An American Pub/Bar Menu - what I'd love to see somewhere.

If I opened my own place, here's the menu! Coming soon, flat breads and pizza! 

Let me know if I'm missing anything

Soups:

Clam Chowder (Manhattan, New York) – Tomato based. Fresh clams. Finished with lemon oil and micro basil and parsley.

Chicken Booyah! – Chicken thighs, beef, pork. Served with garlic bread.

Corn Chowder – Wild  corn stewed with cream. Pico de gallo, tri-colored chips

Navy bean -  smoked ham; Navy, Cannellini, and Kidney beans. Shaved asparagus salad.

Vegan Du Jour - Chef's hand-selected vegetables. "Parmesan" croutons 

Seasonal - Chef selection of seasonal ingredients. 

Sandwiches:

Classic Cuban (Tampa, Florida)– House cured ham, slow roasted pork, Swiss cheese, house-made pickles, mustard. Pressed in a plancha.

Brisket (Texas) – open faced on a jalapeno cheddar biscuit.  Pico de gallo.

Lobster roll (New England) – Lemon aole, poached lobster, toasted brioche bun. Side creamy cabbage slaw. Lemon wedges.

Cheese steak (Philadelphia, Pennsylvania) – Dry aged Rib eye, toasted hoagie roll, provolone cheese, fried onions. Fresh-cut French fries.

Po’ Boy (New Orleans, Louisana) – Lightly fried shrimp and oysters. Chorizo aole. Bibb lettuce. Yellow tomato. Seafood spiced kale chips.

Rueben (Ann Arbor, Michigan)  - Corned beef brisket, house Russian dressing and  sauerkraut, thick cut pumpernickel, garlic butter, and Swiss cheese).

Open faced hot-pastrami Sandwich

House-made Pastrami. Pickled red onions. Smoked Gouda cheese. Fermented mustard seed mayonnaise. Fried duck egg.

Grilled Cheese - Pan seared brioche. Cheddar cheese. Served with tomato-chipotle purée 

Salads:

Chicken Ceasar Salad – Tableside Caesar dressing, crisp romaine, crunchy croutons, and grilled chicken breast. Topped with shaved parmesan cheese and micro-basil.

Crab Louis Salad – Butter poached Dungeness crab, heirloom tomatoes, lemon cucumbers, coddled egg, lemon wedges.

Turkey Cobb – Baby greens tossed in red wine-Dijon vinaigrette. Smoked turkey, local blue cheese, avocado, heirloom cherry tomatoes, rendered pork belly, and sourdough crostini’s. Red wine gastrique

Poached Pear - Arugala dressed in a raspberry preserve dressing. Red wine poached pears. Smithfield ham. Goat cheese. Spicy candied walnuts. Pickled red onions. 

Raw bar:

Regional oyster selection (market price)

                East Coast

                West Coast

Sushi al la carte

Appetizers:   

Corn on the Cob – Grilled with a secret blend of American spices, olive oil, and parmesan cheese. Served lollipop style.   

Fried Zukes – Zucchini marinated with lemons and lightly fried. Raw yellow tomato-thyme dipping sauce.

Guac and Chips – Tableside guacamole with fresh masa chips

Lemon Scented Fries – Fresh cut potatoes brined with lemons. Parmesan cheese. Lemon oil.

Mashed Potato Spoons – Choose 3: Roasted garlic, lumpy, Lemon-chive, American spiced, hot sauce.

Pretzels (Philadelphia, Pennsylvania) – Philly style. Served with smoked gouda-fennel, fermented mustard, cinnamon-caramel sauce, chili relish.

Clams Casino – House-made clam stuffing. Topped with smoked bacon. Served over aromatic rock salt. Hot sauce.  Lemon wedges. 

Jerky - Beef, turkey, bison. Tangy Asian dipping sauce, mustard sauce, chimmichurri sauce. 

Trail Mix - 

Grill:

Baby Back Ribs Three Ways - Baked beans. Braised and grilled ribs. Served with Louisiana, Texas, and Carolina style BBQ sauce.

Shrimp Kabobs (Hawaii)- Molokai shrimp, sweet Maui onions, heirloom cherry tomatoes, pineapple. Topped with Mango salsa and finished with orange oil.

Fish tacos (San Diego, California) – Grilled Mahi, Mexican green goddess dressing, chiffonade of green leaf lettuce

Grilled Peaches – stuffed with spicy sausage and ricotta cheese. Spiced Cream reduction. Candied walnuts.

Fajitas – Chicken, Pork, Beef, or Shrimp – you choose! Grilled peppers and onions. Salsa Verde. Pico de gallo. Cumin-dill sauce.

Popcorn bowl – choose your flavor:  Cajun, seafood spice, butter, garlic butter, cinnamon sugar, parmesan or cheddar cheese. Cheese fondue served on the side.  

Pasta:

Lobster Mac and Cheese (Maine) – Vermont cheddar-lobster fondue, orichette pasta, lobster chunks, buttered breadcrumbs.   

Toasted Ravs (St. Louis) – Freshly breaded ricotta raviolis. Marinara sauce. Parmesan cheese. Micro parsley.

Clams and Linguini – Fresh Linguini, little necks, lemon-butter-white wine sauce. Lemon wedges. Basil oil. Micro Parsley.

Beast:

Mini Hot Dog Flights – Pick three: California (bacon wrapped, grilled onion and peper jam, baked beans, fermented mustard seed bun), Chicago (all beef, steamed sesame bun, fermented mustard, Chicago salsa [pickled red onions, celery salt, atomic relish, heirloom tomato, and sport peppers] ), Corn dog (fried in corn batter, cheddar cheese sauce), New York (white hot casing, spicy mustard), Carolina (chili, creamy slaw, and onions), Rhode Island (veal, steamed bun, chili, Dijon mustard, celery salt, chopped onion)

Steak Sliders (3) – Grilled steak. Burnt butter Aole. Green leaf lettuce, heirloom tomato, and cave-aged cheddar. White pepper dusted slow-roasted potatoes.

Chili Dou – Cincinnati style (Mediterranean spices,  chopped onions, shredded cheddar cheese), served over spaghetti. 

Texas style (short rib, tomatoes, and dried chiles) topped with chips.

Bison Meatloaf – BBQ glazed. Garlic mashed potatoes. Grilled Asparagus. Chipotle-tomato puree.

Pork chop - Sautéed green beans. Pan seared Duroc pork. Garlic whipped mashed potatoes. House made apple sauce. 

Fowl:

Chicken Wings – Marinated in buttermilk. Double floured for extra crispyness.  Your choice of  house sauces: Mild, Medium, Hot, Super hot, BBQ (Louisiana, Texas, or Carolina style), Honey mustard. Celery sticks.

Chicken Quesadilla – Refried beans, queso fresco, and shredded chicken. Topped with fresh pico de gallo. Micro cilantro.

Fried chicken – Marinated it buttermilk. Double floured for extra crispiness and tossed in American spice. Chicken gravy. Creamy cabbage slaw.

Seafood:

Jambalaya (Louisiana) – Tasso ham and bacon slow cooked with aromatic vegetables, herbs, spices, and rice. Prawns poached in lemon olive oil.

Oysters Rockefeller (New Orleans, Louisiana) – Spinach, buttered breadcrumb, parmesan cheese. Served over spiced rock salt.

Crabcakes (Baltimore, Maryland) – Scented rice. Remulade sauce. Crudité Salad.

Cioppino – (San Fransisco, California) – Mussels, squid, clams, red snapper, shrimp, and Dungeness crab. Saffron-white wine broth. Sourdough crostini. Red Pepper compote.  Micro basil and cilantro.

Fish:

Tuna Tar-Tar Nachos – Fresh fried chips. Peanut cheese sauce. Avocado-lime puree. Five spiced Ahi tuna.  

Salmon Burgers (California) – Brioche bun, lettuce, heirloom tomato, avocado. Grilled asparagus. Lemon-caper aole. Kale chips.

Red Cedar Plank Grilled Salmon (Alaska) - Aromatic wild rice pilaf, grilled vegetables. Lemon-herb vinaigrette. 

Veggie:

Antipasti – House selection of local raw and marinated cheeses, grilled veggies, assorted pickled vegetables, cured olives, Preserved lemon hummus. Black garlic crostini. Pesto sauce.

Southeastern Pita platter – pepita hummus, Pimento cheese spread, guacamole, peanut nut cheese. American spiced pita bread.

Hummus Spread – Seasonal selection of Hummus’s. Pita bread, Masa chips, Pretzels.

Stuffed Squash – wild mushrooms, curry aoile, pistachios. Tomato-chili puree. Goat cheese. 

Some sem-trendy sandwich ideas

I've had these rolling around in my head for a bit. So, I thought I'd write them down and hopefully get some feedback. 

Let me know what you think! 

Do you want me to do one of these on the blog? 

Asian Tuna Club

Sesame encrusted Ahi Tuna. Brioche toast. Green garlic – lime aole. Green Meadows butterhead. Heirloom Tomato. Ginger glazed house-smoked bacon.

Open faced hot-pastrami Sandwich

House-made Pastrami. Pickled red onions. Smoked Gouda cheese. Fermented mustard seed mayonnaise. Fried duck egg.

Tres Frijoles Veggie burger

Black, pinto, and kidney bean burger with black quinoa and summer squash. Tomato, avocado, and young fressee. Cashew based herb  spread.

Steak Bulbogi

Local marinated skirt steak and bok choy. Kimchi. Korean BBQ sauce. Cilantro and mint in a sweet Asian roll. 

Gluten-free Mexican Veggie Burgers

Going with my g-free theme this month I would like to present my Mexican veggie burgers of the gluten-free variety. This is a pretty standard recipe that I do basically once a week and do a large batch of veggie burgers. I also tend to have a heartier style patty. If you want a more traditional falafel style burger, take a quarter of the ingredients and blend in a blender until smooth, then simply add back into the mixture.

Utilize this recipe with pickled veggies, burger buns, and salads. Feel free to create variations and explore what you have in season! I also chose to top this dish with Lemon-Mustard Braised Greens, instead of a crudité or pickled something or other. No particular reason, just switching it up. Will be posting later on about variations and whatnot. 

Ingredients:

1 #5 can beans, pinto (or cannellini)

1 #5 can beans, black

½ c. Quinoa (cooked)

3 cloves garlic (minced)

1 Zest of lime

1 Celery Stalk diced (about ¾ cup)

1 Bunch diced asparagus ends (save the tips for something else!)

½ Red onion (diced)

1 C. Pickled veg (chopped)

7oz Chipolte De Moreno (diced)

1/3 C. Corn meal

1 C. G-free flour

¼ C. Corn starch               

½ C. G-free breadcrumb

2 Eggs (whole)

1 tsp. ginger

1 tsp. cumin (ground)

1 Tbls. Pepper

¼ tsp. Celery seed

1 Tbls. Siracha

2 tsp. salt

Directions:

1.  Combine all ingredients in large mixing bowl

2. Mix with hands until fully incorporated

3. Test seasoning and consistency with small meat ball sized patty before doing whole batch

4. Using a 3oz ice-cream scoop, portion out patties

5. Sear in non-stick pan with olive or coconut oil

6. Serve on toasted bun