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Menu
Menu 10
Menu
Spring Dinner: Starters
5.00 - 7.00
Harvest Salad
12.00
Market greens, local cheese, nuts & hudson valley fruit
Spinach & Cress
10.00
With radishes & buttermilk dressing
Scallop Ceviche
14.00
Citrus marinated w/ seasonal gazpacho
Roasted Local Beets
11.00
With fennel, ricotta salata & fines herbs
Harvest Side Salad
8.00
Asparagus, Bacon & Egg
11.00
Grilled, w/ lardons, poached egg & sauce bearnaise
Fried Green Tomatoes
10.00
Layered w/ local mozzarella, pepper coulis
Spring Dinner: To Share
Olives
5.00
Marinated & warmed
Deviled Farm Eggs
8.00
4-Ways – classic southern, wasabi, bacon-relish & pimento cheese
Chicken Liver Pate
12.00
Housemade w/ shallot brittle, dijon, marmalade, toast
Tarte Flambee
13.00
Goat cheese, lardons, onion, arugula, ramp oil, flatbread
Bruschetta
6.00
Ricotta & grilled asparagus
Mac & Cheese
10.00
Goat cheese, colby, cheddar & parmesan, organic pasta, herbed breadcrumbs
First of Spring Risotto
12.00
Local ramps, meyer lemon & shoots
Local Artisanal Cheese Plate
20.00
With port-poached figs, local honey & amy’s bread
Spring Dinner: Entrees
Vegetarian Farm Plate Bibimbap
20.00
Spring vegetables, brown rice & egg yolk w/ spicy sauce
Wild Striped Bass
26.00
En papillote, w/ spring vegetables, mushrooms & meyer lemon butter
Roasted Duck Breast
26.00
Dirty rice, asparagus & mustard-pickle demi-glace
Organic Chicken Breast
19.00
Roasted, braised kale, buttered spaetzle & thyme jus
Soft Shell Crab
26.00
Cornmeal-crusted, snow pea slaw & sauce remoulade
Spring Dinner: Green Table Classics
All served w/ market greens
Chicken Pot Pie
16.00
With local chicken & organic vegetables topped w/ a flaky pate brisee crust
GT Burger
16.00
Wrighteous organics beef, kimchi, bacon & tomato relish, amy’s roll
Vegetarian Mushroom Pot Pie
15.00
Organic mushrooms & vegetables w/ a whole wheat crust
May Lunch: To Start
Best of Market Soup
5.00 - 7.00
Harvest Salad
12.00
Market greens, local cheese, nuts & hudson valley fruit
Asparagus, Bacon & Egg
11.00
Grilled, w/ lardons, poached egg & sauce bearnaise
Roasted Local Beets
11.00
With fennel, ricotta salata & fines herbs
Harvest Side Salad
8.00
Scallop Ceviche
14.00
Citrus marinated w/ seasonal gazpacho
May Lunch: To Share
Olives
5.00
Marinated & warmed
Deviled Farm Eggs
8.00
4-Ways classic southern, wasabi, bacon-relish & pimento cheese
Local Artisanal Cheese Plate
20.00
With port-poached figs, local honey & amy’s bread
Bruschetta
6.00
Ricotta & grilled asparagus
Chicken Liver Pate
12.00
House made, w/ shallot brittle, dijon, marmalade, toast
May Lunch: Entrees
Vegetarian Farm Plate Bibimbap
20.00
Spring vegetables, brown rice & egg yolk w/ spicy sauce
Crab Cakes
22.00
Local lettuces, roasted butternut squash salsa & sauce ravigote
Roasted Organic Chicken Breast
19.00
With braised local greens, buttered spatzle & thyme jus
Soft Shell Crab
26.00
Cornmeal-crusted, snow pea slaw & sauce remoulade
Sausage & Lentils
18.00
Dickson’s beef & red wine sausage & French lentils w/ market greens
Fried Oyster & Bacon Po’Boy
18.00
Cornmeal battered oysters & bacon on Amy’s Bread, ravigote sauce
May Lunch: Green Table Classics
All served w/ market greens
Half Grilled Cheese & Cup of Soup
15.00
Chicken Pot Pie
16.00
With local chicken & organic vegetables topped w/ a flaky pate brisee crust
Mac & Cheese
16 Per 10 side
Goat cheese, colby, cheddar & parmesan, organic pasta, herbed breadcrumbs
Grilled Cheese
14.00
Raw milk cheddar cheese & spring chutney on orwasher’s miche
GT Burger
16.00
Wrighteous organics beef, kimchi, bacon & tomato relish, amy’s roll
Vegetarian Mushroom Pot Pie
15.00
Organic mushrooms & vegetables w/ a whole wheat crust
Baked Farm Eggs
16.00
Two eggs w/ roasted potatoes, local ramps, goat cheese & thyme, amy’s toast
Spring Desserts
Local Rhubarb Tart
8.00
Caramel sauce, rosemary ice cream, pistachios
Ricotta Tiramisu
8.00
Housemade Ice Creams
8.00
Served w/ brown sugar brown butter cookie
Cheese Plate
20.00
Local artisanal cheeses port poached figs, local honey, amy’s bread
Warm Chocolate-Ancho Brownie
8.00
Pistachio ice cream, pistachio bacon bark
Brown Butter & Hazelnut Cake
8.00
Olive oil ice cream, meyer lemon marmalade, hazelnut brittle
Housemade Sassafras Root Beer Float
8.00
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