September 27

Fall Menu Changes

I don’t know about you – but this summer FLEW by. I’ve been incredibly busy with the opening of our new restaurant, Kingside (more on that later), and before I knew it, we were in the throes of menu tasting for our new fall menus at both Landmarc and Ditch Plains. The menus, which roll out on October 1 and October 15 respectively, are incredible. At Landmarc, we are bringing back the old favorites but we also have some incredible new additions: a grilled veal porterhouse that takes my breath away it’s so beautiful, pan-seared scallops served with bacon grits (everything is better with bacon), baby carrots and braised kale, a hearty take on our ever-present roast chicken, this time served with butternut squash hash and green beans and a chicken liver and bacon (yup, there it is again!) cavatelli, just to name a few.

At Ditch Plains, the fall menu tasting was one of the best we’ve ever had. Look for a spicy chicken chili with salsa verde that’s perfect for fall, pan-seared salmon with parsnip puree and charred kale, grilled swordfish Veracruz, a chicken meatball sandwich with Manchego cheese and pesto, and my wife’s favorite, a braised pork shank with roasted Brussels sprouts.

But honestly, EVERYTHING on the menus is delicious…