Kearse's dinner menu is constantly changing with new flavors and inventive combinations. However, one item remains constant, the 10-day dry-aged Rohan duck for two, with slight seasonal changes. This sharable dish, which features English pea fricassee and morels with duck fat roasted nuts, sour cherry pickles, and Pennsylvania ramps has proven to be a huge hit.
"Spring is my favorite season to experiment with the menu, and include ingredients like ramps, ferns and mushrooms," said Chef-Proprietor Christopher Kearse. It's fun to introduce spring flavors in new and unique ways to guests, whether we are foraging or buying from local farmers in the Philadelphia area.
Kearse’s innovative, meticulous presentation of his dishes enhances seasonal ingredients and produce. The following are highlights from the newly launched spring dinner menu:
- * Ahi tuna crudo: Spring Radish with Snow Peas and Brown Butter.
- * Wagyu beef tartare: Pickled Ramps with Ramp Bearnaise and Mighty Bread Co. Sourdough.
- * Braised short rib: Seared Foie Gras with Roasted Carrots and Pickled Sugar Snap Peas. Sauce Bordelaise
- Trout Veronique: Cauliflowers, Pickled Muscat grapes, Fiddlehead Ferns and Meyer Lemon
- * Omelette : Melted wild Ramp Tops, Comte Braised Morels Matsutake Shoyu Blanc Beurre
- * Trumpet & Maitake Mushrooms: Ramp Top Sour Cream with Bone Marrow and Crispy Shallot
- * Haricot Vert & Wax Bean: Crushed Hazelnuts, Black Truffle-Buttermilk Dressing
- * Buttermilk Panna Cotta: Lavender Cremeux, Blueberry Streusel, Graham Streusel
Forsythia offers a variety of seasonal cocktails that are made with locally sourced spirits, ingredients, and modifiers. Guests can choose from a variety of new cocktails during dinner service. These include Damson and Delilah made with gin and Averell Damson Plum Montenegro orange juice and Szechuan Bitters. Bananarama prepared with Cachaca and banana with cardamom and lime. Rue and Barb go on vacation made with rum and Batavia-Arrak.
