The New Menu...

There has been a constant conversation about our menu since we opened. I mean among the staff. Only a few weeks in, the chef announced that he intended to change it, keep it fresh. And he meant soon. Gavin and I were excited. We slowed him down a bit-- booking parties, eating up his down time. And there was just the day to day, fortunately for us we have been busy. More so than we anticipated. And that is wonderful, everyday we feel the support and love of our community. But, the business was its own set of delays for Jake... just keeping up with the volume and demand on our from scratch kitchen.

Well, the menu is here. In the middle of winter we are ferreting produce from farmer friend's root cellars. We are thankful to Jean and Josh Jennings of Meadow's Mirth for bearing with us as we get our legs. Every Wednesday, they make the trek to Kittery, loaded with staples. It will be with it for everyone as we cultivate this and other relationships with area growers.

On Tuesday, the new iteration of the menu rolled out. It was quiet, without fanfare. We decided we would announce the menu change in time for the weekend. But it was the first time that as a staff we saw the food. It began earlier than usual, as the whole house organized and the new menu items feel into the prep. By service, the kitchen was cawing about not being ready for service about scrambling for garnishes, and mis-en-place. By the time customers arrived and food was going out the kitchen was unphased and stoic. There was more commotion over shift drinks than new dishes. Near the end of a busy Tuesday in February (yes, they happen) Gavin and I had a chance to start tasting through the dishes. He remarked that the most impressive part of the process to him, was that after so many years working in other restaurants, watching dishes get made, tweaked, and remade, our kitchen just talked about dishes... and then executed them. Jake and Skye went back and forth for weeks, sometimes involving us in conversations other times dismissing ideas we offered with little more than a sideways look. But after they had set the menu in their minds, there was little left but make the food that they had envisioned. And that is what they did. Almost flawlessly. Gavin was proud. I was proud. It was one of those moments where every doubt we had had along the way became moot. It was a quiet moment we shared over a bowl of bolognese.   

So, some favorites have been shed from our menu. Not because we didn't love them, not because we were hoping to deprive anyone. Just so our kitchen could keep it new. So they could work with new ingredients and present new dishes for people to fall in love with. We hope it will be a successful menu, we hope that you enjoy it. We are betting that you will.

Cheers,
Ben