PLATES



MUSSELS CARBONARA
bacon onion garlic ragout, pecorino, egg yolk

OYSTERS ROCKERFELLER
fried oysters, spinach bechamel, bacon crisp

MAPLE BBQ PORK BELLY

spiced bbq, grilled peach relish, candied pecans

ROCK SHRIMP CASSOULET

white bean, tomato and fennel ragout, NO GREMOLATA


FRIED MOZZARELLA 
speck wrapped house mozzarella, vine ripe tomatoes, fig jam



MEATS AND CHEESE

Paired with house sauces and crostini

TRIPLE CREME BRIE  cow’s milk, delicate natural texture, creamy, tart, nutty aroma (France)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain) 
GRAFTON AGED CHEDDAR bold, bright flavors, creamy, dense texture, sweet, nutty, aged 3 years (Vermont)

BEEMSTER CLASSIC GOUDA matured for at least 18 months, burnt caramel, salty, sharp, sweet (Holland)

PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)


HOUSE SMOKED TROUT smoked on premise, fresh tomato jam (Emmaus)
SMOKED SALMON RILLETTE house smoked salmon, yuzu, cream cheese (Emmaus)
SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (Italy)

SPECK PROSCUITTO   dry-cured, applewood smoked, smokey, mild  (Italy)


SALADS / SOUP

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

FALL SALAD
arugula, bartlett pears, brie, roasted beets, almond crunch, agave lime vinaigrette

ROASTED TOMATO BISQUE
smoked honey, basil, crispy garlic

ENTREES

FREE RANGE CHICKEN BREAST
roasted butternut squash pureé, roasted radish, chanterelles, brussels, chicken rillette, natural jus


PAN SEARED DUCK BREAST
potato rostii, baby zucchini, shiitake, 
apricot marmalade 


PAN SEARED SIRLOIN
saffron creamed leeks, baby zucchini

PAN SEARED SCALLOPS
mint pesto, pickled charred grapes, baby spinach


GLUTEN FREE BRUNCH

BRUNCH 

EGGS BENEDICT
house smoked ham, hollandaise, chives, no bread 

SMOKED PORK BENEDICT
ancho rubbed sous vide pork shoulder, hollandaise, no bread 


MEDITERRANEAN FRITTATA
 
tomato confit, local spinach, goat cheese, fresh herbs


BUILD YOUR OWN OMELETTE OR FRITTATA

Choose any 3 ingredients

Sausage 
House cured ham
Bacon

Tomato
Mushrooms
Caramelized onions 

Cheddar
Mozzarella
Gruyere
Spinach

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SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 


MEATS AND CHEESE
Paired with house sauces and gluten free crackers

TRIPLE CREME BRIE  cow’s milk, delicate natural texture, creamy, tart, nutty aroma (France)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain) 
GRAFTON AGED CHEDDAR bold, bright flavors, creamy, dense texture, sweet, nutty, aged 3 years (Vermont)

BEEMSTER CLASSIC GOUDA matured for at least 18 months, burnt caramel, salty, sharp, sweet (Holland)

PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)


HOUSE SMOKED TROUT smoked on premise, fresh tomato jam (Emmaus)
SMOKED SALMON RILLETTE house smoked salmon, yuzu, cream cheese (Emmaus)
SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (Italy)

SPECK PROSCUITTO   dry-cured, applewood smoked, smokey, mild  (Italy)

BUILD YOR OWN BLOODY MARY BAR 
Start with house infused pepper vodka and tomato juice then have fun adding any of the ingredients you like from our extensive bloody mary fixing's bar!!!!

MIMOSA 
extra dry champagne with a splash of orange juice

© The Trapp Door Gastropub 2019