D I N N E R @ H O M E S P U N
< FRI SAT SUN >
This week we have a delicious menu for you, featuring some exciting new dishes that are fresh, delicious and summery to help cope with this crazy heat. We are also pouring Marco de Bartoli's Zibibbo 2018 from Sicily by the glass for the next week or so. This wine is a great example of a white wine that will brighten the flavors of recipes where you have a good amount of acidity in the dish. A wine like this will accentuate the brightness a dish, lifting the herbal undertones, lending clarity and distinction between flavors. A perfect pairing for three of our new dishes, Cucumber Melon Gazpacho, Shrimp Escabéche, and Panzanella.
New Dishes
For the Cucumber Melon Gazpacho, we take super ripe cantaloupes, and blend them up with cucumbers and coconut milk until the texture is smooth, and then this is infused overnight with fresh basil and seasoned with lime juice. It is served very cold, and is really refreshing and not too sweet. This dish is also vegan and gluten free.
For the Shrimp Escabéche, Chef Becky made a marinade with onions, garlic, peppercorns, bay leaf, rosemary, thyme, oregano, chilis, olive oil, honey, reduced white wine, and white wine vinegar. The term Escabéche refers to seafood, meat, or vegetables that are marinated in a very acidic sauce, and it's common in Spanish and Latin American cuisines. It's similar in concept to ceviche, but typically the main ingredient is cooked first and then marinated, so it's used for both flavor and as a method of preservation. The shrimp are grilled first and then put in the marinade while they're still hot, so it soaks up all the flavor. The shrimp will be served over a paprika aioli, with lots of fresh cherry tomatoes, and garnished with pickled onions, pickled garlic scapes, fresh herbs and scallion.
This weekend, we also have a beautiful Panzanella Salad with a variety of heirloom tomatoes tossed with lots of olive oil, red wine vinegar, garlic, thinly sliced onions, basil, and fresh cucumbers, with the croutons going in last, to soak up all that goodness.
For the mains, we brought the Ratatouille dish back from last week, it was a definite staff and staff-family or staff-adjacent favorite last week, tying together all those flavors of summer. The base is crushed tomatoes that are cooked down with onion, fennel, garlic, capers, herbs, and wine. The eggplant, turnips, and squash were stirred in after, along with roasted red peppers, to create a bit of texture. The squash was gently simmered in pickling liquid, so it has a sweet tang to it, but still has texture. The dish is finished with an herb pistou (basically the French take on a pesto/salsa) - which has basil, parsley, oregano, and olive oil. Served with grilled sourdough toasts for the strong dipping vibes. If you like to eat seasonally, it's summer and you might need this.
For Dessert this weekend, we have Sweet Corn Cake as well as Butterscotch Pudding.
The Sweet Corn Cake is served with blueberry sauce and whipped cream. The cake is made with both fresh corn and cornmeal, along with lots of olive oil so it's super moist and delicious with lots of textures. Our blueberry sauce is just blueberries that were poached in their own juices with a little bit of sugar and salt, and then the liquid was reduced, so it's a really nice pure blueberry flavor. The Butterscotch Pudding is served with poached peaches and toasted almonds. The pudding was made with caramelized brown sugar, then added to the milk & eggs, and finished with brown butter and whiskey. It's super rich and toasty in flavor. Peaches were macerated and then poached in their own liquid till just soft.
Come on out, lots to share here with friends and family. Many of these dishes are really nice to sit and share in our garden, so you don't have to commit to a full meal. Come have a drink and catch up with the folks you love while you share a few plates.
Special thanks to our Chef Becky DeYoe for all the great notes on these dishes! The menu is below.
D I N N E R M E N U
<THIS WEEKEND>
PLATES
Strawberry Salad - 14
Little gems & radicchio, fresh berries, feta, radish, candied pecans, tarragon-poppyseed vinaigrette
Cucumber Melon Gazpacho - 10
Coconut, herb oil
Shrimp Escabéche - 18
Grilled & marinated shrimp, paprika aioli, cherry tomatoes, pickled onions, garlic scapes
Panzanella - 15
Heirloom tomatoes, cucumbers, focaccia croutons, basil
—
MAINS
Grilled Pork Chop - 27
Spice-rubbed pork, mustard-glazed parsnips, caramelized fennel, marinated peaches
Chicken Schnitzel - 22
Panko breaded & fried, peas, pea shoots, radishes, garlic yogurt
Fish & Chips - 25
Beer-battered cod, spicy slaw, tartar sauce, fries
Ratatouille - 23
Stewed tomato, roasted eggplant and turnips, pickled squash, herb pistou, grilled sourdough
Burger & Fries - 22
Angus beef, sharp cheddar, house-pickled cucumbers, special sauce, & lettuce on a challah bun,
served with fries
—
DESSERT
Sweet Corn Cake - 10
Blueberry sauce, whipped cream
Butterscotch Pudding - 10
Poached peaches, toasted almonds
B R U N C H M E N U
<THIS WEEKEND>
Back again for Brunch this weekend, come see us, the garden is starting into prime summer flower season. Reservations available for those who want to plan ahead.
OPEN AT 9AM SAT/SUN
Brunch Menu for the weekend will be posted Friday afternoon.
>> July 2022 <<
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