Photo courtesy of Maple & Pine Restaurant
A moutwatering preview of what's to come: Martin's Angus Beef rib-eye steak served with garden vegetables, chanterelles and creamed Swiss chard
This menu is subject to change due to seasonality, but here's a preview of what's to come from executive chef David Dunlap at Quirk Hotel's Maple & Pine Restaurant, opening Sept. 17 at 201 W. Broad St.:
B R E A K F A S T :
- Greek Yogurt Parfait (Marinated Blackberries, Verjus Sorbet) $7
- Brioche French Toast (Stewed Peaches, Hickory Syrup) $10
- Buttermilk Biscuit (Sausage Gravy, Hen Egg) $10
- Oatmeal (Roasted Vanilla Almond Milk, Golden Raisins, Walnuts) $8
- Grilled Avocado (Poached Hen Egg, Queso Fresco, Smoked Bacon) $9
- Omelet of the day (Home Fried Potatoes) $9
- Grilled Hanger Steak Benedict (Confit Onions, Sauce Cheron) $14
- Two Eggs Your Way (Smoked Bacon, Hashbrown Potatoes) $9
L U N C H :
Starters -
- Okra Tempura (Tomato Jam, Romaine Lettuce, Smoked Bacon, Honey Mustard) $9
- Smoked Pork Pâté (Fried Pickles, Barbecue Dijonnaise, Crostini) $9
- Shishito Peppers (Kalamata Olive, Boquerones, Roasted Garlic, Orange) $7
- Salad of Baby Lettuces (Shaved Radish, Ricotta Salata, Golden Raisins, Verjus) $8
Salads -
- Marinated Baby Vegetables (Crispy Kale, Duck Cracklings) $10
- Arugula, Burrata (Peaches, Candied Pine Nuts, Honey-Lavender Dressing) $12
- Salad of Baby Lettuces (Shaved Radish, Ricotta Salata, Golden Raisins, Verjus) $8
Mains -
- Buttermilk Fried Chicken (Potato Purée, Bay Leaf, Corn Succotash) $14
- Skate Wing (Roasted Cauliflower, Brown Butter, Capers, Lemon, Tomatoes) $15
- Virginia Ham and Appalachian Cheese Sandwich (House Barbecue Potato Chips) $14
- Lamb Gyro (Lavender Hummus, Chickpea and Mint, Panisse, Piquillo Ketchup) $16
Sides -
- Wedge Fries $4
- Zucchini Basil Cocotte $6
- Tempura Dilly Beans (Preserved Lemon Dip) $6
- Watermelon With Feta and Jalapeño $8
- Baked Cream Corn (Darby Cheddar) $7
- Roasted Yummy Peppers (Grayson Cheese, Truffle Crumb) $8
D I N N E R :
Garden -
- Roasted Beets (Navel Oranges, Blue Cheese Mousse, Watercress) $8
- Heirloom Tomato Consommé (Lemon Verbena, Country Ham Tortellini) $9
- Radish Salad (Sourdough, Brown Butter Dressing, Smoked Sea Salt) $7
Hot Starters-
- Braised Oxtail Egg Roll (Shiitake Mushrooms, Dandelion Greens) $8
- Grilled Quail (Pickled Peaches, Foie Gras Dirty Rice) $14
Pasta -
- Cavatelli Pasta (Charred Corn, Egg Yolk, Jalapeño) $12
- Black Pepper Tagliatelle (Roasted Eggplant, Basil Sauce) $10
Mains -
- Beef Hanger Steak (Variations of Broccoli, Bay Leaf Crumble) $25
- Grilled Pork Shoulder (Kimchi, Cornbread, Pickled Red Onions) $22
- Pekin Paradise Duck Breast (Grilled Plums, Quinoa, Dinger Dressing) $27
- Almond-Crusted Lamb (Pickled Blueberries, Lavender Hummus) $30
- Sablefish (Maitake Mushrooms, Charred Scallions, Dashi Broth) $28
D E S S E R T :
- Summer Berry Crumple (Sassafras Ice Cream) $9
- Citrus Curd (Brown Butter Sable, Lucky Sorrel) $8
- Pineapple Upside Down Cake (Bourbon Ice Cream) $8
- Milk Chocolate Mousse (Cardamom Bark, Caramelized Banana) $9
- Trio of Seasonal Sorbets $7
- Manchego Cheese (Figs, Walnuts, Honey, Raisin Bread) $10
