TOWNSEND

Menus for Townsend Restaurant, Philadelphia

 

 

 

FIRST

COURSE

 

Sweet jesus oysters
on the half shell

charred scallion purée, yuzu, Korean chili, lime

— 16 —

smoked pork rillette

shaved baby root vegetable salad, cassis mustard, bacon-vinaigrette

— 14 —

cured Black Sea bass

fennel, orange, pickled fresno, Grains of Paradise

— 15 —

escargot bordelaise

bacon, red wine, black truffle, bone marrow

— 13 —

 
 

SECOND

COURSE

 

seared sea scallops

carrot purée, Black Trumpet mushrooms, roasted carrots,
Cointreau buerre blanc

— 16 —

crispy sweetbreads

Pommes Aligot, roasted Chanterelles, Sauce Albufera

— 16 —

potato gnocchi

Cippolini onions, lardons, shaved Brussels sprouts salad, black garlic

— 15 —

risotto poulpe et
saucisson de toulouse

crispy octopus, crab, pork sausage, garlic, squid ink

— 18 —

 

THIRD

COURSE

 

duet of venison royale

venison loin & shoulder, foie gras torchon, Brussels sprouts, Sauce Royale

— 36 —

roasted duck breast

parsnip purée, chestnuts, braised cabbage, apple salad, duck-Port jus

— 34 —

poached Halibut bourride

clams, mussels, fennel, green olive, saffron, garlic

— 32 —

crispy bronzino

local winter squash, toasted walnuts, curry-vermouth cream

— 30 —