Hey everyone! I asked Robin if I could post about our new food and wine program and he was nice enough to say yes, so here are the details:
The Blind Pig, scenic Butchertown's signature Gastropub is launching a new food and wine program. Don't worry, we're not forsaking the pig, but we are trying to keep things more interesting for both us and our customers; as well as trying to take better advantage of our local farmers meat and produce offerings while staying true to our original concept. In short: The signature dishes will remain: Cassoulet, Pork Sausages and Cabbage, Shepherds Pie, Meat Plate etc...but the rest will be rotating every 2-3 weeks based on changing availability and our general mood.
To follow in the same spirit as the food program, our wine list will shift to a slightly more extensive, but static by the bottle list with a shorter by the glass list which will change significantly every 2 weeks. We've enjoyed offering so many wines (22+) by the glass, but the nature of such a wine program makes it extremely difficult to make changes as often as we'd like. We've always viewed wine like produce, particularly the kind of wine that you want to pour by the glass, and we look forward to offering more exciting wines by the glass that come in small enough quantities that long term by the glass placement isn't an option.
The menu changes will be announced every couple weeks or so on our Facebook page as well as our website, as will the wine list. We look forward to having you in the restaurant to try all of our ever-changing new dining options! Here are some upcoming entrées from the new menu launching this Tuesday, July 12th:
Pork Pebronata-
Our spin on the traditional Corsican stew with Red Wine braised Pork, Bell Peppers, Tomatoes and Juniper Berries on Fusilli Pasta. A Vegetarian Eggplant Pebronata is also available on request.
Grilled Clare Island Organic Salmon on English Pea and Mushroom Risotto finished with Pear Gastrique.
Cod en Persillade-
French style Breadcrumb, Garlic and Parsley encrusted filet of Cod on Asparagus, Carrot and house made Bacon Stew.
Pan Roasted Chicken with house made Sweet Italian Sausage, Bell Peppers and Basmati Rice