Tulips in bloom–time for a new spring menu at Earl’s Bucks County! Everything on the new spring menu reflects what Earl’s Bucks County is all about–chefs David Zuckerman and Chris Tavares have created new dishes from the finest and freshest local spring ingredients.
For starters, try the Portabella Fries with roasted garlic aioli or the Moroccan Risotto with green olives, apricots and tomato mint coulis. Another celebration of the season is included in the Caesar Two Ways with whole leaf red romaine & chopped hearts of Romaine topped with polenta croutons, Parmesan tuile and Caesar dressing.
Grilled Salmon with Minestrone Ragu, basil emulsion & cured olive tapenade
An award-winning wine list accompanies the spring-inspired large plates menu. Newest additions include Grilled Heritage Farms Chicken Paillard with tender fingerling potatoes, green & wax beans, peppadew puree and arugula butter; Grilled Tenderloin of Beef with Davidson’s Farms wild mushroom-Vidalia onion potato tart, Bull’s Blood Greens and Zindfandel-marrow butter or the Grilled N.Y. Steak with chili pommes frites, grilled tomato, avocado, red onion and lime creme fraiche.
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Ive never been to Earls…… YET! After reading about the fresh fruit and healthy options they offer for the kids brunches, I am very much looking forward to trying it! Everything sounds delicious and I am hoping Sunday comes fast so we can go and try it out!