On Wednesday, July 16, Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, will unveil its new summer menu featuring a number of new dishes that blend summer’s bounty with local artisan cheeses, grains and beans. The new summer menu will include all types of goat, sheep, and cow’s milk cheeses, including feta, fromage blanc, cheddar, mozzarella, and chèvre.
“When we started to design our summer menu, we really wanted to pair delicious local produce with the wonderful flavors of artisan cheeses. We set out to feature a different artisan cheese producer for each dish and we ended up with a wonderful group of award-winning cheeses,” notes chef/proprietor Todd Villani. “We really think the thoughtful pairing of ingredients – all local and many organic – is what our guests have come to expect from us.”
With a menu completely designed around the seasons, Chef Villani finds new ways to serve summer favorites such as a Jersey tomato appetizer paired with corn, chickpeas, and summer squash fritters topped with cucumber yogurt, or basil pasta from Brooklyn-based Sfoglini Pasta served with house-made meatballs, garbanzo beans, chard, and melted mozzarella.
Creative preparations of fish include North Atlantic mahi mahi served with wok vegetables, spiced jasmine rice, and General Tso’s spicy sauce, a highlight on the new menu.
Impressive meat executions like Nicolosi Black Berkshire pork tenderloin with toasted barley grated lavender cabbage, and maple bacon marmalade will also be served. Crispy artichokes are still a menu favorite; but, with the change in season, they will now be served with Nicholosi’s chorizo, Flint Hill Farm chèvre, and smoked jalapeño aioli.
The new menu wouldn’t be complete without appropriate salad selections celebrating summer greens. The Terre à Terre signature salad is prepared with beets, mixed greens, and smoked paprika toasted almonds topped with peppercorn fromage blanc cheese.
Desserts are prepared on the premises with accents on house-made classics like crème brûlée and bread pudding. In keeping with its commitment to serve “local,” the restaurant also attains its bread from a local artisan bakery.
Terre à Terre will continue to work with its existing farm partners while featuring new artisan products, cheese, meat, grains, and produce from the following farms:
Cayuga Pure Organics is an upstate New York-based producer of heirloom beans, grains, and flour; Goffle Road Poultry Farm is a Bergen County-based family owned poultry farm; Bobolink Dairy and Bakery is owned by cheese makers and bakers Jonathan & Nina White, who are making 100% grass-fed raw milk cheeses.; Flint Hill Farm is a 28-acre preserved farm in Lehigh County, PA; Yellow Springs Farm is a native plant nursery and artisanal goat cheese dairy located in Chester Springs, Pennsylvania.
With nearly 50 seats, a private dining area and outdoor garden, the chef’s table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday, 5:30 p.m. – 10:00 p.m., and Sunday brunch 11:00 a.m. – 2:30 p.m. In addition to private parties, the restaurant also does off-premises catering.
For more information about Terre à Terre, please visit www.terreaterra.biz or call (201) 507-0500. The restaurant is located at 312 Hackensack Street in Carlstadt, New Jersey.
Bon Appétit!
TAD
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