Smashed Cucumber Salad($10) and Shadows & Fog cocktail
Smashed Cucumber Salad: Hand smashed cucumbers in a black garlic-mirin vinaigrette, with lime pickled ginger, toasted sesame seeds, and fried shallots. Garnished with fresh herbs from Black Branch Farm.
Shadows & Fog: Nàdar dry gin—with peas and lemongrass in the botanical profile—plus savory vermouth blanc and celery bitters... shaken with fresh lemon and snap-peas. Finished with nigori sakè, crème-de-violette, and dill dust.
Chef Brittney Pereda of Pine Grove Hall has created a “refreshing flavor bomb for the summertime” with a burst of umami flavors that keep you wanting more. She smashes the cucumbers to create a more juicy and flavorful bite and tosses them with an asian inspired vinaigrette.
The porch at Pine Grove is a summertime haven and provides the perfect ambiance to enjoy fork fulls of this shareable salad. Pereda suggests pairing this dish with bartender Sc’Eric Horner’s craft cocktail, Shadows & Fog, or a light beer.
At the bar, Horner tells us about his Expressionist cinema-inspired drink and how it plays with light and dark and shadows. He shows us the very pretty bottle of Nàdar gin he uses to make this cocktail and explains that it is the world’s first climate positive gin, made from fermented peas.
Touring bands will be performing all through the summer at this state of the art music venue. Chef Brittney is excited for the summer time menu changes featuring summer vegetables from local farms — and the pizzas brought over from sister restaurant Flour and Stone.
