SUPPLE SUPPERS – Mid-Winter

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

Words from Chef Jody

We’ve settled in to the season, and it’s a terrific time to seek the company of friends and enjoy great conversation over a delightful meal.  On our mid-Winter menu, you’ll find your favorites alongside creative new dishes that feature locally sourced meats and some of the most interesting trends in the market, including the culinary mash-up. Here at The Laundry, we love everything about great food, and we appreciate the opportunity to share it with you and our community.

Shared Plates

 

Bacon & Jalapeño Cheese Dip     GF
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.   6

Loaded Polenta Fries
Polenta fries topped with pulled duck confit in anAsian BBQ sauce, along with smoked gouda sauce, pickled Fresno chilis and crispy cotton onions.  10

Fish House Gratin
Shucked Blue Point oysters, jumbo lump crabmeat and black tiger shrimp combined with a roasted shallot and herb compound butter, topped with bread crumbs and Parmesan cheese and baked til bubbly and golden.  Served with grilled bruschetta.  13

Pork Belly Tamales  GF
Tender masa dough filled with braisedBlack Oak Farms pork belly, spicy chorizo and smoked cheddar cheese, wrapped in corn husks and steamed to perfection.  Served with a quick kimchi slaw.  10

Papas Fritas  VG
Salted and baked tricolor potatoes, pan-fried and topped with housemade romesco sauce, goat cheese and a fried egg.  6

Pizza Putanesca  VG
Tender pizza crust topped with a Boursin cheese sauce, spicy olive relish, roasted tomatoes and Provolone cheese.  9

Trifecta
Tender pizza crust topped with marinara sauce, pepperoni, chorizo sausage, chopped applewood-smoked bacon, pickled Fresno chilis, and a three-cheese blend of smoked mozzarella, smoked cheddar and Provolone.  10

Buffalo Chicken Meatballs
House-ground chicken meatballs tossed in our own buffalo sauce and sprinkled with blue cheese crumbles.  Topped with a creamy celery salad.   10

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

Cheese Plate for Two     GF without baguette
Assorted hard and soft cheeses accompanied by our famous Apricot Gorgonzola Cheese Spread, preserves and housemade bacon-beer almonds.  Served with sliced baguette.   15
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Salads

Apple & Brussels Sprout Salad  VG   GF   VN without cheese
Romaine and radicchio lettuce tossed in a red wine vinaigrette and topped with roasted Brussels sprouts, julienned Granny Smith apples, hard-boiled egg, sweet bell peppers, red onion, toasted almonds and Parmesan cheese.  12

Kale & Quinoa Salad  VG   GF   VN without cheese
Blanched kale, red quinoa, roasted acorn squash, dried cranberries,  pomegranate seeds, candied pecans and feta cheese in a balsamic  vinaigrette.  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.  19
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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

Chicken-Fried Pork Tenderloin
Pan-fried pork tenderloin medallions topped with a chorizo white gravy.  Served with mashed yams and roasted Brussels sprouts.  15

Lobster Bisque Ravioli
Traditional lobster bisque flavored with coconut milk and curr, ladled on top of delicate lobster tail ravioli.  Garnished with chili oil and snipped chives.  15

Bacon & Jalapeño Burger
Our special burger blend, grilled to perfection and topped with pickled red onions.  Served on a toasted challah bun slathered with our bacon-jalapeño cheese dip.  Includes chips and a pickle.  16

Bacon-Wrapped Meatloaf
Savory beef and pork meatloaf wrapped in applewood-smoked bacon with smashed horseradish redskin potatoes, brown gravy and crispy fried onions.  15

Aglio e Aioli
Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Not your average red sauce spaghetti.  This one has more of a Mediterranean feel.  15
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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

Chuck’s Chop
A Black Oak Farms heritage breed pork chop, chargrilled and topped with a crimini mushroom and sage cream sauce.  Served with apple-cranberry stuffing,Boursin mashed potatoes and vegetable du jour.  20

Lamb & White Bean Cassoulet
Slow-roasted leg of lamb braised with white beans, carrots, celery, onion, apricots and tomatoes.  Served on a bed of saffron cous cous.  17

Colonel Taylor’s Ribeye  GF
A fourteen-ounce, 28-day, whiskey-aged ribeye steak, chargrilled to  perfection and topped with a cherry-bourbon demi-glace.  Served with  fingerling potato confit and mustard kale.  48

Pancetta-Stuffed Beef Tenderloin
An eight-ounce, all-natural beef tenderloin stuffed with a blend of pancetta, tarragon and panko bread crumbs, chargrilled and topped with housemade demi-glace.  Served with creamy Boursin orzo pasta and roasted asparagus.   25
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Fish

Blackened Shrimp Skillet Mac
Cavatappi pasta tossed with corn, black beans, bell peppers and tomatoes in a Cajun cream sauce.  Finished with smoked mozzarella and baked til golden, then topped with blackened tiger shrimp.  18

Brown Sugar & Soy Salmon
A Faroe Island salmon filet baked with a brown sugar and soy sauce glaze. Served with wild rice tossed with chorizo, toasted walnuts and  pomegranate.  27

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

Farroto with Roasted Acorn Squash  VG
Farro grain cooked risotto-style with white wine, heavy cream and Parmesan cheese.  Served with Swiss chard, sun-dried tomatoes and roasted acorn squash.  14

Chickpea Stew  VG   VN without yogurt   GF without bruschetta
Chickpeas braised in a rich and savory broth with turmeric, harissa, carrots, onions, Swiss chard and tomatoes atop a bed of cous cous.  Drizzled with fresh yogurt and served with grilled sourdough bruschetta.  14

Sweet Potato Hash Skillet  VG  VN  GF
Pan-roasted sweet potatoes with roasted poblano peppers, crimini mush-rooms, sweet corn, black beans, tomatillos and Southwest spices.  Topped with fresh cilantro, avocado and lime.  10

 

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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 of our Petite Salads and their dressings are gluten-free.

Petite Laundry Caesar
Romaine lettuce, Parmesan cheese, red onion, cherry tomatoes,
hard-boiled egg and Caesar dressing.  4

Michigan Salad
Field greens, crumbled Maytag blue cheese, red onion, dried cherries, strawberries, maple balsamic dressing and toasted pine nuts.  4

Chopped Salad
Romaine lettuce, diced bell peppers, red onion, tomatoes, diced
cucumbers, Aegean dressing and shredded cheddar.  4

Caprese
Heirloom tomatoes, burrata cheese, fresh basil and balsamic reduction.  4

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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.

 

February 2017