Beetle House

Bar, 308 E 6th St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Vegan Butchers Bolognese — Flavorful and slow cooked tomato sauce with impossible beef, fresh herbs and spices served over fresh made penne pasta, topped with micro basil and a sprinkle of course salt with vegan garlic bread. Vegan
• The Edward Burger Hands — A half-pound beef patty perfectly grilled and served on a brioche bun, toasted with honey garlic butter. Topped with melted pepper Jack cheese, smoked bacon, a sunny egg, avocado, roasted red peppers, lettuce, tomato, drizzled with sriracha aioli, and finished with a pair of beetle house scissors which you keep!
• Sweeney Beef — A tender 8 oz filet Mignon served atop rustic garlic mashed potatoes, drizzled with a red wine balsamic reduction, sautéed mushrooms, onions, roasted peppers, blood spatter, and finished with a straight razor.
• Deetz No Meatz Burger — Quarter pound "Beyond Burger" with vegan cheddar cheese, sun-dried tomato aioli, mushroom and onion ragu, and mixed greens. With a side of fries.
• The Covens Catch — Salmon, Crème fraiche with dill and lemon zest, garlic sauté spinach, roasted carrots, eggplant roasted pepper caponata.
• The Butchers Bolognese — A hearty and flavorful Slow cooked beef bolognese, cooked for hours with tomatoes, fresh herbs and garlic and served over fresh made pappardelle pasta, topped with micro basil, grated Parmesan and served with garlic toast.
• The Graveyard Roost — Chicken thigh marinated in garlic, thyme, and aromatic herbs, glazed with lemon, served over a creamy purée of fava beans and green peas, accompanied by parsnips finished with fresh green pea leaves.

Starters

• Vegan 'beet'le Bruschetta — A shallow bed of crimson beet tartar, scented with a bright lemon zest, drizzled with ancient olive oil, and infused with whispers of thyme. Served alongside a haunting duet of creamy avocado basil and charred toasts. Vegan
• The Ritual Gazpacho — A sacred blend of crimson tomatoes, aged bread, fresh basil, garlic, and vinegar — cold infused. Served with crisp coffin-shaped toasts. Vegan
• Boogie's Braised Bacon — Braised Smokey Pork Belly on a Bed of Cheesy Grits with a Maple Glaze, Pickled Pearl Onions and Mustard Seeds.
• Cheshire Mac & Cheese — Shell Pasta and Cheese Sauce (White Cheddar, Mild Cheddar, Gruyere, and Parmesan) Topped with Herbed Bread Crumbs.
• Nightmare on 6th Street — Sweet and Spicy Sriracha Maple Glaze, Herb Dust, Ranch Aioli.
• LaLaurie Style — Creole Seasoned, Lemon Spritz, White Parmesan Peppercorn Gravy, Kosher Salt.
• Devil's Breath — Smokey Buffalo Dust, Finely Chopped Celery, Crumbled Blue Cheese, Sriracha Aioli.
• Jack's Jambalaya Risotto — Sauteed Shrimp and Andouille Sausage in a Creamy Roasted Red Pepper Risotto with Shallots.
• Siren Salad — Mix greens laced with blood oranges, cucumber slices, crimson onions, cherry tomatoes, and sea-bound shrimp.

Desserts

• Crostata Vegana Al Cereali — Vegan Elderberry Tart Finish, Served with Raspberry Sorbet. Vegan
• Mango Sorbet Vegan
• Raspberry Sorbet Vegan
• The Unbirthday Shortcake — Marscapone/ricotta cream sponge cake and strawberries.
• Death By Chocolate — Chocolate Lava Cake with Vanilla Icecream.
• Dread Pudding — Home Made Bread Pudding with Bulleit Bourbon Carmel Sauce, Served with Pistachio Ice Cream.
• Pumpkin King Cheesecake — Pumpkin Cheesecake with Candied Pumpkin Seed Bark. Also Available as Plain Cheesecake.
• Vanilla Ice Cream
• Chocolate Ice Cream
• Pistachio Ice Cream

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