The Orchard Townhouse Menu

INGREDIENTS:Fried chicken thigh (buttermilk, salt, pepper, smoked paprika, garlic, onion)Spicy glazeLettuceRed OnionSesame Potato BunMETHOD:Boneless, 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.ALLERGIES:Dairy(chicken)gluten (bun, dredge)sesame (bun)

INGREDIENTS:Falafel (chickpeas, garlic, onions, parsley, cilantro, salt, pepper, cumin, coriander, jalapeno, fresno chili, baking soda) Sesame Bun Citrus Tahini Sauce (lemon juice, tahini, garlic, parsley, cilantro, orange juice, lemon & orange zest)Yogurt Sauce (greek yogurt, lime zest and juice, cilantro, corriander) CucumberRed onion LettuceMETHOD:falafel patty deep fried. Served on a seeded Martins bun and sauces, sliced Persian cucumbers, sliced red onion, and Bibb lettuce leaf.ALLERGIES:Dairy (bun, yogurt)Gluten (bun, falafel (shared surface with fryer)Cilantro (Coriander seedsSesame (bun)Onions (falafel)Garlic (tahini, falafel)

INGREDIENTS:Pita Bread, Chickpea Hummus (chickpeas, confit garlic, tahini, olive oil, lemon juice)Za’tar seasoning (Jordanian style spice mix of coriander, sesame, chickpeas, anise, cumin, fennel, mint)Fried in Canola OilMETHOD:Fried pita tossed with Za’atar seasoning, served alongside hummus also topped with za’atar*Cannot be served with vegetables instead of pita.ALLERGIES: (DAIRY FREE)Gluten (Pita)Sesame (Za’atar, hummus)

INGREDIENTS:-Burger: brisket mix from Pat Lafrieda-Bun: Seeded bun from Amy's bread-Butter-Mixed cracked peppercorns-Special sauce: mayo, ketchup, garlic powder, onion powder, red onion, pickles, worcestershire, sriracha-Worcestershire sauce-Allium butter: chives, red onion, scallion, parsley, cilantro, garlicMETHOD:5oz beef brisket puck, coated in peppercorns and butter. Burger is smashed on the plancha and cooked to Medium, then steamed with two slices of american cheese and worcestershire sauce. Served on a seeded challah bun from Amy's bread, toasted in a house made 'allium butter'. With baby gem lettuce, pickle, red onion,and special sauce. Served with house cut fries.ALLERGIES:allium, gluten, dairy, egg (bread), seafood (special sauce worcestershire)

INGREDIENTS:House cut Idaho potatoes, fried in canola oil served with ketchup

INGREDIENTS:Dried durum wheat spaghettiLump Blue Crab (pasteurized)Confit Grape Tomatoes (garlic, thyme, oregano, salt, pepper)Pickled Fresno chilies (vinegar, sugar)Garlic Panko Breadcrumbs (garlic, butter, parsley)Lemon zestParsley, dill, cilantroButterMETHOD:Spaghetti 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. ALLERGIES:Gluten (pasta and breadcrumbs- crumbs can be removed, pasta cannot)Allium (garlic- breadcrumbs, sauce, tomatoes)Dairy (Butter in sauce)Shellfish (crab)

INGREDIENTS:Mixed greens, watercress, endive, radicchio, citrus dressing

INGREDIENTS:Chicken BreastButtermilkSirachaAP flour (flour, paprika, onion powder, garlic powder)EggPanko Breadcrumbs (parm, salt, pepper, thyme, oregano, garlic powder)ParmesanMarket Greens with sliced Market Fruitcitrus vinaigrette (lemon juice, lemon zest, shallots, mustard, blended oil).Aleppo PepperMETHOD:A 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. This 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.ALLERGIES:(NOTHING CAN BE OMMITTED)Gluten Dairy Egg Onion Garlic

INGREDIENTS: Red radishes and their topsPakora Batter (chickpea flour, toasted cumin, coriander seeds, red chili flakes)Cucumber Dill Yogurt Fried in Canola oilMETHOD:Radishes 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. ALLERGIES:Gluten Free (Might have cross-contamination - check with Chef weekly)Dairy (yogurt)

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.Allergies: Dairy, egg, allium, nightshade, nut, gluten (cross contamination in fryer)

INGREDIENTS:Pita Bread, Chickpea Hummus (chickpeas, confit garlic, tahini, olive oil, lemon juice)Za’tar seasoning (Jordanian style spice mix of coriander, sesame, chickpeas, anise, cumin, fennel, mint)Fried in Canola OilMETHOD:Fried pita tossed with Za’atar seasoning, served alongside hummus also topped with za’atar*Cannot be served with vegetables instead of pita.ALLERGIES: (DAIRY FREE)Gluten (Pita)Sesame (Za’atar, hummus)

INGREDIENTS: Red radishes and their topsPakora Batter (chickpea flour, toasted cumin, coriander seeds, red chili flakes)Cucumber Dill Yogurt Fried in Canola oilMETHOD:Radishes 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. ALLERGIES:Gluten Free (Might have cross-contamination - check with Chef weekly)Dairy (yogurt)

INGREDIENTS:Mixed greens, watercress, endive, radicchio, citrus dressing

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.Allergies: Dairy, egg, allium, nightshade, nut, gluten (cross contamination in fryer)

INGREDIENTS:Toasted sour dough (Amy's Bread)Salted butter ALLERGIES:Gluten / Dairy

Description:Locally made Burrata cheese from Lioni in brooklynDescription: Watercress pesto smeared on a plat; below a salad of arugula, watercress, snap pea, thai basil, pickled grape, jalapeno, and a lime verjus vinaigrette. Topped with a half-piece of torn burrata, chopped pistachios, and olive oil.Allergies: Nuts (pesto and garnish), nightshade, dairy, allium

INGREDIENTS:PEI MusselsWhite wineFennel-saffron broth: fennel, spanish saffron, fish stock, onion, leek, garlic, lemongrass, fenugreek, flour, thyme, cayenne pepperGremolata: dill, parsley, mint, orange zest, olive oil, garlicShaved fennelBasil leavesOrange zestChopped parsleyCharred sourdoughButterMETHOD:Mussels 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. ALLERGIES:gluten, dairy, shellfish, nightshade, allium

cashew crumble, pickled shallot, habanero aioli'Description: 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)Allergies: egg, allium, nightshade, nuts

INGREDIENTS:pickled seasonal fruit (white vinn, sugar, salt)shallots (pickled in white vinn, salt)sunflower seeds (toasted)cucumber/ dill yogurt (Greek yogurt, cucumber is grated and salted, dill, mint, cilantro, kumquat pickling liquid, lemon, garlic, lemon juice)capers (Fried)METHOD:Dressing is made by grating and salting the cucumber, then combining it with all the other ingredients into the yogurt.Baby gems are quartered and arranged on the plate. Dressed with the yogurt dressing and finished with the shallots, kumquats, sunflower seeds and capersALLERGIES:Dairy (yogurt dressing)Alliums (dressing and pickled shallots)Seeds (sunflower)nightshade

INGREDIENTS:-Burger: brisket mix from Pat Lafrieda-Bun: Seeded bun from Amy's bread-Butter-Mixed cracked peppercorns-Special sauce: mayo, ketchup, garlic powder, onion powder, red onion, pickles, worcestershire, sriracha-Worcestershire sauce-Allium butter: chives, red onion, scallion, parsley, cilantro, garlicMETHOD:5oz beef brisket puck, coated in peppercorns and butter. Burger is smashed on the plancha and cooked to Medium, then steamed with two slices of american cheese and worcestershire sauce. Served on a seeded challah bun from Amy's bread, toasted in a house made 'allium butter'. With baby gem lettuce, pickle, red onion,and special sauce. Served with house cut fries.ALLERGIES:allium, gluten, dairy, egg (bread), seafood (special sauce worcestershire)

INGREDIENTS:Fried chicken thigh (buttermilk, salt, pepper, smoked paprika, garlic, onion)Spicy glazeLettuceRed OnionSesame Potato BunMETHOD:Boneless, 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.ALLERGIES:Dairy(chicken)gluten (bun, dredge)sesame (bun)

Description: Whole, 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. ALLERGIES: allium, nightshade, gluten (only cross-contamination for pakora cilantro stems)

DISH:\tSteak Au PoivreMENU TAG LINE: \thanger, hand cut fries, watercress, horseradishINGREDIENTS:\t7 oz hanger steak Au Poivre sauce, a traditional peppercorn cream sauce, spooned on top of the steak (heavy cream, cognac, veal demiglace, butter, crushed peppercorns).METHOD:\tseared a la plancha according to guests’ preference. ALLERGIES:\talcohol (mostly boiled out), dairy, gluten (cross contamination with fries only), nightshade

INGREDIENTS:Dried durum wheat spaghettiLump Blue Crab (pasteurized)Confit Grape Tomatoes (garlic, thyme, oregano, salt, pepper)Pickled Fresno chilies (vinegar, sugar)Garlic Panko Breadcrumbs (garlic, butter, parsley)Lemon zestParsley, dill, cilantroButterMETHOD:Spaghetti 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. ALLERGIES:Gluten (pasta and breadcrumbs- crumbs can be removed, pasta cannot)Allium (garlic- breadcrumbs, sauce, tomatoes)Dairy (Butter in sauce)Shellfish (crab)

INGREDIENTS:Chicken BreastButtermilkSirachaAP flour (flour, paprika, onion powder, garlic powder)EggPanko Breadcrumbs (parm, salt, pepper, thyme, oregano, garlic powder)ParmesanMarket Greens with sliced Market Fruitcitrus vinaigrette (lemon juice, lemon zest, shallots, mustard, blended oil).Aleppo PepperMETHOD:A 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. This 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.ALLERGIES:(NOTHING CAN BE OMMITTED)Gluten Dairy Egg Onion Garlic

INGREDIENTS:Cheesecake: heavy cream, cream cheese, egg, sugar, flour (trace amount: 2 tablespoons for 4pc whole cheesecake)Sour Cherry Compote: morello cherry, sugar, waterSeeded Granola: oats, rye, spelt, buckwheat, quinoa, barley, sunflower seed, almonds, honey, light brown sugar, butter, salt, METHOD:Baked 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.ALLERGIES:seeds, nuts, egg, dairy, gluten (trace amounts in cheesecake---ok for gluten sensitivity but not for Celiac....but granola has gluten)

INGREDIENTS:66% dark chocolate, 33% milk chocolateEggsFlourButterWhite SugarBrown SugarVanillaBaking sodaMETHOD:Baked in oven in prep kitchen and warmed to order on the plancha .served w/ scoop of vanilla ice creamALLERGIES:Gluten, Eggs, dairy