MATCHA THOMAS
NOW AVAILABLE AT DIA BEACON
We are very excited to announce that we are now partnering with Matcha Thomas, and serving their Matcha Lattes down at the Dia Beacon Café. Our staff took part in a training with Haile and Nia a few weeks back, and had so much fun learning the history of Matcha, and learning about the proper techniques to make these delicious vegan lattes. Come see us down at the Café, you don't need a ticket to enter the café, and it is a lovely room for a Latte.
DINNER MENU THIS WEEKEND
Chef Becky DeYoe & Co have a delicious dinner menu ready for this weekend, with a number of new dishes ready to go!
Chili-Roasted Sweet Potatoes with chimichurri and crispy quinoa is one of the new dishes I am most excited about. The sweet potatoes are roasted with a bit of ancho chili, to add some heat and give a smoky character to the dish, and the quinoa is deep-fried raw, giving it a nutty, crunchy flavor and bite. The chimichurri has oregano, cilantro, parsley, shallot, garlic, jalapeño, olive oil, and red wine vinegar, lending a super fresh brightness to the dish, with flavors that really pop. The sweetness in the potato tamps down the heat in the chili and jalapeño, so you get all the flavor of the peppers, elevating and accentuating the dish, with a heat that is warming, but not over the line.
We also have a new vegan entrée back again this week, based off of an Andalusian dish that is popular in Seville, espinacas con garbanzos. Tomato Braised Chickpeas with spinach, roasted fennel, caramelized onions, smokey saffron broth & grilled sourdough actually stopped me in my tracks today. I walked through the restaurant this morning when Becky was prepping the dish and had to stop to ask what I was smelling. The flavors were so deep and inviting. The chickpeas are cooked with tomato, onion, fennel, garlic, bay leaf, paprika, chili and saffron. The broth has a little kick to it, with some smokiness from the paprika and the distinct, unique flavor of saffron. Luckily, we're the only restaurant in a 50 mile radius with a few dozen wines from Andalusia, should anyone want to get adventurous with a very authentic Sevillan wine pairing!
Here's the rest of the menu, please come out and support your local neighborhood restaurant, we want to keep doing what we do, and we need your help to do it!
DECEMBER 16th - 18th 2022
Housemade Herb Focaccia - 4
Sweet Potato Bisque - 10
Pepitas, cilantro
Beet Salad - 10
Roasted red & golden beets, torn radicchio, spicy seed relish
Caesar Brussels - 12
Fried brussels sprouts, anchovy vinaigrette, parmesan
Chili-Roasted Sweet Potatoes - 13
Chimichurri, crispy quinoa
Frisée Salad - 15
Fresh pears, blue cheese, toasted almonds, sherry vinaigrette
*
Pretzel-Crusted Pork Schnitzel - 26 starting Saturday
Celery root & apple slaw, grape mostarda
Confit Chicken - 27
Duck fat-braised chicken leg, spicy butternut squash puree, crispy brussels, roasted apples
Steak Frites - 35
12oz grilled strip steak, brown butter mushrooms, fries, aïoli
Stuffed Carnival Squash - 25
Warm farro, swiss chard, crimini mushrooms, roasted tomato vinaigrette, fried herbs
Tomato-Braised Chickpeas - 26
Spinach, roasted fennel, caramelized onions, smokey saffron broth, grilled sourdough
*
Maple Panna Cotta - 10
Bacon-pecan crumble
Flourless Chocolate Brownie - 12
Cardamom ganache, raspberry caramel, whipped cream
TONIGHT & THIS WEEKEND
Domaine des Rouges Queues | Maranges 'En Buliet' 2018
BY THE GLASS THIS WEEK FOR DINNER
Biodynamic wine from Burgundy this week!
Isabelle and Jean-Yves Vaney began Domaine des Rouges-Queues with one hectare of vines in Maranges, beginning in 1998. Today, they have grown to 6 hectares of vines in the villages of Maranges, Santenay and Hautes-Côtes de Beaune in 1998. Their wines are hand-harvested, fermented spontaneously with native yeast which is ambient to their organic vineyards and cellar. Rouges-Queues uses very little, if any, sulphur, and often ferments their reds whole-cluster, giving a lifted aromatic that balances a floral note against the bright red pomegranate and currant notes of the Pinot Noir. I love these wines, and am really excited to share. Côte de Beaune red burgundy is often leaner and more lithe than the heralded villages of the north, and this is a very pure and transparent, vibrant example.
15/glass this weekend at Dinner.
Full Wine List available HERE
BYOB SUNDAY DINNERS -- NO CORKAGE
Every Sunday, Homespun will be doing BYOB Sundays, where you can bring a bottle of wine from home to enjoy here at Homespun for no additional charge with your meal. This way you can share a great bottle with friends who you like enough to drink wine with, but not enough to clean up after ;)
Don't forget to visit your local wine shops, Artisan, Dirty Bacchus & Paul Brady Wine for the latest and greatest. Check out this article I wrote on my favorite wine shops in the Hudson Valley & Catskills.
Homespun Dining Room at NIght
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RESERVATIONS
Reservations available, please let us know if you're planning to come by emailing us at reservations@homespunfoods.com and we will confirm. If you need a reservation the day of, try giving us a call at the restaurant at 845.831.5096
B R U N C H M E N U
<THIS WEEKEND>
Come see us for Brunch, the garden is more or less closed,
but the dining room is cozy and warm.
Reservations available for those who want to plan ahead.
OPEN AT 9AM SAT/SUN
TO SEE
BRUNCH SPECIALS MENU
CLICK HERE
ALSO SERVING DAYTIME MENU
DURING BRUNCH.
>> December 2022 <<
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