THE HOUSE OF WILLIAM & MERRY

CURBSIDE MENU

FRIDAY MAY 22 AND SATURDAY MAY 23, 2020

 

-STARTERS-

 

CHILLED SPRING PEA VELOUTÉ

     SOY SCALLOP, SESAME, BUTTERMILK, AND SCALLION  11

 

GULF SHRIMP CEVICHE

CUCUMBER, LIME, CHILIES, SPRING ONION,

AND CHIPOTLE BEEF FAT KETTLE CHIPS  15

 

         BRIGHT SPOT FARM MIXED GREENS SALAD

SPRING VEGETABLES, CROUTONS,

AND GREEN GODDESS DRESSING  14

 

-ENTRÉES-

 

         HOUSE MADE CAVATELLI

LUMP CRAB, EARLY TOMATO, PESTO,

AND AGED PROVOLONE  28/21 (VEGETARIAN)

    

BRAISED, GLAZED, AND SMOKED BERKSHIRE PORK CHEEKS

     BLACK GARLIC POTATO SALAD, CORNBREAD,

SPRING VEGETABLE SLAW, AND BBQ JUS  32

 

-DESSERT-

 

STRAWBERRIES, CHOCOLATE, AND CITRUS

DARK CHOCOLATE-STRAWBERRY MOUSSE, CHEESECAKE BITES,

STRAWBERRY PURÉE, AND BALSAMIC-CITRUS GLAZE  11

 

 

 

 

         The consumption of raw or undercooked food increases the possibility of food borne illnesses.

 

 

EXECUTIVE CHEF AND OWNER:  WILLIAM HOFFMAN

MANAGER AND OWNER:  MERRY CATANUTO