18 October 2011
Posted in
News
• Fat Hen Debuts Its New Fall Menu With A Trio of Confits •
Fat Hen is pleased to announce the launch of its new Fall Menu for both dinner and Sunday brunch. Fat Hen is committed to the freshest possible local ingredients and expert preparations in a relaxed atmosphere.
New Brunch items include a roasted butternut squash rice with goat cheese, roasted tomatoes, herbs, lentils, as well as pork confit hash with roasted baby red potatoes, peppers, onions, and fried egg.
Fat Hen's new dinner menu will showcase a trio of confits. The seared duck confit features duck leg and thigh with demi glace, smoked cherry jus, roasted sweet potatoes, and garlic spinach. The pork shank confit is served with roasted apple, truffle, fennel grits, arugula, roasted tomatoes and fresh lemon. Finally, Fat Hen unveils “The Big Time” a 36oz veal shank that serves two and comes with a lemon fennel relish, roasted sweet potatoes, and haricot verts.
