Charcuterie Program

With our new menu just a couple of weeks away we've decided to go "all in" with our cheese and charcuterie. Most of you already know that we've been making our own sausages and fresh mozzarella since we opened, but just recently started curing and smoking bacon, pork cheeks (guanciale), duck prosciutto, saucisson, coppa, and dry cured peperone. The peperone you see to left are the first slices we've tried and they are awesome. Look for all of this goodness on the menu update coming soon!
As far as the cheese goes, we will continue to stretch our own fresh mozzarella, and are in the process of building a cheese press for some fresh farmers style cheeses that will be on the cheese board this winter.

Spruce Up!!!

Thanks everyone for being so patient these last couple of days while we repainted and installed new carpeting throughout the restaurant! My iphone pics don't do it justice, so you'll have to come down and see for yourself.

Just putting the finishing touches on our fall/winter menu changes, so keep an eye out for that as well.

The Devils Shrimp!

Our Gamberoni Fra Diavolo for tonights special will take the chill right out of the air!!

Updating

Just want to give everyone a heads up that I will be updating the Chefs blog regularly after a somewhat long hiatus!! Keep an eye out for new posts!

This Is It!

With the onset of this beautiful spring weather, we've decided to open our patio early! Check out our Al Fresco Dining lakeside, our newest selection of craft beers, boutique wines, and our ever changing menu.

New Menu In The Works

Joe, Laura, and I have been making some new and exciting changes to our menu due out this fall. We've switched up our menu seasonally since opening and our newest menu looks to be one of our best. Some of the additions we're working on are espresso panna cotta with hazelnut whipped cream and dark chocolate, warm pumpkin bread pudding with brandy apple sauce, spice rubbed tenderloin with balsamic butter and hand cut fries, butternut ravioli with marscapone sage sauce, toasted hazelnuts and leeks, and a lot more. We're shooting for October first for the menu to be out but for those of you who know how the restaurant business goes, it might be a little longer than that!
Also, for all you wine enthusiasts out there, our latest wine dinner will be Tuesday, October 20th and will feature Italian wines exclusively. Call the restaurant at 508.485.4300 for all the info.

MORE BEER!!!

As microbrews continue to grow in popularity, we are moving some of our beers on tap to bottle and bringing in some new and tasty treats for metrowest beer lovers. Our two newest additions to our lines are Rapscallion and Stone Brewing Companys Smoked Porter. Rapscallion Premier is a deep golden Belgian-inspired ale. The flavor is a mixture of sweetness with some fruity undertones, spiciness and a light, underlying bitterness. At 4.5% alcohol by volume, Rapscallion Premier is a session beer which can be enjoyed any time of the year. The Stone Smoked Porter is "a rich, dark and delicious porter with chocolate and coffee overtones accented by a subtle smokiness from just the right amount of peat smoked malt. Unlike a rauchbier, the "smoke" in Stone Smoked Porter is an ELEMENT of the character rather than being THE character." Stop in for a taste and be sure to check the restaurants website for news of upcoming beer and wine dinners.