Photo: Foundry on Elm
Foundry on Elm, the Ken Kelly/David Flanagan Davis Square project we told you about back in May, opens tonight and we’ve got your first look at the menu. Former Ashmont Grill chef Sam Putnam’s menu is comfort food focused, but a sight more interesting than the recent spate of lobster mac and cheese spots: think spaetzle with Nueske’s ham, mushrooms, hazelnuts, and aged Comté, heirloom tomato flatbread, and coq au vin. Of course, it’s not entirely immune to trends either: poutine, housemade charcuterie, and farmstand pickles are all present and accounted for.
APPETIZERS
Assorted Farmstand Pickles
New England Corn Chowder
bacon, crispy onions
Organic & Smoked Salmon Rillettes
caperberries, pickled shallots
Crabcakes
roast pepper aioli, corn relish
Fried Calamari
fried lemon, basil aioli
Mussels
steamed in Belgian beer, bacon, shallots, thyme
Confit Pork Belly
arugula, frisee, pickled grapes
Poutine
French fries with cheddar curds, peppery beef gravy
Meze plate
assorted Mediterranean appetizers, toasted pita, olives
Housemade Charcuterie Plate
traditional accompaniments
Cheese Plate
chef’s selection
RAW BAR
Oysters
Littlenecks
Shrimp Cocktail
Scallop Ceviche
Jonah Crab Claws
Crudo
Plateau
SALADS
Foundry Ceasar
romaine, croutons, parmesan frico, garlic-anchovy vinaigrette
Mixed Greens
local tomatoes, chardonnay vinaigrette
Roasted Local Beets
with Arugula, pinenuts, goat cheese, lemon and olive oil
Heirloom Tomato
basil, Narragansett Feta, verjus
Thai Noodle
cucumber, scallions, peanut-ginger sauce
Tuna Nicoise
olive oil-poached tuna, capers, Gorgonzola egg, green beans, new potatoes, mustard vinaigrette
Cobb
chicken, bacon, peppers, cucumber, avocado, chopped egg, traditional dressing
SANDWICHES
served with choice of salad to fries, pickles
Croque Monsieur
Neuske’s ham, gruyere
Foundry Burger
8 oz Meyer all natural beef, cheddar or swiss
Grilled Eggplant
with pesto, roast peppers, provolone
Grilled Chicken
avocado, jack cheese, chipotle mayo
Smokehouse Bratwurst
German mustard and sauerkraut
FLATBREADS
Heirloom tomatoes, fresh mozzarella, basil
Bacon, sweet corn, arugula
Roast Garlic, exotic mushrooms, tallegio
Carmelized onions, olives, anchovies, thyme
ENTREES
Spaetzle
Nueske’s ham, exotic mushrooms, hazelnuts and aged Comté
Penne
eggplant, tomatoes, spinach, goat cheese
Fettucini
chicken, broccolini, roasted red onion, tomato basil cream
Grilled Vegetable Brochettes
white bean ragout, basil oil
Shrimp Etouffee
rice, fried okra, hush puppies
Baked Cod
tomatoes, sherry, mint, toasted farro
Pan-Roasted Organic Salmon
potato gallette, dill mustard sauce
Pan-Seared Sea Scallops
Ward’s farm tomatoes and pattypan squash, basil oil, fried capers
Roast Half Chicken
local fingerlings, kale
Beef Carbonnade
beer-braised beef with onions, local root vegetables
Steak Frites
10 oz flatiron„ carmelized shallots, fries, garlic herb butter
12 oz, NY Strip
portabello hash, broccolini, bourbon demiglace
SIDES
Hand Cut French Fries
Roasted Cauliflower
with chorizo and red onion
Mashed Potatoes
Buttered Spaetzle with Pecorino
Hush Puppies
DAILY SPECIALS
Monday:
Blast from the past $5 cocktail from the 80’s
Tuesday:
Coq au Vin Traditional Preparation, lardons, pearl onions, buttered spaetzle 16
Wednesday:
1/2 off desserts
Thursday:
Flip or Float
Friday:
Chef’s choice lobster
Saturday:
Provencal Leg of Lamb market vegetables, new potatoes, herb jus
Sunday:
$5 glass of wine
Previously: Ken Kelly’s Davis Spot Get a Name, Chef, and Mixologist
What to Expect at Ken Kelly’s Davis Square American Brasserie
