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Kennett's spring menu
Chef Brian Ricci of Kennett has sent over a few teases off his spring menu.
Kennett's spring menu
Chef Brian Ricci (above) of Kennett (848 S. Second St.) has sent over a few teases off his spring menu — many dishes have already been introduced at the Queen Village restaurant, but everything should be available by May 1. NEED to eat that nettle/chanterelle/scamorza pie and those herb/yogurt chicken thighs!
SMALLS
Spring Textural Salad: clipped watercress and chervil, rocket, asparagus, radicchio, radish, aged raw-milk goat cheese ("Misty Lovely" from lancaster), sherry vinaigrette
Cold Soups: cucumber and Pequea Valley yogurt infused w/ ginger, mint and dill, served w/ house grilled sourdough; watercress & cream served w/ anchovy lardo toasts
Warm Soup: forager's (hedgerow greens, woodland mushrooms, vegetable broth) served over bread finished w/ an egg
Bruschettas: using our wood oven baked sourdough. anchovy w/ cucumber salsa verde; zucchini w/ fresh cheese and mint; chanterelles, shallot and parmesan; dandelion greens and whipped lardo; seaweed tapenade
Tender leek romesco: drizzled in olive oil, roasted on hot coals and finished with romesco sauce — an homage to a Catalan tradition
Confit of berkshire pork belly: w/ baby artichokes, sunchokes and crushed coriander
Grilled heirloom asparagus: shaved prosciutto and parmesan w/ a happy hen fried egg
MAINS
Gnocchi Parisienne: asparagus, ramp, peas and pistou, topped w/ fresh cheese curds
Golden Tilefish (possibly striped bass): grilled spring vegetables (asparagus, fava, radish, radicchio, garlic scapes), mustard greens, vinaigrette & anchovy toast
Herb- and yogurt-marinated chicken thighs: boneless, skinless organic Lancaster County birds marinated two days, roasted over wood coals until crispy, tender and moist; served w/ heirloom watercress from Tom Culton's farm, lime juice and extra virgin olive oil
MISCELLANEOUS
Organic chicken liver mousse w/ sherry-soaked sour cherries
Lancaster County Pate: locally sourced pork and duck terrine
New Condiment: Ramp Picallili, early spring harvest vegetable pickle (ramps, turnips, radish, sorrel, spring garlic)
Pizza: nettles, chanterelles and scamorza cheese
Rhubarb Trifle: jammy rhubarb, semolina cream and brown butter crumble
Strawberries and Cream: Tom Culton's highly regarded fraise de boise (French woodland strawberry, served w/ Lancaster double cream, a splash of sherry and maybe a butter cookie or two)
Photo: Drew Lazor
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