The Brick Farm Tavern has shaken off winter and they’re ready to celebrate spring! Almost every element of the dining experience will undergo a seasonal change ushered in by the warmer weather.

First and foremost, it’s about ingredients. The Tavern is already a destination for foodies and a haunt for regulars to enjoy fine dining and cocktails incorporating the meats, vegetables, and unique edibles from Double Brook Farm and other area farming and foraging partners.

Look for daily additions coming in from the field as individual elements reach their peak: asparagus, garlic scapes, chives, rocket, peas, morels, edible flowers and strawberries, to name some of the usual suspects. Chef Greg Vassos finds creative ways to use these ingredients as sides, a garnish or as a feature in the weekly veloute (creamy soup), adding unique layers of flavor.

Like the dinner menu, the expanded bar dining menu will change daily to reflect the new ingredients coming into the kitchen. Look for some staples, like the popular (and highly indulgent) burger and coq au vin, but with slight adjustments to keep them fresh and seasonal.

The spring 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, seasonal draft beers and interesting wines by the glass and bottle. A staff favorite? The Trans-Atlantic. With a floral complexity, the Trans-Atlantic combines the essence of lavender, Creme de Violette, lemon juice, Yellow Chartreuse and Hendricks gin to create a perfectly light and subtly sweet drink.

While we’re on the subject of drinks, Sommelier Mike Lykens will be showcasing wine through a series of wine and food tasting events this year. The first of which is a Wine Dinner on Wednesday, May 4, featuring the wines of Matteo Correggia from the Piedmont region of northwest Italy. Speaking on the selection of white and red wines will be Gioavnni Correggia. Price per guest is $125 (plus tax and tip).

Finally, the warmer weather is going to usher in the Tavern’s terrace dining service. Located behind the restaurant and overlooking the adjacent pastures, the full dinner menu will be available as you take in the landscape and maybe catch sight of some Double Brook animals in the distance! It’s the perfect place to reserve for Mother’s Day Brunch on Sunday, May 8. Brunch will be served form 10:30 a.m. to 2:30 p.m.

Reserve for the May 4 wine dinner or the May 8 brunch for Mother’s Day by calling 609-333-9200 or e-mail reservations@brickfarmgroup.com.

Enjoy dinner in the dining room, a meal al fresco on the terrace, a quick bite at the bar, or host a gathering in one of the 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 more information on private dining please call Mike Lykens at 609-333-9200 or e-mail mlykens@brickfarmgroup.com. For our 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. 609-333-9200. Hours: Bar: Tuesday to Sunday, 5 to 11 p.m. Restaurant: Tuesday to Sunday 5:30 to 9:30 p.m. Monday: Closed.

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