Beginning October 6th, Chef/owner Eric Yost of Suburban Restaurant will roll out his new autumn Brunch, Farmer’s Room and Beer Garden menus. Known for his passion for using locally grown organic produce and pasture fed livestock, Chef Yost’s sustainable methods and ingredients shine in each dish and presentation. Suburban offers two unique dining experiences:
The Farmer’s Room, in an elegant setting, offers a three course tasting menu that changes monthly. October’s menu includes a choice of Chicken Liver Mousse, pistachio, port wine reduction; Spicy Lamb Bolognese, organic baby spinach, jersey tomatoes, goat cheese ricotta, housemade ricotta, rigatoni; and Grilled Trout, fresh figs, pomegranate, frisee, oven dried tomatoes. Guests can choose from several First, Second and Third course selections. The Farmer’s Room tasting menu is offered Wednesday through Sunday for dinner only. The cost is $40 per person, plus tax and gratuity.
The Beer Garden offers a second dining experience with a casual, social atmosphere, and serves up small and large bites. It also features a wide selection of craft beers from our home state of Pennsylvania. The new all-day menu items include Apple Cider Pumpkin Bisque, caramelized apples, spicy pumpkin seeds ($8); Roasted Beets, roasted, pickled local beets, knee high farms cucumbers, smoked shellbark hollow goat cheese, dill creme fraiche ($12); Beef Stroganoff, local braised beef, kennett square mushrooms, sour cream, egg noodles ($16); Wyebrook Farm Burger, double patty, hop cheddar, local tomato, green meadow farm bacon ($16); Farmer’s Salad, duck confit, roasted butternut squash, charred brussels sprouts, pickled red onion, poached duck egg, sweet potato hay, shallow vinaigrette ($19); and Pork Schnitzel, black pepper bacon spaetzle, arugula, lemon caper butter ($24).