I happily welcome fall. It's arguably my favorite season. (Spring offers such fun food, though). The richness of winter squash, and the return of artisan soups to regular menus make fall a great time to cook and eat. Fall is a comfortable time of year, the weather, the colors, the food. Most comfort food I know of is best in slightly cool weather. Apples are at their peak and winter squash is arriving, nutmeg, cloves, and allspice begin to show up in dishes. It's a great time to write a menu. I've tasted the drinks for the fall menu at TPH and having created the food menu I really think fall is going to taste great at 1711 Division. Check out the menu and come in October 6th as we unveil everything for you.
Autumn Blue Ribbon Sandwich - Roasted Wedge Oak Farms Chicken, Prosciutto, Apple-Brandy Butter, Emmentaler Cheese.
TPH Chips - Thinly Cut Potato Chips seasoned with salt and black pepper.
Cheese Sticks - Fried Brie, praline mustard dipping sauce
Butternut Squash Bruschetta - Roasted Butternut Squash, Mozzarella, Luxardo Cherry Gastrique.
Patterson House Dogs - Beef Merguez sausage, scotch whiskey sauerkraut, dill pickle, whole grain mustard, and parker house buns. Everything will be made from scratch at The Patterson House.
S'mores 2.0 - House made marshmallows with orange flower water and autumn spices, nutella, graham cracker, and atomized amaretto liqueur.
I'm excited about this menu. I think the heart of the TPH kitchen is really in this one. We are becoming more local, even more house made, and even more passionate about making every bite exciting for the customer.
I look forward to feeding you,