It’s Diving Horse Season, and They’ve Got a New Menu
The Avalon BYO is focusing on New Jersey and Pennsylvania ingredients this summer.
Spanish Iberico ham
If you haven’t made your first shore trip yet, here’s a great reason to get down there: The Diving Horse in Avalon has given their menu a refresh for the 2018 shore season.
Executive chef Steve Eckerd — who also runs things at Philly’s Pub & Kitchen — and chef de cuisine Melissa McGrath have revamped the New American BYO’s menu for the new season, focusing heavily on seasonal ingredients sources from Pennsylvania and New Jersey farms as well as fresh-caught seafood. By nature, selections will change as new ingredients come into season.
Right now in late spring, that means dishes like steamed Chesapeake clams with spring garlic and tomato broth, Cape May Point scallops with English peas, wild mushrooms and cipollini onion, soft-shell crabs with chili-marinated savoy cabbage, and a heritage breed Duroc pork chop with grilled asparagus, grits from Castle Valley Mill in Doylestown, and roasted blackberries.
Check out the Diving Horse’s new menu here.
