This Week at the Herdic House
Yup, the Bangles had the sentiment right, even if they got the day wrong (in the case of the Herdic at least): it’s a manic Wednesday this evening, featuring two good-sized parties and not terribly much space for regular dining (but we have some tables on our patio, under the deep blue, cloud-studded sky!)—which is why we’re glad that the Blue Plate is happening tomorrow!
And because this week marks the last of the readily available sweet corn, we’re celebrating corn in tomorrow’s Blue Plate: our last plate of organic fettuccine tossed in a roasted tomato and Misty Mountain bacon cream, and finished with a sweet corn and basil salad. The Blue Plate, as always, is $18 at our House and $20 to go, and you can reach us at 570-322-0165 to book a table! Plus, we’ll have a tomato-zucchini soup with caper-herb salsa, and an apple-plum crisp with housemade maple walnut ice cream…
And keeping the reminders coming: our Blue Plates will be offered on Thursdays, 9/24 and 10/8 instead of the usual Wednesdays, and, on the week of 9/28, there will be no Blue Plate at all! We’re sorry for all the disruptions to our regularly scheduled programming!
Phew! Finally a week with no major weekend events curtailing our capacity—though check out one of the Herdic’s signature whole-smoked salmons on site at a simply gorgeous catering the past Saturday. We’ve been busy this month, but awfully lucky to get out to such beautiful locations—especially during such a lovely autumn.
But a low-key Friday at the Herdic will allow us to take advantage of all the fabulous mushrooms that have been turning up in the woods and in our kitchen thanks to the arrival of autumn weather. We’ve just received a windfall of maitakes, and we’re determined to put them to good use…and what better place than in a special wild mushroom menu for Friday evening? Come on in Friday to see what we’ve foraged up—but our tentative features (until we get out in the woods) include:
- Black trumpet martini
- Wild mushroom soup with chicken and hen of the woods, black trumpets and shiitakes, finished with leek-chili crisp
- Tempura battered maitake and oyster mushrooms, served over chipotle aioli with heirloom tomato salsa
- Pan-seared Atlantic halibut served over creamy maitake risotto and finished with the last of the summer succotash and crispy prosciutto
- Pear upside down cake served with cardamom creme anglaise
PS But we’d be remiss if we didn’t point out our annual Oktoberfest menu coming up next Friday, October 2. It’s one of our favorites, full of the umami of pork, the sweetness of apples, the funk of cabbage—the best, some might say, of autumn. Plus, we’ll be hosting an opening for the latest show by Ashlee Reitmeyer, from 6-8 pm. If you spend any time in downtown Williamsport at all, you’ll be familiar with Ash’s work, since it festoons the windows of several downtown establishments—but come check out what she can do on canvas!