CLOSED EASTER

We will be closed Sunday, April 1st for Easter Sunday.

Comments (0) Original post date: Friday, March 30th, 2018

BLDG24 WINTER MENU

Download Winter Menu

Small Plates

Crab Rangoon — $12

Maryland Crab, Scallion, Cream Cheese, Spicy Apricot Duck Sauce.

Chefs Selection of Winter Soup — Mp

Selection of Locally Sourced Products.

Caesar Salad — $9

Pickled Red Onion, Kale, Romaine, Crispy Chickpeas and Grana Padano

– Add Grilled Shrimp $5

Roasted Winter Vegetable Salad — $10

Lepuy Lentils, Mint, Dill, Roasted Root Vegetables, Ricotta, Warm Bacon Vinaigrette.

Crispy Wings — $12

Tepache Chili Sauce, Scallion, Bleu Cheese.

Mozzarella Stuffed Arancini — $10

Crispy Risotto Balls with Spicy Marinara

Brussel Sprout — $7

Crispy Sprouts, Maple Soy, Raisins, Walnuts, Parmesan.

Pastrami Short Rib Taco — $12

Pickled Mustard Seed, Salsa Verde, Cabbage Slaw.

Bldg. 24 Board — $18

Chef’s Choice of regional and Imported Meats and Cheeses, with Jams, Mustards, Pickles, and Nuts.

Pimento Mac & Cheese — $10

Herbed Bread Crumb, Onion Jam.

Bacon and Scallop — $16

Truffled Lentil, Bacon Foam, Pickled Shallot.

Pasta

Hand Rolled Cavatelli — $19/12

Short Rib, Calabrian Chili, Collard Greens, Crispy Garlic, Whipped Ricotta.

Kimchi Noodle — $17/10

Hand Cut Pappardelle, Napa Cabbage & Pepper Kimchi, Gochujan, Bacon, Locally Sourced Egg.

Parisian Gnocchi — $18/11

Wild Mushroom Ragu, Swiss Chard, Parmesan Cream, Pine nut Gremolata.

Octopus Fra Diavlo — $21/14

Squid ink Spaghetti, Tomato, Calabrian Chili, Basil.

Entrées

Pig Mac Burger — $15

Ground Pork & Bacon Patty, Cheddar Mustard Cheese, Lettuce, Tomato, Onion, Special sauce, Sesame Seed bun, Garlic Herb

Pommes Frites.

Pork Loin — $24

Bacon Wrapped Pork Loin stuffed with Wild Mushrooms and Spinach, Creamy Polenta, and Marsala Sauce.

Pickle Brined Fried Chicken — $23

Leg and Thigh, Mashed Potato, Braised “Kaleard” greens, Truffle gravy.

Salmon — $26

Lentils, Shitake Mushroom, Brussel Sprouts, Crab, Soy Mushroom Broth.

Hershey’s 14oz NY Strip Au Poivre — $30

Szechuan and Black Pepper dusted with Pommes Puree, Spinach, Confit Shallots, Brandy Cream Pan sauce.

Sides

Garlic Herb Pommes Frites with lemon Yuzu aioli — $8

Truffled Lentils — $4

Marscapone Polenta — $5

Mashed Potato — $6

Brussel Sprouts

Tasting Menu

Tasting Menu — Mp

Enjoy a Four Course Chef’s Selection From our Seasonal Menu and Locally Sourced Specialty Items.

Dessert Menu

Download Menu - Dessert Menu

“Chocolatour” –  $9

Tour of Chocolate Tarte, Pots de Creme, and Chocolate Sponge Cake

Pairs well with Quinta do Noval Late Bottled Vintage Port $6/3oz.

Apricot Frangipane –  $6

Chantilly Lavender Cream, Almond Brittle, Apricot Jam, Burnt Honey.

Pairs well with Klein Constantia Vin de Contance $9/3oz.

Apple Rose Custard –  $7

Vanilla Bean Custard,Steeped Apple, Pecan Brittle.

Pairs well with Luchetti Sparkling Rose di Asti $8/5oz.

Daily Chef’s – Mp

Dessert Selection of Local Ingredients.

Comments (0) Original post date: Sunday, January 7th, 2018