reBar

• FALL: 2011 MENU

Soups and Salads

• organic veggie stew

  6

  smoked faro, mixed micro greens {vegan}

• potato leek

  6

  purple potato, braised leeks, aged parmesan {vegetarian}

• new england clam chowder

  8

  fresh clams, chubi bacon, fried shallots

• ADD TO ANY SALAD

• Add grilled chicken

  + 4

• Add sliced hanger steak

  + 5

• Add seared fish of the day

  + 6

• mixed greens

  6

  English cucumber, breakfast radish, fresh carrot {vegan}

• cobb salad

  10

  maytag blue cheese, egg white, egg yolk, apple, walnut, seasonal veg {vegetarian}

• winter wedge

  7

  sweet potato sticks, shaved fennel, cabot clothbound cheddar, buttermilk garlic dressing {vegetarian}

• endive salad

  8

  blue chevre, bacon lardon, mixed herbs, brown butter vin

• baby beets salad

  8

  parisian carrots, baby turnip, smoked free range chicken breast, sweet IPA vin

• sweet potato salad

  7

  salt baked, bacon, roasted cauliflower, pickled ramp, celery heart, shaved cabbage

• organic apple stack

  9

  crispy prosciutto, puff pastry, Cabot cloth bound cheddar, pomegranate, vanilla mascarpone

• fried blue chevre

  9

  mixed winter greens, apple chutney, puffed wild rice

Small Plates

• house marinated olives

  5

  {vegan}

• smoked wild mushrooms

  9

  {vegetarian}

• chef’s signature polenta

  7

  sunny side up egg, truffle oil, toasted pine nuts, parsley {vegetarian}

• sweet potato cakes

  7

  fried, harissa mayonnaise {vegetarian}

• roasted tri-color cauliflower

  7

  fall spiced butter, pickled veg {vegetarian}

• sauteed baby brussels sprouts

  7

  vermont maple gastrique, pomegranate, mixed micro greens {vegetarian}

• potato pave

  7

  blue cheese, garlic confit, bread crumbs {vegetarian}

• savory french toast

  10

  brie cheese batter, egg, shaved fennel, porcini dust {vegetarian}

• pork meatball

  9

  garlic tomato sauce, aged parmesan

• pig ‘n toast

  10

  herb braised pig head, warm country bread

• congee

  7

  rice porridge, smoked free range chicken breast, soy braised pearl onion

• lardo toast

  12

  country bread, fresh uni, house scented olive oil, hawaiian red salt

• smoked brisket

  9

  homemade mustard, apple-fennel bbq sauce

• pop snails

  10

  escargot, herb butter, panko fried, tomato sauce, fennel pollen

• twice baked potato

  8

  Cabot cloth bound cheddar, bacon, fried shallots, fall spiced marscapone

Sides

• mash

  5

  home-style mashed potatoes

• seasonal veggies

  5

• apple fennel mango slaw

  5

Mains

• the reBurger

  13

  1/2 pound sirloin, house made pickles, hand squeezed Spanish onions, roma tomato, iceberg lettuce, harissa mayonnaise, American cheese, artisan potato bun from Caputo’s bakery, hand cut fries

• Add Chubi Bacon

  2

• pulled pork sandwich

  13

  24 hour cured, 7 hour slow roasted smithfield pork, house made bbq sauce, artisan potato bun, mango fennel apple slaw, creme fraiche

• filet mignon

  22

  porcini dusted, with potato a la “re”

• ny strip steak

  32

  16 oz, 24 day dry aged, seasonal vegetables, choice of: mash, fries, or beans

• beef stroganoff

  25

  48 hr braised short rib, creme fraiche demi glace, sun dried tomato pappardelle, roasted pearl onions

• chateaubriand

  40

  16oz center cut filet, seasonal veg, blue cheese potato pave, port demi

• dino cut beef rib

  24

  slow roasted, spice rubbed, brooklyn baked beans, whiskey peppercorn sauce

• roast long island fluke

  23

  herb brown butter, apple-currant wild rice, seasonal veg

• fish

  MP

  market fish, chef’s preparation

• salt baked poultry

  MP

  market bird, squash puree, natural jus, seasonal veg

• heirloom beans

  16

  rancho gordo beans, parisian carrots, roast baby turnips, egg {vegetarian}

• roast winter squash

  16

  pomegranate-brown butter, fennel salad {vegetarian}