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Snackbar's new fall menu in pictures
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Snackbar's new fall menu in pictures
Rittenhouse corner boite Snackbar (253 S. 20th St.) revamped their menu a few days ago to keep pace with the crisp weather and the tiny restaurant's freshly lit fireplace.� While certain guest favorites like the breakfast burger with bacon and a fried egg and the classic roasted chicken remain, new items are making the scene, as well.� Executive chef John "Chainsaw" Taus has added small plates like a buttery scallop crudo with pomegranate seeds, mint and champagne granita, and larger plates including ricotta tortellini with butternut squash, citrus and Marcona almonds. Also worth noting: Snackbar serves their entire menu until 1 a.m. nightly, as well as a 5-to-7 p.m. happy hour that halves the price of pierogies, flatbread and calamari, along with a red and a white wine by the glass.
Pictured above are the dishes listed below.� See the complete menu after the jump, and definitely try the fried apple pie with golden raisin creme anglaise.� It's just like Grandma never made.
- Beet salad (red beets, golden beets and candy stripe beets) with almond vinaigrette and honey-goat cheese
- White bean soup with duck confit and fried sage
- Mache salad with French breakfast radishes, prima donna cheese and black olive-walnut vinaigrette
- Steamed cockles with merguez sausage and spicy tomato sauce - and toasted baguette
- Potato pierogies with chive creme fraiche and caviar (from chef's grandmother's recipe)
- Seared salmon with celery root puree, chestnut fumet and green apple
- New York strip with roasted brussels sprouts and fingerling potatoes, cipollini onions and red wine sauce
- Peanut butter semifreddo on shortbread cookie with grape compote, topped with a sugar tuille
Photos courtesy of Snackbar sous chef David Goody.
Marinated Olives
6.00
�
Popcorn : Brown Butter � Fleur De Sel
5.00
Mache Salad : radish, prima donna and black olive-walnut vinaigrette
8.00
�
Baby Beet Salad : honey goat cheese and almond viniagrette
10.00
�
White Bean Soup : duck confit and fried sage
8.00
�
House Cured Lomo
10.00
�
Scallop Crudo : pomegranite, mint and champagne granita
9.00
�
Steamed Cockles : merguez sausage and spicy tomato
12.00
�
Calamari : smoked sundried tomato and horseradish aioli
9.00
�
Potato Pierogies : chive cr�me fra�che and caviar
8.00
�
Chicken Liver Pate : dijon mustard, cornichons and crostini
10.00
�
Fried Pig Trotters : chanterelle mushrooms and jalapeno cheese grits
9.00
�
Margherita Flatbread
14.00
�
Seared Foie Gras : poached pear and port gastrique
14.00
�
Braised Short Rib : barley, glazed carrots and red wine sauce
18.00
Ricotta Tortellini : butternut squash, citrus and marcona almonds
16.00
Red Snapper : rice, bok choy and miso beurre blanc
18.00
Seared Salmon : celery root puree, apples and chestnut fumet
20.00
Roasted Chicken Breast : spinach, potatoes and garlic jus
22.00
New York Strip : brussels sprouts, cipollini onions and fingerling potatoes
24.00
Breakfast Burger : sharp cheddar, bacon and a fried egg
14.00
Cheese Plate 3 or 5 cheeses with accompaniments
12.00 / 18.00
�
Triple Chocolate cake : chocolate mousse and white chocolate mousse
7.00
�
Peanut Butter Semifreddo : grape compote and shortbread
7.00
�
Pumpkin Cheesecake : bourbon caramel and whipped cream
7.00
�
Fried Apple Pie : honey-mascarpone creme anglaise and white plum sauce
7.00
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