Beginnings of a Menu
The beginning phases of menu planning have started for our new Southern-inspired restaurant. Southern-inspired signifies something different from southern food or even soul food. When you hear the word “southern” it may conjure up images of biscuits and gravy, fried chicken, collards and fried okra. To our Chef de Cuisine, Dennis Bernard, however, Southern-inspired means using classic techniques with southern ingredients. Does that mean that we’ll never serve our version of fried chicken and chicken and dumplings? Absolutely not! The chefs are simply taking southern ingredients and preparing them in a deliciously innovative way. I can hear what you’re thinking now: “Isn’t that what you do at The Ravenous Pig already?” The answer is yes; however, The Pig’s newly appointed Chef de Cuisine, Joseph Burnett, is refining the menu at The Ravenous Pig to establish a clear distinction between the two restaurants. Besides, why not add another great locally owned restaurant to our town where the chefs can make our local ingredients shine?
Cask & Larder’s menu will consist of the following categories: Oysters; Sausage & Country Hams; Snacks; Vegetables & Grains; Fish; and Meats. We’ll also feature an additional menu for Whole Cookery, but we’ll get to that later. The menu itself is set up in way that you “create” your own plate. First, you choose your protein from the fish or meat category that features a respective accompaniment. For instance, the Grilled Redfish with Chow-Chow or Pork Loin with Chutney. Then, you have your choice of seasonal vegetables & grains a-la-carte. This also offers flexibility for vegetarians and individuals with gluten or dairy intolerance’s.