Laurel Tavern Menu

A whole artichoke is roasted with year old sherry vinegar, lemon and garlic. It is served with a buttermilk ranch dipping sauce. Served on a square wood plate with a tin for the used leaves for the guest. Artichoke Prep: water, olive oil, chili flakes, garlic cloves, thyme, kosher salt, black peppercorns, sliced lemons Artichoke Dressing: lemon juice, canola oil, black pepper, salt, granulated garlic Buttermilk Ranch: D buttermilk, sour cream, chives, parsley, lemon juice, garlic powder, onion powder, salt, black pepper

Served with fig balsamic glaze, red & yellow beets, peeled orange slices, fresh burrata & small bed of fresh arugula. Served on a longboard with paper lining.

Deep fried brussels sprouts tossed in a balsamic vinaigrette reduction. Balsamic Vinaigrette Reduction: Belaria imported balsamic vinegar glaze from Moderna, contains sulfites Deep fried brussels sprouts (CANOLA OIL) tossed with parmesan cheese and A brown sugar bacon vinaigrette. Brown Sugar Bacon vinaigrette: bacon, brown sugar, sherry vinegar, red pepper flakes, salt, peppercorns

oz of Fresh ahi tuna; tossed with diced cucumber, diced shallots, diced fresno chiles, grilled corn, diced jalapeno and honey lime dressing. Garnish with cilantro and lime wedge. serve with fresh corn chips. Honey Lime Dressing: A olive oil, lime juice, honey, salt, black pepper

Fried chicken nuggets (oz each) with honey mustard, pickled red onion, on sweet Hawaian bun Honey Mustard Dressing: honey, shallots, yellow mustard, whole grain mustard, apple cider vinegar, celery seeds, lemon juice, kosher salt, cayenne pepper, black pepper, canola oil, smokey cattlemen's bbq sauce Pickled Red Onion: red onion, apple cider vinegar, sugar, kosher salt, black pepper, coriander, bay leaves

Sweet pork longanisa sausage, avocado emulsion, pickled peppers on Rockenwagner Brioche slider bun. Avocado Emulsion: avocados, jalapenos, cilantro, fresh lime juice, albergo oil, salt, black pepper Pickled Peppers: red, yellow, orange peppers, apple cider vinegar, sugar, garlic, mustard seed, red pepper flakes, kosher salt

Whole Edamame pods blanched in boiling water, drained and served. different ways (Sea Salt, Chili Lime or Garlic Parmesan). Served in a wax paper lined metal tin on a wood board. Chili Lime (Tajin) : chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide (to prevent caking) Garlic Parmesan: D roasted garlic, butter, rosemary, parmesan cheese

Alaskan Cod sautéed and roasted in the oven. Marinated with a Cajun spice served with red and white cabbage slaw, cilantro crema, pickled red onions, mango, cilantro and lime. Served in two white flour tortillas Cilantro Crema: vegetable oil, water, green onions, cilantro, garlic, salt, lime juice, sour cream Cajun Seasoning: chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt

Blend of pureed edamame, garlic, coriander, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro & honey & a sprinkle of zatar spice. Served with grilled pita bread ( triangle slices) Ingredients: edamame, garlic cloves, coriander, cumin, tahini, extra virgin olive oil, parsley, lemon juice, salt, cilantro, honey

Red, green & kalamata olives marinated for days in lemon and orange zest, Lemon and orange juices, chile de arbol, rosemary and extra virgin olive oil. Served on a small square wood board Citrus Marinade: extra virgin olive oil, navel orange zest and juice, lemon zest and juice, chile de arbol pods, rosemary

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter. LT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt

Rockenwagner knot pretzel baked in the oven. Served with our LT Honey Mustard Butter. LT Honey Mustard Butter: unsalted butter, whole grain mustard, yellow mustard, honey, apple cider vinegar, kosher salt