This Week at the Herdic House
It’s been a glorious, long weekend, interspersed with bits of work—thanks to all the folks who turned up at New Trail’s tasting room to say hey to Liz and Sam and nosh on crab cake sandwiches and street corn this past Monday evening. And now it’s back to the Blue Plate grindstone this evening, for a Blue that we’re super excited about: roast chicken and corn enchiladas with salsa verde and beans and rice, finished with queso fresco and chipotle aioli. 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. Then, for dessert, we’ll be serving up a favorite “secret menu” item from the Herd: mint brownie sundaes of chocolate mousse cake topped with a scoop of homemade mint chip ice cream…
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 tenderloin tips, fresh-cut fries, grated cheddar and parmesan ranch. Plus, Hannah will be shaking up plum-bourbon smashes at the bar…
There’s not much better than a crisp ear of PA sweet corn in the heart of summer—unless you’re enjoying it accompanied by heirloom tomatoes and fresh peaches, of course. This summer triumvirate is part of what makes Pennsylvania so near and dear to our hearts, and this summer our beloved Susquehanna Valley does not disappoint—the corn has been luscious indeed…in fact, so luscious that we’ve decided to dedicate a whole menu to it this Friday night. That’s right: for those of you who’ve been enquiring about when our first batch of sweet corn ice cream will appear, this is the weekend! And if you haven’t yet had Liz’s sweet corn ice cream, know now that it’s something to talk about—both the essence of sweet corn and the texture and flavor of sweet summertime. But it’s not just the ice cream! We’ll be enjoying corn in all the ways, from Hannah’s delicious and unusual sweet corn daiquiri straight through to dessert. Come watch the fireflies’ dusky ascent into the trees, sip on a daiquiri and dine your way through a delightfully sweet and corny summer meal with us this Friday…
- Shaken sweet corn daiquiri
- Crab and sweet corn chowder with Misty Mountain bacon
- Liz’s homegrown squash blossoms stuffed with corn and ricotta and served over a buttery tomato coulis
- Pan-seared Atlantic halibut served over roasted fingerling potatoes and ratatouille and finished with a sweet corn and cherry tomato salsa
- Housemade sweet corn ice cream with blueberry sauce and bergamot shortbread
P.S. False alarm! One of our large Saturday events became a bit smaller and that leaves our main dining room open for a la carte dining on Saturday evening. So we’ll be serving Saturday night on the patio and in the main dining room—come join us for dinner!