As the weather starts to warm up, the menu here at Cakes & Ale changes dramatically. We wanted to showcase a few recent dishes from the restaurant on the blog, to give you an idea of what the spring menu is looking like. Since our can change daily, unfortunately not all of the dishes below are still available, but other new dishes come into rotation all the time!
This is a crispy rabbit loin and braised leg with onions, carrots, and beets served on a bed of curly endive from this past week's menu.
A 20 oz ribeye is served with balsamic glazed pearl onions, tiny potatoes and horseradish cream over baby kale.
A spring onion, garlic, and black olive puff pastry tart alongside a salad of Mary's greens with lemon vinaigrette.
Our latest incarnation of the Vermont Burrata salad is fantastic: burrata with prosciutto, baby greens, some gorgeous pink beets and poppy seeds.
As always, we have a vegetable plate - served here with a crispy green garlic polenta cake, a salad of baby greens, roasted spring vegetables and a wood oven roasted egg.
Fresh Florida octopus isn't always available, but when it is, we snatch it up! Here, it's served in combination with Georgia shrimp in a stew with chickpeas and topped with aioli.