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Another Special was this Duck Breast dish.
The duck was cured for a week in a coriander, fennel, brown sugar cure and then cold smoked for an hour.
I like the fact they have not tried to create a monstrosity of a menu, with dozens upon dozens of choices.Though a number of people recommend this same pairing, I have often found Zinfandel to be too big and tannic for duck but I was willing to take Charles recommendation.Chef Matt ONeil, a Swampscott native, who graduated from the.So, it would be a good test of the kitchen to see whether these friend pickles were worthy or not, and they passed with flying colors.The cheese were stars in both salads.However, after doing it once, I know that I must do it again, and then again.( Disclaimer : I received a media comp for this dinner.Their Dinner Menu is relatively small, but with plenty which should interest any customer.All of this content was solely at my discretion.



And the potato chips were crisp and addictive.
Afterwards, they were battered, fried and tossed in a house made honey hot sauce.
Friends advised me to do it, and I read very positive comments in the press, but it just didnt motivate me sufficiently.
It was perfect gifted living flags for two of us to share after everything else we had already eaten.The burgers come with herb French fries though I asked to substitute their hand cut potato chips.Finally, they have a couple.It has a strong ginger flavor, enhanced by intriguing spice notes.An excellent dish of comfort food.It has a clean, smooth flavor with hints of sweetness and a kick of ginger.A nice way to begin our dinner.One of the Special Appetizers was Chicken Wings, which had initially been rubbed with Cajun seasoning and then cold smoked in whiskey barrels.


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