This Week at the Herdic House
Yikes! And here we are, on the cusp of the Pennsylvania summer (which we’ve always thought begins on Memorial Day), and we’re hoping desperately that this isn’t a prediction of a chill, wet summer to come. But certainly the Blue Plate that we’ll be serving TOMORROW (Thursday, May 22) will keep you warm in this cool weather: Tenderloin Stroganoff, served over Deb’s organic fettuccine. 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. Please call down for reservations if you’re coming for the Blue Plate tomorrow! Things are already pretty crowded in our House, and it’s quite clear we won’t be serving on the patio… Goodness—a year already gone and here we are again, at our favorite annual event, one which has spawned so many excellent friendships here at the Herdic, and brought so many fun and interesting folks through our doors. That’s right, the Shad Smoke is happening this Friday, and we couldn’t be more excited for the pageantry, the spectacle, the company, and, most of all, the shad! Our relationship with Sid Furst, who helms the Shad Smoking Crew, has blossomed over the years, and we’re beyond excited to get to spend an evening with him on Friday. Not to mention, we’ve been fortunate to once again secure our shad from Kepler’s Seafood in Harrisburg, and these filets are beautiful, 10 oz. boned shad—true things of beauty (if you’re into fish, of course). Couple that with an awesome group of Sid’s fellow smokers, gathered out back in their improvised kitchen, and you’ve got what’s sure to be an excellent meal, no matter the bitter weather!
And the weather does indeed look bitter this Friday—we’ve got our patio planters filled, we’ve got the wisteria trimmed, we’ve done our part to open the patio for the summer, but it seems as though Memorial Day weekend simply will not be cooperating this year. So we’re accepting reservations for tables inside this Friday evening, and we can guarantee that the cocktails will be as strong and the shad will be as tasty, even if a lovely weekend’s weather doesn’t materialize. Call down to book a table for Friday night before the whole House is booked up! Things are looking very, very busy already, and Sid has dictated a deeply shad-complementary menu…
- Arnold Palmer at the 19th Hole: fresh-squeezed sparkling lemonade spiked with tea-infused vodka and fresh mint
- New England clam chowder with Tebbs sweet corn
- Lemony local asparagus and zucchini with grilled spicy shrimp, served over lemon-chipotle aioli
- House-smoked shad filet served with local asparagus, herbed potatoes and housemade horseradish dill mayonnaise
- Lemon curd tart in a lavender shortbread crust with local blueberry coulis