The Twisted Tail has some exciting events coming up as as well as launching a new seasonal menu. More about that later.
Visit the Headhouse Farmer’s Market then head on over to The Twisted Tail for brunch from 10AM–4PM on Sunday, October 23. Pumpkin carving is free for kids outside from 12–3 PM. Please be sure to make a reservation in advance for brunch to ensure availability of pumpkins. Call (215) 558-2471 or click for reservations.
Other great Fall events coming up are:
Free Bluebird Distilling Tasting: Friday, October 28th – 6pm
5th Annual Voodoo Halloween Party: Saturday, October 29th – 9pm
Cocktail Class with Dad’s Hat, Manatawny and Red Brick: Thursday, Nov 3rd – 6-8pm
Family-style Thanksgiving Dinner: Thursday, November 24th – 12-10pm
Additionally, they are excited to announce the launch of a new seasonal menu in line with Twisted Tail’s contemporary American cuisine and sophisticated flavor profiles.
New additions to the dinner menu include a Crispy Cauliflower Flatbread served with yogurt, candied almonds and parsley; Roasted Pumpkin and Burrata Cheese, served with pumpkin spiced acorn squash and sugar coated pumpkin seeds; Honey Crisp Apple Salad served with brussels sprouts and cider vinaigrette; Veal and Pork Meatballs topped with butterscotch, celery and smoked gouda; as well a Smoked Duck Breast served with pumpkin puree, roasted Turkish brown figs and foie gras jus, among the mix.
Customers looking to try something new on the Midday Menu will find a Catfish Sandwich – served with lettuce and tomato on a brioche bun with a side of remoulade – as well as a Beef Tartare served with capers, cornichons and saltine crackers and the return of a longtime favorite, the Brussels Sprouts, served with a creamy bacon vinaigrette.
“We like to change our menus seasonally,” said Executive Chef, Leo Forneas. “It allows for us to provide our customers with fresh, locally-sourced dishes that are bursting with flavor.”
Guests will also have a new selection of bites to choose from during happy hour, including Crab Fritters served with a lemon aioli; a Spicy Salmon Poke with cucumber, avocado and chili; as well as Braised Pork Belly Sliders served with a side of yogurt and red wine pickled onions, among others.
The various menus are served as follows:
Lunch/Midday – Mon-Fri: 12pm – 4pm
Dinner – Sun-Thurs: 5pm – 10pm, Fri-Sat: 5pm – 12am
Brunch – Sat: 11am – 4pm, Sun: 10am – 4pm
Happy Hour – Mon-Sat: 5pm – 7pm [food specials available starting at 4 pm], Sun: 10pm – 12am