TOWNSEND

Menus for Townsend Restaurant, Philadelphia

 

 

 

FIRST

COURSE

 

FRIED oysters ‘basquaise’

bacon, smoked paprika aioli

— 14 —

potato gnocchi

braised rabbit, Morel mushrooms, asparagus

— 15 —

Marinated Hamachi

cucumber, sesame, lime, cilantro, furikake

— 15 —

Beef TartarE

dry-aged beef fat aioli, cressonnette, charred onion, grilled toasts

— 14 —

 
 

SECOND

COURSE

 

Escargot &
chicken fricassee

chorizo, caramelized cipollini onions, fava beans, madeira jus

— 15 —

seared hudson valley foie gras

blackberry-ginger compote, toasted hazelnuts, house-made brioche, anise hyssop jus

— 20 —

sautéed sweetbreads

roasted bone marrow, sun-dried tomato, tarragon-veal jus

— 18 —

seared sea scallops

cherry tomato, rosemary-pistachio pistou, curry-vermouth cream

— 16 —

 

THIRD

COURSE

 

Roasted Striped Bass

local ramps, tomato-black olive ragout, white bean purée, Sauce Périgueux

— 32 —

duet of colorado lamb

lamb loin with shoulder ‘en Cocotte’, Sauce Braisage

— 32 —

butter-poached Halibut

charred corn, heirloom tomatoes, trout roe, Sauce Vert

— 30 —

roasted duck breast

Oyster mushrooms, haricots verts, pickled cherries, cherry-duck jus

— 30 —

32 oz. Cote de Boeuf
(for two)

potatoes Sarladaises, caramelized onions, red wine salmis

— 96 —