Tim McGinnis, the former Philly Kitchen Share Culinary Director who Grub Street mentioned a few weeks ago had assumed a new role at East Passyunk Ave.’s forthcoming Plenty, sent word this morning that the café-boutique deli and prepared food shop is opening on February 1. Along with Plenty partner Jesse Spalletta, McGinnis will offer a selection of artisanal foods made mostly in-house from seasonal, farm-raised products. Housemade deli meats will stock the shop’s refurbished 50s era deli cases, and every manner of historic techniques from sausage making and curing to smoking fish and cheese-making will be employed to supply the rest of the shop. Click through for the menu.
Charcuterie (Deli)
Tasso ham, herbes de provence, cayenne
Mesquite smoked brisket, Texas dry rub
Whiskey chicken, mesquite smoke, Jack reduction
Fennel cured Gravlax, dill
Turkey leg confit, cloves
Sides in case
Roasted Brussels sprouts, pecorino
Roasted beets, dill, pistachio, house ricotta
Mashed red bliss potatoes, chives
Mac n’ mornay
Pasta, broccoli rabe, sharp provolone
Main Proteins in case
Coq au vin, mushrooms, red wine
Three meat meatballs, pork, beef, cured meat, red sauce
Pulled pork shoulder, oregano bbq sauce
Mesquite smoked brisket, Texas dry rub
Vegan red bean jambalaya
Grab & Go Dinners
Open-faced mushroom ravioli
Mesquite smoked beef, mac n’ mornay
Coq au vin, mashed potatoes
Pasta and meatballs
Salads
Beet greens, beets, egg, dill, pistachio, raisins, Maytag blue cheese, pickled red onion, lemon vinaigrette
Winter greens, candied hazelnuts, cranberries, Dijon vinaigrette
Classic Caesar
Vegan Caesar
Sandwiches
Sautéed mushrooms, roasted red peppers, gorgonzola, balsamic (Panini)
Tasso ham & Gruyere, creole mayo (Panini)
Gravlox, dill, caper, red onion cream cheese, lemon zest
Whiskey chicken, celery, celery seed, Tennessee whiskey reduction
Roast turkey breast and dark meat with brie and Cumberland sauce
Soups
Chicken noodle
Potato leek
Vegan white bean and escarole
Rotisserie
Pastured chicken (Free Bird)
