TOWNSEND

Menus for Townsend Restaurant, Philadelphia

 

 

 

FIRST

COURSE

 

Broiled East coast
oysters basquaise

bacon, smoked paprika, Fresno peppers, fried capers

— 14 —

crispy fried asparagus

Speck ham crumble, fromage blanc, seared figs

— 14 —

Marinated Hamachi

cucumber, sesame, lime, cilantro, furikake

— 15 —

Beef TartarE

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

— 14 —

 
 

SECOND

COURSE

 

Escargot &
Fava beans

brown Beech mushroom, bacon-sherry crème fraiche

— 14 —


sautéed sweetbreads

roasted bone marrow, sundried tomato, tarragon-veal jus

— 18 —

Lobster & pork ‘en crépinette’

sautéed snow pea leaves, ginger-lobster jus

— 20 —

potato gnocchi with uni cream

fava beans, cherry tomatoes, lardons

— 16 —

 

THIRD

COURSE

 

Roasted Striped Bass

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

— 28 —

duet of colorado lamb

lamb loin with shoulder ‘en Cocotte’, Sauce Braisage

— 36 —

Almond Crusted Halibut

sautéed Swiss chard, vermouth-curry cream

— 30 —

Poulet à la bière

roasted chicken breast, fingerling potatoes, framboise-chicken jus

— 27 —

32 oz. Cote de Boeuf
(for two)

potatoes Sarladaises, caramelized onions, red wine salmis

— 96 —