12 oz. ribeye, mashed potatoes, creamed greens, Marchand de vin, fried shallots, marrow butter

Steak

12 oz. Patchwork chop, white cheddar-hot pepper grits, braised collard greens, tasso gravy

Pork chop

A creamy, rich soup filled with tender clams, potatoes, and a hint of smokiness, capturing the essence of New England's coastal flavors.

New England clam chowder

Rabbit and black trumpet mushroom ragù, Parmigiana-Reggiano, balsamic reduction

Pappardelle

Grilled 4oz. Denver, spicy peanut sauce, sriracha, lime

Thai beef kabob

Romaine, red onion, radish, lardons, olive oil croutons, soft egg, warm sherry-bacon vinaigrette

Special salad

Scallops, shrimp, mussels, littleneck clams, tomato and fennel stew, grilled baguette

Cioppino

Nashville-style fried chicken, garlic aioli, house-made pickles, soft bread

Chris’ hot chicken

Crème brulée

Hummus, cucumber, kalamata olives, cherry tomatoes, red onion, goat cheese, roasted red pepper, mixed greens, olive oil, pita

Veggie wrap

Roasted and stuffed with dried fruit curried couscous, pistachios, tahini, pomegranate molasses

Koginut squash

A variety of locally grown mushrooms, white wine, butter, garlic, chives, grilled baguette

Mixed mushrooms

Salted caramel, candied pecans, bourbon-vanilla ice cream

Flourless chocolate cake

A variety of hard and soft cheeses. Hemme Brothers(MO) black pepper cheddar, Terrell Farms(MO) camembert, Point Reyes Farmstead(CA) bleu cheese, elderberry jam, smoked almonds, house-made buttermilk crackers

Cheese plate

Fried Hemme Brothers, jalapeño-habanero curds, ranch dressing

Cheese curds

Chickpea hummus, olive oil, za’tar, assortment of pickled vegetables

Flatbread

Almond streusel, bourbon-vanilla ice cream

Apple crisp

Almond-basil pesto, house-made honey wheat

Egg salad

Butternut squash puree, Parmigiano-Reggiano, toasted pecans, fried sage

Gnocchi

Braised beef cheeks, root vegetables, mashed potatoes, red wine jus

Beef Bourguignon

Patchwork pork belly, sweet and salty glaze, cabbage slaw

Sam's sliders

Sun dried tomato, spinach, goat cheese, side salad

Quiche

Smoked pork shoulder, city ham, provolone, hot mustard, pickles, focaccia

Cuban

Mascarpone and ginger filling, gingerbread cookie crust, chantilly

Icebox cake

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with heavy cream and 2 tbs of butter. Season with salt and pepper to taste.

Prepare the Mashed Potatoes

Season the ribeye steak with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steak for about 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Let rest for 5 minutes before slicing.

Cook the Steak

In the same skillet, add 2 tbs of butter and the chopped shallots. Sauté until softened. Add the spinach or kale and cook until wilted. Stir in heavy cream and season with salt and pepper.

Prepare the Creamed Greens

In a small saucepan, combine red wine and beef stock. Simmer until reduced by half, about 10-15 minutes. Adjust seasoning if necessary.

Make the Marchand de Vin

Mix the marrow with remaining butter and season with salt. Form into a log and refrigerate until firm.

Prepare the Marrow Butter

Slice shallots thinly and fry in hot oil until golden brown. Drain on paper towels and season with salt.

Fry the Shallots

Plate the mashed potatoes, top with the sliced steak, spoon over the Marchand de vin sauce, and serve the creamed greens on the side. Garnish with fried shallots and a dollop of marrow butter.

Serve

Ribeye Steak

Potatoes

Heavy Cream

Butter

Shallots

Marrow

Red Wine

Beef Stock

Spinach or Kale

Olive Oil

Salt

Pepper

In a saucepan, bring chicken broth to a boil. Stir in hot pepper grits and reduce heat to low. Cook for about 15-20 minutes, stirring occasionally until thickened. Stir in shredded white cheddar cheese until melted and smooth. Set aside.

Prepare the Grits

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add chopped collard greens and sauté until wilted. Pour in chicken broth, season with salt and black pepper. Simmer for about 30 minutes until greens are tender.

Cook the Collard Greens

In a skillet, melt butter over medium heat. Add diced tasso ham and cook until browned. Stir in remaining chicken broth and paprika. Allow to simmer for 10 minutes until slightly thickened. Season with salt and black pepper to taste.

Prepare the Tasso Gravy

Season pork chop with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Cook pork chop for about 4-5 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Let rest for a few minutes before slicing.

Cook the Pork Chop

On a plate, place a generous serving of hot pepper grits, topped with the sliced pork chop, a side of braised collard greens, and drizzle with tasso gravy.

White cheddar cheese, shredded

Hot pepper grits

Collard greens, chopped

Tasso ham, diced

Chicken broth

Olive oil

Garlic, minced

Onion, diced

Black pepper

Paprika

Chop the onion, celery, and dice the potatoes. If using fresh clams, clean and chop them.

Prepare Ingredients

In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

Cook Bacon

In the same pot with the bacon drippings, add the chopped onion and celery. Sauté until the onions are translucent.

Sauté Vegetables

Stir in the diced potatoes, clams (if using canned, reserve the juice), and enough water or clam juice to cover the vegetables. Add bay leaves and thyme. Simmer for about 15 minutes or until the potatoes are tender.

Add Potatoes and Liquid

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to create a roux.

Make Roux

Slowly whisk in the milk and heavy cream to the roux, cooking until it thickens. Add this mixture to the pot with the vegetables and clams.

Combine and Thicken

Season with salt, black pepper, and the reserved bacon. Simmer for another 5-10 minutes. Remove bay leaves before serving. Enjoy your chowder!

Season and Serve

clams, canned or fresh

potatoes, diced

onion, chopped

celery, chopped

bacon, diced

butter

all-purpose flour

milk

heavy cream

salt

black pepper

thyme, dried

bay leaves

Cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Prepare the Pappardelle

In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing until translucent.

Make the Ragù

Add the diced rabbit meat to the skillet, cooking until browned on all sides, about 5-7 minutes.

Add the Rabbit

Stir in the black trumpet mushrooms and cook for an additional 5 minutes until they begin to soften.

Incorporate the Mushrooms

Pour in the chicken stock and add the thyme, salt, and pepper. Bring to a simmer and let it cook for about 20 minutes until the rabbit is tender and the sauce has thickened.

Simmer the Ragù

Add the cooked pappardelle to the ragù, tossing to combine and allow the pasta to soak up the flavors.

Combine with Pasta

Plate the pappardelle, sprinkle with grated Parmigiano-Reggiano, and drizzle with balsamic reduction before serving.

Pappardelle pasta

Rabbit meat, diced

Black trumpet mushrooms, sliced

Shallots, minced

Chicken stock

Fresh thyme leaves

Black pepper, freshly ground

Parmigiano-Reggiano, grated

Balsamic reduction

In a mixing bowl, combine the peanut butter, soy sauce, sriracha sauce, lime juice, minced garlic, minced ginger, salt, and black pepper. Mix until smooth and well combined.

Prepare the Marinade

Cut the Denver steak into 1-inch cubes. Add the beef to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Beef

Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Prepare the Grill

Thread the marinated beef cubes onto the skewers, leaving a little space between each piece.

Skewer the Beef

Brush the grill grates with vegetable oil. Place the skewers on the grill and cook for about 5-7 minutes per side, or until the beef is cooked to your desired level of doneness.

Grill the Kabobs

Remove the kabobs from the grill and serve hot with additional sriracha and lime wedges on the side.

Denver steak

Peanut butter

Soy sauce

Sriracha sauce

Lime juice

Ginger, minced

Vegetable oil

Skewers (wooden or metal)

Wash and chop the romaine lettuce, slice the red onion thinly, and thinly slice the radishes.

Prepare the Ingredients

In a skillet over medium heat, cook the lardons until crispy. Remove and set aside, leaving the fat in the pan.

Cook the Lardons

In the same pan with the rendered bacon fat, add sherry vinegar, olive oil, Dijon mustard, salt, and black pepper. Whisk until combined and warm.

Make the Vinaigrette

Bring a small pot of water to a boil. Gently add the eggs and simmer for 6-7 minutes for a soft-boiled effect. Remove and cool under cold water before peeling.

Prepare the Soft Eggs

In a large bowl, combine chopped romaine, sliced red onion, and radishes. Toss with the warm sherry-bacon vinaigrette. Add the crispy lardons and olive oil croutons.

Assemble the Salad

Divide the salad onto plates and top each with a soft-boiled egg. Season with additional salt and black pepper as desired.

Serve with Soft Eggs

Romaine lettuce

Red onion

Radishes

Lardons (bacon, diced)

Olive oil croutons

Eggs

Sherry vinegar

Dijon mustard

In a large pot, heat the olive oil over medium heat. Add the diced onion and fennel, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Base

Pour in the diced tomatoes, fish stock (or clam juice), and dry white wine. Add the bay leaves and red pepper flakes. Stir well and bring to a simmer.

Add Liquids and Seasoning

Add the scallops, shrimp, mussels, and clams to the pot. Cover and let simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any that remain closed.

Cook Seafood

Stir in the chopped parsley and season with lemon juice, salt, and pepper to taste. Remove from heat.

Finish the Stew

While the stew is cooking, grill or toast the baguette slices until golden brown.

Steak

Pork Chop

New England Clam Chowder

Pappardelle

Thai Beef Kabob

Special Salad

Cioppino

Chris’ Hot Chicken

Crème Brulée

Veggie Wrap

Koginut Squash

Mixed Mushrooms

Flourless Chocolate Cake

Cheese Plate

Cheese Curds

Flatbread

Apple Crisp

Egg Salad

Gnocchi

Beef Bourguignon

Sam's Sliders

Quiche

Cuban

Icebox Cake