This Week at the Herdic House
Sam has concocted a delicious, Christmas-themed Blue Plate tonight, but with Mexican roots—enchiladas filled with pulled Landis Farm chicken, served over black beans with red and green sauces and ample melted cheese. (The sauces are a rich tomato-chipotle and a tangy green tomato-jalapeno, for reference.) It’s $18 at our House, and $20 to go—but, per usual, our number of to-go orders will be very limited. We’ll hope to see you out tonight! But please call for reservations, because our House is already quite crowded this evening…and remember that next week, we’ll be serving up Blue Plates on Thursday, not Wednesday, thanks to a large Wednesday event in our main dining room…
Don’t miss our Thursday happy hours at the bar, from 5-7 pm, with $1 off all beers and $2 off wines by the glass. Plus 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 tenderloin tips, fresh-cut fries, grated cheddar and parmesan ranch. Hannah will be shaking up plum and rye old-fashioneds at the bar, too!
‘Twas two weeks before Christmas, and all through the House,
crazed employees were flying, as customers caroused;
the Christmas pudding was curing in the basement with care,
knowing the pudding parade soon would be there;
Liz’s children were nestled, all snug in their beds,
while visions of ALL the candy danced in their heads;
and Liz in her ‘kerchief and Han with her nightcap,
were planning our Friday soirée with a flap—
the pudding would flame, the children would sing,
and guests of all persuasions would feel the holidays ring,
So join us prompt at 6:30, all celebrants,
on Friday the 13th as we bath the contents,
of our aged Christmas pudding with brandy and light
her afire, her beautiful proportions to ignite!
then we’ll serve her up dolloped with hard sauce and spice,
and for those who dare try it, it tastes pretty nice!
but regardless your pudding preference, you’ll find
festive times and a menu of a holiday kind…
- Classic vichyssoise (potato-leek soup), jazzed up with a bit of chipotle and parmesan
- Red wine-poached pear stuffed with brie and roasted, then served over local arugula with toasted pistachios
- Beef Wellington: 8 oz filet mignon, topped with ham, dijon and mushroom duxelles and wrapped in housemade puff pastry, then served with bacon-roasted brussels sprouts
- Creamy chocolate-amaretto cheesecake with a toasted pistachio crust, garnished with a housemade sugar plum