Spring is an exciting time of year for the kitchen. Fruits and vegetables begin to roll in daily from our farm and foraging partners, and the kitchen is full of the color and flavors we’ve waited for all winter.
The Brick Farm Tavern is embracing spring with our lunch, dinner, bar, and beverage menus, plus a small selection of events that celebrate our local farm and production partners.
Both the dining and bar menus have undergone a ‘spring cleaning’ to accommodate the new ingredients. Try the dry-aged Pekin duck breast with foraged broccolini, Beluga lentils, and creamed leeks or the tagliatelle with a cream ramp sauce and braised goat. The weekly soup and beef tartare will be changing flavor profiles and lunch will be featuring new items, including a steak salad with local greens and blue cheese dressing. Please see the full weekly menu on our website.
While you shouldn’t hesitate to order an old favorite, a reimagined spring cocktail lineup offers refreshing cocktails, such as the Farmer’s Sunset, the Rose Dreamin’, and the Ginger Snap Mule. And if you missed getting your crowler from Troon Brewing in our backyard, stave off FOMO by enjoying the latest Troon draught at the bar, Troon’s unofficial taproom. Also ask for cocktails made with the gin, rum and vodka of the resident distillery, Sourland Mountain Spirits. *Please note that many of the cocktails can be made non-alcoholic, or we are happy to customize a non-alcoholic beverage to your taste.
While we’re on the subject of drinks, our wine list has been updated to include new vintages in every price range, with a full array of varietals by the bottle and glass. Thursdays feature our Randall. What is a Randall? It is a device that filters individual 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. Check Instagram to see what’s on tap for the week.
Finally, we have a couple of special days lined up for the spring.
Sunday, May 13: Mother’s Day
Thursday, May 24: Meet the Maker Dinner featuring Beckmen Vineyards
Our Mother’s Day menu for Sunday, May 13, will be seasonal and delicious — make your reservations soon. Thursday, May 24, marks another dinner in our popular ‘Meet the Maker’ series. The wine makers of Beckmen Vinyards will be on hand to talk about their varietals and answer questions. To complement the wines, Chef Vassos will be preparing a multi-course menu (menu will be posted about a week before the event).
For more information on the Meet the Maker series please see our website under the tab ‘Upcoming Events’.
Reservations may be made by calling 609-333-9200 or e-mailing email@example.com.
And spring is a season of celebrations! Graduation parties, showers, business events, birthdays, anniversary parties and more have been hosted at the Tavern. For your next special occasion consider one of our three unique private dining spaces, or even a full restaurant buyout. Chef Vassos and our staff look forward to creating a memorable experience for you and your guests.
For information on private dining please e-mail our private dining coordinator, Hillary Miko, at firstname.lastname@example.org or call 609-333-9200, Wednesday to Sunday, 10 a.m. to 6 p.m.
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 through Sunday, 5 to 9:30 p.m. Friday through Sunday, 11:30 a.m. to 2 p.m. 609-333-9200. www.brickfarmtavern.com