Menu
Sample’s menu is ever evolving and changing.
Chef Adam Goetz
Executive Sous Chef Don Cook
Salads
“Bacon”& Egg |
Frisee, pickled shallots, crispy pork belly lardons, fried egg, focaccia crisps, black pepper vinaigrette 10 |
Asparagus |
Warm asparagus, roasted mushroom chips, Bibb lettuce, shaved parmaggiano reggiano, sweet lemon vinaigrette 9.5 |
House |
House mix of field greens, hericot vertes, roasted roma tomatoes, herb and polenta croutons, goat cheese vinaigrette 8.5 |
Arugula |
Baby arugula, confit fingerling potatoes, toasted pine nuts, manchego, citrus vinaigrette 9 |
Platters
Seared Scallops |
Curry dusted, cauliflower puree, apple and celery salad, candied lemon supremes 10 |
“Bread Spread” |
In house focaccia and baguette, herbed whipped ricotta, caramalized onion chutney, piperade, and mustarda 9 |
Crunchy Squid |
Crispy fried calamari, basil salt, pickled radish, sweet thai chili aioli 10 |
Sample’s “Famous” Poutine Fries |
BEEF Hand-cut french fries, red wine gravy, braised beef, cheese curds 9
LOBSTER Hand-cut french fries, lobster, hollandaise, cheese curd 10 |
Chips and Dip |
Hand-cut potato chips, gorgonzola cheese, bacon powder, apple creme fraiche 8.5 |
Mediterranean Plate |
Hummus, feta & roasted red pepper salad, artichoke bruschetta, olive tapanade, warm pita 10 |
Cheese Board |
Fennel gratin, house made focaccia bread sticks, house made ricotta, grape salad, artisinal cheese 10 |
Stuffed Dates |
Chorizo, bacon, roasted red pepper and tomato sauce 10.5 |
Soup Flight |
Curried cauliflower & apple soup, roasted red pepper bisque, matzo ball soup, house made bread sticks 8.5 |
Mussels & Frites |
Tomato & fennel broth, hand-cut Belgium style french fries, lemon aioli dipping sauce 11 |
Beef on Weck Sliders |
(4) Red wine braised beef, house made silver dollar kimmelweck rolls, horseradish vinaigrette 9 |
Steak Frite Platter |
(5) Grilled marinated flank steak, hand cut frite, worcestershire aioli, balsamic glaze 9 |
“Fried Chicken Dinner” |
Buttermilk marinated fried chicken, sauteed greens, cheddar grits, truffle honey 9 |
Small Plates
Pork Tenderloin |
Dry rubbed pork tenderloin, sweet potato dumplings, manchego roasted asparagus 10.5 |
Duck Breast |
Crispy seared duck breast, wild mushroom barley risotto, grilled scallions, duck jus 13 |
Sea Bass |
Choizo poached sea bass, crispy potatoes, roasted tomatoes, hericot vertes 14 |
Flank Steak |
Sample’s own steak rub, seared flank steak, warm fingerling potato salad, mustard creamed spinach, house made steak sauce 10.5 |
Polenta |
Crispy fried polenta, fennel and tomato Provençal, baby arugula salad 8.5 |
Short Rib |
Cabernet braised beef short rib, parsnip spaetzle, brown butter green beans, cabernet jus 13 |
Ricotta Gnocchi |
House made ricotta gnocchi, lemon, spinach, walnuts, brown butter cream 8.5 |
Pork Belly |
Crispy slow braised pork belly, mustard caviar, braised cabbage pot stickers 9 |
Fettucini Amatriciana |
House made fettucini pasta, pancetta, spicy tomato, shaved parmaggiano reggiano 9 |
Chef’s Tasting
| This epicurean journey takes you on a 6 course flight through our menu. The Chef created this tasting to give you the true Sample Restaurant experience. It is per person and can not be shared. 36 per person | |
Cheese Board |
Fennel gratin, house made focaccia bread sticks, house made ricotta, grape salad, artisinal cheese |
Mediterranean Plate |
Hummus, feta & roasted red pepper salad, artichoke bruschetta, olive tapanade, warm pita |
Course 3 |
CURRIED CAULIFLOWER & APPLE SOUP ROASTED RED PEPPER BISQUE MATZO BALL SOUP |
Course 4 |
SEARED SCALLOPS Curry dusted, cauliflower puree, apple and celery salad POLENTA Crispy fried polenta, fennel and tomato Provençal, baby arugula salad “FRIED CHICKEN DINNER” Buttermilk marinated fried chicken, sauteed greens, cheddar grits, truffle honey PORK BELLY Crispy slow braised pork belly, mustard caviar |
Course 5 |
POUTINE FRIES Hand-cut french fries, red wine gravy, braised beef, cheese curds BEEF ON WECK Red wine braised beef, house made silver dollar kimmelweck rolls, horseradish vinaigrette STEAK FRITE Grilled marinated flank steak, hand cut frite, worcestershire aioli, balsamic glaze |
Dessert |
Chef’s choice, flight of dessert tastes |
Dessert List
Creme Bruleé |
Trio of daily selections 6. |
Bread Pudding |
Bread pudding with apples,cranberries and honey and chevre 6. |
Sample Some More |
House made graham crackers, chocolate-peanut butter cream, bruleed vanilla marshmallow with dark chocolate sauce, rich caramel and peanut brittle served with dark hot chocolate and marshmallows 6. |
House made Doughnuts |
Served with coffee ice cream and house preserves 6. |
