Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 3K views

    Woodblock Menu 3.7.16

    Uploaded by

    Megan Hill
    This document is a menu from a restaurant that offers small plates, snacks, charcuterie boards, and larger plates. Dishes include items like scotch eggs, roasted cauliflower, mussels and fennel, duck confit pear salad, and options for steak, oxtail risotto, pan-seared bass and more. The menu explains that unless specified, foods will be served as they are ready rather than all at once to ensure everything is fresh and hot.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Woodblock Menu 3.7.16

    Uploaded by

    Megan Hill
    3K views1 page
    This document is a menu from a restaurant that offers small plates, snacks, charcuterie boards, and larger plates. Dishes include items like scotch eggs, roasted cauliflower, mussels and fennel, duck confit pear salad, and options for steak, oxtail risotto, pan-seared bass and more. The menu explains that unless specified, foods will be served as they are ready rather than all at once to ensure everything is fresh and hot.

    Original Description:

    Woodblock Menu 3.7.16

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document is a menu from a restaurant that offers small plates, snacks, charcuterie boards, and larger plates. Dishes include items like scotch eggs, roasted cauliflower, mussels and fennel, duck confit pear salad, and options for steak, oxtail risotto, pan-seared bass and more. The menu explains that unless specified, foods will be served as they are ready rather than all at once to ensure everything is fresh and hot.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3K views1 page

    Woodblock Menu 3.7.16

    Uploaded by

    Megan Hill
    This document is a menu from a restaurant that offers small plates, snacks, charcuterie boards, and larger plates. Dishes include items like scotch eggs, roasted cauliflower, mussels and fennel, duck confit pear salad, and options for steak, oxtail risotto, pan-seared bass and more. The menu explains that unless specified, foods will be served as they are ready rather than all at once to ensure everything is fresh and hot.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    We encourage your table to share a combination of large plates, small plates & snacks.

    Unless specified, your food will arrive as it is ready,


    rather than all at once. We want to be sure every dish arrives when it's fresh and hot.

    SNACKS
    SCOTCH EGG
    Italian sausage wrapped cage-free, soft-cooked egg, panko breaded &
    crisp fried, on bed of caramelized onion & arugula. Served with
    currant-grain mustard aioli 7
    HERB ROASTED OLIVES
    Marinated & roasted with garlic, thyme, rosemary & lemon zest 4

    FRIES
    Russet potatoes dusted with garlic shallot salt. Served with roasted
    garlic aioli & harissa aioli 6
    BLISTERED SHISHITO PEPPERS
    Grilled then glazed in garlic, chile & honey, sea salt sprinkled 8

    CHARCUTERIE BOARD
    Share with three others 19 | Share with five others 25
    A changing variety of cured meats, sausage, smoked meats & seafood, artisanal cheeses, roasted seasonal vegetables, pickled
    seasonal fruit & vegetables, marinated olives, honey-horseradish, currant-grain mustard & grilled rustic bread

    SMALL PLATES
    HEIRLOOM CARROTS
    Local, pan-roasted, tossed with maple syrup & fennel seeds, served
    over house-made ricotta, topped with a gremolata of walnut, raisin &
    thyme, balsamic reduction drizzled 9

    FRIED CALAMARI
    Sustainably harvested, crispy-golden, over chickpea puree, topped with
    chopped sundried tomatoes, golden raisins & cilantro.
    Served with harissa aioli 12

    ROASTED CAULIFLOWER
    On swirled curry-carrot puree & mint sauce, pan-roasted with onions &
    house bacon, topped with apples, golden raisins
    & cilantro 9

    FRIED WHOLE FLAT HEAD SOLE


    Alaskan wild-caught, panko breaded, crisp fried, alongside lemon
    vinaigrette tossed orange, frisee, fennel & kalamata olive salad 9

    KALE QUINOA SALAD


    Mingled quinoa, roasted corn, red pepper & butternut squash, black
    beans & jalapeno, alongside baby kale with bleu cheese crumbles &
    candied walnuts. Tossed with maple-mustard vinaigrette 9

    MUSSELS & FENNEL


    Taylor Farms sourced, sauted with shallots & garlic in butter, Pernod,
    white wine & heavy cream, shaved fennel & frond topped. Served with
    grilled Grand Central Bakery como bread 13

    GRILLED CAESAR SALAD


    Grilled romaine heart drizzled with garlic-anchovy vinaigrette, topped
    with parmesan, scratch bread crumbs, roasted pepper & anchovy 9

    DUCK CONFIT PEAR SALAD


    Maple Leaf Farms sourced, house-cured duck confit with fresh pear &
    baby frisee, tossed with lemon juice, shallots, thyme & truffle oil,
    topped with candied walnuts, raisins & shaved parmesan 14

    MAC & CHEESE


    Rigatoni with asiago, fontina, parmesan & provolone, topped with bread
    crumbs, matchstick apples, a mushroom, bleu cheese, truffle sauce 12

    GARLIC WINGS & BABY POTATOES


    Draper Farms sourced, crisp fried with baby reds, tossed in chipotlehoney glaze, Thai chile sauce drizzled, topped with cilantro 12

    LARGE PLATES
    GRILLED 12 oz. RIB EYE STEAK
    21-day aged, Niman Ranch beef, grilled medium-rare alongside leek, shallot & thyme buttered baby reds, topped with a mushroom,
    bleu cheese, truffle sauce 30
    BRAISED OXTAIL BUTTERNUT SQUASH RISOTTO
    Tender braised Niman Ranch beef over creamy arborio with roasted butternut squash, caramelized onions, sauted mushrooms & spinach,
    topped with balsamic gastrique & grated parmesan 20 | Vegetarian Butternut Squash Risotto 17
    CRISPY ROASTED DUCK LEG
    Maple Leaf Farms sourced, house-cured, served over roasted parsnips & yams, topped with sauted baby kale & pear chutney 19
    PAN-SEARED STRIPED BASS
    Fresh, sustainably sourced, with manila clams, roasted fennel, carrots & celery in a saffron bouillabaisse sauce, topped with
    craisin & red pepper tapenade 19
    SW STUFFED PORTOBELLO SANDWICH
    Stuffed with black bean, quinoa, corn & red pepper salad, topped with monterey jack then roasted, served on brioche with baby greens,
    tomato, sweet onion & red pepper aioli. Served with fries 12 | Sub fries with maple-mustard vinaigrette tossed baby green salad 2
    WOODBLOCK BURGER
    Grilled, all natural-beef patty, melted cheddar, house-smoked pork belly with baby greens, tomato, sweet onion & smoked chile aioli on
    brioche. Served with fries 15 | Sub fries with maple-mustard vinaigrette tossed baby green salad 2
    Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    You might also like