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.
