The Farish House Menu

Kalamata, Castelvetrano, Nicoise, citrus, garlic, chili flake, bay [vg, gf, df]

deglet noor, chorizo Iberico, bacon, tomato-fennel jam [gf, df]

cherry preserves, pickled red onion, demi-baguette [gfP]

four baked Gulf oysters, buttery spinach-herb-parmesan topping [gf] -

Jambon de Paris, Saucisson Sec, grain mustard, cornichons, pickled onions [df, nt, gfP] -

- passionfruit honey, demi-baguette [v, gfP]

chive Gloucester cheddar & truffled Pecorino, pickled grapes, cornichons, crostini [v, gfP]

spring mix, garlic roasted tomatoes, lemon-basil vinaigrette [vg, gf, df]

arugula, radicchio, fennel, shallot, blue cheese, pecans, orange marmalade vinaigrette [v, vgP, gf, nt]

goat cheese, crostini, beet, greens, shallot, tomato, pancetta, walnut, Dijon-shallot vinaigrette [vP, gfP, nt]

(a play on Poutine) - fingerlings, house gravy, pulled duck confit, Danish blue cheese [gf]

Gouda, Gruyere and Tillamook cheddar béchamel, parmesan crumble [v] -

roasted, bacon-onion- golden raisin-cranberry-walnut relish [gf, df, vgP, nt]

two 6oz boneless, house gravy, creamed rosemary red potatoes, glazed roasted vegetables [gf]

[8oz] demi-glace, balsamic reduction, potatoes gratin, sautéed kale [gf]

peppered Chianti beef stew of Florence: red peppers, carrots, onion, pan seared gnocchi [gfP]

traditional pork rib and chop, german feines brat and bockwurst sausage baked atop sauerkraut, potato, carrot [gf, df]

white flakey but meaty fish, pan seared, tarragon-dill cream sauce, French lentils de Puy, asparagus - A SeafoodWatch “best choice” sustainable fish [df/gfP, only sauce contains gluten and dairy]

soft, slow-baked eggplant, caramelized onion-rice-lentil filling, harissa pepper sauce, quark and tahini sauces [v, vgP]

spiced custard baked, pecans, buttery caramel (allow 15 min.)

cool and smooth topped with cherry preserves, vanilla balsamic caramel sauce [gf]

baked mixed berries, cinnamon-coconut oat granola topping [vg, df, gf]