Our first market of the season. After a restful winter, we are looking forward to another year of cooking local wild foods we glean from the countryside and farm raised from the various local farms. What you might not be able to tell from the menus, is, we incorporate Maine seaweeds into our various recipes so that everyone gets those lovely sea minerals from areas that are minimally disturbed. Local greens, local mushrooms, local vegetables, local tofu from local soybeans all organically grown. Miso? We make our own. Starting with our own koji. How can you go wrong? Come enjoy local cusinine. We look forward to seeing you all again.
Platter of the day
Plant based cuisine
Dashi Rice w/Crunchy split mung beans & chives
Spinach tofu pate w/French Sorrel Sauce
Sauteed Asian greens w/pickled fresh shiitake
Nishimi Vegetables
Lightly pickled cabbage, apple, chervil & lemon zest
Plowbreak farms Salad greens w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Cookies
Almond Thumbprints (Strawberry & blueberry)
Pistachio – GF
Chocolate dipped Orange Zested Shortbread
Baca di Dama GF & non GF – Hazelnut & chocolate delight
Chocolate brownies
Fresh fruit crisp – GF
Pistachio Cake w/rosewater cream & fresh fruit
Lemony Cream tart – GF
Carrot cake w/candied walnuts– GF & non-GF