Welcome to our newest dinner menu filled with rich, soul-satisfying dishes. Food ready to nourish your body and to starve off any cold the weather should bring.
Our Rustic Autumn Salad is a perfect starter with fresh spinach from Mitch at Crisp Country Acres in Holland. Roasted beets add an earthy flavor that is complemented by creamy French feta, pickled red onions, and cider mustard vinaigrette.
New to our Small Plates is Chicken Confit. Carlson’s Farm’s pasture raised chicken is slow cooked (6 hours) in fat yielding delicious fall off the bone meat. It is served on top of the freshest and best tasting polenta, from Anson Mills in South Carolina. Roasted butternut squash purée is folded in and topped with a little acidic pickled …
We brought back Grilled Cauliflower Steak, a favorite, served with smoked paprika aioli and encourage you to try the new Root Vegetable Gratin, rich with cream and cheese.
The Large Plate addition, back by popular demand, is Grilled Cider Pork Chop. From Young Earth Farm, the chop is cider brined, grilled and served with roasted heirloom carrots, whole grain mustard caraway spätzle, a German classic soft egg dumpling noodle that is poached then browned in butter.
Pasta #247 – Birdsong Farm, in Bangor, provided us with wonderful shiitake mushrooms that are sautéed with sweet parsnips, fresh spinach, smoked bacon, then tossed with a little white wine butter and spaghetti. A fried egg on top brings the dish together.
Lastly, but certainly not least, our Fresh Catch is Pan Seared Mahi Mahi. It is served over carrot miso purée with steamed Swiss chard and candy-striped pickled beets. Not only does it taste so good, it is beautiful to look at! – Julie