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Spring Bistro Bite
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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 what we've  been plating up. Also, Spring means oyster season. Look for Hama Hamas on the Half shell or wood-fired.                                                                                 
Bone-In Pork Chop
First Wednesday BURGER Night April 2nd is the next  burger night at the  bistro. TAPAS Thursdays  Small plate specials every  Thursday.  Eat a little or eat a lot. Calling all Cast Iron!  Chef Gabriel is making his own bread for the bistro these days. HE NEEDS 4-6 Quart CAST IRON OR ENAMELED LIDDED POTS (Dutch Ovens) for his bread baking. Do you have one laying around that you want to trade in?  Call 683-4321  Thanks. Coming Soon...  HALIBUT  NETTLES  NASH'S RAAB  WILD MUSHROOMS
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Buckwheat Crepe Veggie Stack
Tonight's Porchetta                                      
Saffron in Cider? 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 Andrew is amazing?
sous chef Sean, ‘creating’
Wood-fired Oysters Rockeffler
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