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Supple Suppers Spring 2019

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 the Winter chill begins to lift we find ourselves looking for fresh flavors and a chance to try new things. With this menu we are featuring locally sourced meat and vegetables with a focus on ethically sourced sustainable goods. 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

BBQ Short Ribs  GF
Locally sourced flanken style beef short ribs, marinated in an Asian inspired marinade, chargrilled and topped with a cucumber kimchi.  15

PLT Sliders
Housemade bacon,cheddar, jalapeño biscuits layered with braised pork cheek slathered in housemade barbeque sauce with fried green tomato, Bibb lettuce and pickled red onion. Served with housemade BBQ chips.  12

Chicken Parmesan Meatballs
Housemade chicken meatballs with marinara, and provolone cheese baked ’til golden. Garnished fresh torn basil, chopped fresh tomato and grilled bruschetta.  12

Brussels Sprout Carbonara  GF without onions
Roasted Brussels sprouts tossed in a traditional bacon, egg and cream sauce, topped with crispy fried onions.  10

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
The Pekin duck used to make this dish comes from the fourth generation Jurgielwicz family
of Sharlleville, Pennsylvania; regarded as the tastiest duck raised in America.

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

Mary’s Little Lamb
Tender pizza crust topped with housemade romesco sauce, ground lamb, kalamata olives, roasted tomatoes, and feta cheese baked ’til golden. Garnished with baby arugula and a drizzle of tzatziki.  10

Billy Goat Gruff   VG
Tender pizza crust topped with pesto, spinach, roasted bell peppers, caramelized onions, mild peppers, crushed red pepper, sliced mushrooms, goat and provolone cheeses baked ’til golden.  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

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

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

Vegan Cobb Salad GF VG VN
Romaine lettuce in tossed a housemade cashew cream basil ranch
layered with hearts of palm, chick peas, avocado, red onion, tomatoes, and cucumbers. 14

Peanut Zoodle Salad VG VN and GF without wonton chips
Zucchini swirls tossed in housemade peanut dressing, topped with carrots, red onion, red cabbage, green onions, bell peppers, cilantro and peanuts. Garnished with crispy wonton chips.  14

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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 Lynchpin Beer Brined Chop
Beer brined locally raised Berkshire pork chop chargrilled with housemade barbeque sauce. Served with corn pudding and bacon braised kale.*  20

Phat-strami Burger
Our house burger blend chargrilled and topped with navel pastrami,
pickled jalapeños, Swiss cheese, crispy fried onions and Cajun remoulade. Served with housemade BBQ 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

Doctor Joe’s Duck Breast  GF
Pan-seared duck breast basted with hazelnut butter and garnished with locally sourced oyster mushrooms. Served with roasted Brussels sprouts and red quinoa studded with dried cranberries and chorizo sausage.*  33
The Pekin duck used to make this dish comes from the fourth generation Jurgielwicz family
of Sharlleville, Pennsylvania; regarded as the tastiest duck raised in America.

Kansas City Strip
A fourteen-ounce Kansas City strip steak, chargrilled to perfection topped with sautéed mushroom, onions and crumbled blue cheese. Served with Boursin gnocchi and French green beans.*  30

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  37
Our tenderloin comes from Revier Cattle Ranch in Olivia, Minnesota. Superior breeding standards, an all-natural diet, the highest sustainability practices and unyielding commitment to animal welfare all lead to superior flavor in this beef. Only 5% of restaurants nationwide offer this quality of all-natural Black Angus beef that delivers unmatched quality, flavor and tenderness.

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

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

Red Snapper with Serrano Ham Caper Sauce
Pan-fried red snapper, topped with a caper, Serrano ham and butter pan sauce. Served with basmati rice and French green beans.  20

Prawn and Sausage Étouffée GF
Jumbo prawns, spicy andouille sausage, and Cajun seasoning, tossed in a luscious tomato cream sauce, on a bed of basmati rice.  20

Grilled Salmon Steak GF
a chargrilled bone-in salmon steak topped with a chipotle lime compound butter and fried plantains. Served with sweet potato wedges and stewed black beans.  28

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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

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

Zucchini Enchilada Skillet  VG
Tender zucchini strips wrapped around Mexican spiced ricotta, layered with, stewed black beans, sautéed peppers, onions and housemade enchilada sauce topped with Jack cheese, baked ’til golden. Served with crispy flour tortilla chips.  13

Impossible Spaghetti and Meatballs VG
Housemade marinara sauce tossed with italian spaghetti along side housemade impossible burger meatballs and a sprinkle of Parmesan cheese. Served with a simple bruschetta.  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.  4.75

Michigan Salad
Field greens, crumbled Maytag blue cheese, red onion, dried cherries, strawberries, maple balsamic dressing and toasted pine nuts.  4.75

Chopped Salad
Romaine lettuce, diced bell peppers, red onion, tomatoes, diced
cucumbers, Aegean dressing and shredded cheddar.  4.75

Caprese
Heirloom tomatoes, burrata cheese, fresh basil and balsamic reduction.  4.75

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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 2019