As we return from our annual summer break, we are doing so with some new menu items that make a switch to early summer - with a focus on light, bright and flavorful!
A noteworthy small plate is a play on a summer staple - a BLT! Featuring a confit chicken thigh, cured with salt, sugar and garden herbs and cooked in duck fat. Don't worry it is NOT taking place of BACON (can anything really?) Below the crisp skinned beauty is a chiffonade of local lettuce and North Country smokehouse bacon dressed with a lemon basil dressing,...think thin mayonnaise. The dish is finished with local tomatoes and a savory parmesan streusel. i like to think of it is summer on a plate, hopefully everyone agrees.
When I think of summer it is tough to escape the thought without grilled swordfish(thanks to my time on Nantucket) This time it is marinated with lemon zest, lemon juice, olive oil and spices. Underneath the moist ocean steak will be a ragout of white beans, house made Italian sausage and hearty greens such as kale or chard. A compound butter of basil and Mediterranean olives will melt a top the swordfish, What would a good Italian inspired dish be with out something to scarpetta - a bread to soak up all that rich goodness- in this case some grilled pugliese, ciabatta's big brother!
A first to land on Revival's menu is Tofu, marinated and seared to develop some crispiness, it will be served with a stir-fry of red quinoa, white quinoa, shallots, garlic, ginger and what ever local veggies we can get. rounding out the dish will be Mama's Kraut, an Asian inspired sauerkraut from Micro Mama's and a Miso Vinaigrette to give a pop of flavor!
During the COVID years we had a dish to provide comfort, Hamburger Casserole. Well, its back after we have received many requests. Strozzapreti, a tight spiral shaped pasta, along with local ground beef from Bohanan Farm, zucchini, bell peppers, cream, basil and cheddar. We don't go out to eat to count calories, but this will bring you back to being a kid!
With great success we ran a Pork Chop Milanese last month as a special and that will be making an appearance this summer, a breaded and pan fried bone-in pork from Robie Farms will be served with Maple Brook Farm burrata, arugula, tomatoes, pickled onions and a basil balsamic reduction. Summer on a plate!
Last mention on the menu will be the black garlic and yuzu glazed chicken breast, talk about a dish that packs flavor. Yakisoba noodles and veggies tossed with a dressing made with house made chili garlic dressing, an added crunch of a sesame cashew brittle rounds out this large plate.
Hopefully this got you drooling!
Cheers,
Corey
