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This fresh vegetable salad has a lot going on coming from all different directions, hence the name, which I stole from our master prep cook Robin, who used to have a virtual restaurant on Facebook called Seven Bridges. Cooked batons of carrot are tossed with eggplant, chickpeas, steamed mushrooms and avocado and dressed with a Moroccan-spiced dressing made with paprika, cumin, cinnamon, lemon and a touch of sugar. Piled on top of citrus-y spinach, bulghur and lentils, it makes a light but substantial lunch bursting with flavor and good stuff.
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This variation is a New Mexican underground favorite and as inauthentic as it gets, with extremely delicious results. Fresh corn tortillas are rolled around cream cheese, pecan and scallion filling, doused with smoky, red chile gravy and baked to hot and bubbly. Served with buttered pumpkin seed rice and vinaigrette-dressed greens.
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Spiked with fresh ginger and soy sauce and seared to a crusty exterior and a moist interior, this big, housemade salmon patty makes a very tasty burger. We put it on a toasted kaiser roll swiped with mustard-mayo and pile it with an avocado slaw that is as much avocado as it is slaw, if not more so. Served with vinaigrette-dressed greens or hot fries.
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Our organic, super-fresh eggs are raised by local farmer Dale Filbrun. A great way to showcase these brown beauties is in a freshly made egg salad, gently mixed with chopped housemade pickles, fresh dill, a dab of mustard and of course, mayonnaise. Put a nice scoop on some toasted bread, top it with the best bacon on the planet and our housemade marinated tomatoes, and you’ve got a classic American sandwich, with top-notch ingredients to boot.
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with cornbread
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with horseradish, pecans and crumbled goat cheese
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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.
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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.
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New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
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Za’atar is a mix of herbs, sesame seeds, salt and sumac that we like to use in all kinds of ways. The flavor it gives to juicy grilled chicken thighs is earthy and tangy at the same time—perfect for chillier weather. Served with broccolini and a cracked wheat pilaf made with lentils, chickpeas and spinach, the chicken and accompaniments are drizzled with a little lemon oil to finish. So good!
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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.
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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.
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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.
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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.
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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.
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Peach Mountain Organic Farm’s small eating pumpkins are in! We treasure them, and this time of year. Robin’s bread pudding is so light textured—almost souffle-like. Bright orange and scented with fall spices, the warm bread pudding is topped with butterscotch sauce, a cloud of whipped cream and a heavy sprinkle of pumpkin seed granola.
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Crisp Ohio 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
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Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut
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Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce