Seasonal squash puree, pickled shallots, fresh horseradish

Braised Beef Shortrib

Sweet potato puree, garlic thyme roasted fingerling potatoes, honey glazed heirloom carrots, lemon thyme jus

Roasted 1/2 Bird

Smashed homefries, roasted heirloom carrots, Black Garlic Bordelaise

Prime Top Sirloin

Red wine braised cabbage, crispy potato, mustard cream sauce

Crispy Pork Schnitzel

Spinach sunflower seed pesto, EVOO (unavailable on sundays)

House Focaccia

Maitake mushrooms, cream, black pepper, parmesan

Spaghetti Squash and Mushroom "Pasta"

Muscovy Duck Breast

Local Lamb, Carrots, Peas, Cheddar bacon mash

Shepherds Pie

Fried oysters, smoked gouda, bacon, shredded lettuce, pickles, James' secret sauce on a brioche bun. Choice of Judy's potato salad or smashed potatoes

Double Wagyu Smash Burger

French Onion Soup

Creamy mushroom risotto, sautéed shredded brussel sprouts, chipotle beurre blanc, chives

Pan Seared Sea Scallops

Deviled Eggs

Parmesan fricco, white anchovy, lemon garlic dressing (the new tradition begins)  (add steak +18  // add seared tuna +20 // add salmon +18)

Caesar Salad

Blistered Shishito

Skillet Cornbread

Roasted red peppers, balsamic glaze, parmesan, garlic, onion

Crispy Brussel Sprouts

Tomato Soup

Corn puree, roasted asparagus, Buerre blanc, cornbread crumble

Pan Roasted Salmon

White wine butter, bacon, confit tomato, garlic bread

Bang Island Mussels

Egg yolk, guanciale, black pepper, parmesan, chives

Spaghetti Carbonara

House made corned beef, 1000 island, sauerkraut, swiss on rye. Choice of Judy's potato salad or smashed potatoes

Reuben

Winslow Farm arugula and baby kale, watermelon radish, cucumber, Liberty apples, pistachio goat cheese (add steak +18  // add seared tuna +20 // add salmon +18)

Farm Salad

Fried Halloumi

Chef's mixed mushrooms, cream, parmesan, sourdough, chives

Mushroom Toast

Preheat your oven to 325°F (165°C). Season the beef short ribs with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown on all sides, about 8-10 minutes. Remove the ribs and set aside.

Brown the Shortribs

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

Sauté Vegetables

Return the short ribs to the pot. Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add bay leaves and thyme. Bring to a simmer.

Add Liquid and Herbs

Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Braise

In a pot, bring salted water to a boil. Add diced squash and cook until tender, about 15-20 minutes. Drain well.

Cook the Squash

In a food processor, combine the cooked squash, butter, salt, black pepper, and cream. Blend until smooth and creamy. Adjust seasoning to taste.

Make the Puree

In a saucepan, combine white vinegar, sugar, and salt. Heat over medium until sugar dissolves. Remove from heat.

Prepare the Pickling Liquid

Place sliced shallots in a jar and pour the pickling liquid over them. Let it sit for at least 30 minutes at room temperature before serving.

Pickle the Shallots

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic cloves, minced

beef broth

red wine

bay leaves

thyme

seasonal squash (butternut or acorn), peeled and diced

butter

cream

shallots, thinly sliced

white vinegar

sugar

fresh horseradish, grated

Preheat your oven to 400°F (200°C). Season the halved chicken with olive oil, salt, pepper, and half of the fresh thyme. Place garlic cloves inside the cavity for added flavor.

Prepare the Chicken

Place the chicken on a roasting pan and roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through the cooking time.

Roast the Chicken

Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with a little olive oil, salt, and pepper until smooth.

Prepare Sweet Potato Puree

Toss fingerling potatoes with olive oil, salt, pepper, and the remaining thyme. Spread on a baking sheet and roast in the oven for about 30-35 minutes, until golden brown.

Roast Fingerling Potatoes

In a skillet, add heirloom carrots and honey. Cook over medium heat until the carrots are tender and glazed, about 10-15 minutes.

Glaze Heirloom Carrots

In a small saucepan, combine leftover pan juices from the chicken with lemon juice and a bit more thyme. Simmer for 5-10 minutes to reduce slightly.

Make Lemon Thyme Jus

Whole chicken (cut in half)

Sweet potatoes

Fingerling potatoes

Heirloom carrots

Honey

Garlic cloves

Fresh thyme

Lemon juice

Olive oil

Salt

Pepper

Season the Prime Top Sirloin steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Steaks

Sear the steaks in the skillet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let them rest.

Cook the Steaks

Boil the russet potatoes until fork-tender. Drain and let cool slightly.

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Place the potatoes on a baking sheet and gently smash them with a fork. Drizzle with melted butter, and sprinkle with garlic powder, paprika, salt, and pepper.

Smash and Season

Bake in the oven for about 20-25 minutes until crispy and golden. Garnish with chopped chives before serving.

Bake the Homefries

Preheat the oven to 400°F (200°C). Peel and trim the heirloom carrots.

Prepare the Carrots

Toss the carrots with olive oil, honey, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.

Season and Roast

In a saucepan, sauté chopped shallots in butter until translucent. Add red wine and reduce by half. Then add beef stock, black garlic, thyme, salt, and pepper. Simmer until thickened.

Make the Bordelaise Sauce

Strain the sauce if desired, and adjust seasoning to taste before serving.

Finish the Sauce

Prime Top Sirloin Steaks

Black Pepper

Olive Oil

Russet Potatoes

Butter

Garlic Powder

Paprika

Chives

Heirloom Carrots

Red Wine

Beef Stock

Black Garlic

Shallots

Thyme

Slice the pork loin into thin cutlets (about 1/2 inch thick). Tenderize by pounding them gently with a meat mallet. Season both sides with salt and pepper.

Prepare the Pork

Set up a breading station: one plate with flour, one with beaten eggs, and one with bread crumbs. Dredge each pork cutlet in flour, dip in egg, and coat with bread crumbs.

Breading the Pork

In a large skillet, heat vegetable oil over medium-high heat. Fry each schnitzel for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Fry the Schnitzel

Shred the red cabbage and set aside. In a large pot, heat olive oil over medium heat. Add the cabbage and sauté for 5 minutes.

Prepare the Cabbage

Add red wine, apple cider vinegar, sugar, salt, black pepper, and caraway seeds. Cover and simmer for about 30 minutes until the cabbage is tender.

Braised Cabbage

Peel and cube the potatoes. Boil in salted water until fork-tender, about 10 minutes. Drain and let cool.

Toss the cooled potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for about 25-30 minutes until golden and crispy.

Crispy Potatoes

In a saucepan, heat heavy cream over medium heat. Stir in Dijon mustard, salt, and pepper. Cook until slightly thickened, about 5 minutes.

Make the Sauce

pork loin

all-purpose flour

eggs

bread crumbs

vegetable oil

red cabbage

apple cider vinegar

caraway seeds

potatoes

heavy cream

Dijon mustard

In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

Prepare the Dough

Add flour and salt to the yeast mixture, followed by 1/4 cup of EVOO. Stir until a dough forms.

Mix Ingredients

Turn the dough onto a floured surface and knead for about 10 minutes until smooth.

Knead the Dough

Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the dough and stretch it onto a greased baking sheet. Dimple the surface with your fingers and let it rise for another 30 minutes.

Shape and Second Rise

Preheat Oven

Drizzle the remaining EVOO over the top and sprinkle with rosemary, if using.

Add Toppings

Bake for 20-25 minutes until golden brown. Let cool before slicing.

Bake

In a food processor, combine spinach, sunflower seeds, parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth.

Blend Ingredients

With the processor running, slowly drizzle in the EVOO until the pesto reaches your desired consistency.

Add Olive Oil

Taste the pesto and adjust seasoning if necessary. Serve immediately or store in the fridge.

Taste and Adjust

warm water

active dry yeast

extra virgin olive oil (EVOO)

fresh rosemary (optional)

fresh spinach

sunflower seeds

parmesan cheese, grated

garlic cloves

lemon juice

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender. Allow to cool slightly, then use a fork to scrape the flesh into strands.

Cook the Spaghetti Squash

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the maitake mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper.

Prepare the Mushrooms

Add the heavy cream to the skillet with the mushrooms and bring to a simmer. Cook for about 3-5 minutes until the cream is slightly thickened. Stir in the parmesan cheese until melted and well combined.

Make the Cream Sauce

Add the spaghetti squash strands to the skillet with the cream sauce and mushrooms. Toss gently to combine, ensuring the squash is well coated with the sauce. Adjust seasoning with additional salt and pepper to taste. Serve warm, garnished with extra parmesan if desired.

Combine and Serve

Spaghetti squash

Maitake mushrooms

Heavy cream

Parmesan cheese

Black pepper

Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.