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The new Winter 2010-11 menu at Tuck Shop doesn’t actually say “poutine,” but foodies already know that fries, Gruyere cheese, and mushroom gravy amount to a Canadian cult dish that’s been popping up on local menus lately.
That’s just one of the new items that caught my eye on the Coronado District eatery’s latest round of culinary offerings, available starting tomorrow.
There’s also chicory salad with hazelnuts, winter squash, endive, and desert honey-chestnut ranch; ropa vieja chili with corn johnnycake, cotija cream, and sweet potato haystack; and Catfish Oscar with lump crab, asparagus, and mushroom barley rice.
Longtime faves like the spiced skirt steak with parmesan-lentil mashed Yukons are still in the rundown as well. Read on for the full menu:
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+3 Ropa Vieja Chili — corn johnnycake, cotija cream, sweet potato haystack 9 Shrimp Po’ boys — popovers, lettuce-tomato-pickle, remoulade, hot sauce 10
For Sharing Red Beans and Rice — linguisa sausage, grilled creole shrimp 16 Catfifish Oscar — seared catfish cakes, lump crab, asparagus, mushroom barley rice 18 Pork T-bone — grilled, garlic broccolini, savory noodle kugel, salsa verde 18 Chicken and Wafflfles — citrus-brined, white cheddar waffles, charred peppers 17 Pine AZ Skirt Steak — dry rub spice, parmesan lentil mashed yukons, mushrooms* 19 Vovo’s Favorite — varies daily* ask Finish Fruit or Pastry — varies weekly, housemade 7 One bite postre — cookie dough ball, chocolate drizzle free
