Fall is officially here and we are squeezing the last few days of our patio in for the season. We are recovered from an event filled September where we participated in the Local Heirloom Harvest Dinner at Meadow’s Mirth Farm, the York Land Trust’s From the Ground Up dinner at Arrows Restaurant and of course the Vintage and Vine and Passport Beer events at Strawberry Banke. With all this going on I still managed a new fall menu showcasing the harvest bounty from local farms like Meadows Mirth and Orchard Hill. There are a number of new dishes launched on both my a la carte menu and tasting menu. Every fall it returns, butternut squash soup is back on both menus and better than ever with toasted marshmallow and chocolate. Something you must try if you have not yet. Game hens are roasting with an exotic spice from Africa called berbere, the hen is covered with pomegranate molasses and served with a small salad of herbs and nigella seeds. Blood sausage with cider and apples need I say more…yumm. Kobe Beef Burgers with guanciale, house made pickles, house made roll, a great Spanish cheese called campo and a paprika aioli served with a side of sweet potato and parsnip chips. Or cured meats section of the menu has also expanded to feature six choices now; shaved serrano, spicy Spanish chorizo, a lomo from the Iberico de bellota, culatello, tasso ham, and salchichon iberico.
*The big news is really we are celebrating our four year anniversary party on Monday the 29th with a large 25 bottle wine tasting, a suckling pig roasting on our patio and some paella too. You can make reservations by calling the restaurant at 603.319.1575. Space is limited and selling quickly. It is all ways a good time with all you can eat and all you can drink!
*Up and coming in November we are gearing up for Restaurant Week and should have a sample menu ready soon for you to check out. We always run four courses with great options in each course. Book your space early. We are taking reservations for ALL seats and ALL party sizes for Restaurant Week.