Early Look at Buckminster’s Menu

Buckminster’s, the “neo-bistro” from Michael Pasquarello (Kensington Quarters, Bufad, Prohibition Taproom, Cafe Lift) with chef Rob Marzinsky in the kitchen is set to open at 21st and Federal on Sunday, November 15th.

We have an early look at the menu that tops out at $21 per plate and includes items inspired from Marzinsky’s recent travels and heritage.

And though dinner service kicks off on Sunday, Buckminster’s is hosting an open house with complimentary food and a cash bar on Saturday, November 14th from 6:30 pm. to 10 p.m.

OYSTERS- half-dozen, served with Brown Bread and Butter
– Cold- on ice with Lemon
– Hot- baked with Cultured Butter and Herbs
– Stewed- gently cooked with Cream, Sherry, and Potato 16

‘Good’s Original’ POTATO CHIPS, since 1886 2

Parsnip FRIES, Buttermilk and Horseradish 5

Ely Farm Honey BOLOGNA, Beer Mustard 5

Birchrun Hills Blue CHEESE, Preserved Quince 4

Smoked PA HAM, Husk Cherry Chutney, Parsley, Cress 6

Baked Cheddar CAULIFLOWER, Parsley Breadcrumbs 8

Charred SQUID, Espelette Pepper, Fennel and Apple, Mint 10

Bintje Potato PIEROGI, Soured Cream 7

Charred BROCCOLI, Smoked Egg, Capers, Fried Onion 6

Braised CARROTS, Red Wine, Beef, Wheatberries 7

Chicory and Pear SALAD, Cultured Cream, Black Walnut 9

Stuffed CABBAGE, Carolina Gold Rice, KQ Ground Beef, Pepper-pot Sauce 8

‘BEEF CURRY’ Southern Thai Green Curry, Carolina Gold Rice, Pear Pickles 15

BOLOGNA AND CHEESE Spelt Bread, Ely Farm Cheese, Lebanon Bologna,
Sunny Egg, Cranberry Mostarda 14

PORK AND APPLES Pork Shoulder, Apples, Sauerkraut, Mustard, Broth 16

CHICKEN MARSALA, Frecon Farms Cider, Mushrooms, Spelt Noodles 21

Hay + Honey PANNA COTTA, Pickled Peach 6

MAPLE TOAST, Maple Toffee, Egg Nog Ice Cream 8

PUMPKIN PIE, Lemon-Thyme Cream 7

Buckminster’s [Foobooz]