Dinner at Big Bear


Have you eaten dinner at Big Bear yet?  You should,  John is cooking every night. Food is fabulous, lovely spot at the corner of 1st and R…Martin-Lane and I have been dining there often during the last month since he took over the kitchen.

Menu changes everyday based on best available ingredients.  Sourcing from all of our favorites– Path Valley Cooperative, Reid’s Orchard, Garner’s Produce, Prime Seafood, Potomac Selections… you can make a reservation at, bigbearcafe.reservations@gmail.com.

Last nights menu–

BAR SNACKS

Roasted Almonds with Rosemary   $3

Assorted Marinated Olives   $3

STARTERS

Cauliflower Soup with Sweet Onion Salad   $6

Shiitake and Crimini Mushrooms with Black Walnut Salad on Green Beans   $7

Pee Wee Egg on Kohlrabi and Lamb’s Quarters   $8

Roasted Quail with Bull’s Blood Beets and Tops   $9

MAINS

Rockfish with Fennel, Carrot, Bok Choi and Soft Polenta, Preserved Lemon   $19

English Peas, Baby Squash and Lamb’s Quarters in Green Tomato Sauce with Salad of Small Mixed Tomatoes, Olives, Barley and Sorrel   $13

Roasted Chicken Leg with Basil Mashed Potatoes, Fava Beans, Spring Onion and Beet Greens   $16

Meat Loaf with Black-Eyed Peas, Broccoli, Snow Peas, Grilled Onions and Roasted Tomato Sauce   $16

SIDES

Basil Mashed Potatoes   $5

Tomatoes and Basil   $5

Soft Polenta with Fennel, Carrot and Bok Choi   $5

CHEESE COURSE   One/Two/Three   $6/$9/$12

Mrs. Kirkham’s Tasty Lancashire, Raw Cow’s Milk, Beesley Farm, Preston England

Coolea Gouda, Pasteurized Cow’s Milk, Willems’ Family Farm, Cork County Ireland

Stichelton Blue, Raw Stilton Style, Collingthwaite Farm, Nottinghamshire England

DESSERT

Chocolate Cake with Fresh Sour Cherries and Sour Cherry Coulis   $6

Gooseberry and Rhubarb Walnut Crumble with Whipped Cream   $6

Buttermilk Cake with Red and Black Currants and Creme Fraiche   $6

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This entry was published on June 28, 2012 at 2:08 pm and is filed under ingredient, restaurant, seasonal food. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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