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The Mildred - Menu - 9.12.12 -PDF

The Mildred - Menu - 9.12.12 -PDF

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Published by ceflatt6940

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Categories:Types, Recipes/Menus
Published by: ceflatt6940 on Sep 12, 2012
Copyright:Attribution Non-commercial

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09/12/2012

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September 2012
First Courses
creamy
vitello tonnato
with capers & romaine [ 9 ]hand-spun
chitarra
with braised cockles, bacon & beer [ 11 ]salad of toasted
squid
with charred fennel & citrus aioli [ 8 ]the
mildred salad
with salted almond, lemon confit, & fresh herbs [ 7 ]confit potato with tender
pig trotter
and watercress salad with grain mustard dressing [ 9 ]warm
spanish
 
mackerel
with cucumber, eggplant, & spiced yoghurt [ 12 ]
 Main Courses
oven roasted
quail
with braised lentils, & beetroot [ 24 ]pan roasted
blade of beef
with mushroom condiment & rissole potatoes [ 22 ]caramelized
scallops
in a coquillage of beans, late season tomatoes & fried squid [ 25 ]black 
cod
poached in verbena, with chanterelles, blackened leeks, and barley [ 24 ]traditional pan roasted veal
bratwurst
with charred onions, grapes, & celery leaves [ 18 ]crispy
yukon gold pie
with sautéed chard and lightly pickled vegetables [ 17 ]slow braised
rib of beef
with broiled parmesan trenne’ [ 19 ]pastured
chicken breast
in a barigoule of artichokes with potato puree & chervil [ 20 ]traditional
bouillabasse
meant for sharing, scented with pernod and lemon [ 24 per person ]
 At The Mildred we source only the freshest ingredients from our local friends at Coulton Organics, Fulper Farms, Terhune Orchards, Lancaster Farm Fresh, Manchester Farms, and Weavers Way.Consuming raw or undercooked foods will increase your chances of food-borne illness.

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