11/02/2026
We’re back from our little break this week, feeling refreshed, recharged, and ready to get back in the kitchen!
And we’re bringing a little Louisiana soul to New England with us.
Grilled Creole Lance Nacio — smoky, spicy, and kissed by the grill, served over an autumn succotash of cranberry beans, roasted delicata squash, sweet peppers, and crispy bacon. We finish it with a rich étouffée gravy made from local green crab stock, pickled green tomatoes, and fresh herbs.
A little Southern inspiration, a little New England harvest, and a whole lot of flavor.
And yes, we’re still finding delicious ways to put those invasive green crabs to good use.
Come see us this week. We’ve missed feeding you!