Publican Quality Meats Menu

Poppy-chive cream cheese, pickled onions, butter lettuce, half sour pickles, jammy egg, Publican Quality Bread rye

cheesy breakfast sausage, egg and sorghum butter on a brioche bun.

Gem Lettuce, Shaved Fennel, Radish, Basil, Toasted Breadcrumbs, Buttermilk-Poppyseed Dressing **contains gluten, dairy, allium

Butcher's selection of 3 meats and 3 cheeses, Publican Quality Bread, house made pickles, marcona almonds, Divina preserves, mustard

PQM Smoked Turkey, Avocado Aioli, Marinated Peppers, Butter Lettuce, and Muenster Cheese on PQB sour dough

City ham, parsley butter, prairie breeze white cheddar, PQB baguette

Mushroom conserva, artichoke, ramp, mozzarella, PQB strirato

Italian Sausage, White Beans, Kale, Tomato, Croutons, and Parmesan **contains gluten, dairy, allium

Marble Potatoes, Aioli, Lemon Juice, Parsley, Tarragon, Chives

Served with PQM fry sauce

Kale, Lemon Juice, Red Pepper Flake and Shaved Parmesan Cheese.

Great Lakes Salted Kettle Chips

Open cell structure. 5 grain, 5 seed, honey. 25% whole grain, dark crust. Naturally leavened. 60 hour fermentation.

Open cell structure. Spence Farm rye & wheat flour. 60 hour fermentation. Naturally leavened.

Soft crumb, open cell structure. Light Spence Farm rye. 7% whole grain, golden flaky crust. 60 hour fermentation. Naturally leavened.

Soft crumb, open cell structure. Light Spence Farm rye. 7% whole grain, golden flaky crust. 60 hour fermentation. Naturally leavened.

Ackerman Farm oats, Wisconsin Kallas honey. 30% whole grain. 30 hour fermentation. Naturally leavened.

Spence Farm Abruzzi rye. Charnuska, sesame, sunflower, flax, molasses. 30% whole grain. 60 hour fermentation. Naturally leavened.

Light Spence Farm rye & red fife wheat. Kalamata & castelvetrano olives. 60 hour fermentation. Naturally leavened.

Janie’s Mill Wheat Flour. Olive oil, honey & coated in sesame seed, toasted sesame inside. 15% whole grain. 30 hour fermentation. Naturally leavened.

Soft. Deep brown crust. Naturally leavened. 60 hour fermentation. 10% whole grain.

Slagel Farms 45 Day Dry Aged cut 1.25",

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried. (Slagel Farms ~1.5 - 2 lb)

This cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. (Slagel Farms ~1 lb)

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil. (Slagel Farms ~1 lb)

Slagel Farms

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. (Slagel Farms, 8 oz)

Slagel Farms. 6oz burgers.

Our house bacon is served by the half pound, it is cured and smoked with Burton's Maple Syrup

Made in house from roasted pork bones and trimmings simmered overnight.

Slagel Farms

Slagel Farms

Slagel Farms. Boneless, Skin On.

Slagel Farms. Boneless, Skin On.

Slagel Farms

Fully Cooked Confit of Duck Leg Quarter (Leg & Thigh)

Made in house from chicken bones and trimmings simmered overnight.

Pork, Pork Liver, Onion, Pistachio, Wrapped in Bacon **Contains Dairy ,Gluten & Nuts**

Pork, chicken liver, bacon, mace, and allspice. Allergens: dairy, gluten.

Slightly smoked pork, salted, with pickles and wholegrain mustard and settled in pork aspic.

Pork belly confit, fennel, chili, rosemary, garlic

Lady Edison country ham from North Carolina

Classic French Garlic Pork Sausage. Mild, and goes well with everything.

Our version of a Morteau Sausage: Smoked, Spicy, Akin to Andouille

Great grilling sausage, cheesy, mild heat

Pork, Fennel, Garlic, Rosemary, Chili Flake

1/4 lb

Ground Beef, Tomato, Beef Stock, Onion, Carrot, Celery, Red Wine, Butter, Cream, Salt (16 oz)

Ask anyone who’s visited avec about their favorite dish and you’ll be sure to hear about the chorizo-stuffed medjool dates. The dish is the perfect combination of heat from the chorizo and sweetness from the dates, served in a pool of piquillo pepper-tomato sauce

Braised beef with fennel Ragu and creamy Polenta .

Braised beef ,carrots,fennel,onions,garlic,spices ,red wine,salt and pepper

Wrapped up like a gift in bourbon-soaked chestnut leaves, O’Banon is all the excuse needed for a celebration. This fresh goat cheese round initially has a bright, tart-fruit flavor balanced by an underlying sweetness and mild tannic note. The paste is dense but softly cloudlike, a testament to Capriole’s hand-ladling process.

Aged just ten days, the Cannonball goat cheese is by far our most well known, best loved cheese—and for good reason. This expressive little sphere packs a punch! Beneath her wrinkly exterior lies a complexity not often found in such a young cheese.

Goat Milk 1 year

Pleasant Ridge Reserve is an aged, alpine-style cheese. Like the coveted, alpage versions of Beaufort and Gruyere, Pleasant Ridge is made only in the summer months, while our cows are grazing fresh pasture. The sweetness born from the grass-fed milk combines with the savory flavors developed by the cheese’s natural, washed rind. The resulting complexity – rich and salty, with a long, fruity finish – has made Pleasant Ridge one of the most distinctive and celebrated cheeses in the country. (~1/4 lb)

2 Year Aged Cheddar, Pimento Peppers, Mayo ~8 oz

This award winning American Original is not one you will forget from Master Cheesemaker Chris Roelli. Quite unique, Red Rock’s vibrant, red-orange hue of cheddar is accompanied by light blue veining that is not peppery and bright but more mellow with pistachio undertones. (~1/4 lb)

Trillium is a triple cream, bloomy-rind cheese inspired by the French classics, Camembert & Brie. It has a soft buttery texture with rich smooth flavors & gentle lactic tones.

Organic classic cantucci Biscotti cookies.

Made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others.

Made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others.

A French classic, Edmond Fallot's traditional dijon mustard is the original mustard that started it all. Still made from the same recipe, it is full of flavor and has just the right amount of spice. This classic piquant mustard is beautiful as a major spice or accompaniment to any meal. Use it on fish, chicken, pork, or in a sauce to brighten and enhance the natural tastes of any dish.

Orange and fennel fleur de sel for poultry, fish, seafood and vegetables. Created by the Chef Lior worked with Chef Paul Kahan to capture the true essence of your favorite One Off Hospitality locations

a blend of urfa, chili, sumac and oregano great for lamb, fish & veggies Created by the Chef Lior and one of Chef Paul Kahan's favorites!

A balanced blend of chocolatey, bright, and hot chilies. From pasta aglio e olio to charry wood-oven pizza, CRP adds bold, sweet, rounded flavor. Net weight: 2oz

From meat to fish, not to mention fried or mashed potatoes. Unique for enhancing the flavour of fried eggs!

This variety of our popular Maldon English Sea Salt is cold smoked over oak. It has delicate pyramid flakes, which can be crushed in your fingers for control of flake size, and a smoky flavor that's just strong enough to give a hint of smoke to foods.

The flavors of your favorite classic steakhouse. Coarsely crushed pepper and herby garlic flavor permeate your high-quality beef cuts and seal in natural juices when generously rubbed before grilling. Perfect as a seasoning in minced meat or adding a meaty, peppery taste to vegetables.