The Butcher The Baker menu — United States

Buttermilk fried chicken drizzled with spicy chili sauce and lemon honey, served with kimchi pickles and beef tallow fries.

A savory puff pastry tart topped with a blend of local mushrooms, shallots, fresh herbs, Gruyère and goat cheese, finished with a drizzle of truffle oil.

Thinly sliced, pepper-crusted beef tenderloin served with arugula, bleu cheese, toasted walnuts, blackberries, pickled onions, and a garlic aioli dressing.

Tender pork belly served with dirty rice, crispy fried onions, and fresh peaches, all finished with a chipotle peach bourbon glaze.

Roasted beef marrow served with soy-seasoned soft scrambled eggs, herbed gremolata, and tobiko, accompanied by toast.

A creamy blend of smoked cheddar, cream cheese, and Gruyère folded with blistered shishito peppers, served with crispy tortillas.

These twice-fried chicken wings are tossed in a citrus-gochujang glaze, topped with sesame seeds and green onions, and served with a side of house-made bleu cheese dressing.

These pan-seared crab cakes are made with lump crab meat, jalapeño, and onion, served with a side of roasted corn salsa and a Cajun remoulade sauce.

These crispy, pan-seared corn tortillas are filled with tender braised brisket, melted cheddar, and fresh cilantro, served with a side of savory broth for dipping.

This classic New Orleans appetizer features shrimp sautéed in a rich, buttery, and peppery sauce, served with French bread for dipping.

Fresh marinated ahi tuna served with avocado, cucumber, nori, and a spicy Japanese-style aioli, accompanied by crispy wonton chips.

This dish features buttermilk fried chicken served on a cornbread waffle, topped with applewood bacon, apple-fennel slaw, molasses butter, and a chipotle maple drizzle.

A 12-ounce New York strip steak topped with garlic and herb butter, served with house-cut fries fried in beef tallow.

Stir-fried rice noodles tossed with shrimp, crispy pork belly, fresh vegetables, aromatic herbs, and crunchy wontons.

Tender strips of marinated steak are simmered in a spicy red curry and coconut milk sauce with fresh vegetables, served alongside sticky rice.

A crispy, panko-and-potato-crusted pork cutlet served with warm German potato salad, a lemon dijon cream sauce, and house-made sour dill pickles.

Hand-pressed ricotta dumplings with sun-dried tomatoes, served in a garlic sauce with pistachio pesto, roasted tomatoes, parmesan, and a touch of red pepper flakes.

This dish features a rotating selection of house-made pasta; please contact the restaurant to inquire about this week's special.

Pan-seared monkfish served with sautéed zucchini, artichokes, and a lemon-butter white wine sauce, accompanied by roasted tomato and basil risotto and crispy artichokes.

A deep-fried flour tortilla filled with ancho-braised chicken, black beans, peppers, onions, and a blend of cheeses, topped with salsa verde, roasted corn salsa, cotija cheese, and cabbage slaw.

Four house-smoked St. Louis-style ribs served with an apple dijon glaze, accompanied by jalapeño cheddar hush puppies, gouda mac and cheese, and apple slaw.

This shareable appetizer platter features pork belly, twice-fried Korean chicken wings, a shishito pepper queso dip, blistered shishito peppers, a rotating egg roll, and a side of kimchi slaw and pickles.