Menus
-
Three spice-crusted fish tacos in soft corn tortillas with shredded cabbage slaw, our vibrant salsa verde and smoky, spicy chipotle mayo. The fish melts in your mouth, the salsa is zingy, and the earthy flavor of the tortilla brings it all together. Served with fries or vinaigrette dressed greens.
-
Watermelon is an inspired companion to grilled chicken, and also terrific with briny foods like dry-cured black olives and feta cheese. Here chunks of ripe watermelon, cucumber, and local tomato are tossed with a lime-honey vinaigrette, piled onto a bed of spinach-y slaw, then strewn with the chopped olives and crumbled feta. Topped with just-grilled chicken, fresh herbs and a handful of pea shoots, this unusual and delicious salad is summer on a plate.
-
Sliced, coated in breadcrumbs and fried to golden brown, green tomatoes soften and sweeten with cooking and become a special treat. Here they are teamed with smoky Nueske’s bacon, a slathering of whipped goat cheese, lettuce and caper mayo to make a great summer sandwich. Served with fries or vinaigrette-dressed greens.
-
Tuna Nicoise (pronounced Nee-swahz) is the classic salad from Marseilles on the southern coast of France. Here we put the same elements into a height-of-summer sandwich. Superior-quality canned tuna mixed with olives, capers, olive oil and a dab of mayonnaise is layered on grilled bread with slices of hard-boiled egg, homegrown tomato and house-pickled green beans. A staff favorite, it’s a fresh, meaty, briny tuna sandwich bursting with flavor. Served with fries or vinaigrette-dressed greens.
-
with cornbread
-
Italians batter and fry thin slices of lemon, peel and all, and they are so delicious! Hot and crispy, they make a chicken sandwich sing, Toasted baguette is spread with homemade mayonnaise mixed with our special olive spread, then filled with grilled chicken, roasted tomatoes and the freshly-fried lemon slices. Served with fries or vinaigrette-dressed greens.
-
with cornbread
-
with horseradish, pecans and crumbled goat cheese
-
A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, lettuce and juicy, marinated roma tomato slices. This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-aise for the butter and mayo.
-
A quarter pound of thinly sliced New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.
-
New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
-
A thick salmon fillet is dusted with a summery bbq-style rub of smoked paprika, brown sugar, salt and ground chile, seared on the griddle, then drizzled with yogurt sauce and piled with local cherry tomatoes and herb leaves dressed with a splash of vinegar and olive oil. Served with sauteed broccolini and Dave’s delicious corn pudding.
-
Our biggest selling chicken preparation. I learned this recipe from a Cuban cook when I spent a season cooking in Key West. I felt like I had found my food soulmate. Allspice gives this roast chicken its signature Jamaican flavor, with fresh herbs, garlic and fresh-squeezed lime and orange juices coming in for the punch. The burnished chicken emerges from the oven crisp and heady with the smell of citrus and spices, and the juices are to die for. Served with coconut rice, grilled bananas and fresh vegetables.
-
Boneless, skin-on chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.
-
A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.
-
Fresh corn tortillas are torn into strips and softened in a hot skillet with shiitake mushrooms, local summer squash and roasted corn. Ladled with a flavorful tomato sauce that just borders on spicy, the skillet is showered with grated cheese, the lid is clamped down tight and the ingredients meld together into an enchilada-like dish of rustic, earthy flavors. Finished with a drizzle of rich, dark-roasted guajillo chile sauce, this is Mexican-style soul food. Served with a mound of vinaigrette slaw as a crunchy counterpoint.
-
We cut our strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.
-
Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.
-
It’s back, and better than ever. Slices of pork tenderloin are gently pounded into cutlets, salt and peppered, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. In Texas, jezebel is peach jam spiked with horseradish and mustard. They pour it over a block of cream cheese and serve it with crackers. Here we add a glug of heavy cream to our homemade fresh peach jezebel, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.
-
Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions, and chopped green tomato that goes with every fried thing in the world.
-
A thick fillet with a crunchy crumb top pairs perfectly with a flavorful French butter sauce, which we bend Asian by spiking it with ginger and a few drops of Japanese rice vinegar. Garnished with pea pods and served atop fragrant fried rice tossed in a skillet with shiitake mushrooms, spinach and broccolini.
-
Dave’s signature steak butter made with his homemade Worcestershire sauce is the perfect compliment for lean and tender beef tenderloin. The meat is grilled, rested, and when plated, spatched with a big pat of the softened butter. Served with crispy Yukon Gold potatoes and sauteed broccolini.
-
Plums are juuussst coming into season, and this simple tart shows the fruit off beautifully. Garnished with a drizzle of crème Anglaise, a squirt of dried plum gastrique and a dollop of whipped cream, this dessert brings late summer into focus.
-
Chunks of peaches are packed into a crock with butter, cinnamon and a smidge of lemon juice, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream and a sprinkle of pecan praline
-
This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. You realize blueberries and limes have more than a passing affinity once you taste them together. This sauce is the lightest, brightest fruit sauce ever. Treat yourself.
-
Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut
-
Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce