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.
Dinner
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
