The Orchard Townhouse Menu

INGREDIENTS:\r\nFried chicken thigh (buttermilk, salt, pepper, smoked paprika, garlic, onion)\r\nSpicy glaze\r\nLettuce\r\nRed Onion\r\nSesame Potato Bun\r\n\r\nMETHOD:\r\nBoneless, skinless chicken thigh brined for 6 hours. Chicken is dredged in buttermilk and then a seasoned flour blend and fried at 300 degrees to maintain juice. Sandwich is served with a Korean fried chicken glaze, Bibb lettuce leaf, and sliced red onion on a Martins seeded potato bun.\r\n\r\nALLERGIES:\r\nDairy(chicken)\r\ngluten (bun, dredge)\r\nsesame (bun)

INGREDIENTS:\r\nFalafel (chickpeas, garlic, onions, parsley, cilantro, salt, pepper, cumin, coriander, jalapeno, fresno chili, baking soda) \r\nSesame Bun \r\nCitrus Tahini Sauce (lemon juice, tahini, garlic, parsley, cilantro, orange juice, lemon & orange zest)\r\nYogurt Sauce (greek yogurt, lime zest and juice, cilantro, corriander) Cucumber\r\nRed onion \r\nLettuce\r\n\r\nMETHOD:\r\nfalafel patty deep fried. Served on a seeded Martins bun and sauces, sliced Persian cucumbers, sliced red onion, and Bibb lettuce leaf.\r\n\r\nALLERGIES:\r\nDairy (bun, yogurt)\r\nGluten (bun, falafel (shared surface with fryer)\r\nCilantro (Coriander seeds\r\nSesame (bun)\r\nOnions (falafel)\r\nGarlic (tahini, falafel)

Description: Brussels sprouts deep fried until crispy, then tossed in a citrus vinaigrette made from shabazi spice, lemon/orange zest and juice, calabrese chili, sugar, olive oil, and shallot; topped with a hazelnut mayo made from house made garlic aioli, sweetened condensed milk, and buttermilk----then garnished with pickled red chili, cilantro, and mint.\r\n\r\nAllergies: Dairy, egg, allium, nightshade, nut, gluten (cross contamination in fryer)

INGREDIENTS:\r\nMixed greens, watercress, endive, radicchio, citrus dressing

INGREDIENTS:\r\nPita Bread, Chickpea Hummus (chickpeas, confit garlic, tahini, olive oil, lemon juice)\r\nZa’tar seasoning (Jordanian style spice mix of coriander, sesame, chickpeas, anise, cumin, fennel, mint)\r\nFried in Canola Oil\r\n\r\nMETHOD:\r\nFried pita tossed with Za’atar seasoning, served alongside hummus also topped with za’atar\r\n*Cannot be served with vegetables instead of pita.\r\n\r\nALLERGIES: (DAIRY FREE)\r\nGluten (Pita)\r\nSesame (Za’atar, hummus)

INGREDIENTS:\r\nToasted sour dough (Amy's Bread)\r\nSalted butter \r\n\r\nALLERGIES:\r\nGluten / Dairy

INGREDIENTS: Red radishes and their tops\r\nPakora Batter (chickpea flour, toasted cumin, coriander seeds, red chili flakes)\r\nCucumber Dill Yogurt \r\nFried in Canola oil\r\n\r\nMETHOD:\r\nRadishes and tops are dipped in traditional Indian Pakora batter and dropped into the fryer until golden brown. Served with the same cucumber dill yogurts dressing from gem wedge salad. \r\n\r\nALLERGIES:\r\nGluten Free (Might have cross-contamination - check with Chef weekly)\r\nDairy (yogurt)

INGREDIENTS:\r\nHouse cut Idaho potatoes, fried in canola oil served with ketchup

INGREDIENTS:\r\nCheesecake: heavy cream, cream cheese, egg, sugar, flour (trace amount: 2 tablespoons for 4pc whole cheesecake)\r\nSour Cherry Compote: morello cherry, sugar, water\r\nSeeded Granola: oats, rye, spelt, buckwheat, quinoa, barley, sunflower seed, almonds, honey, light brown sugar, butter, salt, \r\n\r\nMETHOD:\r\nBaked in very hot oven, this is a crustless cake that is nearly burnt on all sides to induce the natural sweetness of the dairy. It is cream cheese, egg base. It is served with a Morello Cherry compote made from market cherries.\r\n\r\nALLERGIES:\r\nseeds, nuts, egg, dairy, gluten (trace amounts in cheesecake---ok for gluten sensitivity but not for Celiac....but granola has gluten)

INGREDIENTS:\r\nCalifornia almonds, organic cane sugar, organic confectioners’ sugar, organic egg whites, meyer lemon zest, maldon sea salt.\r\n\r\nMETHOD:\r\nCalifornia almonds, blanched and buttery, are hand-ground with organic cane sugar and perfumed with coveted Meyer lemon. Rolled in bright citrus spiked confectioner's sugar, our almond dough is baked into pillowy sweet perfection. Inspired by Italian seaside holidays of summer's past, these cookies have a cult following. You won't stop at one for afternoon pick me up, after dinner drink or anytime you want a chewy burst of joy.\r\n\r\nALLERGIES:\r\nNuts, Egg

INGREDIENTS:\r\n66% dark chocolate, 33% milk chocolate\r\nEggs\r\nFlour\r\nButter\r\nWhite Sugar\r\nBrown Sugar\r\nVanilla\r\nBaking soda\r\n\r\nMETHOD:\r\nBaked in oven in prep kitchen and warmed to order on the plancha .served w/ scoop of vanilla ice cream\r\n\r\nALLERGIES:\r\nGluten, Eggs, dairy

INGREDIENTS:\r\npickled seasonal fruit (white vinn, sugar, salt)\r\nshallots (pickled in white vinn, salt)\r\nsunflower seeds (toasted)\r\ncucumber/ dill yogurt (Greek yogurt, cucumber is grated and salted, dill, mint, cilantro, kumquat pickling liquid, lemon, garlic, lemon juice)\r\ncapers (Fried)\r\n\r\nMETHOD:\r\nDressing is made by grating and salting the cucumber, then combining it with all the other ingredients into the yogurt.\r\nBaby gems are quartered and arranged on the plate. Dressed with the yogurt dressing and finished with the shallots, kumquats, sunflower seeds and capers\r\n\r\nALLERGIES:\r\nDairy (yogurt dressing)\r\nAlliums (dressing and pickled shallots)\r\nSeeds (sunflower)\r\nnightshade

INGREDIENTS:\r\nPEI Mussels\r\nWhite wine\r\nFennel-saffron broth: fennel, spanish saffron, fish stock, onion, leek, garlic, lemongrass, fenugreek, flour, thyme, cayenne pepper\r\nGremolata: dill, parsley, mint, orange zest, olive oil, garlic\r\nShaved fennel\r\nBasil leaves\r\nOrange zest\r\nChopped parsley\r\nCharred sourdough\r\nButter\r\n\r\nMETHOD:\r\nMussels from Prince Edward Island, Canada; cooked in a fennel-saffron broth with shaved fennel, gremolata, orange zest, and basil leaves. Served with a slice of toasted sourdough bread. \r\n\r\nALLERGIES:\r\ngluten, dairy, shellfish, nightshade, allium

cashew crumble, pickled shallot, habanero aioli"\r\n\r\nDescription: Asparagus seared on the plancha, drizzled with habanero aioli (garlic aioli, habanero hot sauce, aji amarillo paste, lime juice); topped with pickled shallot, chopped cilantro/mint, and a chili-cashew crumble (cashews, honey, chili flake, crispy onions, toasted coconut)\r\n\r\nAllergies: egg, allium, nightshade, nuts

INGREDIENTS:\r\nKale\r\n6 min egg (medium boiled egg)\r\nSourdough Croutons (salt, pepper, oil)\r\nParmesan\r\nCaesar Dressing (anchovy, lemon, garlic, parmesan, Dijon mustard, blended oil (25% olive/75% canola)\r\n\r\nMETHOD:\r\nKale is macerated with lemon, mixed with sourdough croutons. Dressed in Caesar and topped with grated parmesan, one 6 minute egg, ground pepper \r\n\r\nALLERGIES:\r\nFish (dressing)\r\nAllium Garlic (caesar dressing) \r\nGluten (croutons) CAN BE DONE GF WITHOUT\r\nDairy (dressing + extra Parmesan)

savoy cabbage, wild garlic pesto, honey ricotta"\r\n\r\nDescription: Risotto cooked with leeks, garlic, onion, butter, and a leek stock. Finished with mascarpone, sauteed savoy cabbage, parm cheese, gremolata, wild garlic pesto (made from olive oil, preserved lemon, nettles, spinach, and seasonal wild garlic and onion---ramps, green garlic, etc)---topped with ricotta whipped with orange zest and drizzled with honey. \r\n\r\nAllergies: allium, dairy, nightshade

INGREDIENTS:\r\nChicken Breast\r\nButtermilk\r\nSiracha\r\nAP flour (flour, paprika, onion powder, garlic powder)\r\nEgg\r\nPanko Breadcrumbs (parm, salt, pepper, thyme, oregano, garlic powder)\r\nParmesan\r\nMarket Greens with sliced Market Fruit\r\ncitrus vinaigrette (lemon juice, lemon zest, shallots, mustard, blended oil).\r\nAleppo Pepper\r\n\r\nMETHOD:\r\nA hormone & antibiotic-free chicken breast is butterflied and pounded into a thin cutlet and then marinated in buttermilk and sriracha, then breaded with seasoned AP flour mix, placed into an egg wash, and then battered with panko breadcrumb mix, parmesan cheese and AP flour mix. \r\n\r\nThis is then deep fried and served alongside a small salad of market greens with thinly sliced market fruit and dressed with a light citrus vinaigrette. Tossed with Aleppo pepper. Served with a brûlée lemon.\r\n\r\nALLERGIES:\r\n(NOTHING CAN BE OMMITTED)\r\nGluten \r\nDairy \r\nEgg \r\nOnion \r\nGarlic

INGREDIENTS:\r\nDried durum wheat spaghetti\r\nLump Blue Crab (pasteurized)\r\nConfit Grape Tomatoes (garlic, thyme, oregano, salt, pepper)\r\nPickled Fresno chilies (vinegar, sugar)\r\nGarlic Panko Breadcrumbs (garlic, butter, parsley)\r\nLemon zest\r\nParsley, dill, cilantro\r\nButter\r\n\r\nMETHOD:\r\nSpaghetti imported from Italy is sautéed with tomatoes that have been blistered in the fryer and its skin peeled, and slowly baked in olive oil with pureed garlic and oregano and thyme and set in the oven to partially dry overnight. This gets tossed with Blue Crab, fine herbs (parsley, dill, cilantro) and a sauce is created with garlic paste, pickled Fresno Chiles, butter, and some reduced pasta water. This is garnished with a garlic and parsley seasoned Panko breadcrumbs and some lemon zest. \r\n\r\nALLERGIES:\r\nGluten (pasta and breadcrumbs- crumbs can be removed, pasta cannot)\r\nAllium (garlic- breadcrumbs, sauce, tomatoes)\r\nDairy (Butter in sauce)\r\nShellfish (crab)

Description: \r\nWhole, butterflied Dorade (also known as Sea Bream) broiled under the salamander until blistered and crispy. Topped with torn castelvetrano olives tossed in a chermoula sauce (north african sauce made with chilis, garlic, preserved lemon, parsley, cumin, paprika, ginger, fish sauce, and olive oil). Garnished with cilantro stems fried in pakora batter until crispy and a cheek of meyer lemon. \r\n\r\nALLERGIES: allium, nightshade, gluten (only cross-contamination for pakora cilantro stems)