8:30pm
Trivia night this Thursday, with Charlie Edwards steady at the helm. This time you'll be playing in support of the GCC Foundation, helping support building a stronger local community college. $5 to play, and the winning team gets a $30 gift certificate to the Tavern - all proceeds go to the GCC Foundation. Come with a team or by yourself - it's free popcorn and discounts on pizza & beer to feed your mind and body. Hope to see you in the back room @ 8:30 - for good fun for a good cause!
6:30pm
Our last tasting dinner was an inspired and playful journey through the late summer harvest, an all-vegetable menu showcasing the local bounty from root to fruit in creative and fun preparations. This time around, we're turning that on it's head... or tail? Either way, we're going whole hog – a locally raised, heritage breed American Guinea hog, to be exact – offering a fantastic seven-course "Nose to Tail" tasting dinner that makes imaginative and delightful use of the whole animal.
Menu
Ramen noodle bowl
House-made alkaline noodles in a roasted pork consommé with pickled Misato Rose radish, braised pork shoulder, 64° egg, turnip greens kimchee
Arugula salad with pork loin roulade
Local arugula tossed with a sherry vinegar and raisin dressing, pickled green apples, and pork loin rolled with pâté de campagne
Bread plate
House-made baguette served with trotter rillettes, liver pate, mustard and pickled red onions
Head and kidney pudding
A modern look at a traditional English dish – slow-cooked, poached with red wine and vegetables in a suet pastry, topped with sorrel microgreens
Smoked pork shoulder
Smoked pork shoulder shredded and braised in red wine with local vegetables, served with roasted brussels sprouts stuffed with poached apples
Trussed pork belly and ham
Pork belly and ham rolled together and slow-roasted, served with gilfeather turnip purée, caramelized onion sauce
Coffee and ice cream
House-made beignets served with house gelato and espresso
(Decaf available upon request in advance - please specify when making reservation.)
Seven Courses / $56 per person (not incl. tax and gratuity)
Optional wine pairing will be available
Reservations are required - call 413-863-9006 or thegilltavern@gmail.com