Around RowHouse this week...

We are taking a Winter Holiday Sunday Jan 18 - Thursday Jan 22, Reservation calls will be returned in the order received Thursday Jan 22nd

Last week's menu was a favorite of mine.  Kept it light for the new season.  My experimenting with Vegan and Gluten free dessert options was definitely tested and with mixed reviews, but replacing butter and eggs with bananas and applesauce is really a test in baking.  This menu continues to greet the new year with a light take on things, but I'm hoping it hits your comfort food buttons.  

Cheers to 2015, and Thanks for being here! 

-Greg Fox

Moving right along.  The new kitchen crew is starting to hit their stride.  Abigail led the menu this coming week, I think it clever and humble, and I think it will deliver deliciousness.  I'm especially excited to try the Butternut Squash and Gouda Polenta with Mushrooms.  I'm also anxious to concoct this Fennel and Celery Soup.  Elegant and Simple for Dessert, just the way we like it around here.  

We ate well in Los Angeles and Vicinity this past week.  A couple new favorite places for me.  The Federal Bar delivered this Seared Ahi Tuna Crudo that now ranks as one of my favorite bites.  Tony's Darts Away got to me with their Vegan Chicken Wings.....I KNOW...WHAT?   But I devoured them, and this was my second lunch of the day.  Whitney and Marshal showed us around Dreamworks who also fed us well.  I can't leave out Aunt Jeanie's Chocolate Cherry cake with the Boiled Sugar Chocolate Frosting.  MMMMMMMMMMMMM.    Love to California and all the Kansas's we visit out there!  Miss them already.

Most of the crew went away for Winter Break and everyone seems to have come back ready to go.  Look out February.  

Veganfest 2015, is on the schedule for the last Monday night in February, the 23rd.  Last year we raised nearly $4000.00 for the Topeka Rescue Mission.  Please plan early if you'd like to join us.

Our  menu Jan 14 - 17, 2015 and Jan 23 and 24, 2015  (We will be taking a Winter Holiday Sunday Jan 18 - Thursday Jan 22, Reservation calls will be returned in the order received Thursday Jan 22nd)

  • Salad:  Romaine, Capers, Almonds, Stone Ground Mustard, and Parmesan (Mock Caesar Salad)
  • Soup:  Brussels Sprout Soup with Cheddar and garnished with Sausage
  • Vegetarian Entree:  Ricotta Fritters with Roasted Tomatoes and Parsley Pesto
  • Entree 2:  Seared Sea Scallop, Celery and Apple Mayo, Walnuts, Roasted Root Vegetables
  • Entree 3:  Sliced Beef Tenderloin, Brown Gravy, Roasted Broccoli, Celery Root Puree
  • Dessert:  Butternut Squash and Brown Sugar Creme Brulee
  • Dessert:  Blueberry Crumb with Whipped Cream
  • Dessert:  Chocolate Chip Cookie

Our  menu  Jan 28 - 31, 2015...

  • Salad:  Kale, Romaine, Bleu Cheese, Candied Pecans, Blueberry Vinaigrette
  • Soup:  Cream of Fennel and Celery with Roasted Leeks
  • Vegetarian Entree:  Butternut Squash and Gouda Cheese Polenta with Rosemary Mushroom Stew
  • Entree 2:  Cajun Spiced Shrimp, Brussels Sprouts Slaw, Green Onion Vinaigrette
  • Entree 3:  Balsamic BBQ Glazed Beef, Smashed Red Potatoes, Sauteed Greens
  • Dessert:  Raspberry and Peach Sorbet with Shortbread Cookies 
  • Dessert:  Poppyseed Cupcake with Lemon Icing
  • Dessert:  Vanilla Cream Pie with Whiskey Caramel, Toasted Graham Crackers

Our  New Year's Eve menu Dec 31, 2014 (Similar menu for Valentine's Feb 13 and 14, 2015.  $80 p/per and a $25 deposit p/per to reserve.  Space is limited on the 13th, there are no more tables available for February 14th)

  • First Taste:  "Fruit Cocktail" - Berry Puree with Sparking Wine
  • Chef's Tasting Course:  Caper, Parmesan, and Almond Crostini/ Pear Soup Shot with Bleu Cheese/ Cocktail Shrimp with Radish and Cilantro
  • Salad:  Winter Greens, Strawberries, Goat's Cheese, Candied Pistachio, Poppyseed Vinaigrette
  • Soup:  Creamy Tomato Dill
  • Vegetarian Entree:  Risotto with Merlot Parmesan, Kalamata Olives, Orange, and Roasted Asparagus
  • Entree 2:  Seared Jumbo Sea Scallop, Shallot and Parsley Pan Sauce, Eggplant and Date Caponata
  • Entree 3:  Beef Tenderloin, Red Wine Reduction, Mushrooms, Sauteed Spinach
  • Entree 4:  Spicy Lamb Meatball, Herb Gremolata,  Mashed Turnips
  • Sorbet:  Berry and Citrus 
  • Dessert:  Pear and Spice Cake
  • Dessert:  Caramel Cream Pie
  • Dessert:  Oatmeal Cookie Crisps and Red Plum Jam

Dinner at RowHouse is $43 per person.  Our Tasting menu includes a sampling of every item on our menu for the week. Please feel free to choose only one of the entrees and still enjoy the other courses.  We are also happy to make portions more "modest" if you would like.  We do our best to accommodate food allergies and dietary restrictions.  

When making reservations please know the house has three levels and many unique dining rooms. The main floor is handicap accessible, but the top floor and garden level do have stairs. We try to honor table and floor request but are not always able to do so because of limited space for large groups. If you have a specific table or room you'd like, please let us know when making your reservation and we will do our best to make it happen. We are contantly looking for ways to make your evening with us even better.  One of us is on staff at RowHouse Wednesday through Saturday from 2 pm to Close.  We return calls Wednesday through Saturday in the order received.  

We have a lovely winelist, Premium Liquors, awesome cocktails, and great beers.   Wine and Alcohol cannot be brought in to the restaurant as of April 1, 2011

 

Some of my local favorite places to eat.....

 

  • Tumptim Thai: I can't say enough good thing about their food. Yum!
  • The Blind Tiger: I come from beer people. This is good beer.
  • Chez Yazu: Beautiful, intimate and so French.
  • El Mezcal Topeka Boulevard: Staple: once a week at least.
  • The Celtic Fox:  Give me a Smithwick's
  • Quniton's: Great sandwiches and an amazing tap selection. Love the new bistro burgers! 
  • The Burger Stand:  College Hill Area
  • Encore: Lawrence Secret:  get the Vegan General Tsao's Chicken"
  • 715:  Lawrence - One of my favorite restaurants 

Check out Greg's Food Blog on Cj Online