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Advance Copy: Ballast Point's Menu
The menu from brewery’s upcoming Little Italy venue
A mock-up of what will soon be a reality - Ballast Point Tasting Room & Kitchen in Little Italy
Earlier this month, I dished details about Ballast Point Brewing & Spirits’ upcoming combo research and development brewery, taproom, eatery, and beer garden in Little Italy. Today, I’m dishing on the dishes that the restaurant component will serve when the ambitious venue opens mid-October.
As noted before, the bill of fare will be divided into three categories—land, sea, and garden—and will feature local, seasonal product. With the objective to be seasonally driven big on executive chef Colin MacLaggan’s mind, the menu figures to regularly rotate in new dishes, so the following opening day offerings (subject to change) isn’t the final word, but it’s what early visitors can expect to encounter.
Land
- Taschen—sausage wrapped in puff pastry w/German mustard and apple sauerkraut
- Braised short rib lettuce wrap w/pear chutney, feta cheese and chipotle vinaigrette
- Grass-fed burger and fries w/brie, cheddar or blue cheese and pickled onions
- Beer-braised and grilled Ballast bratwurst w/artisan roll, grilled onions and sauerkraut
- Slow-cooked pork sliders w/coleslaw and BBQ sauce on house-made buttermilk biscuits
- Duck confit salad w/pecans, blue cheese, brandied cherries and port wine
- Charcuterie and cheese board w/seasonal fruit compote, honey pearls and falernum
Sea
- Beer-steamed mussels w/ginger, garlic, shallots, cilantro and jalapeño
- Local fish tacos w/corn tortilla, cabbage, crema, pico de gallo and Cotija cheese
- Peruvian-style ceviche w/citrus-cured fish, tomato, avocado, onion and chips
- Blue cornmeal crispy calamari w/lemon arrabiata sauce and sweet aioli
- House-smoked seafood platter w/seasonal fish, lemon, dill and caper tartar sauce
- Grilled fish of the day sandwich w/sourdough bread, tartar sauce, lemon and salad
- Half-dozen fresh oysters w/classic mignonette & Ballast Point bloody mary cocktail sauce
Garden
- Grilled vegetables on ciabatta w/goat cheese spread and kale salad
- House-made herb gnocchi w/poached pear, butternut squash, bacon and brown butter
- Rocket and Parmesan w/pecans, olive oil, balsamic caviar and reduction
- Grilled romaine w/Caesar dressing, Parmesan cheese and garlic croutons
- Pickled beet salad w/frisee, walnuts, pancetta, blue cheese and beer vinaigrette
- Truffle fries w/white truffle oil, dusted with white truffle powder
Other
- Ballast Point house-made pretzel bites—Bavarian-style pretzel with house-made mustard and Sculpin IPA beer cheese
- Surf & Turf—cumin-seared Albacore and crispy pork belly w/celery root and caramelized pearl onions
Here's something you might be interested in.
Advance Copy: Ballast Point's Menu
The menu from brewery’s upcoming Little Italy venue
Advance Copy: Ballast Point's Menu
The menu from brewery’s upcoming Little Italy venue
A mock-up of what will soon be a reality - Ballast Point Tasting Room & Kitchen in Little Italy
Earlier this month, I dished details about Ballast Point Brewing & Spirits’ upcoming combo research and development brewery, taproom, eatery, and beer garden in Little Italy. Today, I’m dishing on the dishes that the restaurant component will serve when the ambitious venue opens mid-October.
As noted before, the bill of fare will be divided into three categories—land, sea, and garden—and will feature local, seasonal product. With the objective to be seasonally driven big on executive chef Colin MacLaggan’s mind, the menu figures to regularly rotate in new dishes, so the following opening day offerings (subject to change) isn’t the final word, but it’s what early visitors can expect to encounter.
Land
- Taschen—sausage wrapped in puff pastry w/German mustard and apple sauerkraut
- Braised short rib lettuce wrap w/pear chutney, feta cheese and chipotle vinaigrette
- Grass-fed burger and fries w/brie, cheddar or blue cheese and pickled onions
- Beer-braised and grilled Ballast bratwurst w/artisan roll, grilled onions and sauerkraut
- Slow-cooked pork sliders w/coleslaw and BBQ sauce on house-made buttermilk biscuits
- Duck confit salad w/pecans, blue cheese, brandied cherries and port wine
- Charcuterie and cheese board w/seasonal fruit compote, honey pearls and falernum
Sea
- Beer-steamed mussels w/ginger, garlic, shallots, cilantro and jalapeño
- Local fish tacos w/corn tortilla, cabbage, crema, pico de gallo and Cotija cheese
- Peruvian-style ceviche w/citrus-cured fish, tomato, avocado, onion and chips
- Blue cornmeal crispy calamari w/lemon arrabiata sauce and sweet aioli
- House-smoked seafood platter w/seasonal fish, lemon, dill and caper tartar sauce
- Grilled fish of the day sandwich w/sourdough bread, tartar sauce, lemon and salad
- Half-dozen fresh oysters w/classic mignonette & Ballast Point bloody mary cocktail sauce
Garden
- Grilled vegetables on ciabatta w/goat cheese spread and kale salad
- House-made herb gnocchi w/poached pear, butternut squash, bacon and brown butter
- Rocket and Parmesan w/pecans, olive oil, balsamic caviar and reduction
- Grilled romaine w/Caesar dressing, Parmesan cheese and garlic croutons
- Pickled beet salad w/frisee, walnuts, pancetta, blue cheese and beer vinaigrette
- Truffle fries w/white truffle oil, dusted with white truffle powder
Other
- Ballast Point house-made pretzel bites—Bavarian-style pretzel with house-made mustard and Sculpin IPA beer cheese
- Surf & Turf—cumin-seared Albacore and crispy pork belly w/celery root and caramelized pearl onions