We had a [rare] night out without the kids and went to Little Hen in Apex, North Carolina, a local farm-to-table restaurant serving fresh, seasonal, locally-sourced cuisine. It was amazing.
We started off with the grilled romaine salad, which included green beans, parmesan cheese, rustic croutons, and a charred tomato vinaigrette. 👌
The beer braised pork and mozzarella crostino was the perfect appetizer. Beer- and ginger-braised pork, mozzarella cheese, sliced tomato, and arugula topped the grilled homemade bread for a surprisingly delightful combination. It was melt-in-your-mouth delicious.
Much to our dismay, the table next to us ordered the same appetizer but requested “no bread” because “those ingredients don’t go together.” Trust us: they most definitely did.
Next up was the main course: the ribeye steak and scallops big board, which consisted of grilled ribeye steak, seared scallops (straight from Beaufort, North Carolina), wild ramp romesco, spring onion and broccolini, guajillo cannelloni beans and bacon, olive oil crushed fingerling potatoes, and cilantro. This was a generous portion intended for two people to share.
One regret was forgetting to take photos of the desserts. We had the caramel cheesecake (with toasted coconut, caramel, chocolate sauce) and buttermilk cake (topped with mascarpone-strawberry cream, fresh strawberries, sesame brittle). It was the perfect ending to an amazing meal.
Everything at Little Hen comes from local farms, so the menu is always changing. A good reason to go back again very soon!