Supple Suppers – Fall / Winter 2018

Please click on these major Supper categories to view them directly.  Our Supple Suppers Menu is available daily after 4 p.m.

Salads
Casual Fare
Meat
Fish
Veggie
Soup and Chili
Petite Salads a la Carte

Shared Plates

Quail Lollipops   GF
Tender braised quail knots, pan seared til crispy tossed in a housemade hot sauce. Served with blue cheese mousse alongside pickled carrots and celery  15

Roasted Romanesco   VG GF
Oven roasted romanesco seasoned with sumac, tossed with raisins and toasted pine nuts, drizzled with a tahini vinaigrette  8

Dr. Joe’s Duck Crepes
Duck confit, mushroom duxelles, and gruyere cheese wrapped in a cornmeal crepe, drizzled with a pomegranate syrup. Garnished with a baby arugula, pistachio, orange zest salad and sprinkled with crispy duck skin  13

Grilled Octopus   GF
Chargrilled octopus sauced with a pasillo pepper, tomato, mint, and cilantro pesto on a bed of black eyed peas  15

Flash Fried Calamari
Baby calamari marinated in buttermilk, lightly dredged in seasoned flour and flash fried, sprinkled with Parmesan cheese and parsley. Served with a spicy romesco sauce  13

Fidel Castro
Tender pizza crust slathered with yellow mustard topped with house braised pulled pork, peppered ham, dill pickles and Gruyère cheese  10

Grecian Delight   VG
Tender pizza crust slathered with pesto, topped with artichoke hearts, baby spinach, roasted tomatoes, caramelized onions, kalamata olives and a blend of feta and provolone cheese  10

Loaded Gnocchi  VG without pork belly
Pan fried potato gnocchi, crispy pork belly and charred scallions, in a sour cream pan sauce, topped with Vermont cheddar and baked til golden  
13

Artie Dip    VG  GF without baguette
Our housemade spinach, mushroom and artichoke dip blended with Brie, Boursin and Gorgonzola cheeses.  Served with sliced baguette.   13

Bacon & Jalapeño Cheese Dip    GF without cotton onions
A baked blend of applewood-smoked bacon, chopped jalapeños, cream cheese, smoked cheddar cheese and sour cream topped with cotton onions. Served with housemade BBQ chips.   9

Cheese Plate for Two
Assorted hard and soft cheeses accompanied by our famous Apricot Gorgonzola Cheese Spread, preserves and housemade bacon-beer almonds.  Served with sliced baguette.   16

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Salads

Fall Poke Salad   VG GF/VN without wontons
Roasted beets, kabocha squash, baby carrots, watermelon radish, baby bok choy, and cipollini onions tossed in an orange sesame vinaigrette. Served with crispy wontons  14

Southwestern Black Eyed Pea Salad   VG VN without cheese GF without tortillas
Black eyed peas, cucumbers, red onion, tomatoes, bell peppers, roasted corn, avocado, cilantro and cotija cheese tossed in a chipotle lime vinaigrette on a bed of wilted kale. Served with warm flour tortillas  14

Blackened Skirt Steak Salad    GF
Field greens tossed with julienned red onion, Roma tomatoes, chopped hard-boiled egg, crispy applewood-smoked bacon, diced avocado and crumbled Maytag blue cheese. Topped with blackened skirt steak and served with a housemade chipotle-ranch dressing.  20

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VG -Vegetarian       VN -Vegan       GF- Gluten-free

Ask your server about menu items that are cooked to order or served raw.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Casual Fare

Farmer Dave’s Pork Chop GF
Locally raised Berkshire pork chop, pan-seared, topped with a sage and button mushroom cream sauce. Served with braised cabbage and chili creamed corn  20

Cowboy Burger
Our house burger blend, chargrilled with a housemade bourbon BBQ sauce, topped with smoked cheddar cheese and layered with bacon jam, creamy coleslaw, pickled jalapeños, and crispy fried onions. Served with a side of housemade chips and a pickle.  17

Mama’s Smoked Chicken Tortellini
Tender pasta wrapped around smoked chicken tossed with mushrooms, sundried tomatoes, and asparagus in a creole cream sauce with smoked mozzarella. Served with a simple bruschetta  15

Crispy Chicken Under a Brick  GF
A citrus-brined half chicken, seared under a brick in a cast iron skillet and topped with a lemon thyme pan jus. Served with Boursin mashed potatoes and braised kale  
17

Bacon-Wrapped Meatloaf
Savory beef and pork meatloaf wrapped in applewood-smoked bacon with smashed horseradish redskin potatoes, brown gravy and crispy fried onions   17

Aglio e Aioli
Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Topped with Parmesan cheese. Not your average red sauce spaghetti.  This one has more of a Mediterranean feel   17

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VG -Vegetarian       VN -Vegan       GF- Gluten-free

Ask your server about menu items that are cooked to order or served raw.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Meat

Revier Coffee Crusted Beef Tenderloin   GF
A coffee and cocoa crusted natural black angus beef tenderloin filet oven roasted and topped with a tarragon Béarnaise sauce. Served with a bacon, caramelized onion, and Boursin cheese dauphinoise potatoes, and broccoli rabe with red pepper garlic confit  35

Revier Bone In Ribeye   GF
Twenty-two-ounce bone-in natural black angus beef ribeye, chargrilled to perfection, topped with our housemade Demi glace, sauteed crimini mushrooms and cipollini onions. Served with lyonnaise potatoes and broccoli rabe with red pepper garlic confit  65

Veal Loin Chop
A ten-ounce veal loin chop chargrilled to perfection and topped with housemade demi glacé. Served with creamy Boursin gnocchi and roasted kabocha squash. 28

Farm Field Table Lamb Porterhouse
Chargrilled lamb porterhouse, chargrilled and topped with béarnaise and garnished with a snow crab claw. Served with roasted asparagus and sweet potato pancake  
27

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Fish

Shrimp and Grits   GF
Creole-butter roasted prawns with smoked cheddar grits, bacon braised collards and lime beurre blanc. Topped with chili threads. 20

Pan Seared Monkfish   GF
Pan seared monkfish, topped with a coconut and curry pan sauce. Served with basmati rice and roasted kaboucha squash  24

Slappin’ Blackened Salmon    GF
A thirteen-ounce bone-in salmon steak seasoned with our housemade blackening spice, then seared in a cast iron skillet and topped with a lime butter sauce. Served on a bed of chorizo dirty rice and sautéed kale.   26

Scallop Risotto     GF
Creamy risotto tossed with button mushrooms, spinach, sun-dried tomatoes, garlic, shallots, white wine, heavy cream and goat cheese.  Topped with pan-seared diver scallops.   38

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VG -Vegetarian       VN -Vegan       GF- Gluten-free

Ask your server about menu items that are cooked to order or served raw.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Veggie

Shakshuka  VG
Eggs baked in a spicy romesco sauce with sautéed rainbow chard, goat cheese, and fresh basil. Served with grilled baguette  13

Stuffed Pepper Skillet   VG VN without cheese
Layers of roasted peppers, imposter burger, basmati rice  house made pizziola sauce, and provolone cheese, served with a simple bruschetta  15

Zucchini Fritters   VG
Zucchini fritter cakes, drizzled with tzatziki sauce. Served with a baby Greek salad  15

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Soup and Chili

Soup du jour 
Cup   4.35, Bowl   6.35

Real French Onion Soup
Soupe à l’oignon gratinée, one size only.   8.60

Turkey Chili
Served with sour cream and Vermont cheddar.
Cup   4.35, Bowl   6.35

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Petite Salads a la Carte

These are small salads designed to complement our supper entrées. All salads are served with a roll, but may be made gluten free upon request.

Petite Laundry Caesar
Romaine lettuce, Parmesan cheese, red onion, cherry tomatoes,
hard-boiled egg and Caesar dressing.  4.50

Michigan Salad
Field greens, crumbled Maytag blue cheese, red onion, dried cherries, strawberries, maple balsamic dressing and toasted pine nuts.  4.50

Chopped Salad
Romaine lettuce, diced bell peppers, red onion, tomatoes, diced
cucumbers, Aegean dressing and shredded cheddar.  4.50

Caprese
Heirloom tomatoes, burrata cheese, fresh basil and balsamic reduction.  4.50

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VG -Vegetarian       VN -Vegan       GF- Gluten-free

Ask your server about menu items that are cooked to order or served raw.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

October 2018