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On the Menu Now at Old Major

Five must-try dishes on the menu now

Chef Justin Brunson, Chef and Owner of Old Major {3316 Tejon Street, Denver; 720.420.0622} is well-known for his culinary prowess with meats of all kinds. His glass-enclosed charcuterie room is the centerpiece of the restaurant. Open the door and one whiff of all that meaty deliciousness will transport you to carnivore heaven. But Brunson’s commitment to responsible sourcing of ingredients extends well beyond his in-house nose-to-tail butchery. His menu changes frequently, featuring the best of what the Old Major Farm and local farmers are growing. Here are some highlights from Old Major’s current menu that we think you need to try now.

Charcuterie Board

Charcuterie Board at Old Major

Old Major Charcuterie Plate
If George Orwell were to visit Old Major, he might just say, “all charcuterie is equal, but in the hands of Justin, some charcuterie is more equal.” The Old Major Charcuterie Plate changes daily as cured meats, sausages, and cheeses hit their peak. Brunson recently teamed up with famed salumiere, charcutier, and wurstmeister, Francois Vecchio, to continue to perfect his charcuterie program. The results are extraordinary. When you order the charcuterie plate, add the coppa and the cheese and we promise you won’t be sorry.

Merguez Sausage

Merguez Sausage plate at Old Major

Merguez Sausage
The housemade Merguez Sausage Plate is a medley of flavors, colors, and textures that meld perfectly. The piquant sausage has a smooth, creamy texture and is complemented by a fava bean hummus, harissa yogurt, mint, pickled red onions, and flatbread.

Ham and Biscuits

Ham and Biscuits at Old Major

Ham and Biscuits
Pastry Chef Felicia Lewis-Dare hasn’t missed a beat since taking over the pastry program after Chef Nadine Donovan left in February. Lewis-Dare’s small dessert menu is beautifully plated and perfectly executed, and the famous Old Major pretzel rolls are downright addictive. But the star of her menu is the delightfully light, fluffy, moist biscuits she makes daily. They are served with house-smoked ham, cheddar cheese, and red pepper jam. Be forewarned: you will want an order all to yourself!

Foraged Mushroom Pasta

Old Major’s Foraged Mushroom Pasta

Foraged Mushroom Pasta
Brunson often surprises diners with his deft hands and delicate touch when it comes to vegetarian options on his menu. The Foraged Mushroom Pasta features several locally foraged mushrooms in a light Parmesan sauce with housemade trofie pasta twists, peas, and rainbow carrots.

Nose to Tail Plate

Old Major’s famous Nose to Tail Plate

Nose to Tail Plate
No meal at Old Major is complete without the signature Nose to Tail Plate. It is a serious platter of porcine protein that shows off Brunson’s butchery expertise with a housemade garlic sausage, braised pork belly, fall-off-the-bone smoky ribs, and crispy pig ears, bolstered by accompaniments of peas, mushrooms, and baby potatoes.

By Elizabeth Woessner | Online Editor