This Week

TUESDAY SEPTEMBER 17

 

BRET’S FARM HEIRLOOM TOMATO & GOAT CHEESE SALAD

New Farm Greens, Lemon & Dill Green Goddess, Fisherville Cucumbers,

Watermelon Radishes, Brown Derby Dressing

 

GRILLED FLANK STEAK & EGGS, CHARRED SCALLION CHIMICHURRI

  • Leek & Potato Hash with Lardons & Chive Aioli
  • Honey Mustard Glazed Heirloom Carrots
  • Grilled Zucchini with Za’ataar Whipped Ricotta

 

WATER “BUFFALO BLISS” BRIE BY GUNN’S HILL ARTISAN CHEESE

Crabapple Jam, Osprey Bluffs Honey, Irish Soda Bread

 

RUBY’S ESPRESSO TIRAMISU

Vanilla Caramel, Toasted Almonds

 

 

 

 

 

WEDNESDAY SEPTEMBER 18

 

WARNER’S FARM GRILLED PEACH SALAD

Living Greens, Romaine Hearts, Radicchio, Breakfast Radishes,

Hemp Hearts, Stracciatella, Lemon Tahini Dressing

 

RUBY’S BRICK CHICKEN with CARAMELIZED ONION JUS

  • Ruby’s Mac & Cheese with Crisp Prosciutto
  • Sautéed Green Beans with Confit Shallots
  • Welsh Bros. Sweet Corn with Chipotle Lime Aioli & Sea Salt

 

“LINDSAY BANDAGE” AGED GOAT MILK CHEDDAR BY LENBERG FARMS

Candied Kumquats, Gingerbread Spice Biscotti

 

BLUEBERRY PAVLOVA

Whipped Lemon Cream, Maple Nut Granola

 

 

THURSDAY SEPTEMBER 19

 

KOLAPORE SPRINGS SMOKED TROUT SALAD

Slegers Hothouse Greens, Frisée, Shaved Fennel, Cucumbers,

Old Bay Whipped Cream Cheese, Everything Bagel Croutons, Lemon Vinaigrette

 

COFFEE RUBBED VENISON STRIP LOIN, BLUEBERRY BOURBON GLAZE

  • Cauliflower Orzo with Parmesan Herb Cream
  • Grilled Anna’s Best Broccolini, Spicy Raisin & Pecans
  • Oven Kissed Tomato with Cucumber, Arugula & Feta

 

“CELTIC BLUE RESERVE” COW’S MILK BY GLENGARRY FINE CHEESE

Warner’s Farm Salt Roasted Pears, All Butter Shortbreads

 

BUTTERSCOTCH POT DE CRÈME

Whipped Cream, Sea Salt Caramel

 

 

 

 

 

 

FRIDAY SEPTEMBER 20

 

TOP TOMATO FARM GRILLED ZUCCHINI SALAD

Romaine Hearts, Radicchio, Cucumbers, Radishes, Marinated Olives,

Mint Goat Cheese, Almond Dressing

 

FOGO ISLAND COD with SWEET CORN, SHRIMP & TOMATO RELISH

  • Chef Lora’s Warm Potato Salad with Dill Pickle, Jalapeño & Grainy Mustard Aioli
  • Charred Broccolini with Sumac Goat Yogurt
  • Gwillimdale Farms Carrots with Chili Maple Butter Glaze

 

“MADAWASKA” EWE’S MILK BY BACK FORTY ARTISAN CHEESE

Cabernet Sauvignon Ice Wine Gelée, Lemon Rosemary Biscotti

 

JUNE’S ALMOST FAMOUS STRAWBERRY CHEESECAKE

Vanilla Chantilly, Toasted Almonds

 

 

 

 

 

SATURDAY SEPTEMBER 21

 

RUBY’S FALAFEL SALAD

New Farm Greens, Beet Hummus, Sweet & Sour Peppers,

Pickled Red Onions, Candied Olives, Feta, Oregano Dressing

 

CHARBROILED FLAT IRON STEAK with MUSHROOMS & GARLIC BUTTER

  • Oven Baked Cheddar & Parmesan Potato Gratin
  • Sautéed Welsh Bros. Corn & Green Beans with Lemon Herb Butter 
  • Marinated Beef Steak Tomatoes, Basil & Garlic Aioli

 

AGED “OLD WHITE” CHEDDAR FROM BRIGHT CHEESE & DAIRY

Midtown Brewing Co. IPA Gelée, Soda Bread

 

CHEF LORA’S DARK CHOCOLATE CAKE

Vanilla Caramel, Brandied Cherries, Sweet Whipped Cream

 

 

$58 PER PERSON

RESERVE A TABLE  WITH BOOKENDA

VEGETARIAN AND PESCATARIAN OPTIONS ARE ALWAYS AVAILABLE.

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