PB_crab-cakeThe new Weekly Specials have been a hit so far! I hope that you’ve had the chance to get in and try them. Don’t forget, these only last for three months before we are going to change them again! We took the inspiration for this menu from the fall bounty and the changing weather. With the onset of longer and colder nights, we’ve made some heavier dishes to help, all while using all the great fall vegetables that we are getting from the local farms. They are getting us all kinds of squashes, pumpkins, potatoes and turnips.

We’ve added a fried Bologna sandwich, and we are making the Bologna ourselves (as well as the mustard and pickles that go with it)! The Harvest Sandwich, which is a tribute to Thanksgiving between two pieces of sourdough, is one of my personal favorites. We also have the Braised Short Rib Sheppard’s Pie with pumpkin mashed potatoes. It’s a really flavorful and filling dish. I like to think we have something to offer everyone. Don’t forget the North Country Cider Braised Pork Belly with grits, collard greens and a poached egg. For comfort food Sunday, we have a Roasted Cornish Game Hen with butter poached fingerlings, glazed carrots and gravy. We have Crab Cake Sliders for Saturday and we can’t forget about Dez’s Gnocchi on Monday, tossed with roasted local squashes and a brown butter.

We are extremely happy with the new specials and we hope that you’ll enjoy them. Make sure you make it in to try them and let us know what you think. I really hope you enjoy them all, I know I do!


Chef Jon