Supple Suppers – SPRING 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

Words from Chef Jody

As we enjoy and endure the unpredictable Winter season in Fenton, Michigan, it’s always nice to have the comfort of family, friends and food to warm our hearts, our day, and our appetite. With spring approaching, we are pleased to offer our spring Supple Suppers Menu that presents an abundance of comfort and fusion dishes that are rich in traditional and ethnic flavors. At The Laundry, we love everything about great food, and we appreciate the opportunity to share it with you.

Shared Plates

Lamb Meatball Skillet
Housemade lamb meatballs baked in a skillet topped with romesco sauce, topped with crumbled goat cheese and pickled red onion.  15
Wine – French Syrah
Beer – Pilsner Urquell, Czech Lager

Roasted Beet Poke   VG
Slow-roasted beets in a ginger-soy marinade with daikon radish, pummelo, edamame, scallions, sesame seeds, macadamia nuts, nori flakes and topped with an avocado wasabi cream. Served with wonton chips.   10
Wine – Spanish Mencía
Beer – Lake Brothers, Vienna Lager

Swordfish Kabobs   GF
Skewers of marinated swordfish steak, chargrilled and served on a bed of sautéed beet greens and chorizo sausage. Topped with a kiwi salsa.   16
Wine – Albariño
Beer – Rochfort 6, Abbey Ale

Roasted Parmesan Carrot Fries   GF   VG
Baby carrots roasted until golden with Parmesan cheese, then sprinkled with a cumin-citrus salt. Served with a chili aioli.   8
Wine – Godello
Beer – Bell’s Amber

Sticky Asian BBQ Tater Tots
Crisp tater tots tossed in our housemade Asian barbecue sauce. Served with with Kewpie mayo and bok choy kimchi.   8
Wine – Nerello Mascalese Blend
Beer – Lynchpin IPA

Buffalo Chicken Hummus   GF without pita
A baked blend of housemade hummus, our Buffalo sauce, shredded chicken and smoked cheddar cheese. Topped with crispy chickpeas and crumbled blue cheese. Served with carrot sticks, celery sticks and crispy pita chips.   12
Wine – Riesling
Beer – Brouwerij Huyghe Delirium Tremens, Belgian Strong Ale

Pastrami Reuben Pizza
Tender pizza crust topped with garlic cream cheese, pastrami, sauerkraut, caraway seeds, scallions and Gruyère cheese. Baked til golden and drizzled with housemade Russian dressing.   11
Wine – Italian Red Blend
Beer – Latitude 42 Party at the Moon Tower, Double IPA

The Duxelles   VG
Tender pizza crust topped with olive oil, sea salt, black pepper, creamy mushroom duxelles, goat cheese, spinach, sun-dried tomatoes and provolone cheese.   11
Wine – Chenin Blanc
Beer – Boulevard Brewing Company Kölsch

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
Wine – Rkatsiteli
Beer – Dogfish Head Sea Quench, Session Sour

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.   8
Wine – Grenache Blanc
Beer – Greenbush Star Chicken Shotgun, IPA

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
Wine – Chenin Blanc
Beer – Orval, Belgian Pale Ale

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Salads

Herb & Chicory Salad   VG
Chicory tossed with fresh mint, cilantro and shiso in a creamy ginger dressing. Topped with Fuji apples, pomegranate seeds, daikon radish, pummelo and crispy fried shallots.   12
Wine – Rkatsiteli
Beer – Dogfish Head Sea Quench, Session Sour

Radicchio & Roasted Cauliflower Salad   GF   VN
Harissa-roasted cauliflower tossed with radicchio and arugula in a turmeric and chili flake vinaigrette with pistachios, capers, red onion, celery and raisins.   15
Wine – Grenache Blanc
Beer – Weihenstephaner, Hefewiezen

Roasted Brussels Sprout Salad   VG without bacon
Roasted Brussels sprouts and red cabbage tossed in a Sriracha honey dressing with red onion, dried cranberry, plums, red grapes, crispy bacon, toasted pine nuts and Parmesan cheese.   16
Wine – Godello
Beer – Founder’s Dirty Bastard, Scotch Ale

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
Wine – Italian Red Blend
Beer – Lynchpin Red/Hefewiezen

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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

French Onion Burger
Our house burger blend, chargrilled to perfection and topped with caramelized Vidalia onions, Gruyère cheese, housemade steak sauce and crispy fried onions on an onion roll. Served with housemade chips and a pickle.   17
Wine – California Red Blend
Beer – Rogue Dead Guy, Maibock

Chuck Roast Sloppy Joe
Slow-roasted chuck roast tossed in our housemade sloppy Joe sauce. Topped with applewood-smoked bacon and Vermont cheddar cheese. Served on an onion roll with loaded tater tots and a pickle.   18
Wine – California Red Blend
Beer – Lynchpin IPA

Pork Belly Phorrito
Slow-braised pork belly infused with the flavor of pho, wrapped in a flour tortilla with rice noodles, green onions, julienned carrots, red cabbage, fresh cilantro and Thai basil. Served with a side of kimchi and pho broth for dipping.   15
Wine – Rosé Rotate
Beer – Vandermill Dry, Cider

Bacon-Wrapped Meatloaf
Savory beef and pork meatloaf wrapped in applewood-smoked bacon with smashed horseradish redskin potatoes, brown gravy and crispy fried onions.   16
Wine – Merlot
Beer – Lynchpin Pale/Hefewiezen

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.   16
Wine – Italian Red Blend
Beer – Lynchpin Pale/Hefewiezen

Chicken Three Ways
A half chicken brined, braised and basted with our housemade rum BBQ sauce, then chargrilled.  Served with creamy bacon-braised kale, corn  pudding and roasted redskin potatoes.  18
Wine – Rosé Rotate
Beer – Bell’s Amber

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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

Arroz con Pato (Peruvian Duck with Rice)
Tender duck confit served with cilantro rice with peas and salsa criolla.   16
Wine – Godello
Beer – Vandermill Totally Roasted, Cider

Wild Boar Ribs    GF without onions
St. Louis-style boar ribs, chargrilled with a habanero fig barbecue sauce. Served with mashed sweet potatoes and bacon-braised mustard greens.   28
Wine – French Syrah
Beer – Bell’s Two Hearted, IPA

Mediterranean Top Sirloin Steak   GF
A six-ounce chargrilled top sirloin steak topped with a balsamic drizzle, blistered grape tomatoes and feta cheese. Served with rosemary fingerling potatoes and sautéed zucchini and squash.   22
Wine – Nerello Mascalese Blend
Beer – Dogfish Head 60 Min, IPA

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.   28
Wine – Argentinian Malbec
Beer – Rogue Dead Guy, Maibock

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Fish

Coconut Curry Shrimp
A matcha, coconut and scallion pancake topped with vadouvan shrimp in a coconut milk and yellow curry sauce.   18
Wine – Grenache Blanc
Beer – Brouwerij Huyghe Delirium Tremens, Belgian Strong Ale

Cod & Farro Porridge
Farro cooked in a broth infused with garlic, ginger and chili then topped with poached cod, oyster mushrooms, scallions, roasted peanuts, hard-boiled egg and kimchi.   18
Wine – Rkatsiteli
Beer – Lake Brothers, Vienna Lager

Slappin’ Blackened Salmon    GF
An eight-ounce salmon fillet 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 mustard greens.   25
Wine – Grenache Blanc
Beer – Boulevard Brewing Company Kölsch

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
Wine – Albariño
Beer – Orval, Belgian Pale Ale

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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

Imposter Burger    VG
A pan-seared, plant-based burger on a toasted Challah bun with salsa criolla, avocado, tomato and jalapeño cream cheese.  Served with housemade chips and a pickle.   18
Wine – Spanish Mencía
Beer – Oscar Blues Dale’s Pale Ale

Broccoli, Quinoa and Cheddar Gratin    VG
Broccoli tossed with quinoa and Vermont cheddar cheese in a creamy garlic béchamel. Topped with Parmesan bread crumbs and baked til golden.   16
Wine – Chenin Blanc
Beer – Westmalle, Tripel

Vegan Drunken Noodles    VG  VN  GF upon request
Rice noodles tossed in a sweet and spicy sauce with sautéed tofu, serrano chiles, bok choy, Vidalia onion, grape tomatoes and Thai basil.   16
Wine – Grenache Blanc
Beer – Bell’s Amber

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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.  4.50

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.

 

March  2018