Executive Chef E. Michael Reidt of Kimpton’s B&O American Brasserie is known for his seasonally changing menu. His new starters to main courses will help you “fall” in love with Autumn.
“Fall presents some of my favorite flavors, especially pumpkin. I’m excited to incorporate these warm and unique flavors in the menu,” said Reidt.
On the starters menu you will find Spice Cured Hamachi ($12) with peppadew chili puree, freekah salad, blood orange, and micro shiso; Nana’s Broccoli Soup ($7) with pork belly nuggets and foie gras sabayon; Root Vegetable Salad ($10) with heirloom apples, micro celery and Red Dragon cheese; Gunpowder Farms Bison Carpaccio ($9) with pickled quail egg, hydro-cress and black pepper aioli; Bibb Lettuce ($9), endive, dandelion and watercress with black radish, blue cheese & pear-vanilla vinaigrette; Foie Gras & Oxtail Terrine ($14) with duck rillette, cranberry marmalade and toasted brioche; and Guinness-Root Vegetable Gnocchi ($12) with braised oxtail, pumpkin & sage.
New items from the brick oven include House Made Sausage ($11) with fennel-leek hash and cherry Glen Farms goad cheese; a Short Rib Flatbread ($12) with confit portobello mushrooms and baby arugula; and Wood Fired Brussels Sprouts ($7) with smoked bacon. This season’s Market Flatbread ($11) comes with celery root, braised kale, farmers’ egg and truffle cheese.
Among the main courses you will find Cane Skewered Scallops ($26) served with pear-parsnip puree, smoked bacon, Swiss chard and honey-mustard vinaigrette; Wood Fired Cassoulet ($23) with house made sausage, duck confit, flageolet beans and braised kale; Truffle Potato Ravioli ($22) with shallot confit, wild mushroom and a red wine reduction; Briarwood Farms Rabbit ($24), seared loin, braised leg, dumpling squash and kale-smoked almond pesto; Crispy Skin Wild Coho Salmon ($27) with leeks, fennel and Reid’s apple hash, buttered crab and candied bacon; Adobo Braised Pork Shank ($19) with “rice-n-beans,” smoked black bean risotto, pickled pear and baby arugula; Duck Leg Confit ($22), foie grass “fried rice”, brussels sprouts and an apple cider glaze; and Sous Vide Ono (Wahoo) ($25) with roast pumpkin, smoked corn and lobster-pumpkin seed broth. A Creekstone Farms 14 oz. Ribeye ($32) has also been added to the Steak Frites offerings, serve with duck fat fries, pickled red onion, mizuna and chimmichurri.
Although Not Your Dad’s Mixed Grill ($24) remains the Monday night dinner special and Sunday Night Supper ($16) still is offered Sundays, there are new daily specials are being offered Tuesday through Saturday. Those specials are Sous Vide Short Rib ($22) on Tuesday, Buttermilk Fried Chicken ($19) on Wednesday, Gunpowder Farms Bison Cheeks ($22) on Thursday, Black Pot Thighs & 40 Cloves of Garlic ($19) on Friday and Pork chops & Apple Sauce ($23) on Saturday.
You can also find new fall side dishes include Leek & Apple Hash, Lavender Honey Grits, Dumpling Squash Puree, and Swiss Chard ($5).
Check out my past two visits to B&O here and here plus interview with the chef and his turkey recipe
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