Good morning Chatham and beyond!!

After a few fun and food filled days in Portland Maine we are back and ready to feed you. Vegetable quiche this week is cauliflower and leek with thyme and sharp cheddar. The soup is filled with seasonal vegetables, the last of sweet summer tomatoes, corn and zucchini, coming together with early delicata squash, green beans and escarole. Lasagne features garlicky greens with summer tomato sauce, ricotta, mozzarella, pecorino, parmigiano. New salad this week is inspired by a wonderful salad we enjoyed at the fantastic Japanese restaurant Izakaya Minato. Soy-butter sautéed oyster mushrooms, hakurei turnips and butternut squash over mixed asian greens all pulled together with a creamy ponzu dressing. A lovely basmati rice salad is yellow from turmeric and tossed with roasted cauliflower and onions with peas, sweet cherry tomatoes, cucumber, feta, dill with coriander-cumin vinaigrette. We’re roasting Kinderhook Farm Pork Butt season like porchetta with roasted fennel, arugula, shaved parmigiano, citrus aioli on baguette. Vegetable sandwich is butternut squash with hatch pepper gouda, tomatillo & corn relish on baguette. All else remains the same.

As always, jams and marmalades from Mimi Beaven are available. These jams are small batch and of local ingredient and the quantities are limited. Start the day with jam and toast, but don’t limit them to breakfast. The jams will perk up any sandwich, accompany roasted and grilled meats, are yummy with cheese and how about topping vanilla ice cream with black currant jam or very red berry!! Tribeca Bakery baguettes and fresh Yundwell eggs are here for you as well.

Michael will be taking your calls beginning at 9am.

Have a lovely week!!