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Monthly chef's dinners at Terrain
Perusing the 8,000 square feet of carefully curated retail dreamscape that is Terrain at Styer’s (914 Baltimore Pike, Glen Mills) can work really up an appetite. But the suburban outfitter’s attached Garden Cafe is much more than a refueling spot (though their Monin-syrup spritzers and giant chewy cookies do the trick in that respect) with chef Keith Rudolf, a Supper veteran, holding down the back of the house.
Monthly chef's dinners at Terrain
Perusing the 8,000 square feet of carefully curated retail dreamscape that is Terrain at Styer’s (914 Baltimore Pike, Glen Mills) can work really up an appetite. But the suburban outfitter’s attached Garden Cafe is much more than a refueling spot (though their Monin-syrup spritzers and giant chewy cookies do the trick in that respect) with chef Keith Rudolf, a Supper veteran, holding down the back of the house.
Every month, the Cafe runs pre-fixe BYOB dinners that bring a bit of big-city swagger to Delaware County. On Friday, March 25, Rudolph’s $45 menu unfolds with John Dory tartare accented with Yuengling jelly, while April’s dinner is a Brooklyn themer featuring chicken liver mousse and Shellbark Hollow ricotta beignets. Check both menus in full after the jump.
Chef’s Dinner: Friday, March 25
John Dory Tartare, Yuengling jelly, crisp fried prosciutto
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Local Radish Salad, sorrel, arugula, garden herbs, ginger vinaigrette
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Pan-Roasted Cod, steamed cockles, leek medallions, asparagus, peas, white wine mint broth
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Roasted Lamb Loin, honey braised baby carrots, chickpeas, baby spinach, arugula puree
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trio of house-made sorbets
Brooklyn at the Cafe: April 1
Chicken Liver Mousse Crostini, Terrain pickles
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Spring Onion Soup, bison lardons, shaved Pecorino
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Branzino, mussels, cockles, chorizo, Victory Storm King Stout broth
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Pan-Roasted Pork Loin, salt-and-pepper pork ribs, gnocchi Parisienne, English pea puree
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Shellbark Hollow Goat Ricotta Beignets, chocolate honeycomb, macerated strawberries
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