New Summer Additions to Vernick’s Menu

Grilled Olive Oil Cake with Peaches and Olive Oil Ice Cream at Vernick Food and Drink.

Though the staples on Vernick‘s menu are never to be overlooked (here’s dreaming of you, crispy potatoes & shishito peppers), the new seasonal additions are worth a meal (or two, or three) all on their own.

New to the dinner menu at Vernick:

Raw

Hiramasa with preserved tomato vinaigrette, edible flowers, jicama, jalapeño $17

Large Plates

Lamb rack & belly with carrot harissa, oregano, yogurt $33

Pork Milanese with roasted red pepper sauce, strawberry & arugula salad $30

Halibut with maitake mushrooms, corn, shrimp & lemongrass broth $32

Dessert

Grilled olive oil cake with peaches and olive oil ice cream $9

Blueberry pie with lemon verbena ice cream $12

New to the beverage menu is an “in season” cocktail section that will rotate as the summer progresses. Last week’s menu featured the Sorachi ace ($8), a farmhouse style ale from Brooklyn Brewery. Coming up is a cocktail with amontillado sherry, amaro montenegro, lemon verbena, and citrus, served tall, which sounds, if nothing else, very refreshing.

Vernick will also be rotating through 19 different rosés in house with highlights from Bandol, Langunilla, the Canary Islands, and Wilammette Valley.

Now the bad news: Vernick is closed for the week until July 7th. But on the upside, that gives you just enough time to plan your next visit.

Vernick Food and Drink [f8b8z]