Revealed: Made LV's Inspired Comfort Food Menu

The much anticipated Made L.V. tavern concept at Tivoli Village from restaurateur Elizabeth Blau and chef Kim Canteenwalla is counting down the the hours to its Monday Aug. 18 debut. And now we have the first look at the menu.

The creative force behind Honey Salt takes over the former Bradley Ogden's Hops & Harvest space and adds patio seating, retro arcade games and a "club-sized bocce court"

The menu inspiration is described as "inspired comfort food favorites" meets "a healthy touch." The 216 seat restaurant will be open seven days a week for dinner from 5 to 11 p.m. and Wednesday through Sunday from 11:30 a.m. to 5 p.m. for lunch.

Breads

Grilled Whole Wheat Pita
Greek yogurt tzatziki
Cheesy Garlic Toast
Four cheeses
Bacon Cheddar Biscuits
Honey salt butter

Jars

Lentil & Chickpea Hummus
Made in L.V. pita chips, crudités
Smoked Onion Dip
Thick cut salt & pepper chips
Pimento Cheese
Saltines, pretzel chips, breakfast radishes
Smokey Bleu Cheese Fondue
Thick cut salt & pepper chips
Chopped Chicken Liver
Grilled bread, ice box pickles

Small Plates

Black Mission Figs
Balsamic roasted & fresh, goat cheese, pistachios, pomegranate, arugula
Madame's Crab Cake
Fennel slaw, 1000 Island dressing
Butcher Style Chicken Wings
Hot smoked, flash fried, salt & vinegar, sriracha. Buffalo or BBQ
Bacon & Eggs
Thick cut bacon, deviled egg, red onion jam, grilled multigrain

Somewhere In Between

East & West Coast Oysters
Spicy cocktail sauce
The Made Cheese Board
Daily selection of 5 cheeses
Country House Pate
Pickles, fruit mostarda, grilled bread
Selection of American Country Hams
Radishes, boiled peanuts
Baked Artichokes
Freekeh stuffing, Parmesan, lemon, herbs, garlic

Greens

Tivoli Market Salad
Tuscan kale, water cress, hearts of palm, Easter egg radish, avocado, wheat berries, dried cherries, chia seed dressing
Caesar
Romaine, garlic and anchovy dressing
Iceberg & Bleu
Thick crisp bacon, tomatoes, bleu cheese dressing
Chinese Chicken
Napa cabbage, romaine, shaved vegetables, tangerines, toasted cashews & sesame seeds, ginger soy dressing
Grilled Salmon
Greens, radish, cucumber, freekeh, pickled red onion, citrus cider vinaigrette

Hearty Plates

Breakfast Poutine
Two eggs, fries, turkey gravy, curds. Add bacon or ham + 2
Smoked Ham Hock Nachos
Pale ale queso, cowboy beans, Anaheim peppers, roasted tomatoes, charred scallions
Dirty Mac and Cheese
Burnt pork ends, four cheese, peas, Ritz Cracker crust

Sandwiches

Eggplant "Pastrami"
Swiss, caramelized onions, 1000 Island, griddled rye bread, house chips
Shaved Free Range Turkey Breast
Avocado, cranberry relish, horseradish spread, multigrain bread, green garden salad
Canteen Banh Mi
House pate, country ham, pickled carrot & daikon, herb salad, Sriracha mayonnaise
Double Stack Burger-Meister
Niman Ranch beef, cheddar cheese melt, Made L.V. steak sauce, French fries etc...
Pulled BBQ Pork
Carolina Tavern slaw, butter pickles, sweet potato fries and mustard aioli
Nueske Big Dog
Beer steamed and grill finished, sauerkraut, grain mustard, house relish, French fries

Main

Brook Trout
Shrimp & Tuscan kale stuffing, green bean salad, toasted almonds, preserved lemon
Fish Fry
Cod, French fries, malt vinegar dust, fennel slaw, dill tartar
Beer Steamed Clams
Tenaya Hefeweizen, chicken chorizo, red potatoes, corn, garlic bread
BBQ Chicken
Carolina gold slather, mac & cheese, tavern slaw
Smoked KC Style BBQ Ribs (from 5 p.m.)
Bacon cheddar biscuit, tavern slaw, French fries
Wagyu Skirt Steak
Chimichurri, roasted green beans, steak frites
The Ribeye Steak
Arugula, Pecorino sardo, tomato, Made steak sauce

Sweet Emotion

Bag of Donut Holes
Cinnamon sugar dusted
Banana Pudding
Nilla wafers, whipped cream, salted caramel
Loaded S'Mores Nachos
Graham crackers, torched marshmallows, toasted walnuts, Oreo cookie crumbs, chocolate sauce, fluff cream
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