Welcome to O.N.C.E.

Sometimes we think it means One Night Culinary Event.

But there are other interpretations.

On March 1st the interpretation will be as follows:

1st seating
5-6pm
Family buffet - a quick, post playdate, Sunday evening dinner before going home cuz it's a school night.
All ages are are welcome
Grown up's eat for $20 each
Kids eat for free, and the food will be ready when you get there.

Menu:
• Cuisine en Locale macaroni and cheese- one of our signature family dishes, made from scratch with local cheddar and other cheeses
• The vegetable you have to eat at least four bites of, which is pretty hardcore right now, and might very well be kale, sorry, but it's good for you, so eat it, please.
• A yellow vegetable. Sweet potatoes whipped with local creme fraiche and Vermont maple syrup. Now that's not so bad.
• Gruffalo crumble- our seasonal crumble is made with apples, cranberries and seasonally frozen rhubarb at this time of year. As ever it is spiced with candied ginger and cardamom. Right now we are serving it with our favorite local ice cream: Shaw Farm Vanilla. Perfection!

Reservations are a must, please consider coming with a group of friends, we will make enough to go around.

2nd seating
7-10pm and beyond
A slow rollout of many courses of handcrafted dishes made from the local ingredients that are available to us right now.
Yes, I use spices. No, they do not grow here.
$50 a person
You may bring wine or beer, and we will also have it available.

Menu (not written in stone, in order, nor in entirety):
• Amuses bouches: tiny puffs filled with yumminess that goes pop
• Housemade and local charcuterie. There are some fine hard sausages being made around here, and I've been dabbling in the wonderful world of pates since I've been back from France. Served with local bread and butter.
• Meat pies. I've been absolutely obsessive this winter, and the result is something evocative of pubs in London. In the 70's. Shandy optional.
• Lobster raviolis. Rustic in form, we make the dough with local eggs and use every teeny tiny bit of them thar sea bugs to make the filling. Served with vanilla butternut puree.
• Fresh salad of local microgreens dressed in ume plum vinegar, olive oil and garlic.
• Frenched rack of lamb crusted in pistachios and dijon. Served with sumac roasted Jerusalem artichokes.
• Local cheese. Have you seen what is coming out of Vermont these days? Oh my stars!
• Homemade ice cream and pastries

Please reserve as soon as possible so I can make sure we have enough.
Vegetarian options available.

The price of these meals is to pay for food and material costs, and is much less than it would be to hire us to cook like this for you if we were getting paid.
We are asking for the above 'suggested minimum donation' in advance, as you know, and I am going to try this crazy Paypal thing. Please click below.
I hope this works...

if you want to send me a check instead just let me know, no sweat!
Thanks! JJ