Smile Politely

Big Grove Tavern’s new seasonal menu changes

Big Grove Tavern has updated its menu to reflect the changes in the season. Here are some new, fall/winter-themed items:

Seared Scallops with butterball potatoes, Swiss chard, green olive tapenade and roasted shallot aioli.  

Risotto with roasted sunchokes, charred apples, sage, celery and a brown butter-carrot sauce.  

The deviled egg is a riff on a reuben, with garlic-caraway filling, served with braised red cabbage and a house made rye cracker.

New dessert options include a date bread pudding with cinnamon bread pudding, rum anglaise, caramelized pears, and brown sugar streusel and a coconut tapioca parfait: layers of coconut tapioca custard, diced pineapple, and a sweet cilantro syrup.

You’ll also find a bunch of new house cocktails

Photo from BTG’s newsletter. 

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