Over the years we've served a varied menu. Anti pasta plates, grilled veggies and steak, burritos, chili, lobster rolls, hearty soups, pasta with smoked mussels, cheese burgers, steak salad, lemon chicken and mixed grill meats have all been served at one time or another. One constant is quality ingredients and variety. If you book with us for a week you will not eat the same meal twice. Neither will we.
We have always bought local for the majority of our stock and will continue to this year. Also making the commitment to organic/free range meat as much as possible.
This season will see some new additions to the menu. Grilled Buffalo wings? Fish tacos? Maybe spring rolls with wasabi? Who knows what we will bring to the table. I do know this though. I was told some secret guide advise from an "older than dirt" fly fishing guide once that has never been forgotten:
"How do you top off a shitty day of shitty fishing"?
"Serve a shitty lunch."