Burnell's Restaurant

Crispy Skinned Amish Chicken

Served over Cappelini, Baby Arugula and Garlic Confit in Tomato Basil Sauce with Charred Croustade.
Braised Leg of Domestic Lamb

Served with Curried Tomato and Minted Tzatziki.
Yukon Potato Soup

One of the many soups that will change seasonally at Burnell's. Yukon Potatoes with Napa Sausage and Rapini.
Simple Caesar

Romaine Hearts, Parmesan, Croustade, White Anchovy.
Churrasco Flatbread

Brazilian Braised Beef, Pickled Onion, Tomato, Iceberg and Chimichurri on Crispy Flatbread.
Chef Nathan Jolley

Chef taking a break during the renovation of Burnell's.