Join us for a TEN course menu with thoughtful beverage pairings.
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First and foremost, farming is hard, especially here in New England where the seasons for doing so are short and intense.
Becoming sustainable and sourcing produce year round from local vendors is a bit of a challenge, especially as a Mediterranean restaurant, a cuisine with fresh produce at its core.
Our latitudes in New Hampshire are quite different from those in the Middle East, to say the least. There, the temperature very rarely goes under the freezing point and their growing season is about four months longer than ours. But with every new menu we seem to become a little more sustainable, thanks to the help of several local vendors and a highly creative staff. Additionally, Iβm sure that one day in the near future we will have 90% of our produce coming from local farmers.
One of the main reasons we created this dinner series is to show that itβs possible to do everything almost entirely local, or at least within a 50 mile radius. Furthermore, we felt our farmers deserved some much needed recognition.
To quote the wonderful Bourdain, βfood may not be the answer to world peace, but itβs a start.β
Wednesday, June 14th β’ 6:30 PM | $135