With his boldest menu yet, Haven Gastropub Executive Chef/Partner Greg Daniels shows his culinary prowess as he introduces seventeen new menu items that stay true to the concept of serving quality “gourmet comfort food.” Among the new offerings are a series of intricate dishes made from naturally and humanely raised meats, including a Smoked Bacon Gazpacho, Porchetta di Testa (hog’s head roulade), Pork Rillettes (“confiture de cochon”), and Whole Roasted Suckling Pig. Sustainable seafood is showcased with a Hiramasa Crudo, Sea Bass (line-caught), and Seared Local U-10 Scallops.
“While my spring/summer menu features mostly fresh, locally grown and organic seasonal ingredients, including English peas, heirloom tomatoes, asparagus, rainbow carrots, and fava bean leaves, I am most proud to present a few meat dishes many will be hard-pressed to find in Orange County,” commented Executive Chef Greg Daniels, who along with Partners Wil Dee and Ace Patel, will open a second location in Pasadena as they enter their third year in business. “My goal was to create a menu of memorable, unique dishes that begin with the best ingredients, and by using mostly local or organic produce, sustainable seafood, and humanely raised meats, I believe we’ve accomplished that.”
Among Chef Daniels’ menu additions:
Fried Sweetbreads – braised fennel, black olive puree, micro sorrel
Hiramasa Crudo – ruby red grapefruit, fresno chili, pickled shallot, micro peppercress, pink salt, arbequina oil
Porchetta di Testa – roulade of hog’s head, arugula, lemon-shallot vinaigrette, shaved pecorino
Pork Rillettes – “confiture de cochon” served in a mason jar, toasted sourdough
Smoked Bacon Gazpacho – heirloom tomato, bacon brittle
Curried Goat Poutine – curry braised goat shoulder, cheddar cheese curds, pommes frites
Duck Prosciutto Flatbread – leek jam, point reyes bleu cheese, arugula
Pork Sandwich – pork confit, roasted heirloom tomato, gem lettuce, herb aioli, artisan bread
Sea Bass (“day-boat, line-caught”) – pan seared, parsnip puree, haricots verts, red endive, and citrus salad, parsley pistou
Seared Scallops – U-10 scallops, english pea puree, piperade brunoise, pea shoots
5 Spice Pork Belly – wilted rainbow chard, shiitake mushroom, pickled asian pear, chinese mustard demi-glace
Berkshire Pork Short Ribs – bbq braised, cheddar cheese grits, housemade cole slaw
Flank Steak – served with pommes frites, chimichurri sauce
Roasted Jidori Breast – roasted sunchokes, preserved lemon, sea bean slaw
Whole Roasted Suckling Pig (naturally and humanely raised) – with three sides, served family style for 6-14 guests (requires 7-day notice)
According to Managing Partner/Beverage Director, Wil Dee, each new menu item can be paired with one of the 14 beers always present on draft or one of more than 100 bottled craft beers. Dee adds that many of the dishes pair nicely with Haven’s selection of more than 70 whiskeys, scotches and bourbons, as well as a worldly wine list, with nearly 50 wines by the glass.
Haven Gastropub’s menu can be found online at www.havengastropub.com/eat.
Posted by Lauren 05/25/11