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The weather here is bright and sunny one moment and raining and windy the next. It must be Spring! The longer days mean the bulbs are popping and great local produce like spinach, Raab, Salad Greens & Micro Greens will be growing faster and faster. Taking all of these changes to heart, Chef Gabriel has come up with a new Spring menu for our beloved bistro.Try the new Nash's Buckwheat Crepe Vegetable Stack, Nash's Bacon Pasta Carbonara or Spinach & Bacon Pizza. I warned you last time that we will be having lot of pork specials as Chef Gabriel works his wonders with the pig we just got from Nash's Farm. Here are some photos of whatwe'vebeenplatingup.Also, Spring means oyster season. Look for Hama Hamas on the Half shell or wood-fired.
Bone-In Pork Chop
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Buckwheat Crepe Veggie Stack
SaffroninCider?When Chef Gabriel first met Andrew, the new cider maker at Finnriver, he gave him a packet of local saffron to play with. And oh he did. Solstice Saffron cider is now on tap at Alder Wood. Yum. Did we mention that Andrewisamazing?