Grilled flatbread, Bolton arugula, Prosciutto d'Lento, peach sauce, EVOO, aged balsamico, sea salt *Great for sharing

Maplebrook Farm Burrata

Charred Spanish octopus with fennel, cucumber, and gem lettuce.

Octopus Salad

Seasonal Cheese

Sustainable duck charcuterie, served with seasonal accompaniments.

Duck Charcuterie

Roasted beets with kale, pistachio, and ginger vinaigrette.

Beet Salad

Classic Caesar with romaine, Reggiano, croutons, and anchovies.

Caesar Salad

Locally sourced, sustainable artisan bread.

Artisan Baked Bread

Focaccia

House made bread loaf with cultured butter.

Bread with Butter

Blaufrankisch

Semi-Dry Riesling

Dry Rosé

Cabernet Sauvignon

Maximilien

You provide the table/place to shuck and we will do the rest. Compostable plates provided, 4 per oyster (minimum order of 100).

Oyster Shucking Service

Herb roasted potatoes, baby carrots & local green beans, carrot top salsa verde & hazelnuts, shaved summer truffle

Grilled Hand Carved Vension (Highland Farms)(GF)

Herb roasted potatoes, baby carrots & local green beans, carrot top salsa verde & hazelnuts, shaved summer truffle.

Grilled Hand Carved Venison (Highland Farms)

Creamed local sweet corn with summer chantarelles & Lento smoked bacon, pork cracklings, scallions.

Grilled Pork Chop (Bedient Farms)

Warm local freekeh salad with heirloom cherry tomatoes, zucchini, baby leeks & pistachios, plum sauce, cracklings *contains nuts*.

Crispy Duck Confit (Fisher Hill Farm)

With your choice of ice cream | Add a Shot of Liquor $3.00.

Milkshakes & Fiz Floats (Birch Beer or Espresso Soda)

A scoop of ice cream or sorbet drowned in fresh espresso | Substitute a Shot of Liquor +$2.00| Liquor & Espresso +$4.00.

Affogato

Vanilla, Chocolate, Espresso, Blueberry Swirl, Chocolate Sorbet, Cherry Sorbet, Melon Sorbet.

House Made Ice Cream or Sorbet (Three Scoops)

Vanilla Panna Cotta

Lemon Creme Brulee

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Brush both sides of the flatbreads lightly with 3 tbs extra-virgin olive oil and sprinkle the brushed side with 1 tsp coarse sea salt.

Preheat and prepare

Grill flatbreads 1–2 minutes per side until charred in spots and warmed through. Remove from heat and set on a cutting board to cool slightly. Keep warm while you finish other components.

In a small saucepan over medium heat combine 2 cups diced peaches, 2 tbs sugar, 1 tbs lemon juice and 2 tbs water. Bring to a gentle simmer and cook, stirring occasionally, until peaches break down and sauce thickens, about 8–10 minutes.

Cook peach sauce

Remove from heat and either lightly mash with a fork for a slightly chunky sauce or pulse 4–5 times in an immersion blender for a smoother consistency. Taste and adjust sweetness or lemon if needed. Let cool to warm.

Stir 2 tbs aged balsamic vinegar into the warm peach sauce. Reserve 1 tbs of the balsamic-peach sauce to drizzle at plating.

Finish sauce

In a bowl toss 4 cups arugula with 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper. Toss just before plating so greens remain bright and crisp.

Tear or fold 8 slices prosciutto into bite-sized pieces. Cut each burrata ball in half horizontally or open gently to expose the creamy interior.

Place a warm flatbread on a serving board. Spoon about 1/4 cup of the peach-balsamic sauce onto each flatbread and spread slightly to create a base layer (reserve extra sauce for drizzling).

Arrange a portion of dressed arugula over the sauce, leaving a small border. Place torn prosciutto over the arugula in an even layer.

Nestle one burrata half (or one whole ball halved) on top of each pair of flatbreads (for two flatbreads per burrata) so the creamy center is visible.

Drizzle each assembled flatbread with 1/2 tbs extra-virgin olive oil and the reserved 1 tbs peach-balsamic sauce (divide evenly). Sprinkle with flaky sea salt to taste (about 1/2 tsp total).

If desired, tear additional prosciutto over top and serve immediately for sharing. Cut into quarters or serve whole with knives and forks.

pre-made flatbreads (or naan)

extra-virgin olive oil (for brushing)

coarse sea salt

Bolton arugula (or peppery baby arugula)

extra-virgin olive oil (for dressing)

fresh lemon juice

freshly ground black pepper

Prosciutto di Parma (Prosciutto d'Lento or similar)

burrata (whole balls), room temperature

ripe peaches (peeled, pitted, diced)

granulated sugar

water

aged balsamic vinegar

extra-virgin olive oil (for finishing)

flaky sea salt (for finishing)

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove and let cool.

Prepare the Octopus

Once cooled, cut the octopus into bite-sized pieces. Heat a grill or grill pan over high heat. Toss the octopus pieces with olive oil, salt, and pepper. Grill for about 2-3 minutes on each side until charred.

Char the Octopus

While the octopus is grilling, thinly slice the fennel and cucumber. Tear the gem lettuce into bite-sized pieces.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

Make the Dressing

In a large bowl, combine the grilled octopus, sliced fennel, cucumber, and gem lettuce. Drizzle with the dressing and toss gently to combine. Garnish with chopped fresh parsley.

Assemble the Salad

Spanish octopus

Fennel bulb

Cucumber

Gem lettuce

Olive oil

Lemon juice

Garlic cloves

Salt

Black pepper

Fresh parsley

Select a variety of seasonal cheeses and arrange them on a serving platter. You can mix soft, hard, and blue cheeses for a diverse tasting experience.

Select and Arrange the Cheeses

Consider adding accompaniments such as fresh fruits, nuts, olives, and artisan crackers to enhance the cheese selection.

Add Accompaniments

Let the cheeses sit at room temperature for about 30 minutes before serving to bring out their full flavors.

Serve at Room Temperature

Brie Cheese

Gorgonzola Cheese

Cheddar Cheese

Goat Cheese

Camembert Cheese

Parmesan Cheese

Start by trimming excess fat from the duck breast and score the skin in a crosshatch pattern, being careful not to cut into the flesh.

Prepare the Duck Breast

In a bowl, mix sea salt, black peppercorns, minced garlic, thyme sprigs, juniper berries, and bay leaves. Rub this mixture all over the duck breast and place it in a sealable plastic bag. Refrigerate for 24-48 hours.

Cure the Duck

After curing, remove the duck breast and rinse off the curing mixture. In a skillet, render duck fat over medium heat until it becomes liquid.

Render Duck Fat

Preheat the oven to 180°C (350°F). Place the duck breast skin-side down in an oven-safe skillet. Cook for 6-8 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes. Transfer to the oven and roast for about 10-15 minutes until cooked to your liking.

Cook the Duck

While the duck is roasting, prepare seasonal accompaniments such as pickles, fruits, and nuts.

Prepare the Accompaniments

Slice the duck breast thinly and arrange it on a platter with the seasonal accompaniments. Drizzle with honey and serve warm.

Serve

Duck breast

Duck fat

Sea salt

Black peppercorns

Garlic cloves, minced

Thyme sprigs

Juniper berries

Bay leaves

Red wine

Honey

Seasonal accompaniments (e.g., pickles, fruits, nuts)

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Allow to cool, then peel and chop into bite-sized pieces.

Roast the Beets

In a small bowl, whisk together olive oil, apple cider vinegar, grated fresh ginger, and honey. Season with salt and pepper to taste.

Prepare the Vinaigrette

In a large bowl, add the chopped kale. Drizzle with a little olive oil and massage the leaves for about 2-3 minutes until they soften.

Massage the Kale

Add the roasted beets and pistachios to the bowl with the kale. Drizzle the ginger vinaigrette over the salad and toss gently to combine.

Divide the salad into serving bowls and enjoy!

beets

kale

pistachios

olive oil

apple cider vinegar

fresh ginger

honey

salt

pepper

In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.

Prepare the Dressing

Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine

Finely chop the anchovy fillets and add them to the bowl with the romaine.

Add Anchovies

Pour the dressing over the romaine and anchovies. Toss well to ensure everything is evenly coated.

Combine Ingredients

Add the croutons and grated Parmesan cheese to the salad. Toss gently to combine.

Add Croutons and Cheese

Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper if desired.

Romaine lettuce

Parmesan cheese (Reggiano), grated

Croutons

Anchovy fillets

Garlic, minced

Dijon mustard

Worcestershire sauce

Black pepper, freshly ground

In a small bowl, combine warm water and honey. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture. Mix until a rough dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Add flour as needed to prevent sticking.

Knead the Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

First Rise

Once risen, punch down the dough and turn it onto a floured surface. Shape it into a loaf or desired shape and place it in a greased loaf pan or on a baking sheet.

Shape the Bread

Cover the shaped dough with a cloth and let it rise again for 30-45 minutes until puffy.

Second Rise

Preheat the Oven

Once the dough has risen, bake it in the preheated oven for 30-35 minutes until golden brown and the bread sounds hollow when tapped on the bottom.

Bake the Bread

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Prepare the Yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture along with 1/2 cup of olive oil. Mix until a sticky dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Grease a baking sheet with the remaining 1/2 cup of olive oil.

Prepare the Pan

Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Stretch and spread the dough out to fit the pan.

Shape the Dough

Cover the dough with a damp cloth and let it rise again for about 30-45 minutes.

Preheat the oven to 425°F (220°C). After the second rise, dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with fresh rosemary and coarse sea salt.

Add Toppings

Bake in the preheated oven for about 20-25 minutes or until golden brown.

Bake

Allow the focaccia to cool slightly before slicing and serving. Enjoy your freshly baked focaccia!

Fresh rosemary

Coarse sea salt

In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Let it sit for about 10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Once the yeast mixture is frothy, add it to the flour along with olive oil. Mix until a dough forms.

Maplebrook Farm Burrata

Octopus Salad

Seasonal Cheese

Duck Charcuterie

Beet Salad

Caesar Salad

Artisan Baked Bread

Focaccia

Bread With Butter

Blaufrankisch

Semi-dry Riesling

Dry Rosé

Cabernet Sauvignon

Maximilien

Oyster Shucking Service

Grilled Hand Carved Vension (highland Farms)(gf)

Grilled Hand Carved Venison (highland Farms)

Grilled Pork Chop (bedient Farms)

Crispy Duck Confit (fisher Hill Farm)

Milkshakes & Fiz Floats (birch Beer Or Espresso Soda)

Affogato

House Made Ice Cream Or Sorbet (three Scoops)

Vanilla Panna Cotta

Lemon Creme Brulee