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    Lunch: Consuming Raw Food Could Lead To Higher Incidents of Foodborne Illness

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    Alex Tewfik
    This document provides the menu for a restaurant. It lists salads, small plates, pizza, entrees and vegetables that can be ordered. It also details the alcoholic beverages available, including various wines organized by type (red, white, rose), sparkling options, a list of craft cocktails and draft beers. Consuming raw food is noted to potentially increase risk of foodborne illness. The executive chef and address of the restaurant are listed at the bottom.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lunch: Consuming Raw Food Could Lead To Higher Incidents of Foodborne Illness

    Uploaded by

    Alex Tewfik
    311 views2 pages
    This document provides the menu for a restaurant. It lists salads, small plates, pizza, entrees and vegetables that can be ordered. It also details the alcoholic beverages available, including various wines organized by type (red, white, rose), sparkling options, a list of craft cocktails and draft beers. Consuming raw food is noted to potentially increase risk of foodborne illness. The executive chef and address of the restaurant are listed at the bottom.

    Original Description:

    Harp & Crown

    Original Title

    Lunch

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    This document provides the menu for a restaurant. It lists salads, small plates, pizza, entrees and vegetables that can be ordered. It also details the alcoholic beverages available, including various wines organized by type (red, white, rose), sparkling options, a list of craft cocktails and draft beers. Consuming raw food is noted to potentially increase risk of foodborne illness. The executive chef and address of the restaurant are listed at the bottom.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    311 views2 pages

    Lunch: Consuming Raw Food Could Lead To Higher Incidents of Foodborne Illness

    Uploaded by

    Alex Tewfik
    This document provides the menu for a restaurant. It lists salads, small plates, pizza, entrees and vegetables that can be ordered. It also details the alcoholic beverages available, including various wines organized by type (red, white, rose), sparkling options, a list of craft cocktails and draft beers. Consuming raw food is noted to potentially increase risk of foodborne illness. The executive chef and address of the restaurant are listed at the bottom.

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    10.28.

    2016

    *can

    Lunch
    not

    be

    made

    g f / v e ga n

    Consuming raw food could lead to higher


    incidents of foodborne illness

    Charcuterie & Cheese

    ROASTE D OLIVES
    pickled pepper, thy me, orange.................. $4
    B R O O K LY N C U R E D S A L U M I
    vegetable pickle, mustard.......................$16
    ARTISAN CHEESE
    f r uit , nut , local honey............................$16
    DUCK & FOIE RILLETTE
    grape, olive, schmaltz toa st................... $13
    B U R R ATA
    pickled f ig, pistachio, blossom honey...... $15

    Salads

    S H AV E D
    bibb lettuce, crouton,
    green goddess
    $
    8
    FA R R O *
    baby kale, broccoli,
    corn, parmigiano
    $
    9
    RED BEET
    arugula, feta pesto,
    pumpkin seed
    $
    9
    Add chicken paillard,
    hanger steak, shrimp
    $
    6
    S A N DW I C H E S

    choice of mi xed green s or chips


    CHICKEN LIVER MOUSSE
    blackber r y, walnut , smoked maple........... $9

    S M A L L P L AT E S

    S PA N I S H O C T O P U S
    preser ved fennel, olive, guajillo sauce.....$14
    J U M B O P R AW N S
    salsa verde, pickled tomato, lemon aioli.....$9
    B E E F TA R TA R E
    r ye, sauerkraut , cave aged gr uyere..........$11
    BIG EYE TUNA CRUDO
    apple, olive, tahini , chili oil...................$12
    L A M B M E AT B A L L S *
    date relish , green yogur t , mint...............$13

    Pizza

    MUSHROOM*
    ricotta, caper, mozzarella, pecorino tartufo... $16
    S P I C Y S O P P R E S S ATA*
    shishito, honey, provolone....................... $15
    M A R G H E R I TA*
     ozzarella , tomato, ba sil,olive oil.......... $12
    m
    SMOKED OC TOPUS*
    broccoli, chili f lake, mozzarella................ $17

    P L AT E S

    GRILLED CHICKEN
    s pic y fennel , b a s il , jer se y r icot t a
    $
    10

    CORN FLOUR FET TUCCINE*


    duck sausage ragu, parmigiano-reggiano.. $17

    T O M AT O
    mozz arella , zuc chini p e s to,
    s pic y v ineg ar
    $
    9

    HANGER STEAK
    shiitake, charred shishito, lime leaf butter..... $21

    L A M B M E AT B A L L S
    pickle, provolone, chili-tomato sauce
    $
    12

    DIVER SC ALLOPS
    parsnip, walnut , green cher moula.......... $24

    V E G E TA B L E S

    P O R C H E T TA
    lon g hot sla w, old world
    b a var ian mu s t ard
    $
    11

    BROCCOLI
    spic y coppa , mustard curd....................... $7

    SWORDFISH LOX
    tom ato jam , c uc um b er, c ream chee se
    $
    12

    C AULIFLOWE R
    olive oil, meyer lemon , par migiano..........$6

    BURGER
    s mo k ed ched d ar, onion jam ,
    let t uce , tom ato
    $
    9

    1525 Sansom

    Street

    P h i la d e l p h i a , PA

    R AINBOW C ARROTS
    honey, feta , pickled chili.......................... $7

    Executive Chef: Karen Nicola s

    10.28.2016

    Imbibe
    SPILL

    No

    C O C K TA I L S

    SECRETS,

    NOT

    DRINKS.

    COST

    No

    RED

    11

    PINOT NOIR
    Ryder Estate, Montere y 14

    12

    BORDE AUX
    Chateau du P in , France 14

    11

    TEMPR ANILLO
    Navardia , Rioja 14

    10

    CTES DU RHNE
    Ondines , R hone Valle y 14

    10

    MALBEC
    Ataliva , Mendoza 15

    11

    HOUSE RED

    12

    No

    10

    C ABE RNET SAUVIG NON/TE M PR ANILLO


    Raimat , Catalonia 14

    12

    NEGRETTE
    Lionel Osmin & Cie, France 15

    10

    AG LIANICO
    Ter redora Rosaenovae, Campania 15

    COST

    No

    C H A R D O N N AY
    Grayson , Califor nia 15

    ALBARINO
    Condes de Albarei , Ria s Bai xa s 15

    SANCERRE
    Jean Marc , L oire Valle y 15

    RIESLING
    Wente, Liver more 14

    HOUSE WHITE

    No

    S PA R K L I N G

    DE PERRIERE
    Br ut , France, N V

    SEG UR A VIUDAS
    Cava Rose, Spain , N V

    ELISABET
    P rosecco, Italy, N V

    V E U V E C L I C Q U O T Y E L L O W L A B E L
    Br ut , Champagne, N V

    Drink responsibly

    B L A C K V E LV E T
    hou se stout cordial , champagne, lemon

    H A R P & C R O W N G &T
    lavender gin , botanical s , tonic

    RU BY S LI PPE R S
    cit r u s vodka , elder f lower, st rawber r y, champagne

    SLOW FIX
    r um , ber r ies , lime

    T H E R OYA L C R E S T
    applejack , cinnamon , hard cider

    MERIDIAN PEAK
    tequila , chili , blood orange soda

    DY I N G D E C L A R AT I O N
    bourbon , cinnamon t inct ure, bitters

    THE CROWN JEWEL


    gin , ra spber r y, lemon , plum bitters

    THE CHARRED STONE


    bourbon , gr illed peach , ginger beer, mint

    G R A P E F R U I T S H A N DY
    grapef r uit vodka , lemon , wheat ale

    10
    No

    DRAFTS

    YA R D S P PA
    Pale Ale, Philadelphia , PA ...... 4 .6%

    R I V E R H O R S E R O LY P O LY P I L S
    Czech P il sner, Ew ing, NJ...... 5 .3%

    L ANC ASTER MILK STOUT


    Stout , L anca ster, PA ...... 5 .3%

    2SP BE LLCR ACKE R


    D ouble IPA , A ston , PA ...... 8 .7 %

    W E Y E R B A C H E R M E R RY M O N K S
    Belgian Tr ipel Ale, Ea ston , PA ...... 9 .3%

    TREGS PERPETUAL
    IPA , Hershe y, PA ...... 7.5%

    S LY F O X H E L L E S L A G E R
    Munich Helles L ager, Pott stow n , PA ...... 4 .9%

    V I C T O RY M A D K I N G S W E I S S
    Hefewei zen , D ow nington , PA ...... 6 . 2%

    EVIL GENIUS PURPLE MONKEY DISHWASHER


    Chocolate Por ter, West Grove, PA ...... 6 .7 %

    10

    1911 HARD CIDER


    Apple Cider, L a Fayette, N Y...... 5 .5%

    Ros

    White

    COST

    12
    13
    11

    12
    12
    9

    COST

    10

    11

    12

    COST

    11

    12
    14

    13
    9

    COST

    13
    11

    12
    17

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