Steven is always looking for those classics – something familiar or comfortable, maybe something with a twist – that will bring back the best days we've enjoyed with friends and family around the table. It is, as he explains, "What farmers enjoy growing, people enjoy eating, and I enjoy cooking."
Our menu changes almost every day. Sometimes just a bite as new produce is available, but often more surprisingly. Here are a few items from the first two weeks at Claire's....
To Start or In the Bowl:
Cream of sunchoke and carmelized onion soup
Maine Crab Cake, spinach salad, lemon and sorrel cream
Shitake and Oyster mushroom tartine with Constant Bliss
Fusilli pasta with ramps, goat cheese, and mint pesto
Chef's daily Warm Greens, Grains, Seeds, and Sprouts
Chicken Molé and quinoa, cabbage salad
Pan Roasted Chicken with Asian salad
Halibut over a ragout of fiddleheads, spinach, asparagus, and tomato
Salmon and Panzanella salad with turnips
Grilled Snug Valley Sirloin with Isabella's Chimichurri, herbed butter, or Blue Cheese
Chocolate peanut butter fluff
Ginger Bread with ice cream
Rhubarb pecan crumble with ice cream