This Week at the Herdic House
Looking out at the glorious sunshine today, you’d never guess that wintry chill was part of last night’s forecast—and here at the Herd, we’re determined to forget that winter reared her icy head again last evening, but showcasing a Blue Plate that’s fresh and bright and that makes the most of the fresh ingredients in our kitchen: Korean beef bulgogi, with seared gochugang-marinated beef, soft-boiled egg, barbecued cauliflower, miso-marinated radish salad and kimchi, served over rice.The Blue Plate, as always, is $18 at our House and $20 to go. And we’ll be featuring rosemary-grilled lamb chops with a chili beurre blanc, fresh arugula and grilled shiitakes as an appetizer!
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 latest Thursday night feature: an 8 oz Misty Mountain Farm burger, with crumbled gorgonzola, fresh arugula and roasted sweet pepper, with Hunter’s tasty sweet potato chips and a pickle…
Oof—we had to hold off sending out today’s email until we were fairly sure that last night’s low temps hadn’t frozen all the spring flowers we were hoping to use in this week’s Friday night features. We don’t know how everyone else is feeling, but we and the birds and the amphibians are pretty sure this boomerang spring weather is downright dangerous for our food supply. Fortunately, the blossoms on our plum tree out back at the Herd seem to have survived the night—great news since they’ll be part of a tableside cocktail on Friday. Come watch Hannah shake her stuff on Friday evening, as we forage all the spring flowers fit to be drunk and she shimmies them into a delicious cocktail prepared at your table! And Liz will be galavanting across central PA for the next few days, collecting all the other scraps and tidbits that early spring has to offer in the fields and forests…so bear in mind that this week’s menu may adapt, depending on what we turn up…
- Spring blossom sour, with magnolia, plum blossom and forsythia, prepared tableside
- Wild leek and potato bisque with parmesan
- Stinging nettle and garlic mustard grilled pizza with fresh mozzarella and housemade ricotta
- Pan-seared wild-caught salmon served over a dandelion green, charred radish and potato salad, and drizzled with a bacon-chive vinaigrette
- Strawberry tartlet with foraged lavender creme anglaise
P.S. Please note, in the sidebar, that we’ve postponed our annual Shad Smoke by one week this year, so that we can focus on a memorial we’ll be hosting that weekend at the Herd, and Liz can make it to her 25th college reunion at least briefly…the Shad Smoke boys are looking forward to smoking you out on May 29 this year!