The long delayed reopening of the Mainland Inn in Harleysville is set for this evening. The restaurant will source much of its bounty from the neighboring Quarry Hill Farm and other local farms. Chef Ezra Duker is in the kitchen. The Philadelphia native has worked at Morimoto Napa, The French Laundry and the Orrery, in London.
The menu is broken down into a section of “Relishes,” small dishes with an emphasis on fermentation and pickling, soup, hot and cold appetizers and entrees that include an interpretation of cottage pie with grilled ribeye, monkfish cassoulet with a shellfish boudin, heirloom beans and tarragon. Large-format, whole-animal preparation are featured in the “Roast” section of the menu.
The beverage program will include biodynamic wines, organic beers and artisan spirits.
Mainland Inn was originally built in the 1700s and has undergone an extensive renovation. The restaurant includes three dining areas with seating for 100 and a downstairs bar with seating for an additional 40. An outdoor patio will offer additional seating in warmer months.
Mainland Inn [Foobooz]