The Whole Beast

Just another day at the tavern…

One of our goals when opening GHT was to support local farmers and buy only whole animals.  Buying whole animals ensures that we know the breed, the feed, the farmer, and the butcher, which really comes down to us getting the highest quality and most humane meat possible for you, our amazing customers!

We have been doing lamb and pig for  months now and we are finally ready to conquer beef as well.  So next time you come down to the cellar, don’t be alarmed if you see the Chef’s of GHT hovering over a cow!

Be sure to sign up for our Chef School: Butcher Series to learn how you can butcher a whole animal from home!

Bye Bye Corkage Fee

We were so lucky to be invited to The South Beach Wine & Food Festival this year.  We had a brilliant time, not only working our own event at The Whole Foods Grande Tasting Village but also helping our good friend Michael Symon out in the Burger Bash (where he was named people’s choice winner!)

We had a great time and our really pleased how well our raviliolini w/ chicken gizzards & house made frommage blanc were received. Hopefully we will be back next year!

Chef School Series: BUTCHER

Death Row Dinner Series

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Chocolate Hazelnut Tart Recipe


Chocolate Hazelnut Tart w/ Fleur de Sel & Pomegranate Coulis

Chocolate Hazelnut Tart

Begin by making your tart shell and blind baking it for about 25-30 min at 425* . Then cream the butter and sugars together at low speed until well incorporated. Add the eggs one at a time. Next add the flour and toasted chopped nuts. Fill cooled tart shell and bake for 15-20 at 375* until filling no longer ripples when moved.

After tart is cooled to room temp make your ganache topping and pour it onto the top of the filling without overflowing the sides. Let it cool in your refrigerator for at least 2 hours before cutting and serving. To serve cut and slice and top with Fleur de Sel and drizzle pomegranate coulis and seeds onto the side.

Tart Shell

31/2 Cups of all purpose flour shifted
1 tbs. sugar
1 Tbs.lemon zest
1/2 tsp. salt
3 sticks of butter
4 eggs
1 Tbs cold water

Place all ingredients into a food processor and processes until mixture looks like fine cornmeal. Whisk eggs and water together and with machine running pour into mixture just until the dough comes together. Remove dough from the machine and kneed until smooth. This dough may be divided to make 2 10″ tart shells. Wrap in plastic and let rest one hour in refrigerator.

Hazelnut filling

1/2 Cup plus 2 Tbs Light brown Sugar
1/2 Cup plus 2 Tbs. Muscavado Sugar ( dark brown sugar may be used)
1/2 Stick of butter
2 Tbs of flour sifted
2 cups of lightly toasted hazelnuts coarsely chopped

Chocolate Glacage

6 oz Heavy Cream
6 oz Good quality bittersweet chocolate
1/2 Stick butter, softened and divided

Heat the cream just to a boil in a small pan and pour over the chocolate and whisk until melted and smooth, add the butter and continue to whisk till smooth. Use immediately.

Pomegranate coulis

2 Cups of pomegranate seeds
1/2 cup of sugar
2 1/2 Tbs of water
3 tsp lemon juice
4 tsp Brandy

Puree fruit in a blender and pass through a sieve or chinois. Warm the puree in a sauce pan. Separately make a syrup of the sugar and water and boil to 240*. Mix into the fruit puree. Return to a boil, strain, mix in lemon and brandy. Cool.

Fleur De Sel

Vegetarian Valentine’s Tasting

New Menu Items!

Soft Egg Omelet w/ tarragon, chive, boudin noir, & frisee

Parmesan Egg Noodle w/red jalapeno & heirloom garlic

Yoga For Foodies Lunch

The Greenhouse Tavern & David Romanelli’s Yoga For Fooodies is now SOLD OUT.  Lucky for us David has decided to extend his Yoga for Foodies program to a Greenhouse Tavern lunch service.

We have 20 spots open for David Romanelli (who was featured in the New York Times) for February 18th, 2010 at 11am.

$45 for yoga class and three course meal (menu to come), not inclusive of tax and gratuity

Please call 216 443 0511 or reserve online

The Best Thing I Ever Ate

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