This Week at the Herdic House
Today’s Blue Plate is a bit more climate appropriate, since it seems that today is determined to be cold and breezy: our classic Landis Farm chicken and biscuits, served over mashed potatoes. 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. We’ll hope to see you out tonight! And our soup will be a roasted red pepper bisque topped with a crabmeat mousse… 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 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 Misty Mountain Delmonico tagliata, fresh-cut fries, grated cheddar and parmesan ranch. Plus, Hannah will be shaking up fresh mint juleps at the bar… We’re kicking ourselves for not snapping a photo of our favorite egg lady, Rachel King, as she made our delivery this past week, but there it is (and, since Rachel is Amish, the photo idea mightn’t have been well-received anyway). The best we can do at this point is a picture of her eggs of many colors—and there are so many of them! Rachel is making her first appearance of the season at the Growers’ Market this Saturday morning, so we’ve been the sole beneficiary of her hens’ production for the past few months…and the spring has sent those hens into overdrive. We’ve got green eggs, blue eggs, khaki eggs, brown eggs, pinkish eggs, pullet eggs, you name it—which is why we’ll be putting together an egg-inspired menu for Good Friday, as we get the Easter weekend off to a rolling start.
There are those in the culinary world who regard the egg as a perfect food, and it certainly is one of the most versatile ingredients out there. Humans use bird eggs in such a plethora of ways, and from such a plethora of birds (Liz scrambled her first goose egg for the kids the other morning, and was startled to discover it was nearly indistinguishable from chicken eggs). But here at the Herdic, we generally prefer chicken eggs above all others. Duck eggs are too rich, goose eggs are too big, quail eggs are too finicky (though man, are they cool looking!) and we’d feel bad about stealing eggs from the robins who nest on the patio. So this Friday, we’ll be focusing on the humble hen egg, and its multitudinous forms, from sauces, to cocktails, to ice creams to its plain, old ordinary self. Stop in to see what it has to offer!
- Magnolia sours, made with magnolia-infused Hendricks gin, egg white and a magnolia sugar rim
- Italian-style egg drop soup, with parmesan, egg and parsley in a flavorful chicken broth
- Poached farm egg served over buttered asparagus and drizzled with a chive hollandaise
- Pan-seared halibut served over a creamy local pea risotto, with wilted spinach, toasted pine nuts and avgolemono
- Peach upside down cake with amaretto creme anglaise
- and handmade Dubai chocolate Easter eggs to boot!
And we do still have some tables available for Easter Sunday! The bone-in Easter hams will be arriving this afternoon from Misty Mountain Farm, and we’ll be serving ham with gingered mustard glaze, creamy scalloped potatoes and asparagus. But we’ll also be featuring lump crab bisque, rack of lamb with housemade mint jelly, coconut cream pie and housemade thin mint ice cream, in addition to our limited regular menu. We’re seating from 11 am-2 pm—please call down to the Herdic to make a reservation: 570.322.0165…