- duck foie gras
pan-seared duck foie gras, caramelized winter squash, crispy raisin brioche, cocoa-cayenne-brown butter powder, maple syrup and balsamic vinegar.
autumn vegetables
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- watermelon radishes & turnips
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- autumn vegetable salad
warm local autumn vegetable salad… turnips, parsnips, sunchokes, butternuts, leeks, radishes, arugula, homemade pancetta, sherry vinaigrette, manchego crostini.
stuffed pork loin
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- stuffed, tied, roasted and sliced
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- the finished dish
polyface farms pork loin, stuffed with andouille sausage, kale and turnip greens. roasted sweet potatoes, grilled corn bread, maker’s mark jus.
cheese
cheese service
quite possibly my favorite way to finish a good meal. campo de mantalban, point reyes blue, brie de meaux, gres des vosges, caromont old green mountain chevre, pears, figs, membrillo, lavender honey, peach preserves, grapes.
that’s a good sign…
mustard-herb crusted rack of lamb, white bean puree, fennel confit, creamy orzo, feta cheese, black olive. i think he liked it…
meat and potatoes
mmmm, beef.
it might not be the most exciting cut, but our customers love what we do with it. this is my favorite beef dish in quite a while… beef tenderloin, crispy fried fingerling potatoes tossed in horseradish-garlic butter, butter-roasted cauliflower, cauliflower puree, chanterelle & lobster mushrooms, sweet onion puree, cabernet sauce. good job mikey.
the ghost pepper
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- 1,000,000 scoville units
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- we ate 2 slices each, not much really…
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- bold, or just plain dumb?
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- even our resident chile head suffered
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- i thought mikey might pass out
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- dumb, definately dumb…
phil armstrong of harvest thyme brings us bags of chile peppers, and this year we received a new pepper even for him. apparently a friend visiting from india brought him one of these peppers, he saved the seeds and planted them this year. despite a cooler and wetter than normal growing season, this pepper is dangerously hot. we cooks pride ourselves on the amounts of pain and discomfort we are willing to withstand, so of course we dove right in after dinner service friday night. when it was time for cleaning and beers, we got out one of these chiles that have apparently been rated at up to 1 million scoville units, thats right, 4 times hotter than a habanero! if a picture is worth a thousand words, then this blog post should be worth 1,000,000…
it’s almost over…
crabcake
crab season that is.
maryland style jumbo lump crabcake, fried green tomatoes, orzo pasta, tomato vinaigrette, yellow pepper oil. mmmm, so good!
“the best grilled cheese”
mmmmm, grilled cheese!
so maybe calling it “the best”, is lacking objectivity, but seriously… anyone who has dined here knows how good our breads are. homemade ciabatta, parmigiano-reggiano, brie,& manchego, sauteed in clarified butter, on top of tomato jam, and a fricassee of lobster and chanterelle mushrooms, man, this is some good eats!
food is therapeutic
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- family fun
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- spot fillets, and yes they are a pain to clean when they are this small!
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- sand shark catch and release
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- garner’s farm squash and okra
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- babybabybaby field peas
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- cornmeal fried okra
a week at the beach to recharge our batteries, son and his best buddy in tow, has taken us fishing, farm stand shopping, museum going, eating in, eating out, body surfing and the like… the restaurant is in the capable hands of our staff, i bet you never knew we left!
we are enjoying many of the things the southeast coast has to offer: sausage biscuits, sunsets, streak o’ lean, swimming, stewed tomatoes, spot, and all things not beginning with “s” as well. my personal highlight so far is being schooled by a latina woman at garner’s farm stand in reference to hot peppers. i asked to taste a few to be sure they were hot, and was told to help myself. after trying a couple and claiming that they were in fact not really hot, the woman told me to look for the peppers that werent so shiny and pretty, but had a slightly dishelved appearance. i tried one she chose for me, and sure enough she was right, much to the amusement of the proprietors, customers and my family. my mouth was most certainly ablaze, lesson learned. see y’all next week!
