GLUTEN ALLERGY


GLUTEN FREE DINNER MENU



APPETIZERS



FRIED SHISHITO PEPPERS,  yuzu mango puree, furikake, cilantro
POMME FRITES, house made ketchup, malted mustard, smoked shallot aioli 

SOUP 

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

 

MEATS AND CHEESE

Paired with house sauces and rice crackers

  PETIT BASQUE pure ewes milk, sweet, nutty finish, uniquely creamy, semi-hard cheese.(France)

PECORINO CALABRESE  sheeps milk, slightly sweet, salty, firm, lightly sharp aged 12 months (Italy)
MANCHEGO sheep’s milk, aged 6 months, firm and compact consistency with a buttery texture (Spain)

FLINT HILL FARMS PEPPERCORN CHEDDAR aged 60 days, Jersey cow (Coopersburg)                                                                                                                                                                                                                                                          

SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (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 - no croutons

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




 SANDWICHES 

served roll-less


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


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



ENTREES

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


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 



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 

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SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 


MEATS AND CHEESE
Paired with house sauces and gluten free crackers

  PETIT BASQUE pure ewes milk, sweet, nutty finish, uniquely creamy, semi-hard cheese.(France)

PECORINO CALABRESE  sheeps milk, slightly sweet, salty, firm, lightly sharp aged 12 months (Italy)
MANCHEGO sheep’s milk, aged 6 months, firm and compact consistency with a buttery texture (Spain)

FLINT HILL FARMS PEPPERCORN CHEDDAR aged 60 days, Jersey cow (Coopersburg)                                                                                                                                                                                                                                                          

SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (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)

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