ONCE a Week Omnivore Menu for the Week of July 23rd
Big things are happening, and it inspires us even more to create edible masterpieces out of the incredible colors our beloved New England landscape offers us. Eye-poppring red Maine lobsters, sultry yellow squashes and corn, plump blueberries, velvety white goat cheese, all these and more are the bounty that springs from the place we so graciously call home. It is with great pleasure that we bring these vibrant flavors to your dinner table, and as the season rolls on it will only get better!
If you haven't gotten to try a ONCE a Week share yet, don't wait another week. Head to the store and enter the code FIRSTSHARE at checkout to receive a special discount on your first time order. Your belly will be pleased! This is what our shareholders received this week. Feel free to browse previous menus, and keep on the lookout on our Facebook to see what sort of dishes our cooks are contemplating for next week's menu!
Lobster Potato Salad~ Maine lobsters, potatoes, spring onions, egg, lemon thyme, parsley, Stony Brook butternut squash seed oil, apple cider vinegar, house made mustard, Maine sea salt, and paprika.
Carnitas Plate~ A local spin on a Mexican favorite, our Carnitas Plate features roasted Stillman’s pork shoulder rubbed with maple sugar, salt, paprika, cumin, red chili, and chipotle. Served over Mexican Red “Rice” (triticale, onions, garlic, Valicenti plain tomato, cumin, pepper, Mexican oregano, Alex’s Ugly Sauce, meat stock, cilantro) with Refried Beans joining the fiesta (Baer’s Best soldier beans, garlic, onion, meat stock, cumin, salt, pork fat), and it’s all topped with a dollop of chef Sean’s Queso Blanco (milk, cream, Sophia’s yogurt, apple cider vinegar, Mexican oregano, crushed red pepper).
Bulgogi~ A Korean dish Traditionally marinated in soy sauce, sesame oil, and tropical fruits like kiwi, we substituted to make local Bulgogi. Our marinade is composed of sunflower oil, pumpkin seed oil, apple cider vinegar, maple syrup, cranberry & green tomato chutney, and molasses. Thin sliced to perfection, pair it with a simple green salad for a light meal or the Kale Polenta for something heartier.
Herb Roasted Chicken~ We were hoping to do Cacciatore, but it’s a little early for bell peppers, so instead we rubbed the plump Stilllman’s chickens with salt, oregano, marjoram, pepper, and basil and roasted them off. Served with grilled Swiss chard and broccoli, this juicy chicken is an excellent with a side of Succotash.
Succotash~ A medley of summer squash (yellow, zucchini, and cousa) is happily joined with onion, garlic, green garlic, sea salt, ground black pepper, toasted smoked paprika, cayenne, and oregano to make a side so tasty it might end up as a mid-day snack!
Kale Polenta~ A personal favorite, this polenta is a delectable version of corn grits made with milk, cream, kale, Four Star corn meal, basil, oregano, salt, and pepper. Once polenta sets, it is incredibly delicious to cut off a thick slice and fry it up with an egg for breakfast!
Tomato Salad~ Fresh tomatoes, onions, feta, salt, pepper, apple cider vinegar, oregano, and parsley meet in this vibrant, refreshing side dish. Top your Kale Polenta with it or add it to the Carnitas Plate.
Goat Cheese Cheesecake~ A creamy treat set on top of a fire cookie crust, this cheesecake is concocted from Vermont Creamery goat cheese, Sophia’s Greek yogurt, honey, eggs, Four Star bread flour, vanilla bean, baking powder, and a pinch of cayenne. To take it up a notch, we drizzled it with the Blood of the Gods (blueberry, blackberry, and raspberry sauce) and garnished with fresh blueberries.
*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.