Laurel Tavern Menu

5 nuggets of Buttermilk brined Rocky’s chicken breast (1 oz each) , spice flour dredged and fried to a crispy outside and moist inside. Mixed greens, grilled corn, grapes, tomato, avocado and a house made buttermilk ranch dressing. Served on a wood board with paper lining.\r\n\r\nButtermilk Ranch: D buttermilk, sour cream, chives, parsley, lemon juice, garlic powder, onion powder, salt, black pepper\r\n\r\nChicken flour dredge: ap flour, garlic powder, onion powder, white pepper, black pepper, cayenne pepper, kosher salt, sweet smoked paprika

Grilled sirloin cap steak (5 oz) to temperature, rested and sliced. Served on a bed of 2 parts romaine and 1 part mixed greens tossed with avocado, red grape tomatoes, shaved grana padana cheese, onion rings and a white balsamic vinaigrette. The steak is placed on the salad on a wood board with paper lining\r\n\r\nWhite Balsamic Vinaigrette: white balsamic vinegar, dijon mustard, shallots, honey, kosher salt, white pepper, canola oil, extra virgin olive oil

A mélange of three different baby kales mixed with shaved brussels sprouts and Rockenwagner pretzel croutons, tossed with a house Caesar dressing with anchovies and also has raw egg yolks. \r\nPregnant women should probably not order this salad.\r\n\r\nCaesar Dressing: D fresh lemon juice, red wine vinegar, L&P worcestershire, anchovies, egg yolks, dijon mustard, garlic, grana padano cheese, black pepper, kosher salt, evoo olive oil, canola oil

6 oz portion of seared sashimi grade ahi tuna, sliced and served on a bed of baby mixed greens, cucumber, avocado, raddish, cilantro lime dressing.\r\n\r\nCilantro Lime Dressing: cilantro, fresh ginger, sesame oil, rice wine vinegar, fresh lime juice, lime zest, agave syrup, kosher salt, low sodium soy sauce, black pepper

A whole artichoke is roasted with 12 year old sherry vinegar, lemon and garlic. It is served with a buttermilk ranch dipping sauce. Served on a square wood plate with a tin for the used leaves for the guest.\r\n\r\nArtichoke Prep: water, olive oil, chili flakes, garlic cloves, thyme, kosher salt, black peppercorns, sliced lemons\r\n\r\nArtichoke Dressing: lemon juice, canola oil, black pepper, salt, granulated garlic\r\n\r\nButtermilk Ranch: D buttermilk, sour cream, chives, parsley, lemon juice, garlic powder, onion powder, salt, black pepper

Served with fig balsamic glaze, red & yellow beets, peeled orange slices, fresh burrata & small bed of fresh arugula. Served on a longboard with paper lining.

Deep fried brussels sprouts tossed in a balsamic vinaigrette reduction.\r\nBalsamic Vinaigrette Reduction: Belaria imported balsamic vinegar glaze from Moderna, contains sulfites\r\n\r\nDeep fried brussels sprouts (CANOLA OIL) tossed with parmesan cheese and A brown sugar bacon vinaigrette.\r\nBrown Sugar Bacon vinaigrette: bacon, brown sugar, sherry vinegar, red pepper flakes, salt, peppercorns

2 oz of Fresh ahi tuna; tossed with diced cucumber, diced shallots, diced fresno chiles, grilled corn, diced jalapeno and honey lime dressing. Garnish with cilantro and lime wedge. serve with fresh corn chips. \r\nHoney Lime Dressing: A olive oil, lime juice, honey, salt, black pepper

Fried chicken nuggets (1oz each) with honey mustard, pickled red onion, on sweet Hawaian bun\r\n\r\nHoney Mustard Dressing: honey, shallots, yellow mustard, whole grain mustard, apple cider vinegar, celery seeds, lemon juice, kosher salt, cayenne pepper, black pepper, canola oil, smokey cattlemen's bbq sauce\r\n\r\nPickled Red Onion: red onion, apple cider vinegar, sugar, kosher salt, black pepper, coriander, bay leaves

Sweet pork longanisa sausage, avocado emulsion, pickled peppers on Rockenwagner Brioche slider bun. \r\nAvocado Emulsion: avocados, jalapenos, cilantro, fresh lime juice, albergo oil, salt, black pepper\r\nPickled Peppers: red, yellow, orange peppers, apple cider vinegar, sugar, garlic, mustard seed, red pepper flakes, kosher salt

Whole Edamame pods blanched in boiling water, drained and served. 3 different ways (Sea Salt, Chili Lime or Garlic Parmesan). Served in a wax paper lined metal tin on a wood board.\r\nChili Lime (Tajin) : chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide (to prevent caking) \r\nGarlic Parmesan: D roasted garlic, butter, rosemary, parmesan cheese

Alaskan Cod sautéed and roasted in the oven. Marinated with a Cajun spice served with red and white cabbage slaw, cilantro crema, pickled red onions, mango, cilantro and lime. Served in two white flour tortillas\r\nCilantro Crema: vegetable oil, water, green onions, cilantro, garlic, salt, lime juice, sour cream\r\nCajun Seasoning: chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt

Blend of pureed edamame, garlic, coriander, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro & honey & a sprinkle of zatar spice. Served with grilled pita bread (6 triangle slices)\r\n\r\nIngredients: edamame, garlic cloves, coriander, cumin, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro, honey

Red, green & kalamata olives marinated for 2 days in lemon and orange zest, Lemon and orange juices, chile de arbol, rosemary and extra virgin olive oil. Served on a small square wood board\r\n\r\nCitrus Marinade: extra virgin olive oil, navel orange zest and juice, lemon zest and juice, chile de arbol pods, rosemary

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter.\r\n\r\nLT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter.\r\n\r\nLT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt

Blue Cheese, Bacon Red Onion Jam, Arugula

bacon & onion compote, smoked cheddar, shredded lettuce

chipotle sauce, jalapeño, poblano, pepper jack, onion ring

Honey Mustard, Caramelized Onion, Tillamook Cheddar, Dill Pickles, Shredded Lettuce

Just Burger Patty, Bun, Ketchup

pickle brined fried chicken breast, spicy honey mustard slaw, dill pickle

HOT or EXTRA HOT - pickle brined fried chicken breast, Louisiana hot sauce, dill pickle, slaw

roasted turkey, bacon, avocado, tomato, aioli

tillamook white cheddar, roasted tomatoes, pullman brioche bread, cup of tomato soup

Roast Beef, Provalone, Au Jus, Horseraddish cream

Smoked Mozzarella, Marinated Artichoke, Roasted Pepper, Roasted Tomato, Pickled Red Onion, Arugula, Goat Cheese

Pickled Red Onion, Dill, Chili Flakes, Buckwheat Toast

Sirloin Tip, L.T. Fries, Compound Herbed Butter, Arugula w/ White Balsamic\r\n\r\nWhite Balsamic Vinaigrette: white balsamic vinegar, dijon mustard, shallots, honey, kosher salt, white pepper, canola oil, extra virgin olive oil