Spring menus -- first up Blue Hill Tavern
Blue Hill Tavern tweeted that its new spring menu was viewable on the new menu tab on its facebook page.
I knew what that meant!
According to co-owner and manger Mel Carter, who answered the phone when I called, the appetizers are mostly, if not entirely, new. They include octopus with lemon and shaved fennel, an escargot saute, and a garde manger with chicken liver, prosciutto di parma and breseola.
Entrees are now divided between seasonal and favorites, things that customers would "kill us if we took off the menu," Carter says.
On the seasonal menu -- mussels and monkfish in saffron both, skate wing (suddenly everywhere) with olive tapenade and orange and butter braised fennel, and bison osso buco.
Send your spring menu to richard.gorelick@baltsun.com
Baltimore Sun photo/Kenneth K. Lam
Comments
I'll have the garde manger. I dpn't know what it is, but I'm sure it's wonderful and very elegant.
Posted by: siasds | March 16, 2011 8:44 AM
Since the term garde manger actually refers to a cold food preparation station in the traditional French kitchen, the use of the term to name a dish is rather odd. I guess they felt that it was better than calling an item "cold food plate" and hope that no one would care that they were misusing the term.
Posted by: MC | March 16, 2011 3:27 PM
Went there for Happy hour last Friday and they had the new menu. The escargot was on the new menu and was half price during happy hour. It was fantastic. If you have never had it, try it. I am picky with textures but this is great.
Posted by: Tony G | March 17, 2011 10:03 AM