After the Turkey

Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50


Mains
Salmon Cakes with fresh local green salad 16.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Spicy Slow Roasted Pork with local chiles, peppers & onions served with Coconut Sweet Potatoes, Crisp Slaw & corn tortillas 16.00
Mac N’ Cheese, blue, mozz & white cheddar with Salad of Local Greens 14.00
Seafood Chowder with Rockfish and Local Mussels freshly plucked from the icy shores of Buck Bay and served with a homemade Bialy. 16.00

Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Baked Pasta Putanesca 4.00


Mains
Chicken Curry on a bed of Fresh Spinach & Side o' Brown Rice 14.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Salmon Cakes served with Salad of Local Greens 16.00
Slow Roasted Pork with Coconut Sweet Potatoes and Greens 15.00
Baked Pasta Putanesca with Salad of Local Greens 14.00

Happy Long Weekend - Dinner Menu

Starts/Sides
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Veggie Sauté 6.50
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50
Coconut Mashed Sweet Potatoes 4.50

MAINS
Prosciutto wrapped Chicken Breast with Polenta Cake & Braised Local Greens 15.00
Roasted Pork with Mashed Coconut Sweet Potatoes and Spicy Black Beans 16.00
Blackened Salmon served with Herbed Potato Cake & Braised Local Greens 16.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on Corn Tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Mac N’ Cheese, a blend of White Cheddar, Mozzarella and Blue Cheeses
Served with Salad 14.00

End of October

Saturday is our unofficial 1st Anniversary!
Tuesday is our Official 1st Anniversary!
Please join us for treats and frivolity

Sides / Starts

Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50

Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50

Mixed Local Greens with Dates & Chevre 7.00


Mains

Chicken Putanesca - pan seared breast on a bed of papardelle & sauce 15.00

Roasted Pork with Farro & Wild Rice stuffed Local Winter Squash 16.00

Pan Seared Rockfish with Caper & Golden Raisin Salsa & Confetti Cous Cous 15.00

Korean BBQ Beef Tacos with Jicama Citrus Slaw on corn tortillas 14.00

Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00

Local Winter Squash filled with Farro & Wild Rice Pilaf 14.00

Starts / Sides
Local Greens with Dates and Chevre 7.00
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Fried Polenta Cake 4.00
Veggie Saute 5.50


Mains
Three Korean Beef Barbeque Tacos with with Citrus Jicama Slaw 14.00
Chicken & Shitake/Chantrelle & Artichoke Shepherd’s Pie
with Small Salad 16.00
Lamb Burger with Roasted Pepper Aioli, Arugula & Tomato on Bialy
with Small Salad 16.00
Pan Seared Rockfish with Cous cous Salad & Caper,Raisin Chow Chow 15.00
Roasted Pork with Sweet Potato Mash & Black Bean Salsa 15.00



*(Crab) Black Board Specials*

Monday's Special: Blackened Rockfish with local pepper slaw on homemade Bialy. We tested it this morning...yum. Soups will be Mushroom, Lamb Stew and a Spicy Black Bean.

October 14th - 16th Dinner

Tonight we'll be pan searing Rockfish with Shitakes and laying it on some sweet & sour apples; not too sweet, not too sour. This will be escorted by roasted potatoes. (you can plan on a Rockfish Po'Boy hitting the special board for lunch soon)

Our Lamb Shanks will be subjected to a vigorous rubbing of Middle Eastern Spices and a slow (endless really) roast, served up with a yummy potato cake and veg. (the latkes will show up later in the season with Brisket)

Chicken Thighs are pan seared with our Balsamic Shallots and wed to Israeli Couscous mixed with veggie confetti. Sigh...

The Roasted Pork contender is wearing a Roasted Artichoke Compote and coming out strong with a polenta cake.

Vance is treating us to another Mac n' Cheese with Fusilli. It's a nice marriage of blue, white cheddar and mozzarella cheeses. And we'll have the mini mac available for those not ready for the larger commitment.

As always, we'll have some fun sides and salads and our Sarada Salad will be on the menu as well as the Beet and Black Bean Burger.

In loosely related news (like a second cousin): Starting next week we will be having Trivia Happy Hour every Wednesday from 4:30 to 6:30. Plenty of Prizes, Cheap Drinks and Brain Candy. Fun for the whole family!