This Week at the Herdic House
Lara at Walnut Run Farm called up to offer us some slightly overgrown zucchini just perfect for zoodles—and we thought “why not?”, so we’ve gone and based a whole Blue Plate on those lovely, large zukes. Join us tonight for lemongrass-marinated tenderloin tips served over zoodles tossed in peanut sauce, with seasonal vegetables and cilantro. It’s $15 at the House and $17 to go…
And tomorrow, our Happy Hours continue! Join us from 5-7 pm on Thursday evenings at the bar for some cocktail specials—$2 off wines by the glass, $1 off beers by the bottle and a rotating $9 craft cocktail, plus we’ll be making classic Pittsburgh-style salads, with housemade ranch dressing, crisp seasonal veggies, Yukon Gold fries. grated cheddar and grilled tenderloin tips… And this week’s cocktail will be a classic blueberry mojito, with mint from the garden and blueberries from Bridge Avenue berries…
We’ve reached that delightful yet somewhat alarming point in the summer where things start to heat up—and never really cool down. Gone are the slightly chilly nights of June, when you’d grab a jacket as dusk fell, and now late evening on the porch swing is the most comfortable time of day to hang out. Those warm nights are some of our favorites, especially for dining on the patio, and the warmth certainly brings out the best in everyone’s summer gardens, but the heat can get intense, especially when you couple it with long, dry weeks of no rain.
One way to combat the heat is to cool off your menu—as we’re doing with tonight’s salad-based Blue Plate—but another is to spice things up a bit, which is the avenue we’ll be exploring this Friday evening. We won’t be looking to light anyone’s mouth on fire, but we’ll be adding just a bit of heat to Friday’s features to give the illusion of a cool down for the rest of your system—and heat is, as cultures across the world know, one of the most exciting culinary dimensions to explore. So join us as we play with a little spice, some cooling sauces and some fun local flavors on Friday evening…
- Sweet cherry margarita with a salted chipotle chile rim
- Chilled golden beet soup with fresh dill and a dollop of horseradish whipped cream
- Crispy spiced cauliflower with a sweet onion, cilantro and carrot pickle and herbed yogurt sauce
- Blackened red snapper served over panéed zucchini in a sweet corn, tomato and serrano chile salsa
- Sour cherry-ginger crisp served with a scoop of housemade sweet cherry ice cream
PS We’ve changed the date for our Hemingway’s Birthday Bash to Friday, July 22 in order to encourage more partying—this is a prix fixe event including hors d’oeuvres, dinner and a Cuban dance party, all to benefit Thrive International. Call down to book a seat or a table!