What's New

Jul 18, 2012

Encased meats creativity

Jonathon Sawyer
Executive Chef/Owner
The Greenhouse Tavern and Noodlecat
Cleveland, OH

For this weekend's Food & Wine Celebration at Veggie U, We're serving an Aged
Polish Boy w/ Crispy Torta de Potate, Many Cabbages Salad & Edible Flowers.
We made the sausage in house from 60 day dry aged Certified Angus Beef.
It's cured, ground, emulsified, and cased in beef bung.

Recently posted to On The Menu

Strongalopretti Pasta w/ red beets, pecorino, day old bread, parsley & brown butter

Strongalopretti Pasta w/ red beets, pecorino, day old bread, parsley & brown butter : ($12)

The GHT take on a Trentina classic, this pasta gets it's color from the use of red beets. It's a delicious doughy pasta, simliar to a gn...

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handmade, heirloom recipe, heritage, historical dish, homage dish, regional favorite, regional specialty, and small plate

Posted 11/09/12 - Share this entry

Kabocha Squash Knishes w/ pepitas, chili’s, chocolate pumpkin mole’

Ght-2

Kabocha Squash Knishes w/ pepitas, chili’s, chocolate pumpkin mole’ : ($12)

This is not your Grandma's Knish! It's filled with local squash & spicy chilies, topped with peptias and a rich, flavorful chocolate...

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Great Lakes, farmer (local/regional), homage dish, small plate, squash (specialty varieties), and sustainable

Posted 11/09/12 - Share this entry

Lake Fish Brandade w/ perch, white bass, drum, garlic cream & black bread

Ght-3

Lake Fish Brandade w/ perch, white bass, drum, garlic cream & black bread : ($7)

This dish is a celebration of the beatiful bounty of our Great Lakes. When the Monterey Bay Aquarium Seafood Watch listed Whitefish & ...

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Great Lakes, garlic (green or wild), small plate, and sustainable

Posted 11/09/12 - Share this entry