GLUTEN FREE DINNER MENU
STARTERS
FRIED SHISHITO PEPPERS, Red curry aioli, toasted sesame seeds, yuzu sea salt
POMME FRITES, house made ketchup, truffled dijonnaise, chipotle sweet chili aioli
FRESH OYSTERS ON THE HALF-SHELL
cucumber-jalapeño nuoc cham, yuzu granita
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
OCTOPUS TOSTADA
baby corn relish, radish, cotija, pickled shallot, patatas bravas
LOLLIPOP KALE
miso koji gastrique, elephant garlic, pickled chili, glazed apples
add koji belly
MEATS AND CHEESE
Paired with house sauces and gluten free crackers
HUMBOLT FOG soft, crumbly, ripened goat, smoked vegetable ash (California)
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)
DRUNKEN GOAT goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain)
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)
SMOKED SALMON RILLETTE house smoked salmon, yuzu, cream cheese (Emmaus)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
MORTADELLA cured pork, whole ground black pepper, myrtle berries, pistachio (Nazareth)
CHORIZO D’ESPANA Spanish style dried sausage, cured for 30 days (California)
CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)
SALADS / SOUP
BABY KALE CEASAR
baby kale, soft boiled egg, house caesar dressing, shaved pecorino romano, anchovy
BABY WATERCRESS SALAD
english peas, white asparagus, ricotta salata, toasted almond, strawberry-white peppercorn vinaigrette
SPRING ALLIUM AND POTATO
elephant garlic, ramp, spring onion, leeks pearl onion, shallot, pickled mustard seed, bacon, leek ash
ENTREES
FREE RANGE CHICKEN BREAST
caramelized brussels sprouts, butternut pureé, maitake, fermented chili
turducken sausage, cider gastrique
ROAST DUCK
smoked onion pureé, potato rostii, baby kale, rhubarb, orange cardamom gastrique,
SCOTTISH SALMON
green garlic pureé, Alaskan fingerling, mustard seed, house cured lardo, preserved citrus
GLUTEN FREE BRUNCH
BRUNCH
BACON FRITTATA
local bacon, caramelized onions
MEDITERRANEAN FRITTATA
tomato confit, local spinach, goat cheese, fresh herbs
BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin
PULLED PORK Benedict
cheddar grit cake, Jalapeño hollandaise, local mustard greens
EGGS BENEDICT
house smoked ham, hollandaise (no brioche)
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BUILD YOUR OWN OMELETTE OR FRITTATA
Choose any 3 ingredients
Sausage House cured ham Bacon Andouille
Tomato Mushrooms Caramelized onions Duck Confit
Cheddar Gruyere Spinach
SIDES
HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON
SAUSAGE
MEATS AND CHEESE
Paired with house sauces and gluten free crackers
HUMBOLT FOG soft, crumbly, ripened goat, smoked vegetable ash (California)
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)
DRUNKEN GOAT goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain)
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)
MORTADELLA cured pork, whole ground black pepper, myrtle berries, pistachio (Nazareth)
CHORIZO D’ESPANA Spanish style dried sausage, cured for 30 days (California)
CHICKEN & BACON Pâté cognac, sherry, bacon (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