Peonies Gnocchi primavera with a farm egg Braising halibut Soft blue crabs Kitchen mise en place An end of service
Meadow Creek “Appalachian” cheese is back. With foraged spring greens, Asian pear and hot buttered almonds
I’ve had a few questions and comments about this being our website. Yes, this is our new site. If you click on the “About” link on the page, it will…
Valentine’s weekend. We hosted 210 guests for dinner. Three cooks. Three servers. Three dish bussers. Readying for brunch tomorrow. Come see us!
We’ll also run our regular menu through Saturday with this special dinner for two.
Still here! So last year, we were a bit lax in keeping this weblog updated and current. Sorry for that. Now we would just like to let everyone who subscribes…
Chicken of the Woods, a hardwood fall mushroom/fungus that is foraged. This batch was given by my friends at Soulstice Farm in Bedford. Served over cheddar scallion grits after being…
These little beauties will become a very special dish this weekend. A wild mushroom that “tastes like chicken.”
Menus entice with words to sell, to comfort or encourage guests to order certain menu items. We always want to be conscientious and honest in our descriptions of our food.…
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