Inspired by his Irish heritage, Chef Patrick Feury has put a decidedly modern spin on some traditional Irish dishes to be featured on his St. Patrick’s Day menu at his usually Asian inspired Nectar Restaurant in Berwyn. The a la carte menu will be available from Friday, March 11th through Thursday, March 17th, in addition to the restaurant’s regular fare.
From its 18’ soaring silk screen Buddha tapestry to its hopping urban chic bar, one step inside the David Rockwell designed restaurant and you’ll feel more like you’re dining in Manhattan than on Philadelphia’s Main Line. Chef Feury’s menu is created from sustainable seafood, farm raised meats and fresh ingredients, all locally grown.
North Atlantic Fish Stew, Clams, Mussels, Haddock, Scallop with Soda Bread
Steamed Mussels, Fists of Feury, Thyme, Garlic
Chilled Atlantic Sea Food
Twinning’s Irish Breakfast Tea Smoked, Organic Irish Salmon, Pickled Herring, Smoked Mackerel, Pickled Cucumber Salad,
Roasted Quail, Cabbage Stuffed Foie Gras, Bacon Stewed Leeks
Corned Goose, Brazed Root Vegetables, Fresh Baked Potato Bread
Roasted Twinning’s Irish Breakfast Tea Smoked Organic Irish Salmon, Puree Parsnips, Caramelized Sprouts
Organic Jamison Farm Lamb Shank, Rose Mary Carrots, Wiped Potatoes, Limerick Farm House Butter
Wolf Neck Natural Beef Rib Eye, Scott Irish Pudding, Spinach Gratin
Pecan Bread Pudding, Jamison Carmel Ice Cream