21 March 2011
• New Spring Menu, New Garden, New Weekly Specials •
Fat Hen is pleased to announce the launch if its new Spring Menu for both dinner and Sunday brunch along with new weekly specials and an expanded farm and garden. Fat Hen's is committed to the freshest possible local ingredients and expert preparations in a relaxed atmosphere.
New Spring Menu
New items from Fat Hen's spring menu include braised lamb shank over white bean ragout, roasted local root vegetables, corn, smoked fig compote; seared sea scallops with a crowder pea ragout, corn, bacon, roasted tomatoes, arugula and a beurre blanc sauce; and steak tartare with raw N.Y. strip, dijon, anchovy, shallots, capers, toast points and a quail egg. The new brunch menu will feature a fried green tomato BLT with a horseradish aioli on potato caraway bread
Fat Hen Farm and Garden
This Spring, Fat Hen is expanding its farm and garden to include fresh herbs and micro-greens grown at the restaurant as well as fresh vegetables from the Fat Hen Garden at the Making Butterflies Montessori School. In addition to ingredients from its own farm and garden, Fat Hen will showcase the freshest meats, produce and dairy from its neighbors in the Johns Island farming community.
New Weekly Spring Specials
Throughout the Spring Fat Hen will be featuring special $20 per-bottle wine list during dinner on Sundays and Mondays. Every Tuesday, Fat Hen will feature a new three-course prix fixe menu showcasing the latest from the kitchen and the garden. Weekly specials are available via the Fat Hen website at www.thefathen.com or via its email distribution list.