This Week at the Herdic House
How many wet, cold Wednesdays can central Pennsylvania have in the month of May? We’re pretty sure May of 2025 has to be setting the record. That said, we’re feeling pasta vibes again this Wednesday, likely because of this drippy weather that seems to be begging for carbs. We’ll be serving up Deb’s organic fettuccine with smoked Scottish salmon (smoked by none other than Sid Furst), asparagus, spring greens and a lemon cream, finished with crispy capers. It’s $18 at our House, and $20 to go, like always—but, per usual, our number of to-go orders will be very limited. And there will be strawberry shortcake for dessert! Come join us for our Thursday happy hours at the bar, from 5-7 pm, with $1 off all beers and $2 off wines by the glass. Plus we’ll be serving our Thursday night feature that pretends to be healthy, all while loaded with the tangy umami of ranch dressing: house favorite Herdic Pittsburgh salad, this week served with grilled herbed chicken breast, fresh-cut fries, grated cheddar and parmesan ranch. Plus, Hannah will be shaking up garden mint mojitos at the bar… Phew—the weather cleared last week just in time for our Shad Crew to stay dry while smoking 90 shad filets last Friday. And my, it was delicious! And this weekend the weather looks, if not summery, at least warm and relatively dry. Friday promises to be downright lovely, which has given us the idea to put together a menu to celebrating the first hints of summer: asparagus, arugula and spinach, of course, but also rhubarb, cucumbers, softshell crabs and the first of our local strawberries.
In Liz’s yard, the strawberries are already racing each other to ripeness, with the patch requiring multiple passes as the strawberries ripen seemingly while you’re picking. And our farmers are predicting a two-week strawberry rush, if the rain stays moderate, prompting us to proclaim that next Friday will be our strawberry menu of the season, timed perfectly, or imperfectly, with the arrival of Gloria’s prodigal son Cutter to Williamsport for a First Friday book signing at Otto Bookstore.
Cut will be signing books at Otto from 5-7 pm next Friday, June 6, and then he’ll head to the Herdic for an author dinner at 7:30. Make your reservations for our 7:30 seating if you’d like to meet (or reconnect with) this talented local author who heads home to Baltimore on Saturday morning. Check next week’s email blast for further details! And in the meantime, join us for this delicious menu this Friday evening, May 30…
- Fresh local strawberry gimlet with Hendrick’s gin
- Chilled cucumber soup with housemade yogurt, fresh mint and toasted cumin seed, finished with a local tomato salsa
- Cornmeal-crusted softshell crab, pan seared and served over a salad of arugula and shaved local zucchini, with a lemon-chipotle aioli
- Roasted leg of spring lamb from Elysian Fields Farm, herb marinated and served over creamy polenta with a shiitake mushroom ragout and snappy mint vinaigrette
- Rhubarb upside down cake with creme anglaise and Grand Marnier macerated strawberries