Chef Michael Suminski just revealed his new Fall menu, which is distinctly Philadelphia but subtle and graceful in execution. Below are just a few highlights:
Warm months in Philly are perfect for the Tavern Pot Pie with peas, carrots and potatoes in a saffron-thyme cream with flaky puff pastry. Grab a seat by the fireplace and dive in to this beauty!
The Bone-in 14oz Ribeye is Kona-crusted, and served with Lobster Mashed Potatoes, Sautéed Green Beans and a Yards Brewing Company Love Stout Demi. All in a beautiful gluten-free dish.
Another Philadelphia spin on a classic dish: the Parmesan-encrusted Chicken Breast with Creamy Polenta, Stateside Vodka Blush Sauce and Sautéed Broccoli Rabe. (This dish is also Gluten F…