Southwark Rolls Out a New Menu

Southwark Photo: Southwark

Nick Macri and the rest of the crew at Southwark have readied a new menu for the winter months. And with its introduction comes a cavalcade of heartier, seasonally appropriate dishes. Some highlights include pan seared calves liver with caraway spaetzle, caramelized onion, apple, raisin, madeira brown butter; spicy fried quail with creamed corn, bacon, winter greens; and pan seared mackerel with mustard, glazed turnips, white bean puree. Keep reading to see the entire new menu.


Small Plates

Soup du Jour
ask your server about today’s offering

Roasted Potatoes $6
fresh herbs and roasted garlic aioli

Goat Cheese $8
baked Shellbark farms goat cheese with herb and parmesan crust, poached apple, pepper-rosmary lavash, buckwheat honey

Steamed Clams $11
dry vermouth, shallots, tomato, dried chili butter broth

Sausage $12
house made sausage with seasonal accompaniments

Sturgeon $13
smoked sturgeon, pickled leek and rutabaga salad

Spinach Salad $9
spinach, bacon, red onion, egg, blue cheese dressing

Farmhouse Platter $15
artisan cheeses, house made charcuterie, fruit, nuts, olives and bread

Large Plates

Quail $26 spicy fried quail, creamed corn, bacon, winter greens

Mackerel $24
pan seared mackerel, mustard glazed turnips, white bean puree
Liver $23
pan seared calves liver, caraway spaetzle, caramelized onion, apple, raisin, madeira brown butter

Pork $25
braised pork ribs, bratwurst, sauerkraut, parsley potatoes

Trout $23
oven roasted whole trout, sweet potato croquette, horseradish-beet salad

Ricotta Dumplings $19
Cherry Glen ricotta, roasted celeriac, pears, walnut pesto

Southwark Rolls Out a New Menu