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Screen Door—A Summer Menu Tasting in Pictures

Officially my favorite new small plate for summer: crispy cheese-grit fritters & green tomato mostarda at Screen Door in One Arts Plaza. (Photo by Sarah Reiss)

Last evening, Chef David McMillan invited us down to One Arts Plaza to taste some of Screen Doors new summer dishes and cocktails. What follows is a visual journey through that tasting.

jump for a visual journey through Screen Door’s new menu items…

Black sea salt highlights the tender flavors of the bison tartare. Bison tartare, raw quail's egg, capers, lemon, black sea salt, and lavosh. (Photos by Sarah Reiss)
Chef David McMillan (left) is delighted with the snappy down home additions to the menu. (Photos by Sarah Reiss)
Sweet breads wait in a milk and ice bath until they are cooked to order. Hominy flan resembles a smooth, molded polenta with a shitake/diced carrot topping that satisfys like a meal. Grapefruit martini (left); crispy veal sweet breads, hominy flan with roast shitake and orange (right). (Photos by Sarah Reiss)
Duck fat and a touch of chicken stock give this skillet intermezzo a hearty heft: rabbit ragu with rapinni, spätzle, and parmesan. (Photo by Sarah Reiss)
Delightful boiled-peanut hummus with harissa (somehow it manages not to taste like peanut butter) accompanied by pita and a tomato, cucumber & onion salad (left); America red snapper & Jonah crab succotash with malt vinegar aioli (right). (Photos by Sarah Reiss)
A divine piece of meat and a rich, yet light ending to the meal: rice pudding brulee over fresh blackberries (left); Crystal Creek natural beef tenderloin over creamed mushroom & toast with Tempranillo (right). (Photos by Sarah Reiss)
Laid back service (left) and fresh accents (right) are earmarks of Screen Door's transformation. (Photos by Sarah Reiss)

3 comments on “Screen Door—A Summer Menu Tasting in Pictures

  1. @Christopher: Remarkably, it does not taste like peanut butter. Any attempts to get Chef David to reveal how he worked that particular bit of magic were met with one of his signature smile-and-shrugs.

    Chef, if you’re reading this, chime in and tell us how it’s done.