[photo source: Village Green Restaurant]

Village Green, the seasonal restaurant in Ridgewood, has just updated their menu for the fall season. Village Green is a BYO, open 7 days with 50 seats and run by chef and owner Kevin Portscher.

Chef Porscher and his small team (the kitchen only has a staff of 3) rapidly overhaul the menu every 3 months using the flavor, smells and sights with the season. Much of the food is sourced from farmer’s markets in Northern NJ and as far as into the Hudson Valley (NY).

Menus
Fall Dinner
Fall Dinner Tasting
Fall Dessert
Fall Lunch Tasting

The menu features both a la carte and tasting menus for lunch and dinner. The five course dinner tasting menu always features items from the a la carte choices, giving diners the ability to explore the different season’s food. For this autumn season, Chef Porscher has added a garden vegetable terrine, which is made with whatever produce he finds in his weekly farmer’s market adventures (recently with Hungarian peppers, zucchini, squash, and Japanese eggplant layered with an herbed goat cheese, served with jersey tomato coulis). Another item is an apple cider tart, made with cider from Ochs Orchard and Farm in Warwick, NY served with a Maple Whipped Cream and local apple chutney.

Garden Vegetable Terrine with herbed goat cheese sweety drop peppers and Jersey tomato coulis [photo source: Village Green Restaurant]

Apple Cider Tart with local apple chutney, maple whipped cream and baked apple chip [photo source: Village Green Restaurant]

Village Green Restaurant 36 Prospect Street, Ridgewood, NJ Website