Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days
are still long.
Appetizers
Black bean purses
Spicy black bean and a blend of Mexican cheeses wrapped in sheets of phyllo and baked until golden.
$3.95
Southwestern napoleons with lump crab -- new item!
Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas.
$7.95
Main courses
Shrimp sate kebabs with peanut sauce
Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with Spicy
peanut sauce and jasmine rice. $12.95
Jerk rotisserie chicken with fried plantains -- new item!
Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95
Low and Slow
posted by BGB, November 15, 2016
This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food
(usually vacuum-sealed in plastic) into a water bath that is precisely set to the target tempreature you want the food to be cooked to. In his book, Cooking
for Geeks, Jeff Potter describes it as ultra-low-tempreature poaching.
Next month, we will be serving Sous vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before
.
Location: Baker's Corner, Sekonk, MA Hours: Tuesday to Saturday, 11am to 11pm