This is the time of year when fruits and vegetables roll in daily from our farm and foraging partners and the kitchen is full of color and flavors at their peak of freshness.
The Brick Farm Tavern is embracing fall with our lunch, dinner, bar, and beverage menus, plus a small selection of events that celebrate our local farm and production partners.
Now that lunch has expanded to a daily happening from Wednesday to Sunday, the menu has undergone a similar transformation. Whether you want a quick soup and salad, a burger, or a sit-down lunch enjoyed with a glass of wine, you will find the right combination at the Tavern. The menu offers delicious options from snacks to entrees that will be changing with the incoming bounty of seasonal ingredients.
Try the Cobb Salad or Croque Madame for a satisfying one-plate lunch. The empanadas or deviled eggs are a perfect quick bite or appetizer. And if you’re in the mood for a sit down affair, the sautéed kale and collard greens followed by the Pasta Primavera or BBQ Berkshire Pork will be a meal worth lingering over. Please see the entire weekly menu on our website.
The fall cocktail list has also undergone a transformation based on what the mixologists can get their hands on. A reimagined lineup (but don’t hesitate to order an old favorite!) offers refreshing cocktails, weekly draught beers from Troon and interesting wines by the glass and bottle. Ask for cocktails made with the gin and vodka of our resident distillery, Sourland Mountain Spirits! We also carry fresh cold-pressed juices which can be mixed with any spirit you like or can be enjoyed “straight.”
While we’re on the subject of drinks, we have weekly offerings showcasing wine and beer. Wednesdays bring our popular Wine Wednesday, with select Sommelier picks for bottles and by-the-glass pours at 50 percent off. These wines are chosen specifically to complement the menu, so you can’t go wrong.
Thursdays feature our Randall pours and happy hour from 5 to 6 p.m. What is a Randall? It is a device that filters beer pours through whatever ingredient the bartenders feel is right for the week. Concord grapes, hibiscus tea, peaches, fresh hops, Madagascar vanilla beans, and bacon have all made their way into the Randall!
Finally, we have two special events lined up for October in our “Meet the Maker” series. Artisans and growers who make our unique products will be on hand talk about what they do and answer questions. Enjoy a special five-course menu created by Chef Vassos to highlight the ingredients (menu will be posted about a week before the event).
Thursday October 8: Ironbound Cider CEO, Charles Rosen
Thursday, October 25: Tom Zeng of Tom Zeng Family Farms
All dinners are $99 per person (+tax and tip) and include dinner and paired beverages.
For more information and to see videos of the guests, please see our website under the tab “Upcoming Events.”
Reservations may be made by calling 609-333-9200 or emailing reservations@brickfarmgroup.com.
Enjoy dinner in the dining room, a meal al fresco on the terrace (while the weather holds), local pours and casual dining at the bar, or host a gathering in one of our three unique private dining spaces. Any way you experience the Tavern, you will leave with a better taste of the restaurant’s Hopewell “terrior”!
For information on private dining please call Kate Galloway at 609-333-9200 or email reservations@brickfarmgroup.com. For our private dining brochure, please go to the website under “Events.”
For more information about the Brick Farm Tavern, visit the site at www.brickfarmtavern.com.
Brick Farm Tavern, 130 Hopewell Rocky Hill Road, Hopewell. Wednesday-Sunday: Lunch: 11:30 a.m. to 2 p.m. Dinner: 5:30 to 9:30 p.m. Bar: 11:30 a.m. to 11 p.m.
