‘Giovedi’ Continues This Summer!

Since we began putting the spotlight on Italy back in January, guests have been pleased to try our new ‘Giovedi’ menu on Thursday nights. Inspired by Mediterranean cooking, chef Dan Smith is excited to meet the growing demand for this prix fixe menu and will continue to highlight Italian regional specialties throughout the summer months. With the wide availability of fresh seasonal ingredients now available, the featured Italian menu will include many more local farms and food makers, and we are raring to go!

Dan Smith of John Andrews Cooking - photo by Michelle Girard

This special prix fixe menu, which changes every week, will be available on Thursdays and include three courses with alternate appetizer and entrée options for $30 per person.

For this week’s menu, check out our Giovedi menu page here. Featured ‘Giovedi’ menus are posted each week on the John Andrews Farmhouse Facebook page. A selection of our favorite past Giovedi menus are included below:


Toscana
Thursday, May 19, 2016

Primi

Paté di Fegato di Pollo: Chicken Liver Pâté, Red Onion Agrodolce, Tobasi Bruschetta
o
Insalata di Prosciutto: Local Greens, Prosciutto, Roast Mushrooms, Parmesan

Secondi

Arrosto di Merluzzo: Roast Cod, White Beans, Spinach, Parsley-Garlic Salsa Verde
o
Latte Brasato di Maiale: Milk-braised Pork, Crispy Potatoes, Broccoli Rabe

Dolce

Torta Regina: Hazelnuts, Orange, Chocolate, Vanilla Bean Gelato


Calabria
Thursday, May 12, 2016

Primi

Tuna Crudo: Tuna, Citrus, Pickled Fennel
o
Carta di Musica: Semolina Flat Bread, Chèvre, Zinke’s Baby Kale

Secondi

Semolino Spolverato Sardine: Semolina-dusted Sardines, Lemon Marmellata, Zinke’s Baby Arugula
o
Agnello Brasato: Braised Lamb Belly, Fennel, Onion, Tomato, Grilled Eggplant, Crispy Polenta

Dolce

Semolina Rhubarb Budino, Mint Gelato


Abruzzo
Thursday, March 24, 2016

Primi

Coppa di Testa: Pork Terrine, Pickled Red Onions, Baby Beet Greens
o
La Minestra: Cauliflower and Saffron Soup

Secondi

Brodetto: Shrimp, Mussels, Cod, Calamari in a Tomato-Fennel Broth, Grilled Focaccia
o
Pollo Brasato: Pan-Roasted Chicken Breast, Crispy Polenta, Grapes, Honey, Broccoli Rabe

Dolce

Pan di Spagna: Layer Sponge Cake, Vanilla Custard, Caramelized Pears, Bittersweet Chocolate Sauce


Liguria
Thursday, March 17, 2016

Primi

Frittelle di Ceci: Chick Pea Pancakes, Prosciutto, Mascarpone, Arugula
o
Polpo alla Griglia con Oliva: Grilled Octopus, Olives, Lemon

Secondi

Gnocchi di Patata: Potato Gnocchi, Pesto, Berle Farm Crowdie, Zinke’s Beet Greens
o
Ciuppin: Stew of Cod, Mussels, Shrimp, Onions, Garlic, Tomato, Potatoes, Grilled focaccia

Dolce

Bonet: Espresso-Cocoa Crème Caramel


Emilia-Romagna
Thursday, February 18

Primi

Sformati di Parmigiano: Parmigiano Custard, Grilled Focaccia, Olives
o
Antipasto di Reggio: Frisée, Prosciutto, Parmigiano Reggiano, Apples, Balsamic

Secondi

Fritto di Sardia: Semolina-coated Sardines, White Beans, Lemon, Grilled Scallions
o
Pollo al Forno con Rosmarino: Rosemary Roast Chicken, Berle Farm Creamy Polenta, Spicy Broccoli Rabe

Dolce

Torta di Marmelatta: Balsamic-caramelized Pears, Vanilla Creme


Piemonte
Thursday, January 21

Primi

Fritto di Cavolfiore: Roasted and Flash-fried Cauliflower, Alici Salsa Verde
o
Carne Cruda:
Raw Beef, Lemon, Garlic, Olive Oil, Poached Farm Egg Yolk, Mushroom Conserva

Secondi

Tagarin: Tagliatelle, Tartufata, Butter, Grana Padano
o
Maiale Arrosto e Cotechino: Slow-roasted Pork, Cotechino, Lentils, Crispy Herbs

Dolce

Bônet: Chocolate and Espresso Custard, Caramel, Crushed Macaroons