The Twisted Tail: New Autumnal Menu

The Twisted Tail: New Autumnal Menu (Photo: The Twisted Tail)

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PHILADELPHIA, PA (October 19, 2016) – The Twisted Tail, the popular contemporary restaurant, bar and live music venue on Headhouse Square, is excited to announce the launch of a new seasonal menu in line with Twisted Tail’s modern American cuisine and sophisticated flavor profiles.PHILADELPHIA, PA (October 19, 2016) – The Twisted Tail, the popular contemporary restaurant, bar and live music venue on Headhouse Square, is excited to announce the launch of a new seasonal menu in line with Twisted Tail’s modern American cuisine and sophisticated flavor profiles.

New additions to the dinner menu include a Crispy Cauliflower Flatbread served with yogurt, candied almonds and parsley; Roasted Pumpkin and Burrata Cheese, quenched with cinnamon, maple and bourbon; Honey Crisp Apple Salad served with brussels sprouts and cider vinaigrette; Veal and Pork Meatballs topped with butterscotch, celery and smoked gouda; Grilled Lamb Merguez served on a bed of pickled fennel; as well a Smoked Duck Breast served with pumpkin puree, roasted Turkish brown figs and foie gras jus, among the mix.New additions to the dinner menu include a Crispy Cauliflower Flatbread served with yogurt, candied almonds and parsley; Roasted Pumpkin and Burrata Cheese, quenched with cinnamon, maple and bourbon; Honey Crisp Apple Salad served with brussels sprouts and cider vinaigrette; Veal and Pork Meatballs topped with butterscotch, celery and smoked gouda; Grilled Lamb Merguez served on a bed of pickled fennel; as well a Smoked Duck Breast served with pumpkin puree, roasted Turkish brown figs and foie gras jus, among the mix.

Customers looking to try something new on the Midday Menu will find a Catfish Sandwich – served with lettuce and tomato on a brioche bun with a side of remoulade – as well as a Beef Tartare served with capers, cornichons and saltine crackers and the return of a longtime favorite, the Brussels Sprouts, served with a creamy bacon vinaigrette.

“We like to change our menus seasonally,” said Executive Chef, Leo Forneas. “It allows for us to provide our customers with fresh, locally-sourced dishes that are bursting with flavor.”

Customers looking to try something new on the Midday Menu will find a Catfish Sandwich – served with lettuce and tomato on a brioche bun with a side of remoulade – as well as a Beef Tartare served with capers, cornichons and saltine crackers and the return of a longtime favorite, the Brussels Sprouts, served with a creamy bacon vinaigrette.

Guests will also have a new selection of bites to choose from during happy hour, including Crab Fritters served with a lemon aioli; a Spicy Salmon Poke with cucumber, avocado and chili; as well as Braised Pork Belly Sliders served with a side of yogurt and red wine pickled onions, among others.

  • The various menus are served as follows:
  • Lunch/Midday - Mon-Fri: 12pm – 4pm
  • Dinner - Sun-Thurs: 5pm – 10pm, Fri-Sat: 5pm – 12am
  • Brunch - Sat: 11am – 4pm, Sun: 10am – 4pm
  • Happy Hour - Mon-Sat: 5pm – 7pm [food specials available starting at 4 pm], Sun: 10pm – 12am

Upcoming Fall Events:

Free Pumpkin Carving at Brunch: Sunday, October 23rd – 12-3pm
Free Bluebird Distilling Tasting: Friday, October 28th – 6pm
5th Annual Voodoo Halloween Party: Saturday, October 29th – 9pm
Cocktail Class with Dad’s Hat, Manatawny and Red Brick: Thursday, Nov 3rd – 6-8pm
Family Style Thanksgiving Dinner: Thursday, November 24th – 12-10pm

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