|
  
Chef Heather Terhune is excited to introduce the concept of social plates. Distinct from tapas, her social plate menu is divided into sections: Hors D'Oeuvres, Farm & Garden, Meat, Fish and Flatbreads. Each dish allows guests to share amongst the group or stand alone as a personal entrée. And true to Sable's introduction of the gastro-lounge concept, where the cocktail is held in as high regard as the food, Chef Heather has created foods that allow you to hold a libation in one hand and your plate in the other.
|
|
|
|
|
|
|
| Hors D' Oeuvres |
| Warm Marinated Cerignola Olives |
3 | 6 |
| Moroccan Spiced Almonds and Cashews |
3 | 6 |
| Assorted Pickled Vegetables |
3 | 6 |
Corn-Scallion Hushpuppies
smoked paprika salt |
4 | 8 |
Soft Pretzels
smoked cheese cheddar dip |
4 | 8 |
| Housemade Beef Jerky |
4 | 8 |
Bacon Wrapped Dates
ewe's blue cheese |
5 | 8 |
Deviled Eggs
truffle oil, black trumpet mushrooms |
4 | 8 |
Phyllo Wrapped Corned Beef Reuben
thousand island dressing |
5 | 8 |
| La Quercia Ham and Swiss Poppers |
6 | 9 |
| Crispy Pork Belly B.L.T's |
6 | 9 |
Veal Meatballs
spicy ketchup glaze |
6 | 9 |
Crispy Artichokes
anchovy bagna cauda |
11 |
|
 |
|
| Fish |
Little Fried Fish
lemon-garlic aioli |
7 | 14 |
Mini Tuna Tartar Tacos
spicy tomato salsa, meyer lemon crema |
10 | 15 |
Blue Hill Mussels
garlic, tomato, chile flake, white wine |
10 | 15 |
Smoked Black Cod
pumpernickel croutons, horseradish-dill cream |
16 |
Seared Scallops
tomato chutney, madras curry oil |
20 |
Pan Seared Barramundi
lobster broth, shaved fennel-orange salad |
25 |
|
|
|
| Farm & Garden |
Spring Pea-Asparagus Soup
minted yogurt |
7 |
Local Artisan Cheese Board
candied kumquats, pistachio crackers |
16 |
| Sweet Corn Crème Brûlée |
8 |
Baby Beets
pistachio crusted goat cheese, honey |
9 |
Cucumber-Tomato Salad
crispy chickpeas, smoked tomato coulis |
10 |
Crispy Red Lentil Cake
coconut curry broth, peanuts, zucchini salad |
15 |
Ricotta-Herb Ravioli
roasted wild mushrooms, asparagus |
19 |
|
|
|
| Meat |
Bison Short Rib Sliders
root beer glaze |
7 | 14 |
Spicy Buttermilk Fried Quail
blue cheese slaw |
6 | 12 |
Five Spice Pork Ribs
hoisin-sesame glaze |
8 | 16 |
Charcuterie Board
assorted cured and smoked meats |
19 |
Chicken Liver Mousse
spiced sour cherry compote, toasted brioche |
13 |
Farm House Steak Burger
pretzel roll, caramelized onions |
15 |
Oven Roasted Chicken
buttermilk-herb dumplings |
19 |
Pistachio-Cherry Duck Sausage
parmesan grits |
20 |
Grilled Lamb Chops
corn succotash, mint chimichurri |
26 |
Dietzler Farms Steak Frites
housemade steak sauce |
37 |
|
|
|
| Brick Oven Flatbreads |
| 12 each |
| Flatbread of the Day |
|
Prosciutto
oil cured olives, fried egg, arugula |
|
Smoked Chicken
red grapes, spicy-honey walnuts |
|
Wild Mushrooms
prairie fruits farm goat cheese, grilled asparagus |
|
Braised Pork Belly
apples, white cheddar, molasses barbecue |
|
|
|
|
|
|
|
