Last weekend was a wet one, but it spurred some major late-season growth in our gardens. Now, we’re reaping the benefits as the weekend heats up, and we introduce your next favorite sandwich.
It’ll be here all weekend, served with a kohlrabi, apple & hazelnut slaw, as you soak up the return of the summer sun on the patio.
Along with our new BLT, we’ve got more end-of-summer dishes filled with peak-season produce hitting the café, including Ricotta Cannelloni with chanterelles, garden-fresh pepper ragu, and 30-year balsamic and our take-home marketplace, like our Beans & Broccoli Caesar with giant Italian white beans, roasted local broccoli and peppers, tossed in a lemony Caesar dressing.
Speaking of late-harvest produce, we got our hands on some last-of-the-season strawberries and churned them into a classic treat – Neopolitan Frozen Custard. The perfect swirl of strawberry, chocolate, and vanilla bean.
