This Week at the Herdic House
You read a-rightly—the Herdic House is hosting a private event tonight (Wednesday—and no, it’s not the JD Vance afterparty). We still have space for diners, however, we’ve moved our Blue Plate Special, and its frequent crowds, to tomorrow evening, Thursday, Oct. 17, beginning at 5:00. But it’s our most classic Blue Plate by all accounts, and this week made with an autumnal spin—Landis Farm chicken gravy and thyme biscuits, served over Andrew’s delectable mashed potatoes. The Blue Plate is now $18 at our House and $20 to go (but our number of to-go orders is always very limited). We’ll hope to see you out!
Note: this is the last week we’ll be shifting our Blue Plate to Thursday night—then back to Wednesdays we go on October 23!
Yes, yes—we’ve always known that Oktoberfest, confusingly, is supposed to happen in September. But somehow all the delicious cabbage-laced dishes just seem to us a better pairing with autumn weather, so we bide our time. And what a lovely weekend we’ve chosen this year! So lovely that we’re planning to light a fire outside on Friday evening, so that Oktoberfest revelers can enjoy a little mulled wine (or one of our Oktoberfest brews) in its flickering light.
But the real focus for all of us at the Herdic isn’t the beverages of Oktoberfest (and yes, we also know we’ve got this backwards)—it’s the food! We dream all autumn long of the sauerkraut laced with apples and shards of duck confit, of Liz’s tart applesauce scented with cinnamon, of the unruly housemade pretzels flecked with kosher salt. This is a menu perfectly suited to its moment, folks, and you’d be fools to miss it. So join us on Friday for some mostly German but truly tempting dishes—and Hannah will buy your first cocktail if you’ve got the nerve to wear your dirndl…
- Gluhwein: red wine mulled with orange, cinnamon and star anise, then served with a shot of Mount Gay rum
- German cheese soup, loaded with harvest veggies and Misty Mountain bacon
- Grilled sausage plate featuring knockwurst and smoked kielbasa from Misty Mountain Farm, served over Liz’s house-cured sauerkraut with applesauce
- Pork schnitzle, pounded thin, pan-fried, and served in a mushroom gravy over herbed spaetzle and braised red cabbage
- Cherry-apple streuselkuchen served with a scoop of housemade vanilla ice cream
And a quick mention that ticket sales are now open for our November 16 anniversary gala! Tickets are $85, and include a champagne tasting, caviar, ample and delectable hors d’oeuvres stations and live music. Call 570.322.0165 or email or, you know, stop on in to the bar to purchase tickets…but hurry! They’re going fast…