Veal Meatloaf

This dish was one of the dishes from my summer menu.
Oake Knoll Ayrshires Veal Meatloaf
Cheesy Polenta, Sous Vide Farm Egg, Sweet Corn Succotash

Beet & Apple Salad

I have been bringing in whole pigs from a farm called Brambly Farms. The farmers, Ted & Sandra raise some of the most beautiful animals I have seen, mostly all heritage breeds.They really care about what they do and it shows. A smiling pig is always a good tasting pig. I have been utilizing the belly for bacon. Here is one of the dishes we incorporated the bacon into.

Roasted Beets, Apples, House Cured Bacon, Buttermilk Ranch, Arugula.

Picture taken by Tiffany Smith

Island Creek Oyster

Living in New England I am fortunate enough to have these tasty little gems in my back yard. Island Creek Oysters are one of my favorite oysters. They are a tad bit briny and buttery. Island Creek Oyster / Bloody Mary Gelee / Fennel Pollen

Ricotta Stuffed Squash Blossoms

While growing up I was a vegetarian for 10 years. Why? I don't remember. I guess it's because I have always been a bit crunchy. I know a lot of chefs get annoyed when a vegetarian comes into dine. For myself, I look at it as a challenge. How do I create something that is going to excite and taste amazing without meat? I just put this dish on the new summer menu, and it is turning out to be one of the best sellers. Ricotta stuffed squash blossom / House made spaghetti / Slow roasted tomatoes / Fennel and pollen.

Cilantro Blossoms

These cilantro blossoms are from the roof top garden. They have great flavor. They taste of cilantro with a hint of sweetness from the nectar. We let some of the plants go to seed. The fresh coriander seeds are also pretty amazing. Things always seem better when grown yourself.

Early Summer Menu

Soup & Salads

Green Bean Salad
Benton’s country ham, greens, green goddess dressing

Spinach salad
Baffoni’s fried egg, house cured bacon, radish, Westfied Farm Capri chevre, red wine vinaigrette

Heirloom Tomato & Cucumber Gazpacho
Mozzarella, smoked balsamic

Small Plates

Native RI Popcorn
Duck Fat & lemon thyme

Warm Marinated Picholine Olives

Island Creek Oysters
bloody marry gelee, fennel pollen

Hill Farm Pork Meatballs
Sofrito ,Wisconsin Parm

Truffle Mac & Cheese
smoked crumb crust

Blue hill Bay Mussels
swiss chard, grain mustard, charred lemon, Arbiquino oil

Wild Mushroom Flatbread
caramelized onion, ricotta, arugula, lemon thyme dressing

Point Judith calamari
kalamata olives, Basque pepper, herbs, romesco sauce

Entrees

Half Roasted Organic Chicken
carrots ,whipped potato, jus

Oake Knoll Ayshires Veal Meatloaf
Cheesy polenta, poached farm egg, succotash

Northeast Family Farms Crispy Pork belly
warm black chickpea salad, preserved lemon, flavors of hummus

Wild Striped Bass
Summer vegetable hash, tomato, dill oil, Benton’s country ham froth

Painted Hills Sirloin
crispy potato pave, green beans, glazed shallots

Ricotta Stuffed Squash Blossoms
House made spaghetti, slow roasted tomatoes, fennel & pollen

Braised Pel freez Rabbit
Semolina gnocchi, bright lights chard, shaved radish, hints of citrus, nasturtium

Jasper Hill Winnemere

This is a new cheese featured on my cheese board. It is a complex cheese. It is an old world, raw milk, washed rind cheese from Jasper Hill Farm. It is wrapped in spruce wood and washed in a lambic beer. The spruce gives this cheese a woodsy flavor. Jasper Hill makes some of my favorite cheeses. I always have at least one or two of their cheeses on my board.