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.
-
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 goat cheese, lettuce and caper mayo to make a great summer sandwich. Served with fries or vinaigrette-dressed greens
-
with cornbread
-
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.
-
Our new beef sandwich! A quarter pound of thinly sliced New York Strip is laid on a hot griddle, and when nice and brown covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted crusty sub roll that we import special from New Jersey’s Amoroso Bakery, and lastly, we spoon on our housemade spicy cherry pepper relish and grilled onions. Simple, tasty, tender, that’s what I’m talkin’ about.
-
New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
-
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.
-
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.
-
Our silky-smooth hummus is topped with batons of zucchini we pickle with turmeric, sugar, sweet onion, celery seed and mustard, then we shower the hummus with zingy toasted breadcrumbs, parsley and fried capers. Served with warm pita.
-
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.
-
Ripe, homegrown tomatoes are barely cooked in olive oil with sliced garlic, salt and pepper. A paste-like puree of capers, anchovies, garlic, a pinch of chiles and lots of parsley is dolloped into the tomatoes. We add the shrimp, pasta and a handful of basil leaves, then toss and stir. We shower on the Parmesan and rush it to your table, and you savor the fruits of summer, smiling.
-
Pan-fried trout dredged in toasted, crushed pecans mixed with a little whole wheat flour is a Southern favorite, and one of our favorite ways to fix this popular fish. Drizzled with a butter sauce flavored with fresh lemon juice and zest and served with buttermilk mashed potatoes and fresh vegetables.
-
Please forget the bad memories of instant or ready-made butterscotch puddings from the grocery store. Experience the deliciousness of a pudding flavored with made-from-scratch butterscotch. Smooth and not overly sweet, with a little sweet, sandy crunch from the topping. It’s time to rediscover a classic.
-
Chunks of the apples are cut and packed into a crock with butter, sugar and cinnamon, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream.
-
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