This Week at the Herdic House
And just like that, summer is nearly over. Time to pack up your whites (but really, who can keep white clean anyway?) and your swimsuits, and begin savoring sunshine like this might be the last…for who knows what autumn might bring? Yep, Labor Day weekend is upon us, but, here at the Herdic, we’re delighted to keep making the most of this truly excellent produce the season is bringing our way.
This week, we’re featuring black-eyed peas from Sunshine Farms, paired with greens from our very own garden (and from Fossil Springs, too!): the Blue Plate will be smoky black-eyed peas and greens served over creamy grits and topped with Cajun-seared shrimp. 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 crab and corn chowder and the last roasted, prosciutto-wrapped white peaches of the season…
Despite some slightly confusing hijinks with our schedule, this week’s Blue Plate will take place on Wednesday evening (that is, tomorrow), before we move to a series of Blue Plates on Thursdays instead—9/10, 9/17, 9/24 and possibly 10/7 will be the dates of our next several Blue Plate evenings. Thanks for bearing with us during what has become known as “bus tour season”, while the leaves are starting to fall. We’ll be back to normal soon, we think…
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. In the kitchen, we’ll be making grilled, open-faced tenderloin tip sandwiches with gruyere cheese, caramelized onions and horseradish dill mayonnaise…
And we’re gearing up for an awesome First Friday this weekend, as we welcome mother-daughter duo Ruthann and Anne Miller to the lounge, with a collection of photographs and handmade jewelry inspired by their beautiful home up along Pine Creek in Blackwell. These kind ladies haven’t graced the lounge since before the pandemic, and we’re so excited to have them return!
We’ll also be welcoming a bevy of different oysters to our kitchen. Join us as we celebrate the arrival of the months with an “R” by feasting on oysters of all shapes and sizes! Liz will be on the patio, shucking them raw, while Hunter, Andrew and Sam in the kitchen will be turning out oysters in a variety of other forms…
- Oyster shooters, with vodka, cholula and a very surprised bivalve
- Oyster stew, with spinach, bacon and Pernod, simmered to order
- Malpeque, Wellfleet and Blue Point oysters on the half shell, with jalapeno mignonette
- Chili butter charbroiled oysters finished with parmesan
- Grilled 6 oz. filet mignon, topped with crispy fried oysters and cajun remoulade, and served over corn maque choux
- Lemon cream tart in a lavender shortbread crust, finished with macerated plums