The Boom Boom Room Menu and Prices

$18.00

Chef's large selection of cheeses, fresh berries, roasted garlic cloves, heirloom mushroom and raw local honey with comb and crostinis.

$11.00

Maple Leaf Farms duck wings, fried to perfection and tossed in our house made maple port garlic sauce.

$11.00

Topped with roasted garlic cloves, locally cured crispy prosciutto, seasoned arugula, feta cheese and roasted garlic oil.

$11.00

Brie and black truffle oil.

$10.00

Delicious potato puree, mixed goat cheese, breaded and fried into perfect mounds served with remoulade sauce.

$10.00

A traditional tomato mozzarella salad made with heirloom tomatoes, house made mozzarella, basil gel, black lava salt and drizzled with walnut oil.

$12.00

Succulent pork belly cooked with roasted peppers and a red wine gastrique (a caramelized sugar).

$14.00

Maple Leaf Farms duck leg and thigh quarter cooked in its own fat and fresh herbs low and slow cooked for hours til it falls off the bone. Served with dressed arugula and crostinis.

$8.00

4 delicious slices of thick cut bacon cooked in brown sugar cooked to perfection.

$22.00

Maple Leaf Farms duck breast, pan seared and finished in the oven to temp, glazed in a spiced orange sauce, finished with dressed frisee, fried confit potatoes and a spiced pistachio dust.

$27.00

Boeckmann Farms 8 oz. juicy flat iron steak, pan seared and brought to temp, served with fingerling potatoes, asparagus and beurre rouge (red wine butter sauce).

$15.00

Chef's selection of local mushrooms that are roasted and then added to the risotto, topped with a mushroom duxelle and finished with Ile de France Brie.

$15.00

Boeckmann Farms ground beef, caramelized onions, Marcoot Creamery garlic herb cheese curds, fried confit potatoes and espagnole gravy on a brioche bun, accompanied by a personal bag of Billy Goat chi

$24.00

Delicious Rensing Farms thick double-cut bone-in pork, atop a bed of slab bacon, collard greens, polenta and topped with a roasted apple cognac sauce.

$25.00

Juicy braised beef shortribs cooked until fork tender served with potato puree, haricot vert (green beans) and a blueberry port reduction sauce.

$20.00

Chef's selection of fish enveloped with zucchini, yellow squash, cherry tomatoes, cured olives, white wine, lemon, pomace oil and sage. Served with risotto.

$7.00

2 chocolate chip cookie dough balls dipped in beignet batter and deep fried til ooey gooey with house made milky ice cream.

$9.00

Warm dulce de leche bread pudding with a dulce whipped cream traditionally made with brioche loaves.

$10.00

With delicious Belgium chocolate on a graham cracker crust with bruleed marshmallow fluff.

$12.00

Made with candied pistachios and house made banana ice cream.