TOWNSEND

Menus for Townsend Restaurant, Philadelphia

 

spring 2019 Menu

COCKTAILS & DRINKS | BOTTLES | FINISHES


FIRST

COURSE

 

Broiled East coast
oysters basquaise

bacon, smoked paprika, Fresno peppers, fried capers

— 14 —

Grilled Local
White asparagus

Speck ham crumble, piment d’espelette hollandaise

— 14 —

Marinated Hamachi

cucumber, sesame, lime, cilantro, furikake

— 15 —

Beef TartarE

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

— 14 —

 
 

2ND COURSE

 

Escargot &
Fava beans

brown Beech mushroom, bacon-sherry crème fraiche

— 14 —


Potato gnocchi & uni cream

crispy pork belly, roasted Oyster mushrooms, fiddlehead ferns

— 16 —

Lobster-pork ‘en crépinette’

sautéed snow pea leaves, ginger-lobster jus

— 20 —

Sautéed Sweetbreads

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

— 18 —

 

3rd Course

 

Roasted Striped Bass

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

— 32 —

colorado lamb three ways

roasted rack, loin ‘en Crepinette’, shoulder ‘en Cocotte’, Sauce Braisage

— 36 —

Almond Crusted Halibut

Swiss chard, vermouth-curry cream, thyme-beet jam

— 30 —

Duet of Poulet à la bière

roasted chicken breast, chicken galantine, fingerling potatoes,
framboise-chicken jus

— 32 —

32 oz. Cote de Boeuf
(for two)

smoked rosemary-potato purée, confit onions,
Brussels sprouts, red wine-bacon jus

— 96 —