Balsamic & basil goat cheese, tomato slices, extra virgin olive oil & syrupy balsamic reduction.
Asparagus & green beans, sweet soy thai chili reduction, chopped cashews.
Curry battered & served with plum sauce for dipping.
Warm roasted mushrooms layered between wheat-berry crostini with peach onion goat cheese spread.
Field greens tossed in balsamic basil vinaigrette, pear matchsticks, candied ginger & a fried goat cheese round.
A warm salad of roasted fingerling potatoes & spinach, tossed in a white wine-dijon dressing with blue cheese.
Fried dumplings filled with old bay dijon goat cheese & lump crabmeat, sweet soy for dipping.
Salmon over seasoned cream cheese, topped with roasted mushrooms, tomatoes & capers.
Rolled in chinese-five spice, seared rare & served on cusabi edamame salad.
Cardamom-infused sous-vide duck breast, brined cherries, pomegranate oil.
Grilled beef, sliced cucumbers, cilantro oil.
Marinated, seared & served on cucumber salad.
Your choice of regular or sweet potato fries, four house-infused ketchups.
Baked brie topped with your choice of bacon-bourbon marmalade or fig balsamic compote & served with warm bread.
Slow-roasted & glazed with teriyaki bbq sauce.
Chef's choice fresh fish, cooked sous-vide, tempura battered & quickly deep fried. Served with french fries & truffled tartar.
Sushi-grade tuna in lemon-soy vinaigrette with guacamole & salty tortilla chips.
Creamy cheeses, jumbo lump & old bay, served with warm bread.
Four burgers, guinness mustard & caramelized onions.
Mussels sauteed in white wine & tomato butter, served topped with panko-breaded fried calamari rings.
Sirloin cooked sous-vide to medium rare & finished on the grill, sliced & served on a salad of arugula, roasted garlic, lemon & parmigiano reggiano.
An assortment of olives, warmed in herbed olive oil.
Steamed edamame in the pod, spicy sriracha salt.
Tossed with cinnamon butter.
Served with ice cream.
Menu for The Rumor Mill provided by Allmenus.com
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