A dish originally planned for the opening menu at Eiderdown (983 Goss Ave.) is at last featured.
One of the restaurant’s signature dishes, the spaetzle, changes with each season. For the summer, it’s now served with ratatouille, basil, almonds and goat cheese.
“We originally wanted to do ratatouille spaetzel,” says chef Brian Morgan, “but we opened in the fall, so we couldn’t.”
The ratatouille isn’t the same version as can be seen in the film of the same name (though Morgan says Eiderdown served that last year with a rabbit dish). “The one from the movie, the layered one at the end … I think is from the French Laundry. This one is chopped up … little tiny squares of eggplant, zucchini and squash cooked down for hours.”
Morgan says the new menu is the result of working collectively with the other cooks in the kitchen.
Among the new items is steak and eggs — beef carpaccio with quail eggs, radish, house-made dill pickles, Toscana cheese and basil. “It’s a classic,” says Morgan. “I’ve always wanted to try it, and it’s doing pretty well.”
The POP Star, another new dish, features mutton with squash, zucchini and corn coulis on a puff pastry. “Chipped beef on toast was the idea behind it, but we fancied it up,” says Morgan.
Morgan’s favorite new dish is Skip the Greenbrier, with Duncan Farms roasted rabbit leg and roulade with roasted carrots, plums and thyme risotto.
The Chef’s Tasting remains on the menu — a four-course tasting menu available Tuesday through Thursday for $30 ($42 paired with beers, $45 paired with wines).
More information: (502) 290-2390 or www.eiderdowngermantown.com
