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Gertrude's Eat in Season Challenge

 

So much has happened since my last Eat in Season Challenge post I had almost forgotten about it.

Gertrude's at the BMA is up this week, and the fixed-price menu is printed below. It's available tomorrow through Sept. 21. As usual I hope someone will try it and give us a mini-review: ...

Chefs John Shields and Brian Greene have developed a menu based upon produce, meat and seafood available in the Chesapeake region this time of year. The $49 prix fixe menu features:

STARTERS

Traditional Virginia oyster stew w/ Old Bay seasoning

Roasted beet salad topped with candied pecans and Firefly Farm's goat cheese

Chessie Sliders - Gunpowder bison burger sliders on house-made rolls with ketchup, dill pickle and local cheddar cheese.

Red pear and goat cheese gallette (a rustic Italian-style pastry in a freeform crust)

ENTREES

Brined Springfield Farm's pork loin chop topped with roasted fig and apple compote, served with sage cornbread dressing.

Fresh Maryland rockfish wrapped in locally made prosciutto, with celery

Root and Yukon Gold potato puree, topped with fried Concord grapes.

House-made pumpkin ravioli with toasted pumpkin seeds and wilted greens

DESSERTS

Mount St. Michael's apple crepe mound with toasted almond butterButternut ice cream with hazelnutsWilbur Chocolate Dessert - Chocolate mud cake with a fig compote center, served with a vanilla cranberry compote and pecan brittleGertrude’s chefs are using the following local suppliers: Firefly Farm, Gunpowder Bison and Trading Company, Springfield Farm, Black Rock Orchard, Broom's Bloom Dairy, Trickling Springs Creamery, One Straw Farm, and the 32nd Street Farmers' Market. Gertrude's regular menu will be available as well. 

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