What It Means to Eat Local
When it comes to what we put on our plates, “local” is all the rage. But what, exactly, does “eating local” mean?
Moxie's New Spring Menu
Moxie's Spring Menu is here, with plenty of new dishes featuring the season's best local produce and fresh new cocktails. Here are a few highlights that are not to be missed!
FROM THE KITCHEN
Spring Hummus Toast
English pea + edamame hummus, whole grain bread, shaved vegetables, cotija cheese
Duck Spring Rolls
harissa syrup, arugula
Spring Vegetable Soup
Parmesan crisp
Handmade Gnocchi
sweet peas, beech mushrooms, aged goat cheese, pancetta
Blackened Tuna
fried fingerling potatoes, yuzu aioli, pickled shallots, kalamata olives, upland cress
Seared Duck Breast
asparagus, beech mushrooms, black truffle cornbread, sweet + sour huckleberries
FROM THE BAR
El Camino
Altos Reposado Tequila, Yellow Chartreuse, Cappalletti, grapefruit shrub, grapefruit juice
Springboard
Absolut Elyx, Lillet Rose, strawberry shrub, lemon, grapefruit
The Curveball
Del Maguey Mezcal, Ancho Reyes Chili Liqueur, Pierre Ferrand Dry Curacao, Thatcher's Elderflower Liqueur, strawberry shrub, orange juice, Peychaud's bitters
Want more information? Browse Moxie's full menu here online. Also -- if you need yet another reason to love Moxie -- try their Quick Lunch menu, available Monday through Friday from 11am-2pm for just $15.50 plus tax + service.
Stories with Chef Tom Gray
What It Means to Eat Local
When it comes to what we put on our plates, “local” is all the rage. But what, exactly, does “eating local” mean?
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