Church Street Tavern

With blood orange, pomelo, sorrel, frisee and avocado.

With potato chips and pickled mushrooms.

With fire-roasted eggplant and grilled garlic.

Veal gruyere croquettes with whole grain mustard.

Burgundy carrots, spring squash, tomato and sherry vinaigrette.

With homemade kale slaw.

With poached egg, lemon and frisee.

With smoked tomato, ramps, black garlic and celery leaf.

With spring squash, tomato, fresh herbs and sea salt.

With roasted potatoes, preserved lemon, rapini, and rosemary.

With tavern fries and creamed kale.

Dry-aged blend, Vermont cheddar cheese, bacon-onion relish and fries.

8 oz. Hangar steak with sauce bearnaise.

With garlic and herbs.

With cilantro chutney.

Pickled beets and mint English pea salad.