Return of a Signature Dish

One of the few dishes from our original opening menu, in 1998, has stood the test of time, has returned again.  For how long? Who knows.  We had it on our menu for 12 straight years before I decided I was sick of cooking it and that we could use the menu space for different dishes changing them frequently.

I came up with this dish in response to the somewhat bullshit statement that seafood and dairy should never be paired together.  I can most certainly agree that you need to be careful with what you pair together, a potent cheese has no place with most seafood. However, who could ever say that smoked salmon and cream cheese aren’t wonderful together.  Shrimp and Parmesan or feta, a good tuna melt with mild cheddar, anchovies with Parmesan to name a few other obvious pairings.

So here it is Cornmeal Crusted Fried Oysters with Goat Cheese Fondue and Apple – Bacon Salsa.

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New Menu items

We added a couple of new items to our menu tonight, both will be available for lunch and dinner.

Pasta dish changed to-

Billy’s Spaghetti with Braised Rabbit, Countneck Clams, Chervil, Tarragon, Fennel Cream and Zesty Crunch

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Billy our saute cook made the spaghetti, the rabbit is from Feather Brook Farms in Raynham, MA.  The countneck clams are from Island Creek Oysters in Duxbury, MA

 

New fish dish-

Seared Wild Alaskan King Salmon Fillet with Soldier Beans, Escarole, Turnips, Carrot – Radish Salad and NH Smokehouse Bacon

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The salmon is caught by the Nicholson family in Bristol Bay, Alaska.  Soldier Beans are from Osbourne Family Farm in Charleston, ME.  The carrots are from Drumlin Farm in Lincoln, MA and the turnips and radishes hail from Verrill Farm in Concord, MA.  The bacon is from North Country Smokehouse in Claremont, NH.