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Second Home Kitchen + Bar’s Spring Menu

Seasonal dishes you'll want to try

Second Home Patio

In late May, Executive Chef David Anderson of Second Home Kitchen + Bar {150 Clayton Lane, Denver; 303.253.3000} shook up the menu with a number of new seasonal dishes highlighting local ingredients. If you’ve been to this chic Cherry Creek spot with a dining space that feels like a warm rustic lodge and a patio that feels like it belongs to your stylish friends, you know that this is par for the course here. It’s no surprise considering Chef Anderson comes from Portland, a city notorious for hyper-local and responsible sourcing. When Anderson started at Second Home eight months ago, he began to build more relationships with local producers by visiting farmers’ markets.

“You get spoiled in the Willamette Valley,” Anderson says. “I’m trying to carry that culture over.” He does that through Producer Spotlights, a program he started last winter to showcase particular local producers through a week’s worth of dishes featuring their products. He shined light on Tender Belly, and on Broken Shovels–not just their goat cheese, but lesser known products like their fig chèvre and yogurt. This summer, he’s rolling out the Fresh Catch program, wherein he’s able to source fish within 24 hours of being caught.

Here’s a look at a few of Chef Anderson’s new seasonal dishes, many of which use ingredients from local farms like Anderson Beef, White Mountain Farm, and Broken Shovels.

Kale Salad

Kale Salad: Thinly sliced kale with apples, Marcona almonds, and Jumpin’ Good goat feta in a moscatel vinaigrette with a saba drizzle. This is the kind of salad that never gets soggy thanks to study ingredients and a light dressing. Sweetness from the apples, acidity, and creaminess from the goat cheese all marry together beautifully. This salad converted Senior Restaurant Manager Brandon Wilson into a kale lover, and is one of his favorite things to order off the menu.

Baby Lettuces Salad

Baby Lettuces Salad: Mixed lettuce with grilled asparagus, roasted grapes, Broken Shovels goat cheese, pistachios, and a fig-goat cheese dressing. Fantastic textural contrast from the crunchy asparagus spears, crisp lettuce, and pistachios accented by the bursting fruit flavor of the grapes.

Crispy Squash Blossoms: The sweetheart of the farmers’ market, squash blossoms are beautiful, tasty, and floral. Second Home serves them with Haystack Mountain green chile Jack cheese and a shoestring zucchini salad. Mint adds a vibrant accent.

Falafel Sandwich

Falafel Sandwich: A classic falafel mix with a salad of watercress, heirloom cherry tomatoes, cucumber, and dill yogurt with Aleppo pepper on housemade flatbread from the wood oven. Strong flavors–bitter greens, cumin-forward falafel, heat–that all work very well together.

BBQ Chicken Sandwich

Barbecue Chicken Sandwich: Perhaps our favorite item on the new menu, this saucy number features pulled chicken in Carolina Gold barbecue sauce with purple cabbage-purple onion-carrot slaw on buttered and toasted Texas toast, garnished with a fried pickle. The chicken is smoked in Second Home’s smoker–which is used to make a weekly brisket, too–and it’s tender, vinegary, and mustardy–a real must-try item.

Spring Pizza: The pies here get the wood oven treatment, so the crust is thin, toothsome, and delightfully smoky. This seasonal variety features grilled asparagus, baby red potatoes, pesto, oven-dried tomatoes, arugula, and mushrooms. It’s great for lunch and dinner alike.

Spring Duck Cassoulet: If it’s a full-on spring feast you’re after, this entrée is perfect for dinner. It features seared duck breast and confit, white beans, heirloom cherry tomatoes, and soffritto, all topped with toasted breadcrumbs.

Looking for a springy cocktail to match? The new bar program rolled out on June 1 and features cocktails like the mezcal-based Golden Sombrero and the (Red) Rose–Belvedere, Lillet Blanc, rosé, and Pinot Noir. Proceeds from the (Red) Rose go to benefit the Red Campaign for AIDS awareness. Second Home also stocks classics like the La Paloma and a Mule, as well as mocktails if you’re looking to sip something refreshing sans the buzz.

Second Home

By Maya Silver | Editor