Charbroiled chicken with sautéed shrimp and asparagus in a tomato tarragon sauce. Served with rice.

Avery's Chicken

Grilled French cut rack, rubbed with garlic and rosemary. Comes with house potatoes and seasonal vegetables.

Rack of Lamb

Handcrafted cakes with Maine crab, herbed cream cheese and a pepper medley, finished in Italian breadcrumbs. Comes with Billy’s house dill sauce.

Crab Cakes

Fall off the bone, slow roasted tender shank. Finished with a rich mushroom sauce and served with seasonal vegetables and potatoes.

Pork Shank

Chicken breast marinated and tossed in a toasted coconut crust and served with a peanut sesame sauce.

Coconut Chicken

Rich & creamy with a blend of caramelized onion, spinach, mushrooms and artichoke hearts. Served with lavosh.

Artichoke Dip

Hickory smoked bacon, grilled chicken, mushrooms, green onion and garlic tossed in a handcrafted cream sauce. Served over trottole pasta.

Parmesan Carbonara

Alaskan baked salmon finished with a honey chili glaze. Served with seasonal vegetables and rice.

Glazed Salmon

Eight ounce center cut beef tenderloin, wrapped in hickory bacon and charbroiled. Topped with garlic butter and served with house potatoes and seasonal vegetables.

Filet Mignon

Dusted medallions sautéed in olive oil. Finished with mushrooms, capers and scallions in a lemon white wine sauce. Tossed with linguine.

Lemony Veal Piccata

Blue Mussels steamed in a white wine lemon broth and finished with caper oil.

Mussels for Dawes

Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta.

Veal Marsala

Sautéed in white wine and fresh herbs, then topped with a sweet and tangy orange cranberry sauce.

Chautauqua Chicken

Roasted pepper medley with sweet corn, edamame & fresh tomatoes. Topped with pan seared scallops.

Scallop Succotash

14 oz. cut of aged corn fed beef. Served with house potatoes and seasonal vegetables.

Sowers Ribeye

Crispy sprouts tossed in a sweet and spicy balsamic reduction.

Billy's Brussel Sprouts

A warm, rich & silky French cheese with toasted almonds and green apples. Comes with house crackers.

Baked Brie

Pan seared duck breast kissed with cabernet sauvignon, then finished in a blackberry balsamic reduction. Comes with rice and seasonal vegetables.

Blackberry Duck

In a pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

Preheat your grill or broiler. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest.

Charbroil the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus and cook for about 3-4 minutes until tender. Next, add the shrimp and cook until pink, about 2-3 minutes.

Sauté the Shrimp and Asparagus

Stir in the diced tomatoes and chopped tarragon into the skillet with the shrimp and asparagus. Season with salt and pepper. Let it simmer for about 5 minutes to allow flavors to meld.

Make the Tomato Tarragon Sauce

Slice the charbroiled chicken and place it on a plate. Spoon the shrimp and asparagus mixture over the chicken. Serve with a side of rice.

Serve

Chicken breasts

Shrimp, peeled and deveined

Asparagus, trimmed

Diced tomatoes (canned or fresh)

Fresh tarragon, chopped

Olive oil

Garlic, minced

Salt

Black pepper

Rice (white or brown)

In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the marinade all over the rack of lamb, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

Marinate the Lamb

Preheat the grill to medium-high heat. While the grill is heating, wash the baby potatoes and cut them in half. Boil in salted water for about 10 minutes or until slightly tender.

Prepare the Potatoes

Remove the lamb from the refrigerator and let it come to room temperature. Grill the rack of lamb on the preheated grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

Grill the Lamb

Once the lamb is almost done, toss the boiled potatoes with olive oil, salt, and pepper. Grill them alongside the lamb until golden brown, about 5-7 minutes. Add seasonal vegetables to the grill for the last 3-5 minutes.

Cook the Potatoes and Vegetables

Remove the lamb from the grill and let it rest for 5-10 minutes before slicing. Serve the grilled lamb with house potatoes and seasonal vegetables.

Rest and Serve

French cut rack of lamb

Garlic cloves, minced

Fresh rosemary, chopped

Baby potatoes

Seasonal vegetables (e.g., asparagus, carrots)

In a large mixing bowl, combine the Maine crab meat, herbed cream cheese, diced red and green bell peppers, chopped onion, beaten egg, lemon juice, salt, and black pepper. Mix gently until all ingredients are well incorporated.

Prepare the Mixture

Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place the cakes on a tray and refrigerate for at least 30 minutes to help them firm up.

Form the Cakes

Once the cakes have chilled, take each patty and coat it with Italian breadcrumbs, pressing gently to ensure the crumbs stick.

Coat with Breadcrumbs

In a large skillet, heat the olive oil over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy.

Cook the Cakes

Remove the crab cakes from the skillet and drain on paper towels. Serve warm with Billy's house dill sauce on the side.

Maine crab meat

Herbed cream cheese

Red bell pepper, diced

Green bell pepper, diced

Yellow onion, finely chopped

Italian breadcrumbs

Egg, beaten

Lemon juice

Preheat your oven to 300°F (150°C). Season the pork shank generously with salt and black pepper.

Prepare the Pork Shank

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the pork shank and sear on all sides until browned, about 4-5 minutes per side. Remove the shank and set aside.

Sear the Shank

In the same pot, add garlic, onion, carrots, and celery. Sauté for about 5 minutes until softened.

Sauté the Vegetables

Return the pork shank to the pot. Pour in the broth, add mushrooms, thyme, and bay leaf. Bring to a simmer.

Add Broth and Herbs

Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and falling off the bone.

Slow Roast

In the last 30 minutes of cooking, add the chopped potatoes to the pot. In a separate pot, steam or boil the seasonal vegetables until tender.

Cook Potatoes and Vegetables

Once the pork shank is done, remove it from the pot and let it rest for a few minutes. Strain the sauce and serve it over the pork shank along with the potatoes and seasonal vegetables.

Pork shank

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Beef or chicken broth

Mushrooms, sliced

Thyme, fresh or dried

Bay leaf

Potatoes, peeled and chopped

Seasonal vegetables (e.g., green beans, broccoli)

In a bowl, season the chicken breast with salt and pepper. Let it marinate for at least 30 minutes.

Marinate the Chicken

In a shallow dish, combine all-purpose flour, shredded coconut, salt, and pepper. In another bowl, beat the egg.

Prepare the Coating

Dip each marinated chicken breast into the egg, then coat thoroughly with the coconut mixture.

Coat the Chicken

Heat a skillet over medium heat and add oil. Cook the coconut-coated chicken for about 5-7 minutes on each side, or until golden brown and cooked through.

Cook the Chicken

In a small bowl, whisk together peanut butter, soy sauce, sesame oil, honey, and rice vinegar until smooth. Add sesame seeds for garnish.

Prepare the Sauce

Slice the chicken and serve it warm with the peanut sesame sauce drizzled over the top.

Chicken breast

Shredded coconut

All-purpose flour

Peanut butter

Soy sauce

Sesame oil

Honey

Rice vinegar

Sesame seeds

In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until they are translucent and slightly caramelized, about 5 minutes. Then add the chopped mushrooms and cook for an additional 5 minutes until softened.

Caramelize Onions and Mushrooms

Stir in the chopped spinach and minced garlic. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

Add Spinach and Garlic

In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella cheese, grated Parmesan cheese, salt, and black pepper. Mix until smooth.

Blend the Dip

Add the cooled spinach mixture and the artichoke hearts (drained and chopped) to the cheese mixture. Stir until well combined.

Combine with Vegetables

Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread evenly. Bake for 25-30 minutes or until the top is golden and bubbly.

Bake the Dip

Remove from oven and let cool slightly before serving with lavosh.

Artichoke hearts, canned or frozen

Fresh spinach, chopped

Mushrooms, finely chopped

Onion, finely chopped

Cream cheese, softened

Sour cream

Shredded mozzarella cheese

Grated Parmesan cheese

Lavosh, for serving

In a large pot, bring salted water to a boil. Add the trottole pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, cook the hickory smoked bacon until crispy. Remove from the skillet and crumble into pieces, leaving the bacon grease in the pan.

Prepare the Bacon

In the same skillet with the bacon grease, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until the mushrooms are tender.

Add the grilled chicken breast (cubed) and chopped green onions to the skillet. Stir until everything is well combined and heated through.

Combine Chicken and Onions

Pour in the heavy cream and bring to a gentle simmer. Add in the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Season with salt and black pepper.

Make the Cream Sauce

Add the cooked trottole pasta into the skillet and toss until the pasta is well coated in the creamy sauce. Add the crumbled bacon back in and mix well.

Combine with Pasta

Serve hot, garnished with additional Parmesan cheese and chopped green onions if desired.

Trottole pasta

Hickory smoked bacon

Grilled chicken breast

Green onion, chopped

Heavy cream

Parmesan cheese, grated

Cook the rice according to the package instructions. Set aside once cooked.

In a small saucepan, combine honey, soy sauce, chili flakes, minced garlic, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes. Remove from heat.

Prepare the Glaze

Preheat the oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet. Drizzle with olive oil and season with salt and pepper.

Prepare the Salmon

Brush the honey chili glaze generously over the salmon fillets, reserving some glaze for serving.

Glaze the Salmon

Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Bake the Salmon

While the salmon is baking, steam or sauté the seasonal vegetables until tender, about 5-7 minutes.

Cook the Vegetables

Serve the glazed salmon over a bed of rice, with seasonal vegetables on the side. Drizzle with any remaining honey chili glaze.

Salmon fillets

Chili flakes

Pepper

Seasonal vegetables (e.g., broccoli, carrots)

Rice, uncooked

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill or charbroiler to high heat.

Prepare the Filet Mignon

Wrap the filet mignon with the hickory bacon, securing it with toothpicks if necessary.

Wrap with Bacon

Rub the filet mignon with olive oil, then season generously with salt and black pepper on all sides.

Season the Steak

Place the bacon-wrapped filet mignon on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Grill the Filet

While the steak is cooking, finely mince the garlic. In a small saucepan, melt the unsalted butter over low heat and add the minced garlic. Cook gently for 1-2 minutes until fragrant, then remove from heat.

Make Garlic Butter

Once the filet mignon is cooked to your liking, remove it from the grill and let it rest for a few minutes. Drizzle the garlic butter over the top before serving.