Dinner Menu

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Appetizers

                                                                                                                                                                                                                  

TRUFFLE OR BALSAMIC POPCORN                                                                                                                                 7                                                                                 

CHILE DEVILED EGGS                                                                                                                                                           5 Three /8 Six                         

Sour Cream, Bacon, Chive

CHERRY BOMB                                                                                                                                                                       10

Black Bean Sauce

BRAISED PORK BELLY                                                                                                                                                         12

Cider Braised, Apple-Pear Slaw, Whiskey-Maple Gastrique, Plantain                                                         

CLAMS AND MUSSELS                                                                                                                                                         14

Potato Broth, White Wine, Chorizo, fennel, Leeks, Fin Herbs, Garlic Bread                                                                                      

SEARED YELLOW FIN TUNA                                                                                                                                                15

Shaved Cucumber, Napa Slaw, Lime-Soy Vinaigrette, Soy-Wasabi Gastrique                                           

STUFFED CUBANELLE PEPPER                                                                                                                                           9

Chorizo, Cotija Cheese, Ranchero Sauce, Pico De Gallo

CRISPY CALAMARI                                                                                                                                                                  10

 Coconut Green Curry Aioli, Napa Cabbage Slaw, Seaweed Salad

                                         

                

Artisan Cheese Selection

 

COW’S MILK                                                                                           

ST. ANGEL- Point L’Eveque, France --- Brie With A Decadent, Velvety Smoothness

MYCELLA BLUE- Bornholm, Denmark --- Crumbly and Firm, Mild, Tangy and Aromatic

BLACK SWAMP GOUDA- Defiance, Ohio --- Mild and Creamy Farmhouse Style Gouda

GOAT MILK                                                                                                         
IBORESCaceres, Spain  --- Buttery, Salty And Firm with a Spanish Paprika Rind
SHEEPS MILK
OSSAU-IRATY- Pays-Basque, France  ---  Cave Aged with a nutty, Grassy Sweet Profile

 Three For $15/Five for $20

Served with Seasonal Accoutrements

                                                                                                             

SALADS

ROASTED BEET                                                                                                                                                                                                9

Red and Yellow Beets, Baby Kale, Pear Vinaigrette, Chevre, Pistachios                                                                                                                                                                                                                           

SOFT WEDGE                                                                                                                                                                                                     9                              

Green City Growers Bibb, Roasted tomatoes, Moody Blue, Applewood Bacon, 1000 Island        

BRUSSEL SPROUT                                                                                                                                                                                          9

Brussel Sprouts, Baby Kale, Radicchio, Pears, Blueberries, Almonds, Whiskey-maple                       
Vinaigrette

CROP SALAD                                                                                                                                                                                                     9

Mixed Lettuces, Herbs, Pickled Carrots, Pecans, Sherry Vinaigrette

MAINS

LAMB RACK                                                                                                                                                                                                      31

Israeli Cous--Cous, Sundried Tomato, Kalamata Olives, Fin Herbs, Tomato Jam,

BUTTERNUT SQUASH GNOCCHI                                                                                                                                                               27

Roasted Butternut Squash, Crispy Duck Confit, Apples, baby kale, Sage Cream, Port Reduction

GRILLED C.A.B. RIBEYE                                                                                                                                                                               32

Root Vegetable Puree, Haricot verts, Smoked Onion Demi

PAN SEARED SHRIMP AND SCALLOPS                                                                                                                                                  31

Lobster Grits, Spinach,,Lemon Beurre Blanc, Caper Berries                                                

CROP PASTA                                                                                                                                                                                                    MKT

Cavatelli Pasta, Daily Feature

CHICKEN PARMESAN                                                                                                                                                                                   25

Smoked marinara, Taleggio and aged provolone, Cavatelli Pasta

FAROE ISLAND SALMON                                                                                                                                                                              29

Creamed leeks and fennel, root vegetable cake, crème fraiche

PORK PORTERHOUSE                                                                                                                                                                                  30         

Brussel Sprout Succotash, Maple Mustard Butter, Sweet Potato Frites

GRILLED VEAL CHOP                                                                                                                                                                                    45

Confit Redskin and Fingerling Potatoes, Truffled Mushroom Cream

TOUR DE CROP                                                                                                                                                                                                 

6 Course Tasting Menu With Intermezzo                                                                                                                                        75

11 Course Tasting Menu with Intermezzo- Available Exclusively At The “Chefs Table”                                     105

SIDES

Israeli Cous Cous     6               Saffron Asparagus Risotto        7               Confit Potatoes      6                                                                                                                                                                                                                 Lobster Grits              9               Brussel Sprout Succotash         7               Cavatelli                      6                                                              

We take great pride in crafting each dish with very specific combinations of flavors and textures, please refrain from requesting substitutions unless for specific food allergens or dietary restrictions. We thank you for trusting our culinary experience.

Cheers!

                                                                                     

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