keeping it simple

Hi Folks-

Settling into the new year nicely, thank you. Having an impromptu dinner party tonight and vowed to keep it simple, I’m mostly making it. Two killer easy week night recipes; Roasted Chicken Provencal, which I know I’ve given you before but it completely deserves repetition and Baked Risotto made oh so simply in the oven from Williams Sonoma. On the risotto I often substitute sauteed mushrooms for the asparagus, add a tablespoon or two of lemon juice and feel free to up the cheese a bit.

We’ve had the last of 1000 Stone Farm for the season and should be moving by the end of the week into Pete’s Greens, which we are glad we can get!

As we wind out of the fancy food season remember that a) fancy food is never really out of season and b) we have tons of the stuff you need to make dinner and lunch every day, whether you are feeling thrifty or meatless, or spartan or health conscious or just want to make something easy and delicious! Something easy, delicious, thrifty and healthy…try steaming mussels in white wine, serve with a side salad and a hunk of bread!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • Pemaquid Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To



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