History Talks

Rhubarb Hospitality Collection & Ensemble Arts Philly

Digital Crew Menu

The image features the History Channel logo with a large gold "H" followed by the words "HISTORY TALKS" in bold black text on a white background.

Located in the Kimmel Center for the Performing Arts
300 S Broad St, Philadelphia, PA 19102

Thursday, April 16th - Dinner

7 pm – 8pm

Served in the SEI Innovation Studio (Basement Level)

CHINATOWN STATION

 

MAINS

PEKING DUCK BUN
scallion, cucumber, hoisin (DF)

 

SESAME MARINATED CHICKEN

pickled cabbage slaw

 

VEGETABLE GYOZA

ponzu glaze (DF, V)

 

HOUSE SPECIAL LO MEIN (DF, VG)
Grilled Tofu

 

ACCOMPANIMENTS:

SHISHITO YAKITORI
red miso (GF, VG)

 

EDAMAME SALAD

scallions, wasabi ginger vinaigrette (GF, VG)

 

SAUCES

mala chili sauce, tamari vinegar sauce (GF, VG)

 

GRILLED SQUASH
mint, tahini vinaigrette, pomegranate molasses (GF, VG)

 

MEZZE

Smoked Babaganoush, Israeli Hummus, Sunflower Muhammara (VG, GF)

Za’Atar Lavash, Flatbreads, Grilled Pide (VG)

Raw and Blanched Seasonal Vegetables (VG, GF)

Friday, April 17th - Dinner

6:30-8:30pm
Served in the SEI Innovation Studio (Basement Level)

MEDITERRANEAN STATION

MAINS

HERBED CHICKPEA FALAFEL (GF, VG)

SLOW ROASTED ZA’ATAR CHICKEN BREAST (GF, DF)

GRILLED TOFU
Italian salsa verde

SALADS

ORZO SALAD

asparagus, chickpeas, raisins, citrus vinaigrette (VG)

MARINATED CHICKPEAS

preserved lemon, mint, pickled pearl onion (GF, VG)

GRILLED SQUASH
mint, tahini vinaigrette, pomegranate molasses (GF, VG)

 

MEZZE
Smoked Babaganoush, Israeli Hummus, Sunflower Muhammara (VG, GF)
Za’Atar Lavash, Flatbreads, Grilled Pide (VG)
Raw and Blanched Seasonal Vegetables (VG, GF)

Saturday, April 18th - Lunch

12pm – 12:30pm
Served in the SEI Innovation Studio (Basement Level)
 
CREW LUNCH STATION

 

ARTISAN ROLLS (V)

HERB MARINATED CHICKEN BREAST

LEMON OLIVE OIL POACHED SALMON

MISO MARINATED TOFU (VG, GF)

MEDITERRANEAN LENTIL SALAD
Arugula, pickled red onion, shredded carrot, dill vinaigrette (VG, GF)

MARINATED TOMATOES
Cucumber, Black olive, Lemon Vinaigrette (VG)

 ROASTED POTATOES (VG, GF)

 CHEF’S SELECTION COOKIES

Saturday, April 18th - Dinner

4pm – 6:30pm

Served in the SEI Innovation Studio (Basement Level)

 

LOAD OUT DINNER STATION

CLASSIC PHILLY CHEESESTEAKS
fried onions, cheese wiz

BUFFALO MOZZARELLA
Balsamic Marinated Tomato, Nut-free Pesto, Focaccia
Vegetarian

WHITE BEAN SALAD
Fava beans, Peas, Rainbow Chard, Green Goddess & House Dressing Options
Vegetarian/Vegan depending on dressing selection, Made without Gluten

CAESAR SALAD
Parmesan cheese, Croutons, Caesar Dressing/House Dressing

Vegetarian

 
GRILLED SQUASH
mint, tahini vinaigrette, pomegranate molasses (GF, VG)

INDIVIDUALLY BAGGED POTATO CHIPS

CHEF’S SELECTION COOKIES

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