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
Cocktail Pairing – Brown Derby

Loaded Polenta Fries
Polenta fries topped with pulled duck confit in an Asian BBQ sauce, along with smoked gouda sauce, pickled Fresno chiles and crispy cotton onions.   10
Cocktail Pairing – Vieux Carre

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 Parmesean cheese and baked til bubbly and golden. Served with grilled bruschetta.   13
Cocktail Pairing – Gin Martini

Pork Belly Tamales     GF
Tender masa dough filled with braised Black Oak Farms pork belly, spicy chorizo and smoked cheddar cheese, wrapped in corn husks and steamed to perfection. Served with kimchi slaw.   10
Cocktail Pairing – Mai Tai

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

Pizza Puttanesca
Tender pizza crust topped with Boursin cheese sauce, spicy olive relish, roasted tomatoes and Provolone cheese.   9
Cocktail Pairing – Negroni

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

Roasted Brussels Sprouts     GF   VG without bacon  VN without bacon and cheese
Oven-roasted Brussels sprouts tossed in a sriracha-honey sauce and topped with roasted beets, crisp applewood-smoked bacon and creamy goat cheese.   10
Cocktail Pairing – Planter’s Punch

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
Cocktail Pairing – Pegu Club

Artie Dip     VG  GF without baguette
Our housemade spinach, mushroom and artichoke dip blended with Brie, Boursin and Gorgonzola cheeses.  Served with sliced baguette.   12
Cocktail Pairing – Last Word

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
Cocktail Pairing – Champagne Cocktail
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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 onions, toasted almonds and Parmesan cheese.  12
Beer – Orval
Wine – Sean Minor Chardonnay

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
Beer – Vandermill Totally Roasted Cider
Wine – Anjou Chennin Blanc

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.  18
Beer – Bell’s Two Hearted
Wine – St. Cosme Cotes du Rhone
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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
Beer – Lynchpin Pale or Blonde
Wine – Monchiero Barbera d’Alba

Lobster Bisque Ravioli
Traditional lobster bisque flavored with coconut milk and curry, ladled on top of delicate lobster tail ravioli. Garnished with chile oil and snipped chives.   15
Beer – Weihenstephaner Hefeweizen
Wine – Godeval Godello

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
Beer – Chimay Red
Wine – Messanges Rouge Cabernet Franc

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
Beer – Rochefort 8
Wine – Chateau Du Luc Bordeaux

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
Beer – Short’s Space Rock
Wine – Peloro Rosso Nerello Mascalese Nocera

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 and thyme pan jus.  Served with Boursin mashed potatoes and braised kale.  17
Beer – Oscar Blues Mama’s Little Yella Pils
Wine – Domaine Desloges Touraine

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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
Beer – Westmalle Tripel
Wine – Monchiero Barbera d’Alba

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 couscous.   17
Beer – Lynchpin Pale or Red
Wine – St. Cosme Cotes du Rhone

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
Beer – Rochefort 6
Wine – Earthquake Cabernet Sauvignon

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
Beer – Founder’s Dirty Bastard
Wine – Biutiful Malbec

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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
Beer – Lynchpin Blonde or Pale
Wine – Schoeneitz Dry Riesling

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
Beer – Lagunitas Aunt Sally
Wine – Dr. Loosen Riesling

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
Beer – Chimay White
Wine – Godeval Godello

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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, Swiss chard, sun-dried tomatoes and Parmesan cheese.  Served with roasted acorn squash.  14
Beer – Draft Tandem Cider
Wine – Domaine Lupin Frangy

Chickpea Stew     VG   VN without yogurt
Chickpeas braised in a rich and savory broth with turmeric, harissa, carrots, onions, Swiss chard and tomatoes atop a bed of couscous. Drizzled with fresh yogurt and served with grilled sourdough bruschetta.   14
Beer – Weihenstephaner Hefeweizen
Wine – Anjou Chenin Blanc

Sweet Potato Hash Skillet     VG  VN  GF
Pan-roasted sweet potatoes and roasted poblano peppers, crimini mushrooms, sweet corn, black beans, tomatillos and Southwest spices. Topped with fresh cilantro, avocado and lime.   10
Beer – Short’s Soft Parade
Wine – Sandhi Pinot Noir

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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