Hopleaf Menu

Belgian-Style, in Beer cooked in Unibroue’s Blanche de Chambly, shallots, celery, thyme, bay leaf & butter

Chef’s selection of sliced meats & cheese w/ bread & accoutrements

w/house-made Marconaalmond granola, Hopleaf’s Dark Lager honey, crackers, pickled beets

House Pale Ale beer batter, mushroom powder,aioli, chives

Panko-dredged & pan-fried; w/ herbed yogurt, caper-herb emulsion, fennel & dill fronds

in mustard vinaigrette; garnished with house-made duck breast bacon, cider-plumped cranberries

w/cream cheese, dill, horseradish, & lemon; served w/rye crostini, fresh vegetables & house pickles

w/spiced squash purée, compressed apple, cranberry char siu, toasted sesame seeds (Contains MSG)

w/arugula, fennel & apple vinaigrette, whipped mascarpone, lambic gastrique, compressed fennel, fennel fronds, spiced pepitas

beet & pistachio spread, watercress, lemon vin, plumped apricots, chili honey, toasted focaccia

mesclun mix, cherry tomatoes, pickled red onions, shaved carrots, sunflower seeds, red wine vinaigrette

on atoasted brioche bun; Slagel Family Farms dry-aged ground beef smash patty topped w/house bacon, bacon-caramelized onion jam, Carr Valley 5-year-aged cheddar, pickled mustard seeds, house aioli

on sourdough; housemade cashew butter, fig jam, & raclette cheese; pan-fried

on marbled rye; w/1000 island, Emmenthaler cheese, & sauerkraut; pan-fried

on Kaiser roll; Iowa pork loin brined & pounded thin, breaded in panko bread crumbs; w/mustard aioli & pickled red cabbage

mesclun mix, cherry tomatoes, red wine vinaigrette

w/maple whipped cream frosting, caramel drizzle, & candied cashews

toasted cashew crust, seasonalaccoutrements.

Atlantic mussels from Prince Edward Island served w/frites & aioli Belgian-Style, in Beer cooked in Unibroue’s Blanche de Chambly, shallots, celery, thyme, bay leaf & butter

in mustard vinaigrette; garnished with house-made duck breast bacon, cider-plumped cranberries

w/cream cheese, dill, horseradish, & lemon; served w/rye crostini, fresh vegetables, & house pickles

Panko-dredged & pan-fried; w/ herbed yogurt, caper-herb emulsion, fennel & dill fronds

House Pale Ale batter, mushroom powder,aioli, chives

w/spiced squash purée, compressed apple, cranberry char siu, toasted sesame seeds (Contains MSG)

Chef’s selection of sliced meats & cheese with bread & accoutrements

w/house-made Marconaalmond granola, Hopleaf’s Dark Lager honey, crackers, pickled beets

w/arugula, fennel & apple vinaigrette, whipped mascarpone, lambic gastrique, compressed fennel, fennel fronds, spiced pepitas

beet & pistachio spread, watercress, lemon vin, plumped apricots, chili honey, toasted focaccia

mesclun mix, cherry tomatoes, pickled red onions, shaved carrots, sunflower seeds, red wine vinaigrette

on Kaiser roll; Iowa pork loin brined & pounded thin, breaded in panko bread crumbs; w/mustard aioli & pickled red cabbage

on sourdough; housemade cashew butter, fig jam, & raclette cheese; pan-fried

on marbled rye; w/1000 island, Emmenthaler cheese, & sauerkraut; pan-fried

mesclun mix, cherry tomatoes, red wine vinaigrette

w/maple whipped cream frosting, caramel drizzle, candied cashews

toasted cashew crust, seasonalaccoutrements.

w/charred carrot & marconaalmond romesco, toasted pine nuts, crumbled feta, chive oil

confit Green Circle chicken leg; w/stoemp cake, petite carrots, mustard, Sauce Chambertin. (Note: can be made © gluten-free)

wine-braised, finished on the grill; w/goat cheese spaetzle in pork jus, charred garlic butter carrots, compressed fennel-&-herb salad, chive oil, parsnip purée

w/sweet potato, maitake, & chorizo hash; shellfish veloute, fennel oil, fennel fronds

2 varieties of locally made sausages (types rotate), German potato salad w/bacon & dill, beet horseradish & whole grain mustard