ONCE a Week Omnivore Menu for the Week of August 13th
Tomato Fresca & Valicenti Basil Casarecci (V)~ No-cook, no need! Tomatoes are in their prime, so why mess with perfection? Eat cold or gently warmed. Stillman tomatoes, Allandale garlic, Allandale fresh parsley, basil & oregano, Stillman red & yellow fingerling peppers, Consider Bardwell Farm’s Danby cheese (a locavore answer to Pecorino), Stony Brook butternut qquash seed oil & pepitas, Shelburne Apple Co. apple cider vinegar, Allandale white onion, Maine Sea Salt Co. sea salt
Peach Curried Goat (GF)~ Applewood smoked Copperhead Farm goat gets peachy with a Caribbean-inspired peach-curry sauce made with garlic, Shelburne Honey Co. honey, apple cider vinegar, white wine, Cabot butter, Old Friends Farm turmeric, cumin, red chili, fenugreek, coriander, allspice and sea salt
Grilled Tomatillo Pork Chops (GF)~ Tender Stillman pork chops get simmered in a savory sauce composed of garlic, onion, Allandale Farm tomatillos, housemade chicken stock, cumin, Mexican oregano, Allandale cilantro, pepper, sea salt
Scalloped Potatoes (V,GF)~ A tried-and-true comfort food staple of epically delicious proportions. Stillman new potatoes, milk, Sonnental Dairy Mild Aroostook cheddar, Salento Farms garlic powder, butter, pepper, sea salt
Southern-Style Collards (GF)~ Pair with the chops & potatoes for a proper Southern feast. City Growers collard greens, house-cured salt pork, onions, garlic, green & yellow peppers, chicken stock, celery seed, Alex’s Ugly Sauce, crushed red pepper, honey, apple cider vinegar, pepper, sea salt
Beef & Veg Kabobs (GF)~ Summer on a stick. Stillman beef marinated in apple cider vinegar, cumin, marjoram, garlic powder, rosemary, sweet paprika, coriander, cayenne, cinnamon, cardamom, cloves, saffron and pepper and skewered with fresh Stillman yellow squash, zucchini, Allandale Farm red onion and green pepper. The vegetable kabobs also include portobello mushrooms.
Smoked Bluefish Pâté (GF)~ Treat yourself to a pre-dinner snack with this beautiful spread & its accompanying Clear Flour French baguette crostini (butter, pepper, sea salt). House cured and smoked Red’s Best bluefish, Rawson Brook Farm goat cheese, onion, Sophia’s yogurt, lemon verbena
Little Figgy Pizza (V)~ Sweet, salty and perfect for lunch. The crust is Four Star bread flour, milk, yeast, honey and sea salt. Then we topped her with NorthStar Farm figs, roasted garlic, goat cheese, Stillman arugula and caramelized onions
Summer Squash & Apple Soup (Vg, GF)~ Cold or hot, summer’s best yellow squash and zucchini meet the first Stillman apples of the year for a delightful melange of flavors. Fingerling peppers, honey, sweet paprika, sea salt
**=Spicy; (V)=Vegetarian; (Vg)=Vegan; (GF)=Gluten Free (our kitchen processes wheat products)
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies.